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

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dc.authoridGül, Latife Betül/0000-0002-4732-7727
dc.authoridAkgun, Abdullah/0000-0002-1125-6955
dc.authoridGul, Osman/0000-0003-1620-4246
dc.authorwosidGül, Latife Betül/ABF-5816-2021
dc.authorwosidAkgun, Abdullah/HPF-6605-2023
dc.authorwosidGul, Osman/ADE-4372-2022
dc.contributor.authorGul, Latife Betul
dc.contributor.authorBekbay, Saya
dc.contributor.authorAkgun, Abdullah
dc.contributor.authorGul, Osman
dc.date.accessioned2024-06-12T11:02:20Z
dc.date.available2024-06-12T11:02:20Z
dc.date.issued2023
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn 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 T-f 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 ?E 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 (R-2 > .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(n)) 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.en_US
dc.identifier.doi10.1002/fsn3.3491
dc.identifier.endpage5337en_US
dc.identifier.issn2048-7177
dc.identifier.issue9en_US
dc.identifier.pmid37701222en_US
dc.identifier.scopus2-s2.0-85163072349en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5325en_US
dc.identifier.urihttps://doi.org/10.1002/fsn3.3491
dc.identifier.urihttps://hdl.handle.net/20.500.14551/21241
dc.identifier.volume11en_US
dc.identifier.wosWOS:001006983300001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofFood Science & Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFunctional Foodsen_US
dc.subjectHigh-Pressure Homogenizationen_US
dc.subjectKefiren_US
dc.subjectOleaster Flouren_US
dc.subjectRheologyen_US
dc.subjectStructureen_US
dc.subjectSensory Propertiesen_US
dc.subjectBuffalo Milken_US
dc.subjectDietary Fiberen_US
dc.subjectOrange Fiberen_US
dc.subjectSkim Milken_US
dc.subjectYogurten_US
dc.subjectFortificationen_US
dc.subjectSuitabilityen_US
dc.subjectPerformanceen_US
dc.subjectTextureen_US
dc.titleEffect of oleaster (Elaeagnus angustifolia L.) flour addition combined with high-pressure homogenization on the acidification kinetics, physicochemical, functional, and rheological properties of kefiren_US
dc.typeArticleen_US

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