Аңдатпа
Ayran is a well-known drinkable yoghurt product that is typically produced by mixing yoghurt and water in a specific ratio. Previously, several novel approaches, such as the use of probiotic cultures, Spirulina platensis , and whey protein fortification, have been studied to improve the functional properties of ayran. However, to the best of our knowledge, no study has investigated water kefir-based ayran. The objective of this study was to determine the formulation feasibility and storage stability of ayran fortified with pasteurised water kefir, which is a potential source of paraprobiotics. Physicochemical properties, antioxidant capacity, organic acid contents, volatile compounds, and microbial counts were evaluated. The analysis revealed the presence of 48 distinct volatile compounds. Acetic acid, hexanoic acid, and ethanol were the main volatile compounds detected in water kefir-based ayran. Formic acid concentrations in all samples were approximately 800 mg/L, while citric acid concentrations were about 500 mg/L. The TPC of all samples was above 600 mg GAE/L. The samples maintained stable antioxidant capacities during the storage. No negative effect on microbial stability was observed after the addition of pasteurized water kefir to ayran. This study provides a novel approach by incorporating water kefir, a vegan fermented beverage, into a dairy product. Hence, novel dairy products may be developed via a similar approach. Substituting water with water kefir had a positive impact on the formulation feasibility and storage stability of ayran without compromising its palatability and acceptability.