Araştırmada elde edilen başlıca sonuçlar, aşağıda maddeler halinde sunulmuştur.
1) Kefir kültürü ile fermantasyonla hem siyah havuç suyunun pH’sı düşürülerek tadı iyileştirilmiş, hem de probiyotik mikroorganizmalarca ve antosiyanince zengin yeni fermente içecekler elde edilmiştir.
2) 20 hafta depolama süresince, pH’sı 4.35 olan fermente içecekte antosiyanin parçalanması saptanmamış ve bu içecekte probiyotik mikroorganizmalar canlılığını daha iyi korumuştur. Bu nedenle, daha yüksek mikrobiyel ve antosiyanin stabilitesi için, pH’sı 4.35 olan fermente içecek üretimi önerilmektedir.
3) Daha uzun raf ömrü (32 hafta) için ise, pH’sı 3.90 olan fermente içecek üretimi önerilmektedir.
VI. Kaynaklar
Abid, M., Jabbar, S., Hu, B., Hashim, M. M., Wu, T., Lei, S., Khan, M. A. ve Zeng, X. 2014.
Thermosonication as a potential quality enhancement technique of apple juice. Ultrasonics Sonochemistry, 21, 984–990.
Anonim. 2004. Yoğurt - Karakteristik mikroorganizmaların sayımı - 37°C'ta koloni sayım tekniği. TS ISO 7889. Türk Standartları Enstitüsü, Ankara.
Anonymous. 2008. Microbiology of food and animal feeding stuffs–Horizantal method for the enumeration of yeasts and moulds–Colony count technique in products with water activity greater than 0,95. ISO 21527-1. British Standart Institute, United Kingdom.
Anonymous. 2013. Microbiology of the food chain – Horizontal method for the enumeration of microorganisms – Part 1: Colony count at 30°C by the pour plate technique. ISO 4833-1. British Standard Institute, United Kingdom.
Anonymous. 2017. Microbiology of food and animal feeding stuffs – Horizontal methods for the detection and enumeration of Enterobactericeae–Part 2: Colony-count method. ISO 21528-2.
British Standard Institute, United Kingdom.
APHA. 2002. Compendium of Methods for The Microbiological Examination of Foods, Downes, F.P.
and Ito, K. (eds.), 4th ed., American Public Health Association, Washington, DC.
Arts, M. J. T. J., Haenen, G. R. M. M., Voss, H. P. ve Bast, A. 2001. Masking of antioxidant capacity by the interaction of flavonoids with protein. Food and Chemical Toxicology, 39, 787–791.
Corona, O., Randazzo, W., Miceli, A., Guarcello, R., Francesca, N., Erten, H., Moschetti, G. ve Settanni, L. 2016. Characterization of kefir-like beverages produced from vegetable juices. Food Science and Technology, 66, 572–581.
Ekinci, F. Y., Baser, G. M., Özcan, E., Üstündağ, Ö. G., Korachi, M., Sofu, A., Blumberg, J. B. ve Oliver Chen, C. Y. 2016. Characterization of chemical, biological, and antiproliferative properties of fermented black carrot juice, shalgam. European Food Research and Technology, 242, 1355–1368.
Fontán, M. C. G., Martínez, S., Franco, I. ve Carballo, J. 2006. Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture.
International Dairy Journal, 16, 762–767.
Fuleki, T. ve Francis, F.J. 1968. Quantative methods for anthocyanins 2. Determination of total anthocyanin and degradation index for cranberry juice. Journal of Food Science, 33, 72–77.
Giusti, M. M. ve Wrolstad, R. E. 2001. Characterization and measurement of anthocyanins with UV-visible spectroscopy, In: Current Protocols in Food Analytical Chemistry, Wrolstad, R. E., ve Schwartz, S. J. (eds.), John Wiley & Sons, 1–13, New York, NY, U.S.A.
Hood, S. K. ve Zottola, M. L. 1988. Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cell. Journal of Food Science, 53, 1514–1516.
IFU. 1968. Analysen. Nr: 3 (Determination of titratable acidity). Internationale Fruchtsaft Union. Juris Verlag, Zurich, Switzerland.
Kırca, A., Özkan, M. ve Cemeroğlu, B. 2007. Effects of temperature, solid content and pH on the stability of black carrot anthocyanins. Food Chemistry, 101, 212–218.
Kopjar, M., Bilic, B. ve Piližota, V. 2011. Influence of different extracts addition on total phenols, anthocyanin content and antioxidant activity of blackberry juice during storage. Croatian Journal of Food Science and Technology, 3, 9–15.
Kurmann, J. A., Rasic, J. L. ve Kroger, M. 1992. Encyclopedia of Fermented Fresh Milk Products: An International Inventory of Fermented Milk, Cream, Buttermilk, Whey, and Related Products.
