The Effect of Zivzik Pomegranate Juice on the Physico-chemical and Sensorial Properties of Kefir Produced by Conventional Method

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dc.contributor.authorHallaç, Bülent
dc.contributor.authorSancak, Hakan
dc.date.accessioned2024-12-24T19:19:17Z
dc.date.available2024-12-24T19:19:17Z
dc.date.issued2021
dc.departmentSiirt Üniversitesi
dc.description.abstractThis research was carried out to investigate the synbiotic effects of various concentrations of Siirt Zivzik pomegranatejuicy kefir at different times. In this study, sterile cow’s milk of 7 L (1.5% fatty), Zivzik pomegranate juice of 2 L andkefir grains of 100 g were used. Physio-chemical and sensorial analyses were conducted by conventional methods. Theinitial pH values of the samples were adjusted to 4.00 for the purpose of decontamination and increased slightly duringthe storage period. Depending on the storage period, the highest aw value was determined as 6.25% (0.973) on the zerothday; whereas, the lowest aw value was determined in the sample in 50% concentration (0.949) on the 7th day. The highestdry matter amount in the samples was found in the kefir with 50% concentration (10.9%) and it was observed that themost important parameter affecting the dry matter amount was the fruit amount added as additive. It was determined thatdepending on the increase of the concentrations with Zivzik pomegranate juice, color measurement values (Red-GreenBlue; RGB) decreased. As a result of the sensorial analyses, the lowest general liking values according to hedonic scaleof the ready-to-drink kefir was found in 6.25% concentration (10.12) and its highest general liking values according tohedonic scale were found in 50% concentration (15.94). A statistically significant negative correlation was determinedbetween aw (p <0.05) and color (p <0.01) with dry matter in the samples. As a result of this study, it was concluded thatnew products with high functional properties were obtained, the shelf life of kefir extended partly, and Zivzikpomegranate juice may have an effect increasing the consuming level of kefir. Furthermore, it was considered that Zivzikpomegranate juice would be a reference for the studies on development of the new products to be obtained by beingadding into kefir and similar other products.
dc.identifier.endpage23
dc.identifier.issn2147-3129
dc.identifier.issn2147-3188
dc.identifier.issue1
dc.identifier.startpage16
dc.identifier.trdizinid419348
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/419348
dc.identifier.urihttps://hdl.handle.net/20.500.12604/5604
dc.identifier.volume10
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofBitlis Eren Üniversitesi Fen Bilimleri Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241222
dc.subjectBiyoloji,Bahçe Bitkileri,Gıda Bilimi ve Teknolojisi
dc.titleThe Effect of Zivzik Pomegranate Juice on the Physico-chemical and Sensorial Properties of Kefir Produced by Conventional Method
dc.typeArticle

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