Farklı oranlarda keçi sütü ile üretilmiş probiyotik dondurmaların kalite özellikleri üzerine bir araştırma
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Dosyalar
Tarih
2016
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada, tamamen inek sütü, tamamen keçi sütü ve her ikisinin (%50 - % 50) karışımı ile üretilen 3 farklı dondurmaya probiyotik özellik kazandırmak amacıyla Lactobacillus paracasei subsp. paracasei, Bifidobacterium longum ve Bifidobacterium bifidum ortak kültürleri ilave edilmiş ve dondurmalardaki reolojik, kimyasal ve duyusal özelliklerine olan etkisi belirlenmeye çalışılmıştır. Üretilen dondurmalar -18 ºC'de 90 gün boyunca depolanmıştır. Depolamanın belirli günlerinde (1., 30., 60. ve 90.) fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler gerçekleştirilmiştir. Elde edilen sonuçlara göre ürün gruplarının yağ, protein, titrasyon asitliği, pH, erime oranı ile sertlik değeri, viskozite sonuçlarına, Lactobacillus paracasei subsp. Paracase ve Bifidobacterium spp. sayılarına ve duyusal özelliklerden yapı ve genel puanlarına istatistiksel olarak önemli etkileri olduğu görülmüştür (p<0,05). 90 günlük depolama boyunca Lactobacillus paracasei subsp. paracasei sayısının, Bifidobacterium spp. sayısına göre özellikle keçi sütü içeren örneklerde daha çok canlılığını koruduğu ve her iki bakterinin de en iyi inek sütü ile yapılan dondurmada gelişme gösterdiği, duyusal açıdan da en çok beğenilen dondurmanın inek ve keçi sütünden elde edilen dondurmanın olduğu görülmüştür. Ayrıca üretilen dondurmaların probiyotik özelliklerini 2 aylık raf ömrü boyunca koruduğu tespit edilmiştir.
In the research, besides others, also in order to make the three ice creams that is produced with complete cow milk, complete goat milk, and mix of the both ones (50%:50%) gain probiotic culture, Lactobacillus paracasei subsp. paracasei, B. longum and + B.bifidum mutual culture (as probiotic culture), Reologic, chemical and sensorial the characteristics of ice crem samples were discussed. The produced ice creams were stored in -18°c for 90 days. In certain days of storage (1st, 30th, 60th and 90th) some Physicochemical, microbiological and sensory properties of samples were investigated. According to the results that were observed , it was seen that the product groups had an important inspiration istatistically, on fat, protein, titration acidity, pH, melting ratio, results of viscosite, the levels of hardness, the counts of Lactobacillus paracasei subsp. paracasei and Biffidobacterium spp and construction and general points from sensorial properties (p<0,05). During 90 days of storage, it was clearly seen that the number of Lactobacillus paracasei subsp. paracasei preserve its liveliness more, especially in the samples that contains goat milk and both of the bacterias showed the best development with the ice cream that made with cow milk and the most preferred ice cream in terms of sense is the one that is gained from cow and goat. Also it was detected that ice cream samples kept their probiotic properties during two months of shelf life.
In the research, besides others, also in order to make the three ice creams that is produced with complete cow milk, complete goat milk, and mix of the both ones (50%:50%) gain probiotic culture, Lactobacillus paracasei subsp. paracasei, B. longum and + B.bifidum mutual culture (as probiotic culture), Reologic, chemical and sensorial the characteristics of ice crem samples were discussed. The produced ice creams were stored in -18°c for 90 days. In certain days of storage (1st, 30th, 60th and 90th) some Physicochemical, microbiological and sensory properties of samples were investigated. According to the results that were observed , it was seen that the product groups had an important inspiration istatistically, on fat, protein, titration acidity, pH, melting ratio, results of viscosite, the levels of hardness, the counts of Lactobacillus paracasei subsp. paracasei and Biffidobacterium spp and construction and general points from sensorial properties (p<0,05). During 90 days of storage, it was clearly seen that the number of Lactobacillus paracasei subsp. paracasei preserve its liveliness more, especially in the samples that contains goat milk and both of the bacterias showed the best development with the ice cream that made with cow milk and the most preferred ice cream in terms of sense is the one that is gained from cow and goat. Also it was detected that ice cream samples kept their probiotic properties during two months of shelf life.
Açıklama
Anahtar Kelimeler
Probiyotik, Dondurma, Keçi Sütü, Probiotic, Ice Cream, Goat Milk
