The effect of celery addition (apium graveolens var. rapaceum) on the microbiologic antioxidant and nutritional properties of kefir

In this study kefir samples were produced by adding different amounts of celery powder (0%, 0.5%, 0.75% and 1%) and stored for 21 days. They were compared to pH, acidity, water holding capacity, carbondioxide amount, viscosity, total phenolic substance (TFM), antioxidant activity (DPPH free radical scavenging), Lactococcus spp. Lactobacilllus spp., TAMB and yeast-mould count on the on the 1st, 7th, 14.th and 21 days of storaga. The study results showed that the addition of celery was significant at p<0.05 on the pH values of the samples, and it was significant at p<0.01 on the water holding capacity, amount of carbondioxide amount, viscosity, count of lactococcus bacteria, count of labtobacillus bacteria, amount of TFM, and DPPH antioxidant properties. In samples containing celery, the celery ratio, which had higher acidity, did not have a significant effect. The addition of celery increased the carbondioxide content while improving the water storage capacity and viscosity properties. Carbon dioxide content increased depending on the properties of celery. The additional TFM content of celery caused an increase in DPPH and antioxidant active value. While lactococcus, lactibacillus and TAMB count were found at higher rates in samples to which celery powder was added, yeast and mold counts remained at <2 in all samples. With the addition of celery powder, dry matter, protein, fat and ash values were increased depending on the ratios