Yayın:
Effect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir

Basit Görünüm
dc.contributor.authorGül, Latife Betül
dc.contributor.authorBekbay, Saya
dc.contributor.authorAkgün, Abdullah
dc.contributor.authorGül, Osman
dc.date.accessioned2026-01-04T18:49:01Z
dc.date.issued2023-06-09
dc.description.abstractAbstractIn this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as Vmax and Tf decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on Lactobacillus and Lactococcus counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The ΔE value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald–de‐Waele (R2 > .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.sn) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G") and the power‐law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.
dc.description.urihttps://doi.org/10.1002/fsn3.3491
dc.description.urihttps://pubmed.ncbi.nlm.nih.gov/37701222
dc.description.urihttp://dx.doi.org/10.1002/fsn3.3491
dc.description.urihttps://hdl.handle.net/20.500.14551/21241
dc.identifier.doi10.1002/fsn3.3491
dc.identifier.eissn2048-7177
dc.identifier.endpage5337
dc.identifier.issn2048-7177
dc.identifier.openairedoi_dedup___::e6555e874dd785207817a4b637e9be5d
dc.identifier.orcid0000-0002-4732-7727
dc.identifier.orcid0000-0002-1125-6955
dc.identifier.orcid0000-0003-1620-4246
dc.identifier.pubmed37701222
dc.identifier.scopus2-s2.0-85163072349
dc.identifier.startpage5325
dc.identifier.urihttps://hdl.handle.net/20.500.12597/40780
dc.identifier.volume11
dc.identifier.wos001006983300001
dc.language.isoeng
dc.publisherWiley
dc.relation.ispartofFood Science & Nutrition
dc.rightsOPEN
dc.subjectFunctional Foods
dc.subjectDietary Fiber
dc.subjectSkim Milk
dc.subjectBuffalo Milk
dc.subjectHigh-Pressure Homogenization
dc.subjectPerformance
dc.subjectFortification
dc.subjectSensory Properties
dc.subjectStructure
dc.subjectOriginal Articles
dc.subjectYogurt
dc.subjectSuitability
dc.subjectOrange Fiber
dc.subjectKefir
dc.subjectTexture
dc.subjectOleaster Flour
dc.subjectRheology
dc.subject.sdg2. Zero hunger
dc.titleEffect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir
dc.typeArticle
dspace.entity.typePublication
local.api.response{"authors":[{"fullName":"Latife Betül Gül","name":"Latife Betül","surname":"Gül","rank":1,"pid":{"id":{"scheme":"orcid","value":"0000-0002-4732-7727"},"provenance":null}},{"fullName":"Saya Bekbay","name":"Saya","surname":"Bekbay","rank":2,"pid":null},{"fullName":"Abdullah Akgün","name":"Abdullah","surname":"Akgün","rank":3,"pid":{"id":{"scheme":"orcid","value":"0000-0002-1125-6955"},"provenance":null}},{"fullName":"Osman Gül","name":"Osman","surname":"Gül","rank":4,"pid":{"id":{"scheme":"orcid","value":"0000-0003-1620-4246"},"provenance":null}}],"openAccessColor":"gold","publiclyFunded":false,"type":"publication","language":{"code":"eng","label":"English"},"countries":null,"subjects":[{"subject":{"scheme":"keyword","value":"Functional Foods"},"provenance":null},{"subject":{"scheme":"keyword","value":"Dietary Fiber"},"provenance":null},{"subject":{"scheme":"SDG","value":"2. Zero hunger"},"provenance":null},{"subject":{"scheme":"keyword","value":"Skim Milk"},"provenance":null},{"subject":{"scheme":"keyword","value":"Buffalo Milk"},"provenance":null},{"subject":{"scheme":"keyword","value":"High-Pressure Homogenization"},"provenance":null},{"subject":{"scheme":"keyword","value":"Performance"},"provenance":null},{"subject":{"scheme":"keyword","value":"Fortification"},"provenance":null},{"subject":{"scheme":"keyword","value":"Sensory Properties"},"provenance":null},{"subject":{"scheme":"keyword","value":"Structure"},"provenance":null},{"subject":{"scheme":"keyword","value":"Original Articles"},"provenance":null},{"subject":{"scheme":"keyword","value":"Yogurt"},"provenance":null},{"subject":{"scheme":"keyword","value":"Suitability"},"provenance":null},{"subject":{"scheme":"keyword","value":"Orange Fiber"},"provenance":null},{"subject":{"scheme":"keyword","value":"Kefir"},"provenance":null},{"subject":{"scheme":"keyword","value":"Texture"},"provenance":null},{"subject":{"scheme":"keyword","value":"Oleaster Flour"},"provenance":null},{"subject":{"scheme":"keyword","value":"Rheology"},"provenance":null}],"mainTitle":"Effect of oleaster (<i>Elaeagnus angustifolia</i> L.) flour addition combined with high‐pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefir","subTitle":null,"descriptions":["<jats:title>Abstract</jats:title><jats:p>In this study, the