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KAVUN ÇEKİRDEĞİNDEN ÜRETİLEN YENİ BİTKİSEL SÜTÜN DEĞERLENDİRİLMESİ

Year 2024, Volume: 11 Issue: 22, 82 - 92, 30.04.2024

Çağlar Mert Aydın

https://doi.org/10.54365/adyumbd.1366487

Abstract

Bu çalışmada kavun çekirdeğinin (Cucumis melo L.) günlük süt üretiminde alternatif kaynak olarak kullanım imkanı değerlendirilmiştir. Bu amaçla çalışmada kultik çekirdeğinden elde edilen sütün bileşimi, fizikokimyasal özellikleri ve duyusal özellikleri değerlendirilmiştir. Genel olarak, bileşiminin %88.84 nem, %1.08 kül, %0.96 protein, %5.50 yağ ve %3.63 karbonhidrat olduğu belirlenmiştir. Düşük protein içeriği, alternatif süt ürününün fermente ürünlerin üretiminde kullanım imkanlarını sınırlandırmaktadır. Ancak fizikokimyasal içeriği incelendiğinde sütün besin içeriğinin yüksek olduğu belirlenmiştir. Sütün reolojik davranışı Newtonyen olmayan ve psödoplastik karakter göstermiştir. İnek sütüne benzer akışkanlık özellikleri göstermesinden dolayı kavun çekirdeği sütünün mevcut ekipman ve proseslerde büyük ölçekli olarak üretiminin uygun olduğu bulunmuştur. Ayrıca duyusal analiz sonuçları süt örneğinin ileriki çalışmalarda yeni formülasyon denemeleri yapılarak geliştirilmesi gerektiğini göstermiştir.

