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Reducing the salt consumption has gained much interest in recent years. Enhancing the perceived saltiness of the food could help reducing the salt to a certain level. Other components in the food could play a role on changing the perceived saltiness during consumption. This study investigated the impact of acidity on the salty taste perception of ayran. Ayran is a fermented milk drink widely consumed in Turkey and is basically produced by diluting the yogurt with water and adding salt. Ayran samples were produced at three pH levels pH 4.2, pH 4.4 and pH 4.6. Same amount of salt (%0.5 w/w) was added to each group. Composition, pH, sensory properties, viscosity, whey separation and microbiological properties (starter culture, yeast and mould counts) were determined. Sensory analysis was done only once at the beginning of the storage since no difference was observed between the pH of the samples after day 7. pH influenced the sensory saltiness scores significantly (p<0.05). Saltiness scores of the pH 4.2 samples were higher than that of the sample at pH 4.6. Ayran samples at pH 4.2 and 4.4 had higher viscosity than pH 4.6 during 20-day storage and had no whey separation at day 1. At day 20, whey separation of pH 4.2 sample was below 10%, while it was higher for pH 4.4 and 4.6 samples. We did not find any yeast and mould in samples during 20 days of storage. Streptococcus thermophilus counts were higher at pH 4.2 and 4.4 samples, and no difference was observed during storage while Lactobacillus bulgaricus counts decreased about 1 log at the end of 20 days.
Reducing the salt consumption has gained a lot of interest in recent years. Enhancing the perceived saltiness of the food could help reduce the salt to a certain level. Other components in the food could play a role on changing the perceived saltiness during consumption. This study investigated the impact of acidity on the salty taste perception of ayran. Ayran is a fermented milk drink widely consumed in Turkey and is basically produced by diluting the yogurt with water and adding salt. Different samples were produced at three pH levels; pH 4.2, pH 4.4 and pH 4.6. The same amount of salt (%0.5 w/w) was added to each group. Composition, pH, sensory properties, viscosity, whey separation and microbiological properties (starter culture, yeast and mould counts) were determined. Sensory analysis was done only once at the beginning of the storage since no difference was observed between the pH of the samples after day 7. pH influenced the sensory saltiness scores significantly (p<0.05). Saltiness scores of the pH 4.2 samples were higher than that of the sample at pH 4.6. Separate samples at pH 4.2 and 4.4 had higher viscosity than pH 4.6 during 20-day storage and had no whey separation at day 1. At day 20, whey separation of pH 4.2 samples was below 10%, while it was higher for pH 4.4 and 4.6 samples. We did not find any yeast and mould in samples during 20 days of storage. Streptococcus thermophilus counts were higher at pH 4.2 and 4. 4 samples, and no difference was observed during storage while Lactobacillus bulgaricus counts decreased about 1 log at the end of 20 days.
Fazla tuz tüketimi uzun bir zamandır kardiyovasküler hastalıklarla ilişkilendirilmektedir. Dünya Sağlık Örgütüne göre yüksek tansiyonu önlemek için günlük tuz tüketimi 5 gramı geçmemelidir. Ancak, gıdalarda tuzun azaltılması tüketici beğenisini etkilemektedir. Tuzun azaltılmasından sonra istenilen tuzlu tadı sağlamanın bir yolu, ağızda tuzluluk algısının değiştirilmesidir. Gıdanın tüketimi sırasında hissedilen tuzluluk seviyesinde gıdadaki diğer bileşenlerin de rolü vardır. Ayran ülkemizde yaygın tüketilen ve temelde yoğurda su ve tuz ilavesiyle elde edilen bir üründür. Bu çalışmada pH değerinin ayranın tuzluluk algısı üzerine etkisi araştırılmıştır. Ayran örnekleri 3 farklı pH değerinde üretilmiştir; pH 4.2, 4.4 ve 4.6. Her gruba aynı oranda tuz ilave edilmiştir (%0.5 w/w). Örneklere ait pH, bileşim, duyusal özellikler, viskozite, serum ayrılması ve mikrobiyolojik özellikler (starter kültür, maya ve küf sayısı) belirlenmiştir. Örneklere ait pH değerleri 7. günden itibaren farksız bulunduğundan, duyusal analiz sadece depolamanın başında yapılmıştır. Farklı pH değerleri tuzluluk puanlarını önemli derecede etkilemiştir. Tuzluluk puanları pH 4.2 örneklerinde, pH 4.6 örneklerinden önemli düzeyde yüksek bulunmuştur. Depolama süresince pH 4.4 ve 4.2'deki ayran örneklerinde pH 4.6'daki örneklerden daha yüksek viskozite değerleri bulunmuş, depolamanın 1. gününde serum ayrılması gözlenmemiştir. Depolamanın 20. gününde pH 4.2 örneğinin serum ayrılması %10'un altındayken, pH 4.4 ve 4.6 örnekleri daha yüksek serum ayrılması göstermiştir. Örneklerde 20 günlük depolama süresince herhangi maya küf gelişimi tespit edilmemiştir. Streptococcus thermophilus sayısı pH 4.2 ve 4.4 örneklerinde daha yüksek bulunmuş ve depolama süresince değişmemiş, Lactobacillus bulgaricus sayıları ise 20 günlük depolama sonunda 1 log düşüş göstermiştir.
Alan : Fen Bilimleri ve Matematik; Ziraat, Orman ve Su Ürünleri
Dergi Türü : Uluslararası
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