Microstructure and Rheological Properties of Ayran Made using the Most Widely Used Commercial Cultures

Authors : Ola M. A. K. Shalabi, Reham Kamal El‑menawy, Amina Mahmoud Hassan, Magdy M. Ismail, Esmat Aly Alsayed Aly

Pages : 246-255

Doi:10.24323/akademik-gida.1852456

View : 187 | Download : 363

Publication Date : 2025-12-31

Article Type : Research Paper

Abstract :Ayran, a popular fermented dairy product in Türkiye, the Balkans and the Middle East, is commonly made by incorporating salt and water into yoghurt. Viscosity and rheological properties are key in determining the quality properties of ayran drinks. This study is aimed to determine the effect of the most available culture (whether exopolysaccharide (EPS)-producing or not), which is globally marketed, on ayran rheology, viscosity, microstructure, and sensory properties. Four ayran treatments were produced as follows: T1 (ayran made using classic yoghurt culture, Streptococcus thermophilus and L. delbrueckii subsp. bulgaricus); T2: ayran made using ABT-5 culture (L. acidophilus, Bifidobacterium bifidum and S. thermophilus); T3: ayran manufactured by EPS-producing culture (L. delbrueckii subsp. bulgaricus and S. thermophilus); and T4: ayran made using EPS-producing culture + Bifidobacterium Animalis subsp. lactis BB12. Ayran samples were analyzed for rheology, viscosity, microstructure, serum separation, and sensory properties. Unlike T2 and T1, the ayran sample T4 recorded the highest viscosity, the lowest flow behaviour, and the lowest serum separation. Sensory analysis indicated that all ayran samples were found acceptable by the panellists, and T3 followed by T4 gained the highest scores over the cold storage period. Therefore, using EPS-producing strains could be a successful and promising strategy to produce ayran with enhanced quality attributes.
Keywords : Ayran, Viskozite, Eksopolisakkarit üreten kültür, Duyusal özellikler

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