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Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Yıl 2022, Cilt: 3 Sayı: 1, 5 - 10, 23.06.2022

Ayşegül Beşir Mustafa Mortaş Fehmi Yazıcı

https://doi.org/10.55147/efse.1119044
Cited By: 1

Öz

Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. Among the ayran samples containing hemp milk, the ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p<0.05). At the end of the storage period (14th day), while the lowest serum separation rate (13.64%) belonged to the cow milk-based sample, the hemp milk-based sample (100%) had the highest level as 63.04%. The rheological behavior of the ayran samples were fitted the power-law model (0.98-0.99). These results provide useful information for the production possibilities of hemp seed milk-based ayran.

Anahtar Kelimeler

Hemp seed milk ayran yogurt drink hemp plant milk

Kaynakça

  • Akcay, F., Besir, A., & Yazici, F. (2020). Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY, 24(1), 79-87. doi:https://doi.org/10.2478/aucft-2020-0007
  • Akkoyun, Y., & Arslan, S. (2020). The impact of quinoa flour on some properties of ayran. Food Sci Nutr, 8(10), 5410-5418. doi:10.1002/fsn3.1832
  • Aluko, R. E. (2017). Chapter 7 - Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties. In S. R. Nadathur, J. P. D. Wanasundara, & L. Scanlin (Eds.), Sustainable Protein Sources (pp. 121-132). San Diego: Academic Press.
  • Amatayakul, T., Sherkat, F., & Shah, N. P. (2006). Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology, 59(3), 216-221.
  • Anonymous. (2009). Turkish food codex, Fermented milk products. Turkish food codex regulations, regulation No: 2009/25. Ankara: Republic of Turkey Ministry of Food, Agriculture and Livestock.
  • AOAC. (2000). Methods of analysis (17th ed.). Association of Official Analytical Chemists.
  • Astolfi, M. L., Marconi, E., Protano, C., & Canepari, S. (2020). Comparative elemental analysis of dairy milk and plant-based milk alternatives. Food Control, 116, 107327. doi:https://doi.org/10.1016/j.foodcont.2020.107327
  • Atalar, I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt, 107, 256-263. doi:https://doi.org/10.1016/j.lwt.2019.03.013
  • Avsar, Y. K., Kocak, C., & Tamucay, B. (2008). Effect of Pressurized Carbon Dioxide on the Quality Criteria of Ayran. GIDA, 33(1), 3-9.
  • Callaway, J. C. (2004). Hemp Seed Production in Finland. Journal of Industrial Hemp, 9(1), 97-103. doi:10.1300/J237v09n01_11
  • Centre, C. D. I. (2015). Monthly milk quota exchange. Retrieved from Canadian Dairy Information Centre:
  • Clarke, R. C. (2007). Traditional Cannabis Cultivation in Darchula District, Nepal—Seed, Resin and Textiles. Journal of Industrial Hemp, 12(2), 19-42. doi:10.1300/J237v12n02_03
  • Codina-Torrella, I., Guamis, B., Zamora, A., Quevedo, J. M., & Trujillo, A. J. (2018). Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiology, 69, 143-150. doi:https://doi.org/10.1016/j.fm.2017.08.002
  • Cromack, H. T. H. (1998). The effect of cultivar and seed density on the production and fibre content of Cannabis sativa in southern England. Industrial Crops and Products, 7, 205-210.
  • Çelekli, A., Alslibi, Z. A., & Bozkurt, H. ü. (2019). Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food. Algal Research, 44, 101710. doi:10.1016/j.algal.2019.101710
  • Erkaya, T., Baslar, M., Sengul, M., & Ertugay, M. F. (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrason Sonochemistry, 23, 406-412. doi:10.1016/j.ultsonch.2014.08.009
  • House, J. D., Neufeld, J., & Leson, G. (2010). Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of the protein digestibility-corrected amino acid score method. J Agric Food Chem, 58(22), 11801-11807. doi:10.1021/jf102636b
  • Jeske, S., Zannini, E., & Arendt, E. K. (2017). Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes. Plant Foods Hum Nutr, 72(1), 26-33. doi:10.1007/s11130-016-0583-0
  • Kleyn, D. H., Iynch, J. M., Barbano, D. M., Bloom, M. J., & Mitchell, M. W. (2001). Determination of Fat in Raw and Processed Milks by the Gerber Method: Collaborative Study. Journal of Aoac International, 84(5), 1499-1508.
  • Koksoy, A., & Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600. doi:10.1016/j.foodhyd.2003.10.002
  • Manzoor, M. F. (2017). Effect of cooking temperature on some quality characteristic of Almond milk. Int. J. Agr. Life. Sci., 3(1), 131-135. doi:10.22573/spg.ijals.017.s12200077
  • Markets, R. a. (2017). Dairy and dairy alternative beverage trends in the US (4th 654 edn.). Dublin, Ireland.
  • McCann, T. H., Fabre, F., & Day, L. (2011). Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles. Food Research International, 44(4), 884-892. doi:10.1016/j.foodres.2011.01.045
  • Muniandy, P., Shori, A. B., & Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1-8. doi:10.1016/j.fpsl.2016.02.002
  • Nissen, L., di Carlo, E., & Gianotti, A. (2020). Prebiotic potential of hemp blended drinks fermented by probiotics. Food Res Int, 131, 109029. doi:10.1016/j.foodres.2020.109029
  • Pelaes Vital, A. C., Goto, P. A., Hanai, L. N., Gomes-da-Costa, S. M., de Abreu Filho, B. A., Nakamura, C. V., & Matumoto-Pintro, P. T. (2015). Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT - Food Science and Technology, 64(2), 1028-1035. doi:10.1016/j.lwt.2015.07.003
  • Rodriguez-Leyva, D., & Pierce, G. N. (2010). The cardiac and haemostatic effects of dietary hempseed. Nutrition & Metabolism, 7(32).
  • Shunekeyeva, A., Alimardanova, M., & Majorov, A. (2021). Study of the nutritional value of fermented milk drinks from goat’s milk. E3S Web of Conferences, 285, 05003. doi:10.1051/e3sconf/202128505003
  • Uzay, M., Ozturk, H. I., Buzrul, S., & Maskan, M. (2021). A study on rheological properties, sensory evaluation and shelf life of ayran-shalgam mixtures. J Food Sci Technol, 58(7), 2479-2486. doi:10.1007/s13197-020-04754-2
  • Wang, Q., Jiang, J., & Xiong, Y. L. (2018). High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Res Int, 106, 487-494. doi:10.1016/j.foodres.2018.01.021
  • Yousseef, M., Lafarge, C., Valentin, D., Lubbers, S., & Husson, F. (2016). Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. LWT - Food Science and Technology, 69, 430-437. doi:10.1016/j.lwt.2016.01.060

