ZERDEÇAL EKSTRAKTI KULLANIMININ KEFİRİN BAZI FİZİKOKİMYASAL ÖZELLİKLERİNE ETKİSİ.

In this research, the effect of turmeric extract on some physicochemical properties of kefir was examined. For this purpose, raw cow milk was pasteurized between 80-85 °C for 10 minutes and cooled to 25-28 °C and kefir starter was added. Pasteurized turmeric extracts at level of 0 (control), 2, 4, 6, 8 and 10% was added to the milk samples prepared in separate containers and fermented until pH dropped to 4.6. Some properties of kefir samples were examined before and after fermentation and on the 1st, 7th and 14th days of storage. According to the results, viscosity and serum separation values were high (P>0.05) in the turmeric extract added samples when compared with control. The addition of turmeric extract to kefir affected the color L*, a* and b* values, as well as the sensory color, texture, odor, taste and general acceptability scores (P<0.05). Adding 21 mL (6%) and 14 mL (4%) of turmeric extract to kefir samples has been found to be successful in terms of providing an alternative taste and aroma for consumer liking. [ABSTRACT FROM AUTHOR]