Keywords

Kultik çekirdek süt ürünleri süt alternatif

References

  • Adedokun II, Okorie SU, Batu B. Evaluation of proximate, fibre qualities and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends. International Journal of Nutrition and Food Sciences, 2014; 3(5); 30-437. 10.11648/j.ijnfs.20140305.20.
  • Uruc K, Tekin A, Sahingil D, Hayaloglu AA. An alternative plant-based fermented milk with kefir culture using apricot (Prunus ameniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage. Innovative food science and emerging technologies, 2022; 82; 103189. 10.1016/j.ifset.2022.103189.
  • Alozie YE, Udofia US. Nutritional and sensory properties of almond (Prunus amygdalu Var. Dulcis) seed milk. World journal of dairy and food sciences, 2015; 10(2); 117-121. 10.5829/idosi.wjdfs.2015.10.2.9622.
  • Akusu OM, Emelike NJT. Physicochemical and organoleptic properties of flavored vegetable milk drinks made from tiger nuts (Cyperus esculentus) and Coconuts (Cocos nucifera) milk blends. International Journal of Food Science and Nutrition, 2018; 3(2); 05-11. 10.11648/j.ijfsb.20190401.11.
  • Kuru C, Tontul I. Optimisation of plant-based milk formulation using hazelnut, sunflower seed and pumpkin seed by mixture design. Turkish journal of agriculture- Food science and technolog, 2020; 8(11); 2441-2448. 10.24925/turjaf.v8i11.2441-2448.3726.
  • Deswal A, Deora NS, Mishra HN. Effect of concentration and temperature on the rheological properties of oat milk. Food and bioprocess technology, 2013; 7(8); 2451-2459. 10.1007/s11947-014-1332-8.
  • Tamuno ENJ, Monday AO. Physicochemical, mineral and sensory characteristics of cashew nut milk. International journal of food science and biotechnology, 2019; 4(1); 1-6. 10.11648/j.ijfsb.20190401.11.
  • Deshpande RP, Chinnan MS, McWatters KH. Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data. LWT, 2008; 41; 1485-1492. 10.1016/j.lwt.2007.08.013.
  • Mei J, Feng F, Li Y. Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt. CyTA-J. Food, 2017; 15; 21–26. 10.1080/19476337.2016.1197315
  • Rehman S, Hussain S, Nawaz H, Ahmad M, Huma N, Virk WA. Preparation and quality evaluation of Lathyrussativus L. Bovine milk blend. Pakistan Journal of Nutrition, 2007; 6(2); 134-137. 10.3923/pjn.2007.134.137.
  • Reyes JF, Soto-Reyes N, Dávila-Rodríguez M, Lorenzo-Lea AC, Jiménez-Munguía MT, Mani-López E, Lopez-Malo A. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. Food Reviews International, 2021; 1-32. 10.1080/87559129.2021.1952421.
  • Smith NW, Dave AC, Hill JP, McNabb WC. Nutritional assessment of plant-based beverages in comparison to bovine milk. Frontiers in nutrition, 2022; 9; 957486. 10.3389/fnut.2022.957486.
  • Jemaa MB, Gamra R, Falleh H, Ksouri R, Beji RS. Plant-based milk alternative: nutritional profiling, physical characterization and sensorial assessment. Curr. Perspectives on medicinal and aromatic plants, 2021; 4(2); 108-120. 10.38093/cupmap.1037118.
  • Lee Y, Dias-Morse PN, Meullenet JF. Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk. Food Science and Technology, 2019; 39(4); 1047-1051. 10.1590/fst.17118.
  • Silva K, Machado A, Cardoso C, Silva F, Freitas F. Rheological behavior of plant-based beverages. Food science and technology, 2019; 40(1); 258-263. 10.1590/fst.09219.
  • Kumbar V, Nedomova S. Viscosity and analytical differences between raw milk and UHT milk of Czech cows. Scientia agriculturae bohemica, 2015; 46(2); 78-83. 10.1515/sab-2015-0020.
  • Sik B, Buzas H, Kapcsandi V, Lakatos E, Daroczi F, Rita S. Antioxidant and polyphenol content of different milk and dairy products. Journal of king saud university-Science, 2023; 35(7); 102839. 10.1016/j.jksus.2023.102839.
  • Aydar EF, Tutuncu S, Ozcelik B. Plant- based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 2020; 70; 103975. 10.1016/j.jff.2020.103975.
  • Kookal SK, Thimmaiah A. Nutritional composition of staple food bananas of three cultivars in India. American journal of plant sciences, 2018; 9(12); 2480-2493. 10.4236/ajps.2018.912179.
  • Olagunju AI, Oyewumi DM. Physicochemical properties and antioxidant activity of novel plant milk beverage developed from extracts of tiger nut, cashew nut and coconut. Applied tropical agriculture, 2019; 24(1). 170-176.
  • Alyaquobi S, Abdullah A, Samudi M, Abdullah N, Addai ZR, Musa KH. Study of antioxidant activity and physicochemical properties of coconut milk (Patisantan) in Malaysia. Journal of Chemical and Pharmaceutical Research, 2015; 7(4); 967-973.
  • Braunsberger K, Flamm RO. The Case of the Ethical Vegan: Motivations Matter When Researching Dietary and Lifestyle Choices J. Manag. Issues, 2019; 31(3); 228-222.
  • Omole JO, Ighodaro OM. Proximate composition and quality attributes of milk substitute from melon seeds (Citrulus vulgaris schrad). Rep. Opinion, 2012; 4(9); 75-78.
  • Chima OA, Abuajah CI, Utuk RA. Tiger nut milk: a nutritious under-utilized food ingredient. Food Biology, 2013; 2(2); 14-17.
  • Ertan K, Bayana D, Gokce O, Alatossava T, Yılmaz Y, Gursoy O. Total antioxidant capacity and phenolic content of pasteurized and UHT-treated cow milk samples marketed in Turkey. Akademik Gıda, 2017; 15(2); 103-108. 10.24323/akademik-gida.333630.
  • Zhu H, Chen Z, Li G, Yao X, Hu Y, Zhao W. Physicochemical, sensory, and antioxidant characteristics of stirred-type yoğurt enriched with Lentinula edodes stipe powder. Food science and nutrition, 2023. 10.1002/fsn3.3563.
  • Ibrahim O, Glibowski P, Nour M, El-Hofi M, el-Ranboly E, Nabil A. Effect of rosemary transglutaminase on yoghurt fortified with whey protein isolate. Pol. J. Food Nutr. Sci., 2017; 67(4); 265-274. 10.1515/pjfns-2016-0020.
  • Dermiki M, Mounayar R, Suwankanit C, Scott J, Kennedy OB, Mottram DS, Gosney MA, Blumenthal H, Methven L. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the science of food and agriculture, 2013; 93(13); 3312-3321. 10.1002/jsfa.6177.
  • Usta GB, Yilmaz EL, Sahin S. Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology. J Food Sci Technol., 2022; 59(8); 3210-3219. 10.1007/s13197-022-05475-4.

