Research Article
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Year 2021, Volume: 22 Issue: 2, 199 - 205, 15.10.2021
https://doi.org/10.23902/trkjnat.925710

Abstract

Konsantre protein açısından zengin gıdalara tüketici ilgisi artmaktadır. Kırgız geleneksel fermente sütü “Ayran”dan üretilen yüksek viskoziteli bir süt ürünü olan Süzmö, süt endüstrisine kazandırılmalıdır. Bu çalışmada, bu eşsiz gıda ürününün reolojik parametreleri, kararlı ve dinamik reolojik deneylerde araştırılmıştır. Süzmönün akış davranışı altı sıcaklıkta (20, 30, 40, 50, 60 ve 70°C) değerlendirilmiştir. Akışkan akma gerilimi (τ0) 32,64 Pa ile 285,87 Pa arasında değişen Newtonian olmayan bir psödoplastik akışkan olarak davranmıştır. 20 ve 30°C'de Süzmö numunelerinin akış eğrisi için en iyi uyum Bingham modeli uygulanarak bulunmuştur. Casson modeli korelasyon katsayıları R=0,9506 – 0,9973 ile 40, 50, 60 ve 70°C'deki akış eğrilerine uyan en uygun model olarak bulunmuştur. Sıcaklık artışıyla birlikte Süzmö'nün efektif viskozitesi 15,88'den 0,26 Pa·s'ye düşmüştür. Viskozitenin sıcaklığa bağımlılığı Arrhenius ilişkisine karşılık gelir ve aktivasyon enerjisi 61,66 kJ/(mol) olarak hesaplanmıştır. Nem içeriğinin (p>0.05) etkin viskozite ve akma gerilmesi üzerindeki etkisi dikkate alınarak doğrusal bir model tanımlanmıştır. Fermente süt örneklerinin termal denatürasyonunu belirlemek için 20 ila 80°C'de bir sıcaklık taraması gerçekleştirilmiştir. Ölçülen parametreler Süzmö'nün endüstriyel üretimi için çok önemlidir.

