Journal of Food, Agriculture and Environment

Functional kurut production from mixture of skim milk and buttermilk by using orange peel extract in different rates


Hasan Temiz, Aizirek Temirbekova

Recieved Date: 2022-02-23, Accepted Date: 2022-03-20


Kurut is one of the important fermented dairy products that have been traditionally produced for centuries. In this study, functional kurut production was carried out by using dairy waste and different amounts of orange peel extract. Produced kuruts were stored at room temperature in vacuum packaging and chemical composition, pH, water activity (aw), free fatty acidity, conjugated diene, L, a and b values, total phenolic content, antioxidant (DPPH radical scavenging activity and ABTS+ Radical Cation Trapping Activity) properties and microbial and sensory characteristics were analyzed on the 1st, 60th, 90th and 120th days of storage. The addition of orange peel extract did not significantly affect conjugated diene values of the kurut samples generally. Total phenolic contents of the samples increased with the extract. The highest ABTS + Radical Cation Capture Activity of the kurut samples was in PK (positive control) application. ABTS + Radical Cation Capture Activity and DPPH radical quencher activity values increased according to the extract rate. Adding the extract to the samples did not have any negative effects on the microbial properties of the samples when compared to the control samples. The addition of extract to the kurut samples did not cause any negative effects in terms of sensory taste.


Kurut, orange peel extract, buttermilk, phenolic compounds, antioxidant activity

Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 2
Category: Food and Health
Pages: 60-68

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