Yıl 2022, Cilt: 3 Sayı: 1, 5 - 10, 23.06.2022

Ayşegül Beşir Mustafa Mortaş Fehmi Yazıcı

https://doi.org/10.55147/efse.1119044
Cited By: 1

Öz

Kaynakça

  • Akcay, F., Besir, A., & Yazici, F. (2020). Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran. Acta Universitatis Cibiniensis Series E: FOOD TECHNOLOGY, 24(1), 79-87. doi:https://doi.org/10.2478/aucft-2020-0007
  • Akkoyun, Y., & Arslan, S. (2020). The impact of quinoa flour on some properties of ayran. Food Sci Nutr, 8(10), 5410-5418. doi:10.1002/fsn3.1832
  • Aluko, R. E. (2017). Chapter 7 - Hemp Seed (Cannabis sativa L.) Proteins: Composition, Structure, Enzymatic Modification, and Functional or Bioactive Properties. In S. R. Nadathur, J. P. D. Wanasundara, & L. Scanlin (Eds.), Sustainable Protein Sources (pp. 121-132). San Diego: Academic Press.
  • Amatayakul, T., Sherkat, F., & Shah, N. P. (2006). Syneresis in set yogurt as affected by EPS starter cultures and levels of solids. International Journal of Dairy Technology, 59(3), 216-221.
  • Anonymous. (2009). Turkish food codex, Fermented milk products. Turkish food codex regulations, regulation No: 2009/25. Ankara: Republic of Turkey Ministry of Food, Agriculture and Livestock.
  • AOAC. (2000). Methods of analysis (17th ed.). Association of Official Analytical Chemists.
  • Astolfi, M. L., Marconi, E., Protano, C., & Canepari, S. (2020). Comparative elemental analysis of dairy milk and plant-based milk alternatives. Food Control, 116, 107327. doi:https://doi.org/10.1016/j.foodcont.2020.107327
  • Atalar, I. (2019). Functional kefir production from high pressure homogenized hazelnut milk. Lwt, 107, 256-263. doi:https://doi.org/10.1016/j.lwt.2019.03.013
  • Avsar, Y. K., Kocak, C., & Tamucay, B. (2008). Effect of Pressurized Carbon Dioxide on the Quality Criteria of Ayran. GIDA, 33(1), 3-9.
  • Callaway, J. C. (2004). Hemp Seed Production in Finland. Journal of Industrial Hemp, 9(1), 97-103. doi:10.1300/J237v09n01_11
  • Centre, C. D. I. (2015). Monthly milk quota exchange. Retrieved from Canadian Dairy Information Centre:
  • Clarke, R. C. (2007). Traditional Cannabis Cultivation in Darchula District, Nepal—Seed, Resin and Textiles. Journal of Industrial Hemp, 12(2), 19-42. doi:10.1300/J237v12n02_03
  • Codina-Torrella, I., Guamis, B., Zamora, A., Quevedo, J. M., & Trujillo, A. J. (2018). Microbiological stabilization of tiger nuts’ milk beverage using ultra-high pressure homogenization. A preliminary study on microbial shelf-life extension. Food Microbiology, 69, 143-150. doi:https://doi.org/10.1016/j.fm.2017.08.002
  • Cromack, H. T. H. (1998). The effect of cultivar and seed density on the production and fibre content of Cannabis sativa in southern England. Industrial Crops and Products, 7, 205-210.
  • Çelekli, A., Alslibi, Z. A., & Bozkurt, H. ü. (2019). Influence of incorporated Spirulina platensis on the growth of microflora and physicochemical properties of ayran as a functional food. Algal Research, 44, 101710. doi:10.1016/j.algal.2019.101710
  • Erkaya, T., Baslar, M., Sengul, M., & Ertugay, M. F. (2015). Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrason Sonochemistry, 23, 406-412. doi:10.1016/j.ultsonch.2014.08.009
  • House, J. D., Neufeld, J., & Leson, G. (2010). Evaluating the quality of protein from hemp seed (Cannabis sativa L.) products through the use of the protein digestibility-corrected amino acid score method. J Agric Food Chem, 58(22), 11801-11807. doi:10.1021/jf102636b
