Determination of the functional and quality properties of dried fruits enriched with different spices

Kurut, a traditional Turkish dairy product, is an ancient technique for preserving yogurt. This study aimed to create a functional product with a longer shelf life and high nutritional value by incorporating various spices into the production of kurut. The physicochemical, sensory, and textural properties of kurut samples produced with different spices were determined and compared with plain kurut samples obtained using starter cultures (Lactobacillus bulgaricus, Streptococcus thermophilus). The study results showed no significant differences (p > 0.05) in the pH values, dry matter content, and water activity values of the kurut samples. However, significant differences were observed in the color values, particularly in the L* values (p < 0.05). In the phenolic compound analysis, no significant difference was found between the ginger- and cinnamon-added kurut samples (p > 0.05), while significant differences were observed among the other samples (p < 0.05). Regarding total antioxidant values, significant differences were found between plain kurut and spice-added samples (p < 0.05), with the highest antioxidant values observed in turmeric-, ginger-, and cinnamon-added kurut samples, respectively. In yeast and mold formation analyses conducted on the 90th and 120th days, no statistically significant differences were found (p > 0.05). Notably, no yeast or mold formation was observed in turmeric-added kurut samples up to the 120th day, attributed to the high phenolic content and antioxidant capacity of turmeric. Sensory evaluation results indicated that spice-added kurut samples received higher scores than plain samples. In terms of textural properties, ginger-added samples exhibited the lowest stickiness values, while cinnamon-added samples had the highest gumminess and chewiness values. In conclusion, spice-added kurut samples demonstrated higher phenolic content and antioxidant values compared to plain kurut, positively affecting their shelf life and microbiological stability. This study introduced an innovative and functional alternative to traditional kurut, revealing that spice-enriched kurut improves nutritional value, enhances sensory acceptability, and exhibits greater durability during storage. Keywords: Kurut, antioxidant, spice, sustainability, traditional gastronomy.