Evaluation of Novel Plant-Based Milk Produced from Melon Kernel

Year 2024, Volume: 11 Issue: 22, 82 - 92, 30.04.2024

Çağlar Mert Aydın

https://doi.org/10.54365/adyumbd.1366487

Abstract

In this study, the possible use of melon kernel (Cucumis melo L.) as a source for production of daily milk alternative was evaluated. For this purpose, the study evaluated proximate composition, physicochemical properties and sensory properties of the milk from Kultik kernel. Overall, proximate composition consists of 88.84% moisture, 1.08 ash, 0.96 protein and 5.50% fat and 3.63% carbohydrate content. Low protein content of the milk limits its usage as an ingredient in the production of fermented dairy products. Physicochemical properties showed that Kultik kernel milk is rich in nutritional value. Rheological behaviour of the milk showed non-Newtonian with pseudoplastic character. Similar flow character to dairy milk enables the milk sample to be produced in existing equipment and processes, allowing large-scale industrial production. In addition, sensory scores of the milk sample were low, thus new formulas including the milk samples should be developed in further studies.

Keywords

kultik kernel dairy milk alternative

References

  • Adedokun II, Okorie SU, Batu B. Evaluation of proximate, fibre qualities and consumer acceptability of bambaranut-tigernut-coconut milk beverage blends. International Journal of Nutrition and Food Sciences, 2014; 3(5); 30-437. 10.11648/j.ijnfs.20140305.20.
  • Uruc K, Tekin A, Sahingil D, Hayaloglu AA. An alternative plant-based fermented milk with kefir culture using apricot (Prunus ameniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage. Innovative food science and emerging technologies, 2022; 82; 103189. 10.1016/j.ifset.2022.103189.
  • Alozie YE, Udofia US. Nutritional and sensory properties of almond (Prunus amygdalu Var. Dulcis) seed milk. World journal of dairy and food sciences, 2015; 10(2); 117-121. 10.5829/idosi.wjdfs.2015.10.2.9622.
  • Akusu OM, Emelike NJT. Physicochemical and organoleptic properties of flavored vegetable milk drinks made from tiger nuts (Cyperus esculentus) and Coconuts (Cocos nucifera) milk blends. International Journal of Food Science and Nutrition, 2018; 3(2); 05-11. 10.11648/j.ijfsb.20190401.11.
  • Kuru C, Tontul I. Optimisation of plant-based milk formulation using hazelnut, sunflower seed and pumpkin seed by mixture design. Turkish journal of agriculture- Food science and technolog, 2020; 8(11); 2441-2448. 10.24925/turjaf.v8i11.2441-2448.3726.
  • Deswal A, Deora NS, Mishra HN. Effect of concentration and temperature on the rheological properties of oat milk. Food and bioprocess technology, 2013; 7(8); 2451-2459. 10.1007/s11947-014-1332-8.
  • Tamuno ENJ, Monday AO. Physicochemical, mineral and sensory characteristics of cashew nut milk. International journal of food science and biotechnology, 2019; 4(1); 1-6. 10.11648/j.ijfsb.20190401.11.
  • Deshpande RP, Chinnan MS, McWatters KH. Optimization of a chocolate-flavored, peanut–soy beverage using response surface methodology (RSM) as applied to consumer acceptability data. LWT, 2008; 41; 1485-1492. 10.1016/j.lwt.2007.08.013.
  • Mei J, Feng F, Li Y. Effective of different homogeneous methods on physicochemical, textural and sensory characteristics of soybean (Glycine max L.) yogurt. CyTA-J. Food, 2017; 15; 21–26. 10.1080/19476337.2016.1197315
  • Rehman S, Hussain S, Nawaz H, Ahmad M, Huma N, Virk WA. Preparation and quality evaluation of Lathyrussativus L. Bovine milk blend. Pakistan Journal of Nutrition, 2007; 6(2); 134-137. 10.3923/pjn.2007.134.137.
  • Reyes JF, Soto-Reyes N, Dávila-Rodríguez M, Lorenzo-Lea AC, Jiménez-Munguía MT, Mani-López E, Lopez-Malo A. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. Food Reviews International, 2021; 1-32. 10.1080/87559129.2021.1952421.
