Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Authors : Ayşegül BEŞİR, Mustafa MORTAŞ, Fehmi YAZICI

Pages : 5-10

Doi:10.55147/efse.1119044

View : 28 | Download : 9

Publication Date : 2022-06-23

Article Type : Research Paper

Abstract :Ayran, the fermented product has been produced from animal milk, mixed different levels insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(p<0.05);. At the end of the storage period insert ignore into journalissuearticles values(14th day);, while the lowest serum separation rate insert ignore into journalissuearticles values(13.64%); belonged to the cow milk-based sample, the hemp milk-based sample insert ignore into journalissuearticles values(100%); had the highest level as 63.04%. The rheological behavior of the ayran samples were fitted the power-law model insert ignore into journalissuearticles values(0.98-0.99);. These results provide useful information for the production possibilities of hemp seed milk-based ayran.
Keywords : Hemp seed milk, ayran, yogurt drink, hemp, plant milk