Karadut yaprağı ekstraktı ve karadut suyu ilaveli fonksiyonel peyniraltı suyu içeceği geliştirilmesi
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada biyolojik aktiviteleri ile ilişkilendirilen birçok sağlık yararı nedeniyle, çeşitli fonksiyonel gıdalarda yaygın olarak kullanılan karadut suyu, karadut yaprağı ekstraktı ve peyniraltı suyu protein konsantresi kullanılarak fermente fonksiyonel bir süt ürünü içeceği üretilmiştir. Antioksidan özellikleri güçlü olduğu daha önce rapor edilmiş karadut yaprağı ekstraktının hangi yöntemle elde edileceğinin ve kullanılacak işlem koşullarının belirlenmesi için, hedeflenen fenolik bileşik ve dolayısıyla antioksidan etkiyi en yüksek seviyeye çıkarmak amacıyla, Yüzey Cevap Yöntemi ile optimizasyon yapılmıştır. Birinci aşamada, yapılan optimizasyon çalışması ile yaprak ekstraktının ultrasonik ekstraksiyon yöntemiyle elde edilmesine karar verilmiş, ikinci aşamada, potansiyel ürünün tüketilebilirliğini öncelikli olarak sağlamak için, ürüne ilave edilecek karadut suyu miktarı belirlenmiştir. Bu amaçla ürüne %10, %20, %30 ve %40 oranlarında karadut suyu ilave edilmiş ve kullanılmaya aday probiyotik bakterilerden biri olan B. lactis BB12 ile fermente edilmiştir. Elde edilen dört farklı örnek, duyusal değerlendirmeye tabi tutulmuş ve bu ön deneme aşaması sonucunda, nihai ürüne %30 oranında karadut suyu ilave edilmesine karar verilmiştir. Ön deneme aşamasının diğer basamağı olarak, nihai üründe kullanılacak probiyotik bakteri. en yüksek popülasyon değerine ulaştığı tespit edilen B. lactis BB12 olarak belirlenmiştir. . Nihai, ürünün bileşimi, %8 peyniraltı suyu protein konsantresi, %30 karadut suyu, %0,3 karadut yaprağı ekstraktı, %2 B. lactis BB12 probiyotik kültür ve %59,7 içme suyu olarak belirlenerek, esas üretim aşamasına geçilmiştir. Bu çalışma kapsamında üretilen fonksiyonel fermente peyniraltı suyu içeceğinin birincil olarak fenolik bileşik içeriği ve bununla ilişkili olarak antioksidan aktivitesi analiz edilmiştir. Buna ek olarak, elde edilen ürünün genel bileşimi açısından potansiyel bir ticari ürün olarak değerlendirilip değerlendirilmeyeceği konusunda fikir edinilmesi amacıyla, ürünün kuru madde, yağ, protein içerikleri tespit edilmiş, ürün için belirlenen 28 günlük depolama süresi boyunca, % laktik asit cinsinden titrasyon asitliği ve pH değerleri kaydedilmiş, yine depolama süresi boyunca ürünün renk özellikleri ile viskozite özellikleri belirlenmiştir. Ürünün B. lactis BB12 içeriği mikrobiyolojik yöntemlerle analiz edilmiş, son olarak da ürünün duyusal özellikleri deneyimli bir panelist grubunun katılımıyla gerçekleştirilmiştir. Fizikokimyasal özelliklerinden kuru madde, yağ ve protein analizleri, elde edilen ürünün bu değerlerinin fermente bir süt bazlı ürünün taşıması gereken değerlerin aralığında olduklarını ortaya koymuştur. Ürünün toplam fenolik madde içeriği ve DPPH antioksidan değerleri de üründe hedeflenen antioksidan özelliklere sahip bir ürün elde edildiğini ortaya koymaktadır. Mikrobiyolojik açıdan da üründe sınır değer olarak belirlenen kolonizasyon değerlerinin oldukça üstünde probiyotik özelliğe sahip B. lactis BB12 içeriği tespit edilmiş ve kesinlikle probiyotik bir ürün olarak kabul edilebileceği sonucuna varılmıştır. Sonuç olarak, elde edilen Fonksiyonel peyniraltı suyu bazlı içeceğin hedeflenen fonksiyonel özellikleri taşıyan, olumlu fizikokimyasal, reolojik, mikrobiyolojik ve duyusal özelliklere sahip bir ürün olduğu tespit edilmiştir
A fermented functional whey drink was developed using mulberry juice, mulberry leaf extract, probiotic culture and whey protein concentrate, which are widely used in various functional foods due to their many health benefits associated with their biological activities. To determine the ideal extraction method for mulberry leaf extract, which has been previously reported to have strong antioxidant properties, an optimization process was used to maximize the targeted phenolic compound and thus the antioxidant effect. As a result of the optimization study, it was decided to obtain the leaf extract by ultrasonic extraction method, and with the parameters obtained as a result of the optimization study, in the second stage of the product development process, the amount of black mulberry juice to be added to the product was determined to ensure the consumability of the potential product as a priority. Accordingly, 10%, 20%, 30%, and 40% mulberry juice were added to the product and fermented with B. lactis BB12, one of the candidate probiotic bacteria to be used in the project. The four samples obtained were subjected to sensory evaluation, and as a result of this preliminary trial phase, it was decided to add 30% blackberry juice to the final product. In the last step, the probiotic bacteria used in the developed product were determined. For this purpose, different concentrations of leaf extract, 30% black mulberry juice, and 8% whey protein concentrate, determined to be the ideal value by the literature review, were added to the mixture,. In the preliminary microbiological trials, it was decided to use the B. lactis BB12 bacterial strain as a starter culture in the product. According to the results of the preliminary trial procedure, the composition of the product to be produced was determined as 8% whey protein concentrate, 30% mulberry juice, 0.3% mulberry leaf extract, 2% B. lactis BB12 probiotic bacterial culture, and 59.7% drinkable water and the main production stage was