Sürdürülebilir Kalkınma Amaçları
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- MakaleAçık Erişim2024The aroma profile of butter produceusing different starter cultures; [Aromatski profil maslaca proizvedenih korištenjem različitih starter kultura]
Şengül, Mustafa; Akgül, Halil İbrahim; Ürkek, Bayram
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides), by a prepared bacteria mix (Lactococcus lactis subsp. lactis EM1, Lactococcus lactis subsp. cremoris EM28, Lactococcus lactis subsp. lactis biovar. diacetylactis G49, Leuconostoc mesenteroides B3), and by a prepared bacteria mix fortified with Lactobacillus rhamnosus B19 (L. rhamnosus B19). The aroma profile of the butter samples was investigated using a gas chromatography mass spectometry method (GC-MS). A total of 92 components were determined in the butter samples, including acids (12), alcohols (20), aldehydes (9), alkanes (6), esters (8), ketones (19) and several other aroma compounds (18). The sample containing the prepared starter culture had the most detectable aroma components, while the lowest number of aromatic components were found in the sample without a starter culture. 2,3-butanedione (diacetyl) was not detected in the sample without a starter culture. 2-Butanone 3-hydroxy-(acetoin) content was the highest in the sample containing the commercial starter culture and the lowest in the sample without a starter culture.
- MakaleAçık Erişim2023The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter
Çakmakçı, Songül; Gülçin, İlhami; Gündoğdu, Engin; Ertem Öztekin, Hatice; Taslimi, Parham
Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.
- MakaleYalnız künye2020Some physicochemical and microbiological properties of butter produced in Erzurum
Akgül, Halil Ibrahim; Sengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya; Gürbüz, Zeynep
The goal of this study was to determine some physicochemical and microbiological properties of Erzurum butter. Random samples (n = 30) were collected from different retail markets throughout Erzurum province. The pH, acidity, and melting point values of samples were 3.88, 0.47%, and 30.03 degrees C, respectively. The salt, fat, and moisture values of some samples (sample no 1, 14, and 18) were not harmony with Turkish Food Codex. The highest and lowest peroxide, iodine, saponification, Reichert-Meissl (RM), and Polenske values were found to be in the range of 0-0.51 mEqO2/kg, 22.97-38.64, 195.45-228.54, 17.08-30.-56, and 0.72-1.80, respectively. The refractive index value (RI) was changed from 1.4591 to 1.4620. Total coliforms, aerobic mesophilic bacteria (TAMB), lactic acid bacteria (cultured in MRS and M17), and mould and yeasts mean counts were 1.07 log CFU g-1, 6.79 log CFU g-1, 6.45 log CFU g-1, 6.76 log CFU g-1, and 5.33 log CFU g-1, respectively. There were high differences in physicochemical and microbiological properties of butter might be attributed to a non-standard production process as well as non-standard raw material. In sum, the sanitation and storage conditions should be improved from production to consumption to improve the butter quality.
- MakaleAçık Erişim2020Determination of physicochemical and microbiological properties and fatty acid composition of butter produced in Trabzon, Turkey
Akgül, Halil İbrahim; Şengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya
In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated in terms of Turkish regulations, food safety and quality. The mean values of the butter samples for peroxide value (PV), iodine value (IV), saponification value (SV), Polenske value, Reichert-Meissl (RM) and Refractive index (RI) values were determined as 0.85 mEqO2 kg-1, 30.03, 220.09, 1.30, 25.60 and 1.4611, respectively. The moisture and fat values were not in harmony with Turkish Food Codex Butter, Other Milk Fat Based Spreadable Products and Anhydrous Milkfat Notification (the highest moisture content 16%, the lowest fat content 80%) in 23 and 13 butter samples, respectively. The salt values were coherent with Turkish Food Codex in all butter samples. Conjugated linoleic acid (CLA) rate of the butter samples was ranged from 0.15 to 1.32%. The average values of coliforms, total aerobic mesophilic bacteria (TAMB) and mould and yeasts counts were determined as 1.67, 6.33 and 5.22 log CFU g-1, respectively.