effects of peeled oleaster flour (OF) addition (0.5% and 1%) with high‐pressure homogenization (HPH) at 100 MPa on acidification kinetics, physicochemical, functional, and rheological properties of kefir made from bovine whole milk were investigated. The fermentation kinetic parameters such as <jats:italic>Vmax</jats:italic> and <jats:italic>T</jats:italic><jats:sub><jats:italic>f</jats:italic></jats:sub> decreased by 23.63% and 20%, respectively, with 1% OF and application of HPH. The combined use of two treatments had a positive effect on <jats:italic>Lactobacillus</jats:italic> and <jats:italic>Lactococcus</jats:italic> counts, reaching a maximum of 9.63 and 9.31 log cfu/mL, respectively. Also, total phenolic contents and antioxidant activity reached maximum values of 85.31 mg GAE/g and 17.22%, respectively. The <jats:italic>ΔE</jats:italic> value was more limited with HPH. The maximum firmness and water‐holding capacity values were determined in the sample produced with 1% OF and application of HPH. Rheological analysis revealed that all kefirs exhibited shear thinning behavior, and the Ostwald–de‐Waele (<jats:italic>R</jats:italic><jats:sup>2</jats:sup> &gt; .99) model was suitable to describe the rheological behavior of all kefir samples. The highest viscosity (0.049 Pa.s, at 50/s shear rate) and consistency index (1.115 Pa.s<jats:sup><jats:italic>n</jats:italic></jats:sup>) were observed in kefir with 1% OF and application of HPH. Kefir samples were characterized as weak gel behavior because storage modulus (G') was much greater than loss modulus (G\") and the power‐law model was used to characterize the viscoelasticity. The overall quality assessment indicated that the improvement of the fermentation process and the enhancement of textural and functional properties of kefir samples could be achieved with the addition of 1% OF and application of HPH.</jats:p>"],"publicationDate":"2023-06-09","publisher":"Wiley","embargoEndDate":null,"sources":["Crossref","Food Sci Nutr"],"formats":null,"contributors":null,"coverages":null,"bestAccessRight":{"code":"c_abf2","label":"OPEN","scheme":"http://vocabularies.coar-repositories.org/documentation/access_rights/"},"container":{"name":"Food Science &amp; Nutrition","issnPrinted":"2048-7177","issnOnline":"2048-7177","issnLinking":null,"ep":"5337","iss":null,"sp":"5325","vol":"11","edition":null,"conferencePlace":null,"conferenceDate":null},"documentationUrls":null,"codeRepositoryUrl":null,"programmingLanguage":null,"contactPeople":null,"contactGroups":null,"tools":null,"size":null,"version":null,"geoLocations":null,"id":"doi_dedup___::e6555e874dd785207817a4b637e9be5d","originalIds":["10.1002/fsn3.3491","50|doiboost____|e6555e874dd785207817a4b637e9be5d","od_______267::abc386f64d636aaf3abd1165e68ef774","37701222","PMC10494617","oai:pubmedcentral.nih.gov:10494617","50|od_______267::abc386f64d636aaf3abd1165e68ef774","50|od______3044::b8a649f535e60f52e92279b9bc257cc6","oai:acikerisim.trakya.edu.tr:20.500.14551/21241"],"pids":[{"scheme":"doi","value":"10.1002/fsn3.3491"},{"scheme":"pmid","value":"37701222"},{"scheme":"pmc","value":"PMC10494617"}],"dateOfCollection":null,"lastUpdateTimeStamp":null,"indicators":{"citationImpact":{"citationCount":9,"influence":2.8886038e-9,"popularity":9.176011e-9,"impulse":9,"citationClass":"C5","influenceClass":"C5","impulseClass":"C4","popularityClass":"C4"}},"instances":[{"pids":[{"scheme":"doi","value":"10.1002/fsn3.3491"}],"license":"CC BY","type":"Article","urls":["https://doi.org/10.1002/fsn3.3491"],"publicationDate":"2023-06-09","refereed":"peerReviewed"},{"pids":[{"scheme":"pmid","value":"37701222"},{"scheme":"pmc","value":"PMC10494617"}],"alternateIdentifiers":[{"scheme":"doi","value":"10.1002/fsn3.3491"}],"type":"Article","urls":["https://pubmed.ncbi.nlm.nih.gov/37701222"],"refereed":"nonPeerReviewed"},{"alternateIdentifiers":[{"scheme":"doi","value":"10.1002/fsn3.3491"}],"license":"CC BY","type":"Other literature type","urls":["http://dx.doi.org/10.1002/fsn3.3491"],"publicationDate":"2023-06-09","refereed":"nonPeerReviewed"},{"alternateIdentifiers":[{"scheme":"doi","value":"10.1002/fsn3.3491"}],"type":"Article","urls":["https://hdl.handle.net/20.500.14551/21241","https://doi.org/10.1002/fsn3.3491"],"publicationDate":"2023-01-01","refereed":"nonPeerReviewed"}],"isGreen":true,"isInDiamondJournal":false}
local.import.sourceOpenAire
local.indexed.atWOS
local.indexed.atScopus
local.indexed.atPubMed

Dosyalar

Koleksiyonlar

Publications