carried out. The phenolic compound content and related antioxidant activity of the functional fermented whey beverage produced were analyzed. Also, dry matter, fat, and protein contents of the product were determined, titratable acidity in percentile lactic acid and pH values were recorded during the 28-day storage period specified for the product, and the color and viscosity properties of the product were determined during the storage period to get a comprehension whether the product obtained could be evaluated as a potential commercial product with functional properties. The B. lactis BB12 content of the product was analyzed by microbiological methods. Finally, the sensory characteristics of the product were carried out with the participation of an experineced panelist group. The changes in the results of the physicochemical, microbiological, and sensory analyses during the storage period and between the samples were statistically evaluated. Dry matter, fat, and protein analyses revealed that these values of the product obtained were within the range of values which fermented dairy-based products should carry and were ideal. The product's total phenolic content and DPPH antioxidant values also revealed that a product with the targeted antioxidant properties was obtained. Microbiologically, the probiotic B. lactis BB12 content was well above the colonization values determined as the limit value, and it was concluded that it could be accepted as a probiotic product. It was concluded that the probiotic fermented functional whey drink obtained is a product with favorable physicochemical, rheological, microbiological, and sensory properties, carrying the targeted functional properties.
A fermented functional whey drink was developed using mulberry juice, mulberry leaf extract, probiotic culture and whey protein concentrate, which are widely used in various functional foods due to their many health benefits associated with their biological activities. To determine the ideal extraction method for mulberry leaf extract, which has been previously reported to have strong antioxidant properties, an optimization process was used to maximize the targeted phenolic compound and thus the antioxidant effect. As a result of the optimization study, it was decided to obtain the leaf extract by ultrasonic extraction method, and with the parameters obtained as a result of the optimization study, in the second stage of the product development process, the amount of black mulberry juice to be added to the product was determined to ensure the consumability of the potential product as a priority. Accordingly, 10%, 20%, 30%, and 40% mulberry juice were added to the product and fermented with B. lactis BB12, one of the candidate probiotic bacteria to be used in the project. The four samples obtained were subjected to sensory evaluation, and as a result of this preliminary trial phase, it was decided to add 30% blackberry juice to the final product. In the last step, the probiotic bacteria used in the developed product were determined. For this purpose, different concentrations of leaf extract, 30% black mulberry juice, and 8% whey protein concentrate, determined to be the ideal value by the literature review, were added to the mixture,. In the preliminary microbiological trials, it was decided to use the B. lactis BB12 bacterial strain as a starter culture in the product. According to the results of the preliminary trial procedure, the composition of the product to be produced was determined as 8% whey protein concentrate, 30% mulberry juice, 0.3% mulberry leaf extract, 2% B. lactis BB12 probiotic bacterial culture, and 59.7% drinkable water and the main production stage was carried out. The phenolic compound content and related antioxidant activity of the functional fermented whey beverage produced were analyzed. Also, dry matter, fat, and protein contents of the product were determined, titratable acidity in percentile lactic acid and pH values were recorded during the 28-day storage period specified for the product, and the color and viscosity properties of the product were determined during the storage period to get a comprehension whether the product obtained could be evaluated as a potential commercial product with functional properties. The B. lactis BB12 content of the product was analyzed by microbiological methods. Finally, the sensory characteristics of the product were carried out with the participation of an experineced panelist group. The changes in the results of the physicochemical, microbiological, and sensory analyses during the storage period and between the samples were statistically evaluated. Dry matter, fat, and protein analyses revealed that these values of the product obtained were within the range of values which fermented dairy-based products should carry and were ideal. The product's total phenolic content and DPPH antioxidant values also revealed that a product with the targeted antioxidant properties was obtained. Microbiologically, the probiotic B. lactis BB12 content was well above the colonization values determined as the limit value, and it was concluded that it could be accepted as a probiotic product. It was concluded that the probiotic fermented functional whey drink obtained is a product with favorable physicochemical, rheological, microbiological, and sensory properties, carrying the targeted functional properties.
Açıklama
Anahtar Kelimeler
Ziraat, Agriculture
