Inulin ve Hi-maize ile Zenginleştirmenin Probiyotik Yoğurdun Asitliğine ve Starter Kültür Canlılığına Etkisi
Küçük Resim Yok
Tarih
2017
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, inulin ve dirençli nişasta (Hi-maize) ile zenginleştirmenin Lactobacillus acidophilus içeren set tipi probiyotik yoğurdun yoğurt bakterileri ile probiyotik bakteri canlılığı ve asitlik özellikleri üzerine etkisi araştırılmıştır. Süt %2 ve %4 oranında inulin veya Hi-maize ile zenginleştirilirken kontrol grubuna herhangi bir ilave yapılmamıştır. Hi-maze ile zenginleştirilen örneklerin aynı oranda inulin katılan örneklere göre daha yüksek laktik asit değerine sahip oldukları görülmüştür. Tüm probiyotik yoğurtlarda laktik asit yüzdelerinin depolama sonunda ilk gün ile kıyaslandığında önemli derecede arttığı görülmüştür (p<0.05). En yüksek Streptococcus thermophilus sayısı depolamanın 14 günü boyunca % 2 Hi-maize ile zenginleştirilen örnekte tespit edilmiştir. Kontrol örneği depolamanın ilk günü dışında % 4 Hi-maize ile zenginleştirilen örnek kadar yüksek sayıda Lactobacillus bulgaricus içermiştir. Depolamanın 7. ve 14. günlerinde en yüksek L. acidophilus sayısı kontrol örneği ile % 4 Hi-maize ile zenginleştirilen örnekte tespit edilirken, depolama sonunda en yüksek sayı kontrol örneğinde belirlenmiştir. 21 günlük buzdolabı koşullarında depolama boyunca L. acidophilus sayıları 6.30 -7.95 log kob/g arasında değişiklik göstermiştir. Sonuç olarak, tüm yoğurt örneklerinin yararlı sağlık etkileri bakımından tavsiye edilen minimum probiyotik canlılık seviyesi olan 6 log kob/g miktarını sağladığı görülmüştür.
In this study, the effect of fortification with inulin and resistant starch (Hi-maize) on yoghurt starter and probiotic bacteria survival, as well as acidity properties of set-type probiotic yoghurt containing Lactobacillus acidophilus were investigated. Milk was fortified with inulin or Hi-maize at 2% and 4% ratios whereas control group had no supplement. Samples fortified with Hi-maize had higher lactic acid value than those fortified with same ratio of inulin. Lactic acid percentages increased significantly in all probiotic yoghurts at the end of storage in comparison to the first day (p<0.05). The highest viable counts of Streptococcus thermophilus were enumerated in the sample fortified with 2% Hi-maize during 14 days of storage. The control sample had as high viable counts of Lactobacillus bulgaricus as the sample fortified with 4% Hi-maize, except first day of the storage. The highest viability of L. acidophilus was detected in control and the sample fortified with 4% Hi-maize on 7th and 14th day whereas the highest value was reported for the control sample at the end of the storage. L.acidophilus populations ranged from 6.30 to 7.95 log cfu/g in probiotic yoghurts during 21 days of refrigerated storage. Therefore, all experimental yoghurts presented probiotic viability above the minimum recommended level of 6 log cfu/g suggested for beneficial health effects.
In this study, the effect of fortification with inulin and resistant starch (Hi-maize) on yoghurt starter and probiotic bacteria survival, as well as acidity properties of set-type probiotic yoghurt containing Lactobacillus acidophilus were investigated. Milk was fortified with inulin or Hi-maize at 2% and 4% ratios whereas control group had no supplement. Samples fortified with Hi-maize had higher lactic acid value than those fortified with same ratio of inulin. Lactic acid percentages increased significantly in all probiotic yoghurts at the end of storage in comparison to the first day (p<0.05). The highest viable counts of Streptococcus thermophilus were enumerated in the sample fortified with 2% Hi-maize during 14 days of storage. The control sample had as high viable counts of Lactobacillus bulgaricus as the sample fortified with 4% Hi-maize, except first day of the storage. The highest viability of L. acidophilus was detected in control and the sample fortified with 4% Hi-maize on 7th and 14th day whereas the highest value was reported for the control sample at the end of the storage. L.acidophilus populations ranged from 6.30 to 7.95 log cfu/g in probiotic yoghurts during 21 days of refrigerated storage. Therefore, all experimental yoghurts presented probiotic viability above the minimum recommended level of 6 log cfu/g suggested for beneficial health effects.
Açıklama
Anahtar Kelimeler
Mühendislik, Ziraat
Kaynak
Ege Üniversitesi Ziraat Fakültesi Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
54
Sayı
3
