Abstract
Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. Among the ayran samples containing hemp milk, the ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p<0.05). At the end of the storage period (14th day), while the lowest serum separation rate (13.64%) belonged to the cow milk-based sample, the hemp milk-based sample (100%) had the highest level as 63.04%. The rheological behavior of the ayran samples were fitted the power-law model (0.98-0.99). These results provide useful information for the production possibilities of hemp seed milk-based ayran.
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