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oai:munzur-rdlopen.rawdatalibrary.net:munzur/58382026-10-28T15:32:05Zopenairecom_munzur_1col_munzur_2

Comparison of Some Physical and Chemical Properties of Kefir Obtained from Different Kefir Cultures and Brands of MilkInce, MuharremInce, Olcay KaplanEryilmaz, HaydarBeslenme ve DiyetetikMikrobiyolojiBiyoteknoloji ve Uygulamalı MikrobiyolojiGıda Bilimi ve TeknolojisiIn this study, three different kefir cultures were used to ferment five different brands of milk samples. pH, the dry matter, ash amount, carbon dioxide (CO2) amount, titratable acidity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging capacity, the reducing power, the Fe(II) ions chelating capacity, the total phenolic content (TPC), copper(II) ion reductive antioxidant capacity (CUPRAC) and mineral matter contents were investigated in kefir samples and results were evaluated statistically. When kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity, Mg, Zn, and Na concentrations are evaluated in terms of kefir culture, KC1, KC2, KC3, KC1, KC1, and KC1, had the highest values (p<0.05), respectively. If it is evaluated in terms of different brands of milk, kefirs’ CUPRAC, TPC, DPPH free radical scavenging capacity and Na concentrations were found highest (p<0.05) which were produced by M5, M2, M1, and M4, respectively. The data obtained from the experimental studies it was determined that the kefir cultures and milk used had an effect on the quality of the kefir.2022Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/5838https://doi.org/10.29132/ijpas.11342312149-0910enInternational Journal of Pure and Applied Sciencesinfo:eu-repo/semantics/closedAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/5838