INVESTIGATION OF USAGE OPPORTUNITIES OF DIFFERENT PROPORTIONS OF WHEY AND CHIA SEED FLOUR IN BUTTERMILK

Abstract

In this study, it was aimed to obtain a functional beverage with high nutritional value by using whey and chia seed flour in the production of buttermilk. In addition to its high nutritional value, while preventing whey from causing environmental pollution as a waste material, it is aimed to obtain a new dietary product with chia seed flour containing 34-40g fiber per 100g, antioxidant, omega-3 fatty acid and rich protein content. Experimental buttermilk samples were prepared by adding whey (PAS) and chia seed flour at different rates. K (control group), K2 (%1 Chia seed meal), K3 (%0,5 Chia seed meal), Group 1 (25% Whey + %1 Chia seed meal), Group 2 (25% Whey + %0,5 Chia seed meal), 3. Group (50% Whey + %1 Chia seed meal), 4.Experimental groups prepared as a group (50% Whey + %0,5 Chia seed flour) were kept at +4 ̊C and their physical, chemical and sensory properties were examined on the 1st, 3rd, 5th, 7th and 14th days. In the experimental buttermilk samples we researched, the use of whey and chia seed flour was found to have a significant effect on psychrophilic bacteria count (log cfu/ml), coliform group bacteria (log cfu/ml), yeast-mold count (log cfu/ml), lactobacil spp. (log cfu/ml) and lactococ spp. (log cfu/ml), pH, acidity (lactic acid), water-soluble dry matter (%), serum separation (%), color values (L*, a*, b*) and sensory properties (p