Effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir

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dc.authoridKaraoglu, Mehmet Murat/0000-0002-9919-8824
dc.contributor.authorSavas, Burcunur Demir
dc.contributor.authorGurses, Mustafa
dc.contributor.authorSavas, Adem
dc.contributor.authorEngin, Tunahan
dc.contributor.authorKaraoglu, Mehmet Murat
dc.contributor.authorBinici, HalilI brahim
dc.date.accessioned2025-03-26T17:34:59Z
dc.date.available2025-03-26T17:34:59Z
dc.date.issued2025
dc.departmentİstanbul Esenyurt Üniversitesi
dc.description.abstractThe effect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir during storage was investigated. Samples were also analyzed in terms of some qualitative properties (dry matter, fat, protein, ash, pH, acidity, L & lowast;, a & lowast;, b & lowast;). Both storage time and different formulations were effective on the qualitative properties of the samples. Organic acid content of the samples ranged from nd-5522.7 mg/L and all kefirs showed pseudoplastic flow. Storage time and rosehip marmalade rate had a statistically significant effect on the determined organic acids, color, rheology, yeast, protein, fat, pH and acidity (p < 0.01). While the number of TAMB was statistically significant during storage (p < 0.05), Lactobacillus, Lactococcus, dry matter and ash rate were not statistically significant (p > 0.05). Further, it was observed that the numbers of mold, coliform bacteria and Staphylococcus aureus in the samples were below detectable levels during storage.
dc.description.sponsorshipAtaturk University Research Center [FBA-2019-7495]; Ataturk University
dc.description.sponsorshipThis research was supported by Ataturk University Research Center with project no: FBA-2019-7495. The financial support of Ataturk University is gratefully acknowledged.
dc.identifier.doi10.1016/j.ijgfs.2025.101125
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85217095771
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2025.101125
dc.identifier.urihttps://hdl.handle.net/20.500.14704/991
dc.identifier.volume39
dc.identifier.wosWOS:001425480900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250326
dc.subjectKefir; Rosehip marmalade; Textural and rheological; Microbiological profile; Organic acid profile; Color
dc.titleEffect of the addition of rosehip marmalade on the textural, rheological, microbiological, physicochemical and organic acid profile of kefir
dc.typeArticle

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