Browsing by Author "Seçkin, K"

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    Physicochemical, microbiological and sensory characteristics of Soymilk Kefir
    Kesenkas, H; Dinkçi, N; Seçkin, K; Kinik, Ö; Gönç, S; Ergönül, PG; Kavas, G
    The physicochemical, microbiological and sensory characterization of kefir samples produced from cow/soy milk mixtures was carried out during storage at refrigerated conditions. Gross composition of samples was very closely related except lactose contents. Tyrosine levels of kefirs were also very similar. Leucine contents were increased with the raised soymilk ratio. Serum separation increased during storage for all samples. The lowest viscosity value was obtained when the soymilk were mixed to cow milk in a ratio of 50:50. Lactic acid was the highest one among the other organic acids. Microbiological population was not affected with addition of soymilk significantly. Generally sensory scores decreased with increasing soymilk ratio.
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    Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures
    Kesenkas, H; Dinkçi, N; Seçkin, K; Kinik, Ö; Gönç, S
    The aim of this study is to determine the antioxidant properties of kefir samples produced from different cow/soy milk mixtures. Antioxidative activities such as the inhibition of ascorbate autoxidation, reducing activity, the scavenging effect of superoxide anion radicals and hydrogen peroxide of kefir samples were determined. Kefirs produced from whole soymilk had the highest inhibition rate of ascorbate autoxidation. Reducing activities of kefir samples, expressed as equivalent amounts of cysteine, were found statistically different and elevated by increased soymilk ratio. Results of the inhibition of superoxide radical generation of cow, cow/soy and soymilk kefir samples were found statistically different. However, the effect of fermentation on this activity neither with kefir grain nor culture was significant. Results indicated that none of kefir samples exhibit a hydrogen peroxide scavenging activity.