Ayranda tuzluluk algısı üzerine pH’nın etkisi

Abstract

Reducing the salt consumption has gained much interest in recent years. Enhancing the perceived saltiness of the food could help reducing the salt to a certain level. Other components in the food could play a role on changing the perceived saltiness during consumption. This study investigated the impact of acidity on the salty taste perception of ayran. Ayran is a fermented milk drink widely consumed in Turkey and is basically produced by diluting the yogurt with water and adding salt. Ayran samples were produced at three pH levels; pH 4.2, pH 4.4 and pH 4.6. Same amount of salt (%0.5 w/w) was added to each group. Composition, pH, sensory properties, viscosity, whey separation and microbiological properties (starter culture, yeast and mould counts) were determined. Sensory analysis was done only once at the beginning of the storage since no difference was observed between the pH of the samples after day 7. pH influenced the sensory saltiness scores significantly (p<0.05). Saltiness scores of the pH 4.2 samples were higher than that of the sample at pH 4.6. Ayran samples at pH 4.2 and 4.4 had higher viscosity than pH 4.6 during 20-day storage and had no whey separation at day 1. At day 20, whey separation of pH 4.2 sample was below 10%, while it was higher for pH 4.4 and 4.6 samples. We did not find any yeast and mould in samples during 20 days of storage. Streptococcus thermophilus counts were higher at pH 4.2 and 4.4 samples, and no difference was observed during storage while Lactobacillus bulgaricus counts decreased about 1 log at the end of 20 days.