Effects of stabilizers on quality and rheological properties of non-fat ayran

Ayran, our traditional beverage, is commonly consumed in Turkey, especially during summer. Moreover, strong consumer demand for reduced-fat foods and beverages has increased consumption of low-fat ayran. However, in low-fat and fat-free products, some sensorial and rheological problems such as poor odor and flavour, low viscosity, sedimentation and serum separation occur. These problems can be overcome by using stabilizer and applying heat treatment in the industrial manufacture of ayran.In this study, ayrans having different fat content were produced both traditionally and industrially. In the production of non-fat ayrans, four different stabilizers (fat replacers) including whey protein concentrate (Dairy-LoTM), microparticulated protein (Simplesse®), locust bean gum ve guar gum were used. The number of replication was three. Storage on days 1, 7 or 14, effects of stabilizers and storage time on chemical, physical sensorial and rheological properties of ayran were investigated. Moisture, ash, fat and salt and serum separation analysis of all ayran samples were carried out only on the first day of storage. Color, chemical analysis such as pH, titratable acidity and lactose, sensory and rheological analysis were repeated on the first, seventh, fourteenth days of the storage.Fat content and use of stabilizers in traditionally manufactured ayran samples significantly affected moisture content, color (L* and a* value), serum separation value, viscosity, sensorial properties such as taste, odor, consistency and overall acceptability of ayran samples. Storage time significantly affected lactose content, color (b value), all sensorial properties such as appearance, taste, odor, consistency and overall acceptability of ayran samples (p<0.05). Moreover fat content and use of stabilizers in industrially manufactured ayran samples, significantly affected total solid content, titratable acidity (% lactic acid), color (L* value), serum separation value of ayran samples and there were significant differences in viscosity and all sensorial properties such as appearance, taste, odor, consistency and overall acceptability of the samples (p<0.05). At the same time, effects of storage time in ayran samples were also investigated and pH value, titratable acidity value, lactose content, sensorial properties such as appearance, taste, odor, consistency of ayran samples were affected by storage time.