Determination of Some Quality Characteristics of Bitlis Tulum Cheese Produced by Traditional Method
Abstract
Bu çalışmada, geleneksel yöntemle üretilen Bitlis Tulum peyniri örneklerinin fizikokimyasal, biyokimyasal, mineral madde ve antioksidan aktivite özellikleri araştırılmıştır. Araştırma için Bitlis ve ilçelerinden geleneksel yöntemle üretilen 29 adet Bitlis Tulum peynir örneği temin edilmiştir. Bitlis Tulum peyniri örneklerinin fizikokimyasal analiz sonuçlarına göre ortalama kuru madde %58.70, yağ %30.96, protein %21.10, tuz %3.28, kül %4.41, pH 5.23, asitlik %1.25 (l.a) olarak saptanmıştır. Biyokimyasal analiz sonuçlarına göre ortalama %SÇN 13.78, %12 TCA-ÇN 9.87, %5 PTA-ÇN 6.64, lipoliz 8.76 ADV olarak tespit edilmiştir. Peynir örneklerinde ortalama Ca 2516.58 mg/kg, Na 2945.90 mg/kg, Mg 331.61 mg/kg, K 657.90 mg/kg, Fe 6.92 mg/kg, P 5224.67 mg/kg, Cu 1 mg/kg, Mn 0.32 mg/kg ve Zn 24.80 mg/kg olarak belirlenmiştir. Ayrıca, Bitlis Tulum peyniri örneklerinin suda çözünen ekstraktlarının ortalama toplam fenolik madde içeriği 1554.13 mg GAE/kg, DPPH inhibisyonu %35.52 ve TEAK değeri 2.75 mmol TE/g olarak saptanmıştır.
In this study, physicochemical, biochemical, mineral substance and antioxidant activity properties of Bitlis Tulum cheese samples produced by traditional method were investigated. For the research, 29 samples of Bitlis Tulum cheese produced by the traditional method from Bitlis and its districts were obtained. According to the physicochemical analysis results of Bitlis Tulum cheese samples, the average dry matter was 58.70%, fat 30.96%, protein 21.10%, salt 3.28%, ash 4.41%, pH 5.23, acidity 1.25% (l.a). According to the results of biochemical analysis, the average WSN % 13.78, 12% TCA-SN 9.87, 5% PTA-SN 6.64, lipolysis 8.76 ADV were determined. The average Ca 2516.58 mg/kg, Na 2945.90 mg/kg, Mg 331.61 mg/kg, K 657.90 mg/kg, Fe 6.92 mg/kg, P 5224.67 mg/kg, Cu 1 mg/kg, Mn 0.32 mg/kg and Zn 24.80 mg/kg was determined in cheese samples. In addition, the average total phenolic content of the water-soluble extracts of Bitlis Tulum cheese samples was 1554.13 mg GAE/kg, DPPH inhibition was 35.52%, and TEAC value was 2.75 mmol TE/g.
In this study, physicochemical, biochemical, mineral substance and antioxidant activity properties of Bitlis Tulum cheese samples produced by traditional method were investigated. For the research, 29 samples of Bitlis Tulum cheese produced by the traditional method from Bitlis and its districts were obtained. According to the physicochemical analysis results of Bitlis Tulum cheese samples, the average dry matter was 58.70%, fat 30.96%, protein 21.10%, salt 3.28%, ash 4.41%, pH 5.23, acidity 1.25% (l.a). According to the results of biochemical analysis, the average WSN % 13.78, 12% TCA-SN 9.87, 5% PTA-SN 6.64, lipolysis 8.76 ADV were determined. The average Ca 2516.58 mg/kg, Na 2945.90 mg/kg, Mg 331.61 mg/kg, K 657.90 mg/kg, Fe 6.92 mg/kg, P 5224.67 mg/kg, Cu 1 mg/kg, Mn 0.32 mg/kg and Zn 24.80 mg/kg was determined in cheese samples. In addition, the average total phenolic content of the water-soluble extracts of Bitlis Tulum cheese samples was 1554.13 mg GAE/kg, DPPH inhibition was 35.52%, and TEAC value was 2.75 mmol TE/g.
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Gıda Mühendisliği, Geleneksel gıda, Tulum peyniri, Food Engineering, Traditional food, Tulum cheese
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