Akademik Veri Yönetim Sistemi
Tezin Türü: Yüksek Lisans
Tezin Yürütüldüğü Kurum: Erciyes Üniversitesi, Ziraat Fakültesi, Zootekni, Türkiye
Tezin Onay Tarihi: 2023
Tezin Dili: İngilizce
Öğrenci: Maimun Muse Mohamud
Danışman: Yusuf Konca
Özet:
This study was carried
out to investigate some properties of fruit buffalo yogurts with strawberry,
rosehip, cranberry and hawthorn added. Yogurt is a food product produced by
fermentation of milk and has an important place in nutrition. At the same time,
yogurts mixed with fruit are consumed more easily by children. Strawberry,
rosehip, cranberry and hawthorn purchased from local markets in Kayseri were
used in this study. Pasteurized (95°C 15 min) buffalo milk from Kayseri Buffalo
Association dairy products factory. After cooling to 42-45 °C, commercial
yogurt is mixed with starter culture according to the manufacturer. The yogurt
was left for fermentation for 6 hours until it reached a pH of 4.8. Then the
yoghurts were placed in the refrigerated room for 12 hours, then the yoghurt
was mixed and mixed with control (no added) and strawberry, rosehip, cranberry
and hawthorn marmalade at ratios of 5, 10 and 15% in four replications. The pH,
dry matter, fat, protein, ash, water holding capacity, viscosity, color, titratable
acid syneresis, total phenolic content, antioxidant activity and sensory and
microbiological properties of yoghurts on days 0, 7, 14 and 21 were
investigated. Dry matter analyzes of yoghurts were performed in freeze dry, but
statistical analysis could not be performed because it could not be done
repetitively. When DM values were examined numerically, DM values increased in
all groups that added plant marmalade. While the DM value was 16.04% (the
lowest) in the control group, this value was the highest in the rosehip 15%
group (20.42%). As the added marmalade level increased, the DM levels of fruit
yoghurts also increased. Protein ratios determined at the DM level in yogurts
were statistically significantly different (P<0.01). The highest crude
protein level was found in the control group with no additives, and a decrease
in protein values occurred as the marmalade ratio increased. The lowest crude
protein level was obtained in the rosehip 15% group with 13.48%, and this value
was found to be lower than all values except strawberry 15%. Crude protein
values were found to be similar in rosehip, hawthorn and cranberry groups with
a 5% marmalade ratio, but lower in the strawberry 5% group than these groups.