<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Cayenne peppers (<italic>Capsicum annuum</italic> L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical characteristics, antioxidant and phenolic capacity, counts of <italic>Streptococcus</italic>, <italic>Lactobacillus,</italic> yeast, moulds and coliforms, sensory and volatile compounds analysis were performed. Ayran samples with powdered peppers had significantly higher antioxidant and total phenolic contents than the ayrans with sliced pepper. Pepper addition increased <italic>Lactobacillus</italic> and <italic>Streptococcus</italic> counts compared to control ayrans. The dominant bacteria during the storage period (7.61-8.88 log CFU/ml) was <italic>Streptococcus</italic>. Panelists rated flavour, texture, appearance and color properties of ayran samples with sliced pepper similar to control samples. Ayran samples with 15% sliced peppers had the maximum overall scores.</p></abstract>

Cayenne peppers (Capsicum annuum L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the physico-chemical characteristics, antioxidant and phenolic capacity, counts of Streptococcus, Lactobacillus, yeast, moulds and coliforms, sensory and volatile compounds analysis were performed. Ayran samples with powdered peppers had significantly higher antioxidant and total phenolic contents than the ayrans with sliced pepper. Pepper addition increased Lactobacillus and Streptococcus counts compared to control ayrans. The dominant bacteria during the storage period (7.61-8.88 log CFU/ml) was Streptococcus. Panelists rated flavour, texture, appearance and color properties of ayran samples with sliced pepper similar to control samples. Ayran samples with 15% sliced peppers had the maximum overall scores.

Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Cayenne peppers (Capsicum annuum L.) were incorporated to ayran aiming to obtain a health promoting ayran with different flavour. The effects on the...

Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran

Online veröffentlicht: 25. Juni 2020

Seitenbereich: 79 - 87

Eingereicht: 15. Jan. 2020

Akzeptiert: 21. Apr. 2020

DOI: https://doi.org/10.2478/aucft-2020-0007

Schlüsselwörter
Ayran, yoghurt drink, cayenne pepper ( L. ), traditional beverage, spicy

© 2020 Furkan Akcay et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Effect of Cayenne Pepper Addition on Physicochemical, Microbiological and Sensory Properties of Drinkable Yoghurt-Ayran

Online veröffentlicht: 25. Juni 2020

Seitenbereich: 79 - 87

Eingereicht: 15. Jan. 2020

Akzeptiert: 21. Apr. 2020

DOI: https://doi.org/10.2478/aucft-2020-0007

SchlüsselwörterAyran, yoghurt drink, cayenne pepper ( L. ), traditional beverage, spicy

© 2020 Furkan Akcay et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Schlüsselwörter
Ayran, yoghurt drink, cayenne pepper ( L. ), traditional beverage, spicy