摘要：The purpose of this study is to improve functional properties of the ayran, a very popular drink in Turkey, while maintaining the high quality criteria. Fat replacer protein based Dairy Lo ® and carbohydrate based inulin were used as food additives for the production of fat free ayran using yogurt bacteria L. bulgaricus and S. thermophilus and probiotic ayran using L. acidophilus ve B. bifidum along with yogurt bacteria. Titration acidity, pH measurements, fat content of the ayran was determined using Gerber method. Total solids and protein content were determined using gravimetric method and Kjeldahl method, respectively. Aroma substances acetaldehyde, acetoin, acetone and diacetyl were determined using head space gas chromatographic method. Microbial counts of ayran samples were done on VRBA, MRS, M17, MRS-Oxgall and BSA media. Total solids content, pH values and protein content of TY and DL samples were 6.97%, 7.19%; 3.91, 4.00; 1.8%, and 2.6%, respectively. According to the results of microbiological analysis examination, significant differences were not detected between samples ( P > 0.05). In probiotic ayran samples, a significant increase in lactobacillus bacteria count was observed. According to results of GC analysis showed that acetaldehyde/acetoin ratio of Dairy Lo ® and whole fat ayran samples produced using whole milk and yogurt bacteria samples were 3.04 and 1.55, respectively ( P <0.05). Acetone and diacetyl contents of ayran samples were relatively low and similar ( P >0.05). Low calorie probiotic ayran was produced with improved functional properties along with the good taste, apperance appearance and structural properties.
