Farklı ambalaj materyallerinin keçi sütünden üretilen probiyotik dondurmaların kalitesi üzerine etkisi
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Tarih
2019
Yazarlar
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Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada keçi sütü kullanılarak üretilen dondurma miksleri 2 kısıma ayrılmıştır. Birinci kısıma Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus kültürleri içeren fermente süt ve ikinci kısıma ise Lactobacillus acidophilus + Bifidobacterium bifidum + Propionibacterium spp. (Propionibacterium freudenreichii ssp. freudenreichii ve Propionibacterium freudenreichii ssp. shermanii) kültür kombinasyonlu fermente sütler eklenerek probiyotik dondurmalar üretilmiştir. Üretilen 2 kültür kombinasyonlu dondurma örnekleri cam, polipropilen ve polietilen tereftalat ambalajlarda -20 oC'de 90 gün depolanmıştır. Probiyotik dondurma mikslerine depolamanın 1. gününde fizikokimyasal analizler yapılırken dondurma örneklerine depolamanında 1., 15., 30., 60. ve 90. gününde fizikokimyasal, mikrobiyolojik ve duyusal analizler gerçekleştirilmiştir. Dondurma mikslerinde ve dondurma örneklerinin kurumadde ve yağ miktarlarının birbirine yakın (p>0.05) olduğu tespit edilirken protein miktarlarının farklılık gösterdiği tespit edilmiştir (p<0.05). Probiyotik dondurma örneklerinde 90 gün boyunca pH ve titrasyon asitliği sonuçlarında dalgalanmalar olmuştur. pH değerleri 6,49 – 6,84 arasında değişmektedir. Titrasyon asitliği 1,00-1,23 arasında değiştiği belirlenmiştir. Hacim artışı analiz değerlerinin 18,98 ile 28,92 arasında değiştiği bulunmuştur (p<0.05). L. acidophilus sayıları 6,36 – 7,04 log kob/g arasında değişmektedir. Dondurma örneklerindeki L. acidophilus canlılığında 90 günlük depoloma boyunca düşüş gözlenmiştir. Bpp (6,96 log kob/g) ve Bpet (6,88 log kob/g) örnekleri dışında diğer dondurmaların B. bifidum sayıları 7 log kob/g olarak bulunmuştur. S. thermophilus sayıları depolama boyunca diğer probiyotik mikroorganizma sayılarına göre daha yüksek bulunmuştur. S. thermophilus sayıları 7,92 ile 7,25 log kob/g arasında değişmektedir. Çalışmada ise probiyotik kültür olarak kullanılan Propionibacterium spp. sayıları 6,57 ile 6,09 log kob/g olarak bulunmuş ve kullanılan kültürler arasında en düşük sayılara sahip bakteri olarak tespit edilmiştir. Duyusal değerlendirmede keçi sütünün karakterisitik özelliklerinden dolayı tat yönünden verilen puanlarda değişimler olmuştur (p<0.05). Çalışmada elde edilen sonuçlara göre özellikle probiyotik bakteri canlılığı üzerine kullanılan ambalaj materyalinin önemli bir etkisinin olmadığı söylenebilir.
In this study, the produced goat milk ice cream mixes were diveded into two parts. The first part inclueded fermented milk cointaining Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus cultures. The second part inclueded fermented milk cointaining Lactobacillus acidophilus, Bifidobacterium bifidum, Propionibacterium spp. (Propionibacterium freudenreichii ssp. freudenreichii ve Propionibacterium freudenreichii ssp. shermanii). The probiotic ice cream was produced by adding this culture combinations. The probiotic ice cream samples in glass, polipropilen, polietilen tereftalat packaging were stored at -20 °C for 90 days. Physicochemical analyzes of the probiotic ice cream mixes were carried out on the first day of storage while physicochemical, microbiological, sensory analysis of probiotic ice cream samples were carried out on the 1st, 15th, 30th, 60th, 90th days of storage. The amount of dry matter and fat in ice cream mixes and ice cream samples were found to be similiar (p>0.05) while amount of protein was found to be different (p<0.05). During the 90 days storage the probiotic ice cream samples showed fluctuation in the analysises of pH and titration acidity, results. The level of pH ranged from 6,49 to 6,84. The level of titration acidity, ranged from 1,00 to 1,23. The overrun analyisis' results ranged from 18,98 to 28,92. The number of L.acidophilus ranged from 6,36 log cfu/g to 7,04 log cfu/g. The viability of L. acidophilus decreased during the 90 days stroge. The amount of B. bifidum was found to be above 7 log cfu/g except Bpp (6,96 log cfu/g) and Bpet (6,88 log cfu/g). During the storage the amount of S. thermophius was found to be higher than those of the other probiotic microogranism. The number of S. thermophilus ranged from 7,92log cfu/g to 7,25 log cfu/g. In the study, the number of Propionibacterium spp. used as a probiotic culture ranged from 6,57 log cfu/g to 6,09 log cfu/g. Thus, Propionibacterium spp. was found to show the lowest number of bacteria among the used cultures. According to the sensory evaluation, the points given to the taste varied due to the certain characteristics of the goat milk(p<0.05). When microbiological values of probiotic ice cream were examined, it showed that different packaging materials had no significant effect on product quality.
In this study, the produced goat milk ice cream mixes were diveded into two parts. The first part inclueded fermented milk cointaining Lactobacillus acidophilus, Bifidobacterium bifidum, Streptococcus thermophilus cultures. The second part inclueded fermented milk cointaining Lactobacillus acidophilus, Bifidobacterium bifidum, Propionibacterium spp. (Propionibacterium freudenreichii ssp. freudenreichii ve Propionibacterium freudenreichii ssp. shermanii). The probiotic ice cream was produced by adding this culture combinations. The probiotic ice cream samples in glass, polipropilen, polietilen tereftalat packaging were stored at -20 °C for 90 days. Physicochemical analyzes of the probiotic ice cream mixes were carried out on the first day of storage while physicochemical, microbiological, sensory analysis of probiotic ice cream samples were carried out on the 1st, 15th, 30th, 60th, 90th days of storage. The amount of dry matter and fat in ice cream mixes and ice cream samples were found to be similiar (p>0.05) while amount of protein was found to be different (p<0.05). During the 90 days storage the probiotic ice cream samples showed fluctuation in the analysises of pH and titration acidity, results. The level of pH ranged from 6,49 to 6,84. The level of titration acidity, ranged from 1,00 to 1,23. The overrun analyisis' results ranged from 18,98 to 28,92. The number of L.acidophilus ranged from 6,36 log cfu/g to 7,04 log cfu/g. The viability of L. acidophilus decreased during the 90 days stroge. The amount of B. bifidum was found to be above 7 log cfu/g except Bpp (6,96 log cfu/g) and Bpet (6,88 log cfu/g). During the storage the amount of S. thermophius was found to be higher than those of the other probiotic microogranism. The number of S. thermophilus ranged from 7,92log cfu/g to 7,25 log cfu/g. In the study, the number of Propionibacterium spp. used as a probiotic culture ranged from 6,57 log cfu/g to 6,09 log cfu/g. Thus, Propionibacterium spp. was found to show the lowest number of bacteria among the used cultures. According to the sensory evaluation, the points given to the taste varied due to the certain characteristics of the goat milk(p<0.05). When microbiological values of probiotic ice cream were examined, it showed that different packaging materials had no significant effect on product quality.
Açıklama
Anahtar Kelimeler
Keçi Sütü, Probiyotik, Dondurma, Ambalaj, Fonksiyonel Gıda, Goat Milk, Probiotic, Ice Cream, Package, Functional Food
