Farklı Oranlarda Turunçgil İlave Edilen Kefirin Fiziksel, Kimyasal, Duyusal ve Organik Madde Profili-Reference-Cited by-同舟云学术

Farklı Oranlarda Turunçgil İlave Edilen Kefirin Fiziksel, Kimyasal, Duyusal ve Organik Madde Profili

Published:2023-12-25 Issue:4 Volume:20 Page:871-878
ISSN:1302-7050
Container-title:Tekirdağ Ziraat Fakültesi Dergisi
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Author:

BİNİCİ Halil İbrahim¹^ORCID,ÖZDEMİR Cihat²^ORCID,ÖZDEMİR Salih²^ORCID

Affiliation:

1. ATATURK UNIVERSITY

2. ATATÜRK ÜNİVERSİTESİ

Abstract

This study aims to increase the functionality of plain kefir by adding citrus fruits. Dry matter ratios of kefir samples ranged from 11.04 % to 11.75 %. The addition of fruit to kefir reduced the milk-fat ratios. The pH values of kefir samples ranged from 3.37 to 4.08 depending on fruit concentration. pH values also ranged from 3.37 to 4.08 depending on fruit concentration. Kefir samples containing grapefruit (37.5 %) had the lowest pH value (3.37) among the kefir samples. The viscosity of kefir samples at 20 rpm and 50 rpm at sliding speed ranged from 0.42 Pa.s to 2.88 Pa.s and from 0.31 to 1.60 Pa.s, respectively. The addition of fruit to plain kefir was reduced its viscosity. DPPH* of samples was between 1.21 and 38.93 % DPPH of samples with citrus fruit were statistically (p

Publisher

Tekirdag Ziraat Fakultesi Dergisi

Subject

Pollution,General Agricultural and Biological Sciences

Reference28 articles.

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