1) Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050 Konya, Turkey; 2) Department of Food Engineering, Agriculture Faculty, Selçuk University, 42050, Konya, Turkey; 3) Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey; 4) Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
Kubra Unal1), Ali Samet Babaoğlu2), Talha Demirci3), Mustafa Karakaya4)
This study investigated the effects of yoghurt powder (YP) on pH, water activity, lactic acid content, color, and microbiological properties of sucuk doughs during the 2 days fermentation period. In addition, proximate compositions, texture and sensory characteristics of sucuk samples that were heat treated after the fermentation period were determined. Three different sucuk formulations were prepared containing C: control (without yoghurt powder); T1: 1.5% yoghurt powder; T2: 3.0% yoghurt powder. The pH and aw values were found to be in the range of 4.79–5.90 and 0.957–0.971 throughout the fermentation, respectively. The coliform bacteria counts were slightly higher in the control sucuk samples while expectedly Lactobacillus spp. numbers were positively correlated with yoghurt powder levels. Addition of yoghurt powder had significant (P < 0.05) effects on the hardness, cohesiveness, gumminess, chewiness, and resilience values of samples. In particular, the hardness of the sucuk samples containing 1.5% yoghurt powder were significantly higher compared to control samples (P < 0.05). Moreover the addition of yoghurt powders did not cause any sensorial defect. Consequently, 1.5% YP may be a good additive for sucuk production by means of improving some textural characteristics, enhancing Lactobacillus spp. counts and acidity, and repressing coliform bacteria.
Keywords: Microbiology, yoghurt powder, Sucuk, texture
Arch Lebensmittelhyg 73,
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