添加不同比例柑橘的克菲尔酒的物理、化学、感官和有机物质概况

Tekirdağ Ziraat Fakültesi Dergisi Pub Date : 2023-06-10 DOI:10.33462/jotaf.1225120

Salih Özdemi̇r, Halil İbrahim Bi̇ni̇ci̇, Cihat Özdemi̇r

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摘要

本研究旨在通过添加柑橘类水果来提高普通酸乳酒的功能性。克菲尔样品的干物质比率从 11.04 % 到 11.75 % 不等。在酸乳酒中添加水果降低了乳脂率。根据水果浓度的不同，克菲尔样品的 pH 值在 3.37 到 4.08 之间。含有西柚（37.5%）的克菲尔样品的 pH 值（3.37）是所有克菲尔样品中最低的。在 20 rpm 和 50 rpm 的滑动速度下，克菲尔样品的粘度分别为 0.42 Pa.s 至 2.88 Pa.s 和 0.31 至 1.60 Pa.s。在原味酸乳酒中添加水果降低了其粘度。样品的 DPPH* 在 1.21% 到 38.93% 之间，添加柑橘类水果的样品的 DPPH 在统计学上（p＜0.05）低于添加柑橘类水果的样品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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

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

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