Tıbbi ve aromatik bitkilerle fonksiyonel özellikleri geliştirilmiş torba yoğurdu üretimi
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi, Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, fonksiyonel özellikleri geliştirmek amacıyla probiyotik bakteriler (Lactobacillus casei ve Bifidobacterium longum) ve tıbbi ve aromatik bitkiler (kekik, Origanum onites L.; biberiye, Rosmarinus officinalis L.; reyhan, Ocimum basilicum L.; nane, Mentha piperita L.) inek, inek+koyun (1:1), inek+keçi (1:1) ve inek+koyun+keçi (1:1:1) sütü karışımlarına ilave edilerek üretilen torba yoğurtlarının kimyasal özellikleri, depolama süresince (1., 10., 20., 30. gün) bakterilerin canlılıkları, tekstür profilleri, antioksidan kapasiteleri, toplam fenolik madde içerikleri, fenolik bileşenleri, asetaldehit miktarları, ACE inhibitör aktiviteleri, OPA değerleri, antimikrobiyal aktiviteleri belirlenmiş, duyusal değerlendirmeleri yapılmış ve istatistik analizine tabi tutulmuştur. pH ve asitlik değerleri tüketime uygun seviyede kalmıştır. L, a, b renk değerleri ve tekstür değerleri süt ve bitki varlığından etkilenmiştir. Bakteriler teröpatik seviyede canlılıklarını korumuşlardır. En yüksek DPPH radikal inhibisyon oranı inek+keçi biberiye, fenolik madde içeriği inek+keçi nane, OPA değeri inek+koyun reyhan, ACE aktivitesi inek+keçi kekik torba yoğurtlarında tespit edilmiştir. Asetaldehit miktarları depolama sürecince düşmüştür. Biberiye ilaveli yoğurtlar en yüksek antimikrobiyal aktiviteyi göstermiş ve duyusal değerlendirmede reyhan ilave yoğurtlar en yüksek puanı almıştır. Sonuç olarak, insan sağlığı açısından birçok yararları olan probiyotik bakterilerin ve tıbbi ve aromatik bitkilerin tüketicilere ulaştırılmasında, geniş çapta tüketilen geleneksel fermente bir süt ürünü olan torba yoğurdunun uygun bir süt ürünü olduğunu gösteren sonuçlar elde edilmiştir.
In this study, functional properties of strained (torba) yoghurt that was produced from cow, cow+sheep (1:1), cow+goat (1:1) and cow+sheep+goat (1:1:1) milk mixture were tried to be improved by adding probiotic bacteria (L. casei ve B. longum) and medicinal and aromatic herbs (thyme, Origanum onites L.; rosemary, Rosmarinus officinalis L.; basil, Ocimum basilicum L.; mint, Mentha piperita L.).The chemical properties of yoghurts, the viability of bacteria, textural profile, antioxidant capacity, total phenolics, phenolic components, acetaldehyde amount, angiotensin-1 converting enzyme inhibition activity, o-phthalaldehyde, antimicrobial activity and sensory analysis throughout the storage period (1st, 10th, 20th, 30th days) were determined and results were statistically evaluated. Throughout the storage period the pH and acidity values were at an appropriate level for consumption. L, a, b color values and texture profile were affected by milk and plant types. Bacteria maintain their viability on a therapeutic level. The highest DPPH radical inhibition rate was determined in cow+goat rosemary, phenolic capacity in cow+goat mint, OPA value in cow+sheep basil, ACE activity in cow+goat thyme strained yoghurts. Acetaldehyde amounts decreased during the storage period. Rosemary added yoghurt showed the highest antimicrobial activity. The strained yoghurt with basil had the highest score for sensory evaluation. Consequently, the study has produced results showing that the strained yoghurt, widely consumed traditional fermented dairy product, is suitable for the delivery of probiotic bacteria and medicinal and aromatic plants, which have many benefits for human health, to consumers.
In this study, functional properties of strained (torba) yoghurt that was produced from cow, cow+sheep (1:1), cow+goat (1:1) and cow+sheep+goat (1:1:1) milk mixture were tried to be improved by adding probiotic bacteria (L. casei ve B. longum) and medicinal and aromatic herbs (thyme, Origanum onites L.; rosemary, Rosmarinus officinalis L.; basil, Ocimum basilicum L.; mint, Mentha piperita L.).The chemical properties of yoghurts, the viability of bacteria, textural profile, antioxidant capacity, total phenolics, phenolic components, acetaldehyde amount, angiotensin-1 converting enzyme inhibition activity, o-phthalaldehyde, antimicrobial activity and sensory analysis throughout the storage period (1st, 10th, 20th, 30th days) were determined and results were statistically evaluated. Throughout the storage period the pH and acidity values were at an appropriate level for consumption. L, a, b color values and texture profile were affected by milk and plant types. Bacteria maintain their viability on a therapeutic level. The highest DPPH radical inhibition rate was determined in cow+goat rosemary, phenolic capacity in cow+goat mint, OPA value in cow+sheep basil, ACE activity in cow+goat thyme strained yoghurts. Acetaldehyde amounts decreased during the storage period. Rosemary added yoghurt showed the highest antimicrobial activity. The strained yoghurt with basil had the highest score for sensory evaluation. Consequently, the study has produced results showing that the strained yoghurt, widely consumed traditional fermented dairy product, is suitable for the delivery of probiotic bacteria and medicinal and aromatic plants, which have many benefits for human health, to consumers.
Açıklama
Anahtar Kelimeler
Torba Yoğurdu, Probiyotik, Tıbbi Ve Aromatik Bitki, Fonksiyonel Gıda, Strained Yoghurt, Probiotic, Medicinal And Aromatic Plants, Functional Foods