References

  • 1. AACC. 2019. Official Methods of Analysis, 21st Edition - AOAC International.
  • 2. Abu-Jdayil, B., Jumah, R. & Shaker, R. 2002. Rheological properties of a concentrated fermented product, labneh, produced from bovine milk: Effect of production method. International Journal of Food Properties, 5(3): 667-679.
  • 3. Abu-Jdayil, B., Shaker, R. & Jumah, R.2000. Rheological behavior of concentrated yogurt (Labneh). International Journal of Food Properties, 3(2): 207-216.
  • 4. Abu-Jdayil, B. & Mohameed, H. 2002. Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time. Journal of Food Engineering, 52(4): 359-365.
  • 5. Alirezalu, K., Inácio, R. S., Hesari, J., Remize F., Nematia, Z., Saraiva, J. A., Barba, F.J, Sant'Ana, A. S. & Lorenzo, J.M. 2019. Nutritional, chemical, syneresis, sensory properties and shelf life of Iranian traditional yoghurts during storage. LWT - Food Science and Technology, 114: 108417.
  • 6. Aryama, M, Nöbel, S. & Hinrichs, J. 2016. Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure. Trends in Food Science and Technology, 54: 26-36.
  • 7. Atamian, S., Olabi, A., Kebbe Baghdadi, O. & Toufeili, I. 2014. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh). Food Science and Nutrition, 2(2): 164-173.
  • 8. Benezech, T. & Maingonnat, J.F. 1994. Characterization of the rheological properties of yoghurt-A review. Journal of Food Engineering, 21(4): 447-472.
  • 9. Costa, M.F., Pimentel, T.C., Guimaraes, J.T., Balthazar, C.F., Rocha, R.S., Cavalcanti, R.N., Esmerino, E.A., Freitas, M.Q., Raices, R.S.L., Silva, M.C. & Cruz, A.G. 2019. Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT - Food Science and Technology, 105: 371-376.
  • 10. Fischer, P. & Windhab, E.J. 2011. Rheology of food materials. Current Opinion in Colloid & Interface Science, 16(1): 36-40.
  • 11. Goh, E.G. 2010. The hidden property of Arrhenius-type relationship: viscosity as a function of temperature. Journal of Physical Science, 21(1): 29-39.
  • 12. Güler, Z. & Şanal, H. 2009. The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows’, ewes’ and goats’ milks. International Journal of Food Sciences and Nutrition, 60(2): 153-164.
  • 13. Huth, P.J., DiRienzo, D.B. & Miller, G.D. 2006. Major Scientific Advances with Dairy Foods in Nutrition and Health, Journal of Dairy Science, 89(4): 1207-1221.
  • 14. Iskakova, J., Smanalieva, J., Kulmyrzaev, A., Fischer, P. & Methner, F.-J. 2017. Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo. International Journal of Food Properties, 20(9): 2060-2070.
  • 15. Iskakova, J., Smanalieva, J. & Methner, F.-J. 2019. Investigation of changes in rheological properties during processing of fermented cereal beverages. Journal of Food Science and Technology, 56(9): 3980-3987.
  • 16. Iskakova, J. & Smanalieva, J. 2020. Investigation of rheological behavior of Kyrgyz traditional food Sary mai. Manas Journal of Engineering, 8(2): 84-89.
  • 17. Juszczak, L., Oczadły, Z. & Gałkowska, D. 2013. Effect of modified starches on rheological properties of ketchup. Food and Bioprocess Technology, 6(5): 1251-1260.
  • 18. Kabak, B. & Dobson, A.D.W. 2011. An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51(3): 248-260.
  • 19. Kamber, U. 2008. The manufacture and some quality characteristics of kurut, a dried dairy product. International Journal of Dairy Technology, 61(2): 146-150.
  • 20. Karlsson, A.O., Ipsen, R., Schrader, K. & Ardo, Y. 2005. Relationship between physical properties of casein micelles and rheology of skim milk concentrate. Journal of Dairy Science, 88: 3784-3797.
  • 21. Krokida, M. K., Maroulis, Z.B. & Saravacos, G.D. 2001. Rheological properties of fluid fruit and vegetable puree products: compilation of literature data, International Journal of Food Properties, 4(2): 179-200.
  • 22. Ozer, B. 2006 Production of concentrated products. Pp. 128-155. In: Tamime (ed): Fermented milks. Blackwell Publishing Ltd Oxford, United Kingdom, 250 pp.
  • 23. Lee, W.J. & Lucey, J.A. 2004. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature. Journal of Dairy Science, 87(10): 3153-3164.
  • 24. Liu, S., Han, Y. & Zhou, Z. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Food Research International, 44(3): 643-651.
  • 25. Liu, W.J., Sun, Z.H., Zhang, Y.B., Zhang, C.L., Menghebilige, Yang, M., Sun, T.S., Bao, Q.H., Chen, W. & Zhang, H.P. 2012. A survey of the bacterial composition of kurut from Tibet using a culture-independent approach. Journal of Dairy Science, 95(3): 1064-1072.
  • 26. Mohameed, H.A., Abu-Jdayil, B. & Al-Shawabkeh, A. 2004. Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. Journal of Food Engineering, 61(3): 347-352.
  • 27. Nsabimana, C., Jiang, B. & Kossah, R. 2005. Manufacturing, properties and shelf life of labneh: a review, International Journal of Dairy Technology, 8: 129-137.
  • 28. Ozer, B.H., Bell, A.E., Grandison, A.S. & Robinson, R.K. 1998. Rheological properties of concentrated yoghurt (Labneh). Journal of Texture Studies, 29(1): 67-79.
  • 29. Ozer, B. 2006. Production of concentrated products. Pp. 128-155. In: Tamime (ed): Fermented milks. Blackwell Publishing Ltd Oxford, United Kingdom, 250 pp.
  • 30. Ozer, B.H., Stenning, R.A., Grandison, A.S. & Robinson, R.K. 1999. Rheology and microstructure of Labneh (Concentrated Yogurt). Journal of Dairy Science, 82(4): 682-689.
  • 31. Phadungath, C. 2015. Greek-style yogurt and its application in cheesecake. International Journal of Food Engineering, 1: 13-17.
  • 32. Reddy, C.S. & Datta, A.K. 1994. Thermophysical properties of concentrated reconstituted milk during processing. Journal of Food Engineering, 21(1): 31-40.
  • 33. Sauer, A., Doehner, I. & Moraru, C.I. 2012. Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature. Journal of Dairy Science, 95(10): 5569-5579.
  • 34. Sharoba, A.M., Senge, B., El-Mansy, H.A., Bahlol, H.E. & Blochwitz, R. 2005. Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology, 220(2): 142-151.
  • 35. Smanalieva, J. & Senge, B. 2009. Analytical and rheological investigations into selected unifloral German honey. European Food Research and Technology, 229(1): 107-113.
  • 36. Steffe, J.F. 1996. Rheological methods in food process engineering. Second Edition. Freeman Press, East Lansing, 428 pp.
  • 37. Tamime, A.Y. & Robinson, R.K. 2007. Historical background. Pp.1-12. In: Tamime, A.Y. & Robinson, R.K. (eds). Tamime and Robinson’s Yoghurt: Science and Technology. Woodhead Publishing Limited, Boca Raton, 791 pp.
  • 38. Vélez-Ruiz, J.F. & Barbosa-Cánovas, G.V. 2000. Flow and structural characteristics of concentrated milk. Journal of Texture Studies, 31(3): 315-333.

DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT

Year 2021, Volume: 22 Issue: 2, 199 - 205, 15.10.2021
https://doi.org/10.23902/trkjnat.925710

Abstract

Consumer interest in concentrated protein-rich food is growing. Kyrgyz traditional food Süzmö, which is a highly viscous dairy product that is produced from fermented milk Ayran, needs to be introduced into the dairy industry. In this study, the rheological parameters of this indigenous food product were investigated in steady and dynamic rheological experiments. The flow behaviours of Süzmö were evaluated at six temperatures (20, 30, 40, 50, 60, and 70°C) and suitable rheological models were found. The flow curves of Süzmö at investigated temperatures have the yield stress (τ0) values between 32.64 Pa and 285.87 Pa. The flow properties of Süzmö samples at 20 and 30°C correspond to the Bingham model. The Casson model was suitable for describing flow curves at 40, 50, 60, and 70°C with correlation coefficients R=0.9506 ‒ 0.9973. The effective viscosity (ƞeff) of Süzmö decreased from 15.88 to 0.26 Pa·s with increasing temperature from 20 and 70°C. The effect of temperature on the viscosity corresponds to the Arrhenius relationship. The calculated activation energy was 61.66 kJ/(mol). A linear model was defined taking into account the influence of moisture content (p>0.05) on effective viscosity (ƞeff) and yield stress (τ0). A temperature-sweep was performed at 20 to 80°C to determine the thermal denaturation of the fermented milk samples. The measured parameters are essential for the industrial production of Süzmö and other concentrated fermented milk products.

