Effect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran

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dc.authorid0000-0002-9751-1020
dc.authorid0000-0001-8417-868X
dc.contributor.authorKocabas, Handan
dc.contributor.authorErgin, Firuze
dc.contributor.authorAktar, Tugba
dc.contributor.authorKucukcetin, Ahmet
dc.date.accessioned2026-01-24T12:31:10Z
dc.date.available2026-01-24T12:31:10Z
dc.date.issued2022
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractAyran is a salty drinkable yoghurt, but lactose in ayran induces lactose intolerance. This can be overcome by production of lactose-free or lactose-reduced ayran. Milk with 50% and 100% lactose hydrolysis by beta-galactosidase was therefore used for alternative lactose-reduced or lactose-free ayran production. Physicochemical, microbiological, and sensory analyses were performed during storage at 4 degrees C for 28 days. Syneresis and flow behaviour index values increased, and apparent viscosity and consistency coefficient values decreased with increasing lactose hydrolysis level, salt content (0.5 and 1%), and storage period. No significant effects of lactose hydrolysis level and salt content on the counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were found, while counts of these bacteria decreased during the storage period. Sensory evaluation highlighted that the 1% salt-containing ayran samples, which had higher scores of overall liking than 0.5% salt-containing ones, were significantly different from commercial ayran within the storage period. (C) 2022 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipScientific Research Projects Coordination Unit of Akdeniz University [FYL-2018-3740]
dc.description.sponsorshipThis study was supported by the Scientific Research Projects Coordination Unit of Akdeniz University (Project number: FYL-2018-3740).
dc.identifier.doi10.1016/j.idairyj.2022.105360
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85125960830
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105360
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5705
dc.identifier.volume129
dc.identifier.wosWOS:000793271400012
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectRheological Properties
dc.subjectYogurt Drink
dc.subjectStreptococcus-Thermophilus
dc.subjectFermentation Conditions
dc.subjectMilk
dc.subjectBulgaricus
dc.subjectCulture
dc.titleEffect of lactose hydrolysis and salt content on the physicochemical, microbiological, and sensory properties of ayran
dc.typeArticle

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