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标题：A Study on the Utilization of Pectin in Manufacture of Long-Life Ayran
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作者：Metin Atamer ; Asuman Gürsel ; Balkır Tamuçay 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1999
卷号：24
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, it was tried to utilize pectin in the manufacture of “Long-Life Ayran” at different concentrations, and some quality characteristics of the final products were compared with that of the sample made by traditional method. Concentrations of pectin were selected upon the basis of the references on the use of pectin. Ayran samples were made from yoghurt by (i), traditionally, and by using the pectin at concentrations of (ii) 0.2%, (iii) 0.4%, (iv) 0.6% and (v) 0.8%. For the traditional method of manufacture, salt and water were only added to yoghurt the other samples were made by using the mixture of pectin, salt and water. Samples with added pectin were homogenized (150-200 kg/cm²/50 ^oC) and heat treated (60-65^ıC/5-10 min). All the samples were packaged under aseptic conditions. Titratable acidity, pH, lactic acid content, acetaldehyde, tyrosine, viscosity, whey separation and, counts of total and coliform bacteria and yeast and mould were determined in the samples on days. 1, 15, 30, 45 and 60. Organoleptic evolution was also carried out. The differences in pH and lactic acid content were not significant (p>0.05), whereas the differences in titratable acidity, tyrosine, acetaldehyde and viscosity were significant (p<0.05) between the samples made in by traditionally and by the addition of pectin. The traditional sample of ayran showed a weak body and texture characteristics with pronounced wheyed-off at all the storage periods. In two of the replicates, possibly due to low level of calcium ions in the milk, whey separation was observed in the sample made by adding the pectin at the concentration of 0.2%, but the amount of whey was not at a measurable level as in the sample made by traditionally. Ayran samples made by adding the pectin at concentrations of 0.4%, 0.6% and 0.8% had a smooth body and texture with no wheyed-off during the whole period of storage. Due to their low scores for appearance and body, the samples made by traditionally and by addition of the pectin at 0.2% were preferred less than the others, however the scores for taste and aroma were close to those of the samples with added pectin at 0.4%, 0.6% and 0.8%. The sample made by adding the pectin at 0.6% was the most preferred one. After this sample, preference was given to those samples with pectin added at 0.8% and 0.4, respectively.