Determination of sensory properties of dairy products produced by fermenting with charleston and capia pepper

It is known that yogurt, one of the most consumed dairy products today, contains many nutrients necessary for human health. It is used in many different forms in Turkish and World cuisines, for reasons such as having different flavor accompaniments and the health benefits of the nutritional content it contains as a result of fermentation. In addition to the industrial production of yogurt, which is widely produced and consumed with a high market share, there are also traditional production methods that have existed for centuries. The application of traditional yogurt fermentation methods and the determination of the characteristics of the products produced are important for the protection, maintenance and transfer of the methods to future generations. Pepper, one of the most produced vegetables in Turkey, is also one of the basic ingredients of many recipes. The stem and seed parts of pepper, which is an affordable and affordable product in all four seasons, are seen as waste and are not evaluated. In this study, yogurt production was carried out with pepper, which is one of the traditional yogurt production methods, and it was also aimed to offer an ecological, sustainable and economical alternative to yogurts produced by fermenting with starter culture using the waste parts of peppers within the scope of sustainable gastronomy and waste-free cuisine. Within the scope of the study, yogurt was produced using different amounts of Charleston pepper and capia pepper, and yogurt produced with starter culture was used as the control product. The readiness of the products was determined by checking the pH values, and it was assumed that the products reaching pH 4.6 were ready. Five of the 6 samples produced using 20, 40 and 60 grams of pepper were successful, but the product produced using 60 grams of Charleston pepper took a different form during production. The product was still analyzed with the other samples. The data obtained as a result of the research show that aromatic yogurt can be produced using the stem and seed parts of Charleston and capia peppers. The coagulation times of the products produced with peppers are longer than those of the starter culture, and a relationship was determined between the amount of pepper added to yogurts produced with Charleston and capia pepper and the coagulation time. It is seen that the yogurt produced with 40 grams of capia pepper stands out in terms of sensory properties in yogurt samples produced in different weights.