Springer Science and Business Media, 368, New York, NY, U.S.A.
Lopitz-Otsoa, F., Rementeria, A., Elguezabal, N. ve Garaizar, J. 2006. Kefir: A symbiotic yeasts-bacteria community with alleged healthy capabilities. Revista Iberoamericana de Micologia. 23, 67–74.
Mazzaracchio, P., Pifferi, P., Kindth, M., Munyaneza, A. ve Barbiroli, G. 2004. Interactions between anthocyanins and organic food molecules in model systems. International Journal of Food Science and Technology, 39, 53‒59.
Miller, N. J. ve Rice-Evans, C. A. 1997. The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink. Food Chemistry, 60, 331–337.
Mousavi, Z. E., Mousavi, S. M., Razavi, S. H., Emam-Djomeh, Z. ve Kiani, H. 2011. Fermentation of pomegranate juice by probiotic lactic acid bacteria. World Journal of Microbiology and Biotechnology, 27, 123–128.
Özkan, M., Kırca, A. ve Cemeroğlu, B. 2009. Siyah havuç suyu konsantresi üretimi ve depolanması sürecinde fenolik maddeler ve antosiyaninlerdeki değişimler ve bu değişimlerin antioksidan aktivite ile ilişkisi. Proje No: 07B4343002, Ankara Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi, 107, Ankara.
Pereira, A. L. F., Maciel, T. C. ve Rodrigues, S. 2011. Probiotic beverage from cashew apple juice fermented with Lactobacillus casei. Food Research International, 44, 1276–1283.
Pimentel, T. C., Madrona, G. S., Garcia, S. ve Prudencio, S. H. 2015. Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT - Food Science and Technology, 63, 415–422.
Sabokbar, N. ve Khodaiyan, F. 2015. Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains. Journal of Food Science and Technology, 52, 3711–3718.
Sadilova, E., Stintzing, F. C. ve Carle, R. 2006. Thermal degradation of acylated and nonacylated anthocyanins. Journal of Food Science, 71, 504–512.
Sadilova, E., Carle, R. ve Stintzing, F. C. 2007. Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity. Molecular Nutrition and Food Research, 51, 1461–1471.
Shah, N. P. ve Jelen, B. 1990. Survival of lactic acid bacteria and their lactases under acidic conditions.
Journal of Food Science, 55, 506‒509.
Shah, N. P. 2000. Symposium: probiotic bacteria. Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science, 83, 894‒907.
Skrede, G., Wrolstad, R. E. ve Durst, R. W. 2000. Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinium corymbosum L.). Journal of Food Science, 65, 357–364.
Tangüler, H. 2010. Şalgam suyu üretiminde etkili olan laktik asit bakterilerinin belirlenmesi ve şalgam suyu üretim tekniğinin geliştirilmesi. Doktora tezi, Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 367, Adana.
Türker, N., Aksay, S. ve Ekiz, H. İ. 2004. Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: Shalgam. Journal of Agricultural and Food Chemistry, 52, 3807–3813.
Türkyılmaz, M. ve Özkan, M. 2012. Kinetics of anthocyanin degradation and polymeric colour formation in black carrot juice concentrates during storage. International Journal of Food Science and Technology, 47, 2273–2281.
Türkyılmaz, M., Yemiş, O. ve Özkan, M. 2012. Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice. Food
Chemistry, 134, 1052–1058.
Watts, B. M., Ylimaki, G. L., Jeffery, L. E. ve Elias, L. G. 1989. Basic Sensory Methods for Food Evaluation. The International Development Research Center, 160, Ottawa, Canada.
Wszolek, M., Kupiec-Teahan, B., Skov-Guldager, H. ve Tamime, A. Y. 2006. Production of kefir, koumiss and other related products, In: Fermented Milk. Tamime, A. Y. (ed.), Blackwell Science Ltd, 174–216, Oxford, United Kingdom.
VII. Ekler
a. Mali Bilanço ve açıklamaları
Proje bütçesi: 16.000,00 TL
03.2 Tüketime yönelik mal ve malzeme alımları: 15.900,50 TL Kalan: 99.50 TL
b. Makine ve Teçhizatın Konumu ve İlerideki Kullanımına Dair Açıklamalar
Bu projeden, makine ve teçhizat alımı gerçekleştirilmemiştir.
c. Teknik ve Bilimsel Ayrıntılar
Kesin raporda bildirilmiştir.
d. Sunumlar (bildiriler ve teknik raporlar)
Projeden elde edilen veriler, alanımızdaki uluslararası bir kongrede sözlü olarak sunulacaktır.
e. Yayınlar (hakemli bilimsel dergiler) ve tezler
Projede elde edilen verilerle; SCI kapsamında taranan Food Chemistry dergisine sunulmak üzere, 1 makale hazırlanmaktadır.