Akademik Veri Yönetim Sistemi
Journal of Food Measurement and Characterization, cilt.17, sa.3, ss.3019-3032, 2023 (SCI-Expanded)
Considering the high consumption rate of fermented milk products, the fortification of these products will increase their nutritional and functional values, thereby contributing to the protection and improvement of human health. Regarding this, algae are utilized as innovative supplementation sources that provide precious nutritional and functional components. This study aimed to evaluate 0.25% Chondrus crispus, 0.25% Chlorella vulgaris, and 0.25% of their mixture (w:w) in ayran production. To that end, the physicochemical and microbiological properties of experimental samples were investigated during the 21 days of cold storage period. Besides, the fermentation process and sensorial properties of samples were evaluated. The use of 0.25% C. vulgaris and 0.25% algae mixture shortened the fermentation time by 30 min. With the supplementation of 0.25% C. vulgaris, the protein and fat contents of ayran samples increased by 43% and 34%, respectively. The viscosities of the samples containing C. vulgaris were found to be higher. Samples containing algae maintained a higher rate of yogurt bacteria as compared to the control during the cold storage period. All sensory scores of all ayran samples decreased with the addition of algae. However, among samples containing algae, the sample containing both C. vulgaris and C. crispus had a slightly higher overall acceptability score. Overall, it can be concluded that the mixture of C. vulgaris and C. crispus or just C. vulgaris can be used as natural ingredients in the production of novel ayran with improved technological, microbiological, and nutritional properties.