Effect of Locust Bean Gum Addition on Physicochemical and Sensory Characteristics of Kefir made from Goat Milk

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dc.authorscopusid57219591642
dc.authorscopusid58139032100
dc.authorscopusid58140325300
dc.authorscopusid58140325400
dc.authorscopusid58139249400
dc.authorscopusid58139032200
dc.contributor.authorSarıca, Ercan
dc.contributor.authorFilizkıran, Gökçe
dc.contributor.authorCanbek, Doğukan
dc.contributor.authorErtürk, Betül
dc.contributor.authorCoşkun, Mustafa
dc.contributor.authorMustuloğlu, Şerife
dc.date.accessioned2024-09-25T19:44:09Z
dc.date.available2024-09-25T19:44:09Z
dc.date.issued2021
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractThe most important problem of kefir made from goat milk is low viscosity and high serum separation. In this research, locust bean gum (LBG) was added to kefir at a level of 0.05, 0.10 and 0.20% in a final product in order to solve this problem. For this purpose, milk cultured with commercial kefir starter culture was filled into high density polyethylene bottles at a volume of 920 mL approximately and left to fermentation. LBG solutions (80 mL) which were prepared separately and pasteurized were added to fermented samples. The physicochemical and sensory changes of samples were determined during storage. The addition of LGB at different proportions did not affect the dry matter, protein and ash values of kefir samples. The lowest pH value was determined in the sample with 0.05% LBG during storage. Also, the pH values of samples tended to decrease until the 14th day of storage while it tended to increase towards the end of storage. It was observed that the viscosity values of samples increased and serum separation, L* and WI values of samples decreased compared to control samples as the ratio of added LBG to kefir increased. In sensory analysis, samples with 0.05 and 0.10% LBG were more appreciated compared to control samples. In general appreciation, samples with 0.20% LBG received the lowest sensory score. In conclusion, LBG can be used as a thickener in kefir made from goat milk. © 2021 by the Author(s).en_US
dc.identifier.doi10.24323/akademik-gida.927653
dc.identifier.endpage37en_US
dc.identifier.issn1304-7582
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85149989340en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage28en_US
dc.identifier.trdizinid1143977en_US
dc.identifier.urihttps://doi.org/10.24323/akademik-gida.927653
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1143977
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12670
dc.identifier.volume19en_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isotren_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectFermented milk producten_US
dc.subjectGoat milken_US
dc.subjectKefiren_US
dc.subjectLocust bean gumen_US
dc.subjectStabilizeren_US
dc.titleEffect of Locust Bean Gum Addition on Physicochemical and Sensory Characteristics of Kefir made from Goat Milken_US
dc.title.alternativeKeçiboynuzu Gamının Keçi Sütünden Üretilen Kefirin Fizikokimyasal ve Duyusal Özellikleri Üzerine Etkisi]en_US
dc.typeArticleen_US

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