  • Smith NW, Dave AC, Hill JP, McNabb WC. Nutritional assessment of plant-based beverages in comparison to bovine milk. Frontiers in nutrition, 2022; 9; 957486. 10.3389/fnut.2022.957486.
  • Jemaa MB, Gamra R, Falleh H, Ksouri R, Beji RS. Plant-based milk alternative: nutritional profiling, physical characterization and sensorial assessment. Curr. Perspectives on medicinal and aromatic plants, 2021; 4(2); 108-120. 10.38093/cupmap.1037118.
  • Lee Y, Dias-Morse PN, Meullenet JF. Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk. Food Science and Technology, 2019; 39(4); 1047-1051. 10.1590/fst.17118.
  • Silva K, Machado A, Cardoso C, Silva F, Freitas F. Rheological behavior of plant-based beverages. Food science and technology, 2019; 40(1); 258-263. 10.1590/fst.09219.
  • Kumbar V, Nedomova S. Viscosity and analytical differences between raw milk and UHT milk of Czech cows. Scientia agriculturae bohemica, 2015; 46(2); 78-83. 10.1515/sab-2015-0020.
  • Sik B, Buzas H, Kapcsandi V, Lakatos E, Daroczi F, Rita S. Antioxidant and polyphenol content of different milk and dairy products. Journal of king saud university-Science, 2023; 35(7); 102839. 10.1016/j.jksus.2023.102839.
  • Aydar EF, Tutuncu S, Ozcelik B. Plant- based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects. Journal of Functional Foods, 2020; 70; 103975. 10.1016/j.jff.2020.103975.
  • Kookal SK, Thimmaiah A. Nutritional composition of staple food bananas of three cultivars in India. American journal of plant sciences, 2018; 9(12); 2480-2493. 10.4236/ajps.2018.912179.
  • Olagunju AI, Oyewumi DM. Physicochemical properties and antioxidant activity of novel plant milk beverage developed from extracts of tiger nut, cashew nut and coconut. Applied tropical agriculture, 2019; 24(1). 170-176.
  • Alyaquobi S, Abdullah A, Samudi M, Abdullah N, Addai ZR, Musa KH. Study of antioxidant activity and physicochemical properties of coconut milk (Patisantan) in Malaysia. Journal of Chemical and Pharmaceutical Research, 2015; 7(4); 967-973.
  • Braunsberger K, Flamm RO. The Case of the Ethical Vegan: Motivations Matter When Researching Dietary and Lifestyle Choices J. Manag. Issues, 2019; 31(3); 228-222.
  • Omole JO, Ighodaro OM. Proximate composition and quality attributes of milk substitute from melon seeds (Citrulus vulgaris schrad). Rep. Opinion, 2012; 4(9); 75-78.
  • Chima OA, Abuajah CI, Utuk RA. Tiger nut milk: a nutritious under-utilized food ingredient. Food Biology, 2013; 2(2); 14-17.
  • Ertan K, Bayana D, Gokce O, Alatossava T, Yılmaz Y, Gursoy O. Total antioxidant capacity and phenolic content of pasteurized and UHT-treated cow milk samples marketed in Turkey. Akademik Gıda, 2017; 15(2); 103-108. 10.24323/akademik-gida.333630.
  • Zhu H, Chen Z, Li G, Yao X, Hu Y, Zhao W. Physicochemical, sensory, and antioxidant characteristics of stirred-type yoğurt enriched with Lentinula edodes stipe powder. Food science and nutrition, 2023. 10.1002/fsn3.3563.
  • Ibrahim O, Glibowski P, Nour M, El-Hofi M, el-Ranboly E, Nabil A. Effect of rosemary transglutaminase on yoghurt fortified with whey protein isolate. Pol. J. Food Nutr. Sci., 2017; 67(4); 265-274. 10.1515/pjfns-2016-0020.
  • Dermiki M, Mounayar R, Suwankanit C, Scott J, Kennedy OB, Mottram DS, Gosney MA, Blumenthal H, Methven L. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the science of food and agriculture, 2013; 93(13); 3312-3321. 10.1002/jsfa.6177.
  • Usta GB, Yilmaz EL, Sahin S. Optimization of formulation and process conditions of chestnut-based functional beverage using response surface methodology. J Food Sci Technol., 2022; 59(8); 3210-3219. 10.1007/s13197-022-05475-4.
There are 29 citations in total.