References

  • 1. AACC. 2019. Official Methods of Analysis, 21st Edition - AOAC International.
  • 2. Abu-Jdayil, B., Jumah, R. & Shaker, R. 2002. Rheological properties of a concentrated fermented product, labneh, produced from bovine milk: Effect of production method. International Journal of Food Properties, 5(3): 667-679.
  • 3. Abu-Jdayil, B., Shaker, R. & Jumah, R.2000. Rheological behavior of concentrated yogurt (Labneh). International Journal of Food Properties, 3(2): 207-216.
  • 4. Abu-Jdayil, B. & Mohameed, H. 2002. Experimental and modelling studies of the flow properties of concentrated yogurt as affected by the storage time. Journal of Food Engineering, 52(4): 359-365.
  • 5. Alirezalu, K., Inácio, R. S., Hesari, J., Remize F., Nematia, Z., Saraiva, J. A., Barba, F.J, Sant'Ana, A. S. & Lorenzo, J.M. 2019. Nutritional, chemical, syneresis, sensory properties and shelf life of Iranian traditional yoghurts during storage. LWT - Food Science and Technology, 114: 108417.
  • 6. Aryama, M, Nöbel, S. & Hinrichs, J. 2016. Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure. Trends in Food Science and Technology, 54: 26-36.
  • 7. Atamian, S., Olabi, A., Kebbe Baghdadi, O. & Toufeili, I. 2014. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine, and ovine Greek yogurt (Labneh). Food Science and Nutrition, 2(2): 164-173.
  • 8. Benezech, T. & Maingonnat, J.F. 1994. Characterization of the rheological properties of yoghurt-A review. Journal of Food Engineering, 21(4): 447-472.
  • 9. Costa, M.F., Pimentel, T.C., Guimaraes, J.T., Balthazar, C.F., Rocha, R.S., Cavalcanti, R.N., Esmerino, E.A., Freitas, M.Q., Raices, R.S.L., Silva, M.C. & Cruz, A.G. 2019. Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. LWT - Food Science and Technology, 105: 371-376.
  • 10. Fischer, P. & Windhab, E.J. 2011. Rheology of food materials. Current Opinion in Colloid & Interface Science, 16(1): 36-40.
  • 11. Goh, E.G. 2010. The hidden property of Arrhenius-type relationship: viscosity as a function of temperature. Journal of Physical Science, 21(1): 29-39.
  • 12. Güler, Z. & Şanal, H. 2009. The essential mineral concentration of Torba yoghurts and their wheys compared with yoghurt made with cows’, ewes’ and goats’ milks. International Journal of Food Sciences and Nutrition, 60(2): 153-164.
  • 13. Huth, P.J., DiRienzo, D.B. & Miller, G.D. 2006. Major Scientific Advances with Dairy Foods in Nutrition and Health, Journal of Dairy Science, 89(4): 1207-1221.
  • 14. Iskakova, J., Smanalieva, J., Kulmyrzaev, A., Fischer, P. & Methner, F.-J. 2017. Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo. International Journal of Food Properties, 20(9): 2060-2070.
  • 15. Iskakova, J., Smanalieva, J. & Methner, F.-J. 2019. Investigation of changes in rheological properties during processing of fermented cereal beverages. Journal of Food Science and Technology, 56(9): 3980-3987.
  • 16. Iskakova, J. & Smanalieva, J. 2020. Investigation of rheological behavior of Kyrgyz traditional food Sary mai. Manas Journal of Engineering, 8(2): 84-89.
  • 17. Juszczak, L., Oczadły, Z. & Gałkowska, D. 2013. Effect of modified starches on rheological properties of ketchup. Food and Bioprocess Technology, 6(5): 1251-1260.
  • 18. Kabak, B. & Dobson, A.D.W. 2011. An introduction to the traditional fermented foods and beverages of Turkey. Critical Reviews in Food Science and Nutrition, 51(3): 248-260.
  • 19. Kamber, U. 2008. The manufacture and some quality characteristics of kurut, a dried dairy product. International Journal of Dairy Technology, 61(2): 146-150.
  • 20. Karlsson, A.O., Ipsen, R., Schrader, K. & Ardo, Y. 2005. Relationship between physical properties of casein micelles and rheology of skim milk concentrate. Journal of Dairy Science, 88: 3784-3797.
  • 21. Krokida, M. K., Maroulis, Z.B. & Saravacos, G.D. 2001. Rheological properties of fluid fruit and vegetable puree products: compilation of literature data, International Journal of Food Properties, 4(2): 179-200.
  • 22. Ozer, B. 2006 Production of concentrated products. Pp. 128-155. In: Tamime (ed): Fermented milks. Blackwell Publishing Ltd Oxford, United Kingdom, 250 pp.
  • 23. Lee, W.J. & Lucey, J.A. 2004. Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature. Journal of Dairy Science, 87(10): 3153-3164.
  • 24. Liu, S., Han, Y. & Zhou, Z. 2011. Lactic acid bacteria in traditional fermented Chinese foods. Food Research International, 44(3): 643-651.
  • 25. Liu, W.J., Sun, Z.H., Zhang, Y.B., Zhang, C.L., Menghebilige, Yang, M., Sun, T.S., Bao, Q.H., Chen, W. & Zhang, H.P. 2012. A survey of the bacterial composition of kurut from Tibet using a culture-independent approach. Journal of Dairy Science, 95(3): 1064-1072.
  • 26. Mohameed, H.A., Abu-Jdayil, B. & Al-Shawabkeh, A. 2004. Effect of solids concentration on the rheology of labneh (concentrated yogurt) produced from sheep milk. Journal of Food Engineering, 61(3): 347-352.
  • 27. Nsabimana, C., Jiang, B. & Kossah, R. 2005. Manufacturing, properties and shelf life of labneh: a review, International Journal of Dairy Technology, 8: 129-137.
  • 28. Ozer, B.H., Bell, A.E., Grandison, A.S. & Robinson, R.K. 1998. Rheological properties of concentrated yoghurt (Labneh). Journal of Texture Studies, 29(1): 67-79.
  • 29. Ozer, B. 2006. Production of concentrated products. Pp. 128-155. In: Tamime (ed): Fermented milks. Blackwell Publishing Ltd Oxford, United Kingdom, 250 pp.
  • 30. Ozer, B.H., Stenning, R.A., Grandison, A.S. & Robinson, R.K. 1999. Rheology and microstructure of Labneh (Concentrated Yogurt). Journal of Dairy Science, 82(4): 682-689.
  • 31. Phadungath, C. 2015. Greek-style yogurt and its application in cheesecake. International Journal of Food Engineering, 1: 13-17.
  • 32. Reddy, C.S. & Datta, A.K. 1994. Thermophysical properties of concentrated reconstituted milk during processing. Journal of Food Engineering, 21(1): 31-40.
  • 33. Sauer, A., Doehner, I. & Moraru, C.I. 2012. Steady shear rheological properties of micellar casein concentrates obtained by membrane filtration as a function of shear rate, concentration, and temperature. Journal of Dairy Science, 95(10): 5569-5579.
  • 34. Sharoba, A.M., Senge, B., El-Mansy, H.A., Bahlol, H.E. & Blochwitz, R. 2005. Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups. European Food Research and Technology, 220(2): 142-151.
  • 35. Smanalieva, J. & Senge, B. 2009. Analytical and rheological investigations into selected unifloral German honey. European Food Research and Technology, 229(1): 107-113.
  • 36. Steffe, J.F. 1996. Rheological methods in food process engineering. Second Edition. Freeman Press, East Lansing, 428 pp.
  • 37. Tamime, A.Y. & Robinson, R.K. 2007. Historical background. Pp.1-12. In: Tamime, A.Y. & Robinson, R.K. (eds). Tamime and Robinson’s Yoghurt: Science and Technology. Woodhead Publishing Limited, Boca Raton, 791 pp.
  • 38. Vélez-Ruiz, J.F. & Barbosa-Cánovas, G.V. 2000. Flow and structural characteristics of concentrated milk. Journal of Texture Studies, 31(3): 315-333.
There are 38 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Article/Araştırma Makalesi
Authors

