Peanut milk production by the microfluidization, physicochemical, textural and rheological properties of peanut milk products; yoghurt and kefir

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Tezin Türü: Yüksek Lisans

Tezin Yürütüldüğü Kurum: Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye

Tezin Onay Tarihi: 2018

Öğrenci: SİMAY ARSLAN

Danışman: BEHİÇ MERT

Özet:

The aim of this study is to investigate the physicochemical, textural and rheological properties of the peanut yogurt and kefir. In this study microfluidization was applied to obtain peanut milk instead of filter and homogenisation steps in traditional peanut milk production process. In the first part of the study, peanut yogurt was produced as three different formulations from, non-microfluidized peanut milk, microfluidized peanut milk and adding skimmed milk powder (4%, w/w) in microfluidized peanut milk, in three different concentrations 1:3, 1:3.5, 1:4; peanut (g): water (g), for each formulation with 2% (w/w) sucrose and 1% (w/w) of yoghurt culture, to understand the effect of microfluidization, chemical agent (milk powder) and concentration. In the second part of the study, peanut kefir was produced from microfluidized peanut milk in four different concentrations 1:4; 1:5; 1:6; 1:7; peanut (g): water (g) with 2% (w/w) sucrose and 1% of kefir culture to determine the effect of concentration. Dry matter content, water holding capacity, synersis, pH, titratable acidity, color was measured in peanut yogurt and kefir as physicochemical parameters. Scanning vi Electron Microscope (SEM) analysis was conducted to analyze microstructural property. Firmness, cohesiveness and consistency were measured as textural properties of peanut yogurt and kefir. The significant effect of treatments and concentrations were determined by ANOVA statistical program. In rheological measurements, peanut yogurt and kefir results was fitted to power law model The shear stress, elastic modulus and viscous modulus was obtained for all samples. As a result, when mechanical treatment is combined with the chemical agent as milk powder it was found that the final effect was more stronger, however its possible to produce peanut peanut yogurt and kefir with only sucrose and culture using microfluidization technique with the optimization of concentrations.