Details

Primary Language English
Subjects Distributed Systems and Algorithms
Journal Section Makaleler
Authors

Çağlar Mert Aydın 0000-0003-4078-7410

Publication Date April 30, 2024
Submission Date September 26, 2023
Published in Issue Year 2024 Volume: 11 Issue: 22

Cite

APA Aydın, Ç. M. (2024). Evaluation of Novel Plant-Based Milk Produced from Melon Kernel. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, 11(22), 82-92. https://doi.org/10.54365/adyumbd.1366487
AMA Aydın ÇM. Evaluation of Novel Plant-Based Milk Produced from Melon Kernel. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi. April 2024;11(22):82-92. doi:10.54365/adyumbd.1366487
Chicago Aydın, Çağlar Mert. “Evaluation of Novel Plant-Based Milk Produced from Melon Kernel”. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 11, no. 22 (April 2024): 82-92. https://doi.org/10.54365/adyumbd.1366487.
EndNote Aydın ÇM (April 1, 2024) Evaluation of Novel Plant-Based Milk Produced from Melon Kernel. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 11 22 82–92.
IEEE Ç. M. Aydın, “Evaluation of Novel Plant-Based Milk Produced from Melon Kernel”, Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, vol. 11, no. 22, pp. 82–92, 2024, doi: 10.54365/adyumbd.1366487.
ISNAD Aydın, Çağlar Mert. “Evaluation of Novel Plant-Based Milk Produced from Melon Kernel”. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi 11/22 (April 2024), 82-92. https://doi.org/10.54365/adyumbd.1366487.
JAMA Aydın ÇM. Evaluation of Novel Plant-Based Milk Produced from Melon Kernel. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi. 2024;11:82–92.
MLA Aydın, Çağlar Mert. “Evaluation of Novel Plant-Based Milk Produced from Melon Kernel”. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi, vol. 11, no. 22, 2024, pp. 82-92, doi:10.54365/adyumbd.1366487.
Vancouver Aydın ÇM. Evaluation of Novel Plant-Based Milk Produced from Melon Kernel. Adıyaman Üniversitesi Mühendislik Bilimleri Dergisi. 2024;11(22):82-9.
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