Janyl Iskakova 0000-0002-1614-3984

Jamila Smanalieva 0000-0002-3929-4291

Publication Date October 15, 2021
Submission Date April 22, 2021
Acceptance Date July 31, 2021
Published in Issue Year 2021 Volume: 22 Issue: 2

Cite

APA Iskakova, J., & Smanalieva, J. (2021). DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. Trakya University Journal of Natural Sciences, 22(2), 199-205. https://doi.org/10.23902/trkjnat.925710
AMA Iskakova J, Smanalieva J. DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. Trakya Univ J Nat Sci. October 2021;22(2):199-205. doi:10.23902/trkjnat.925710
Chicago Iskakova, Janyl, and Jamila Smanalieva. “DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD ‘SÜZMÖ’ DEPENDING ON TEMPERATURE AND MOISTURE CONTENT”. Trakya University Journal of Natural Sciences 22, no. 2 (October 2021): 199-205. https://doi.org/10.23902/trkjnat.925710.
EndNote Iskakova J, Smanalieva J (October 1, 2021) DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. Trakya University Journal of Natural Sciences 22 2 199–205.
IEEE J. Iskakova and J. Smanalieva, “DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD ‘SÜZMÖ’ DEPENDING ON TEMPERATURE AND MOISTURE CONTENT”, Trakya Univ J Nat Sci, vol. 22, no. 2, pp. 199–205, 2021, doi: 10.23902/trkjnat.925710.
ISNAD Iskakova, Janyl - Smanalieva, Jamila. “DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD ‘SÜZMÖ’ DEPENDING ON TEMPERATURE AND MOISTURE CONTENT”. Trakya University Journal of Natural Sciences 22/2 (October 2021), 199-205. https://doi.org/10.23902/trkjnat.925710.
JAMA Iskakova J, Smanalieva J. DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. Trakya Univ J Nat Sci. 2021;22:199–205.
MLA Iskakova, Janyl and Jamila Smanalieva. “DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD ‘SÜZMÖ’ DEPENDING ON TEMPERATURE AND MOISTURE CONTENT”. Trakya University Journal of Natural Sciences, vol. 22, no. 2, 2021, pp. 199-05, doi:10.23902/trkjnat.925710.
Vancouver Iskakova J, Smanalieva J. DETERMINATION OF FLOW AND VISCOELASTIC PROPERTIES OF THE KYRGYZ ETHNIC FOOD “SÜZMÖ” DEPENDING ON TEMPERATURE AND MOISTURE CONTENT. Trakya Univ J Nat Sci. 2021;22(2):199-205.

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