Determination of the mineral profile, antioxidant capacity, and physicochemical properties of kefir enriched with β-glucan and different forms of iron
Meetcon-Work V. International Food, Agriculture and Veterinary Sciences, Konya, Türkiye, 5 - 09 Ekim 2026, ss.112-122, (Tam Metin Bildiri)
- Yayın Türü: Bildiri / Tam Metin Bildiri
- Basıldığı Şehir: Konya
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.112-122
- Atatürk Üniversitesi Adresli: Evet
Özet
In the present study, all kefir samples produced from cow milk were supplemented with β-glucan and divided into 5 groups, including a control group. Four of these groups were enriched with different concentrations (20 ppm and 30 ppm) of iron fumarate and iron sulfate, and the physicochemical properties, mineral profile, and antioxidant capacity of all samples were examined. According to the current research results, the addition of iron fumarate and iron sulfate to β-glucan-containing kefir samples had statistically very significant (p<0.01) effects on dry matter, fat, Na, Mg, P, K, Ca, and DPPH % inhibition values. It was observed that the addition of iron sulfate to kefir samples supplemented with β-glucan increased ash, water holding capacity, Na, Mg, P, K, and ABTS radical scavenging activity values, while decreasing dry matter, fat, and pH values. On the other hand, it was found that the addition of iron fumarate to kefir samples supplemented with β-glucan increased ash, water holding capacity, and ABTS radical scavenging activity values, while decreasing dry matter, pH, Ca, and DPPH radical scavenging activity values. Although iron sulfate is considered a techno-functional advantage compared to iron fumarate in this study, it has been shown that different forms of iron should be tested for iron enrichment in dairy products.