Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran
Author:
Akcay Furkan1, Besir Aysegul2, Yazici Fehmi1
Affiliation:
1. Duycan Food, Samsun , Turkey 2. Food Engineering, Engineering Faculty , Ondokuz Mayis University , Samsun , Turkey
Abstract
Abstract
Cayenne peppers (Capsicum annuum L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical characteristics, antioxidant and phenolic capacity, counts of Streptococcus, Lactobacillus, yeast, moulds and coliforms, sensory and volatile compounds analysis were performed. Ayran samples with powdered peppers had significantly higher antioxidant and total phenolic contents than the ayrans with sliced pepper. Pepper addition increased Lactobacillus and Streptococcus counts compared to control ayrans. The dominant bacteria during the storage period (7.61-8.88 log CFU/ml) was Streptococcus. Panelists rated flavour, texture, appearance and color properties of ayran samples with sliced pepper similar to control samples. Ayran samples with 15% sliced peppers had the maximum overall scores.
Publisher
Walter de Gruyter GmbH
Subject
Industrial and Manufacturing Engineering,Food Science
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