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- MakaleAçık Erişim2020Scopus SJRQ3Effects of starter culture and storage on volatile profiles and sensory characteristicof yogurt or cream butter; [Utjecaj starter kulture i skladištenja na hlapive sastojke i senzorska svojstva maslaca od vrhnja i maslaca od jogurta]
Gundogdu, Engin; Cakmakci, Songul; Hayaloglu, Ali Adnan
In this study volatile compounds and sensory properties of butter produced from cream or yogurt using Lactococcus lactis subsp. lactis biovar. diacetylactis or Leuconostoc mesenteroides subsp. cremoris as well as a mixture of these two bacteria were investigated over 60 days. A total of 10 esters, 6 aldehydes, 11 ketones, 16 alcohols, 6 acids, 2 sulphides, 3 terpenes, and 3 miscellaneous compounds were detected. There were more volatile compounds in cream butter than in yogurt butter. While S-methyl thioacetate was only found in yogurt butter samples, hexanal, ethanol, 2-nonanone, 2-pentanone, 2-heptanone, acetic, butanoic (butyric) and hexanoic acid were the most abundant volatiles in both cream and yogurt butter. The results showed that the use of starter in the manufacturing of yogurt butter, which is traditionally produced without starters, affected the volatile compounds and sensory properties. The highest general acceptability scores were given to the butter samples containing mixed cultures at the end of storage.
AtıfScopus16WoS15OpenAlex16İncele - MakaleYalnız künye2013Changes in chemical composition and peroxidase activity of turnip (Brassica rapa) during processing and frozen storage
Okcu, Zühal; Keleş, Fevzi; Şat, Ihsan Güngör
Chemical composition content and peroxidase enzyme activity of raw, canned and frozen turnip roots were determined. The peroxidase activity determined in the roots of raw turnip was 134x105 EU/100 g fresh weight and 170x105 EU/g protein. There were significant changes in the activities of peroxidase of canned and frozen turnip roots, as well as in the contents of protein. The peroxidase activity of canned turnip roots was practically undetectable while there was residual activity after blanching and freezing. Peroxidase is one of the most heat-stable enzymes in plants. This study shows that heat treatment of 3 min at 95°C is preferred for POD activity inactivating compared with other heat treatment. In addition, conserving process inactivated of POD activity, too.
AtıfScopus3WoS2İncele