A study on the potential effects of hydrocolloi̇ds on ayran (dri̇nkable yogurt) stabi̇li̇ty

In this study, the effects of using alginate, carrageenan, and carboxymethyl cellulose at different ratios (0.05%, 0.1%, and 0.2%) in ayran production on the physicochemical, microbiological, sensory, and rheological properties of ayran were determined during storage. The produced ayran samples were stored at 4°C for 28 days in 100-milliliter plastic containers. No adverse effect of the hydrocolloids used on LAB was observed. Considering all samples, viscosity tended to decrease as shear rate increased. Rheological analyses confirmed that the yogurt samples exhibited non-Newtonian, pseudoplastic (shear thinning) flow behavior. The analyses revealed a decrease in rheological properties depending on the rotation speed. When the color parameters were evaluated at the end of the storage period, the darkest color was found in the C2 yogurt, and the lightest color was found in the K1 yogurt. According to the taste parameter results, the use of KMS and carrageenan at a rate of 2% among the hydrocolloids and their ratios used negatively affected the taste of the yogurt. The control sample scored high, leaving samples C and K behind. When compared to other samples, the alginate (0.05% and 0.2%) samples used in the yogurt had a higher sensory analysis taste score. During storage, the A1 (alginate 0.1%) and A2 (alginate 2%) samples received the highest approval ratings based on the sensory analysis odor score values.