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| GURSOY,OGUZ; KÜÇÜKÇETİN,AHMET; GÖKÇE,ÖZGE; ERGİN,FİRUZE; KOCATÜRK,KÜBRA. |
| Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle cheeses ripened in goat’s skins for three months in wells. The pH and titratable acidity values, total solids, fat, protein and salt contents of the Söğle cheese samples ranged from 4.9 to 5.5, from 1.4 to 2.6%, from 46.5 to 55.0%, from 2.0 to 4.5%, from 34.9 and 42.2% and from 4.1 to 8.2%, respectively. The highest proportion of fatty acids in all cheese samples was palmitic acid (C16:0). The lactobacillus,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Traditional cheese; Goat’s skin bag; Tulum; Volatile composition. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000703661 |
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| CAPOBIANGO,Michely; DINIZ,Isabela Maia; ANDRE,Leiliane Coelho; OLIVEIRA,Evelyn de Souza; CARDEAL,Zenilda de Lourdes. |
| Abstract Banana characteristics could provide yeast growth and support the action of yeast to produce beverages. The effects of enzymatic treatment, centrifugation, commercial yeast and two selected strains of Saccharomyces cerevisiae were investigated using the fermented banana Terra. Volatile organic compounds (VOCs) were determined by solid phase microextraction using gas chromatography mass spectrometry. The results showed that the condition employing enzymatic treatment, centrifugation and wet commercial yeast provided maximum ethanol yield (86%) and effiency (98%). Twenty-two compounds of distinct chemical classes were analysed including alcohols, esters, acids and aldehydes. The concentrations of the VOCs differed depending on the fermentation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented banana; Volatile composition; GC/MS; SPME. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300510 |
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