Akkoyun Yüsra, Arslan Seher
Engineering Faculty Food Engineering Department Pamukkale University Denizli Turkey.
Food Sci Nutr. 2020 Aug 26;8(10):5410-5418. doi: 10.1002/fsn3.1832. eCollection 2020 Oct.
In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant ( < .05). The counts of subsp. and subps. had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples.
在本研究中，对添加不同比例（0.1%、0.2%、0.3%和0.4%，w/v）藜麦粉制作的开菲尔酸奶的一些物理、化学、微生物和感官特性进行了研究。添加藜麦和储存时间对pH值、滴定酸度、血清分离、L值和微生物计数的影响具有统计学意义（P<0.05）。嗜热链球菌和保加利亚乳杆菌的计数在7.13至7.52 log CFU/mL和3.62至3.98 log CFU/mL之间变化很大。在储存期结束时，发现含有0.2%藜麦粉的样品总体评价得分高于其他样品。
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