  • Jeske, S., Zannini, E., & Arendt, E. K. (2017). Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes. Plant Foods Hum Nutr, 72(1), 26-33. doi:10.1007/s11130-016-0583-0
  • Kleyn, D. H., Iynch, J. M., Barbano, D. M., Bloom, M. J., & Mitchell, M. W. (2001). Determination of Fat in Raw and Processed Milks by the Gerber Method: Collaborative Study. Journal of Aoac International, 84(5), 1499-1508.
  • Koksoy, A., & Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600. doi:10.1016/j.foodhyd.2003.10.002
  • Manzoor, M. F. (2017). Effect of cooking temperature on some quality characteristic of Almond milk. Int. J. Agr. Life. Sci., 3(1), 131-135. doi:10.22573/spg.ijals.017.s12200077
  • Markets, R. a. (2017). Dairy and dairy alternative beverage trends in the US (4th 654 edn.). Dublin, Ireland.
  • McCann, T. H., Fabre, F., & Day, L. (2011). Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles. Food Research International, 44(4), 884-892. doi:10.1016/j.foodres.2011.01.045
  • Muniandy, P., Shori, A. B., & Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1-8. doi:10.1016/j.fpsl.2016.02.002
  • Nissen, L., di Carlo, E., & Gianotti, A. (2020). Prebiotic potential of hemp blended drinks fermented by probiotics. Food Res Int, 131, 109029. doi:10.1016/j.foodres.2020.109029
  • Pelaes Vital, A. C., Goto, P. A., Hanai, L. N., Gomes-da-Costa, S. M., de Abreu Filho, B. A., Nakamura, C. V., & Matumoto-Pintro, P. T. (2015). Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract. LWT - Food Science and Technology, 64(2), 1028-1035. doi:10.1016/j.lwt.2015.07.003
  • Rodriguez-Leyva, D., & Pierce, G. N. (2010). The cardiac and haemostatic effects of dietary hempseed. Nutrition & Metabolism, 7(32).
  • Shunekeyeva, A., Alimardanova, M., & Majorov, A. (2021). Study of the nutritional value of fermented milk drinks from goat’s milk. E3S Web of Conferences, 285, 05003. doi:10.1051/e3sconf/202128505003
  • Uzay, M., Ozturk, H. I., Buzrul, S., & Maskan, M. (2021). A study on rheological properties, sensory evaluation and shelf life of ayran-shalgam mixtures. J Food Sci Technol, 58(7), 2479-2486. doi:10.1007/s13197-020-04754-2
  • Wang, Q., Jiang, J., & Xiong, Y. L. (2018). High pressure homogenization combined with pH shift treatment: A process to produce physically and oxidatively stable hemp milk. Food Res Int, 106, 487-494. doi:10.1016/j.foodres.2018.01.021
  • Yousseef, M., Lafarge, C., Valentin, D., Lubbers, S., & Husson, F. (2016). Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. LWT - Food Science and Technology, 69, 430-437. doi:10.1016/j.lwt.2016.01.060
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Ayşegül Beşir 0000-0002-6442-6807

Mustafa Mortaş 0000-0002-0316-7768

Fehmi Yazıcı 0000-0001-9601-8843

Erken Görünüm Tarihi 23 Haziran 2022
Yayımlanma Tarihi 23 Haziran 2022
Gönderilme Tarihi 20 Mayıs 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 3 Sayı: 1

Kaynak Göster

APA Beşir, A., Mortaş, M., & Yazıcı, F. (2022). Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures. European Food Science and Engineering, 3(1), 5-10. https://doi.org/10.55147/efse.1119044

Cited By

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
Foods
https://doi.org/10.3390/foods12050958
 Kapak Resmi İndir