Probiotic shelf-life, mineral contents and others properties of probiotic yogurts supplemented with corn flour Mısır unu ilavesiyle üretilen probiyotik yoğurtların probiyotik raf ömrü, mineral içeriği ve diğer özellikleri

YANGILAR F., ÇAKMAKÇI S.

Tarim Bilimleri Dergisi, cilt.23, sa.4, ss.472-481, 2017 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 23 Sayı: 4
  • Basım Tarihi: 2017
  • Dergi Adı: Tarim Bilimleri Dergisi
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.472-481
  • Anahtar Kelimeler: Corn flour, Functional food, Probiotic bacteria, Yogurt, Yogurt analysis
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet

Özet

© Ankara Üniversitesi Ziraat Fakültesi.It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yogurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yogurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu g-1 during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) has the lower the syneresis on the 21st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yogurts. The general acceptability of yogurt involving 5% PC decreased significantly than the others. Considering all the properties in general, 2.5% CF + PC sample it is recommended to be found as probiotic yohurt.