Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts

Cakmakci, Songul; ÇETİN, Bülent; ERDOĞAN, AHMET; Gurses, Mustafa; TURGUT, TAMER

Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts

Songül ÇAKMAKÇI, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Bülent ÇETİN, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Tamer TURGUT, (Atatürk Üniversitesi, Meslek Yüksek Okulu, Erzurum, Türkiye)

Mustafa GÜRSES, (Atatürk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Erzurum, Türkiye)

Ahmet ERDOĞAN (Atatürk Üniversitesi, Meslek Yüksek Okulu, Erzurum, Türkiye)

Turkish Journal of Veterinary and Animal Sciences

2 0

Yıl: 2012 Cilt: 36 Sayı: 3 Sayfa Aralığı: 231 - 237 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts

Öz:

Bu araştırmada, probiyotik bir ürün olabilmesi mümkün, muz marmelatı ile üretilen probiyotik yoğurt örneklerinin bazı kalite özellikleri incelenmiştir. İnek sütünden yoğurt kültürleri (Lactobacillus delbrueckii subsp. bulgaricus ve Streptococcus salivarius subsp. thermophilus) ve farklı probiyotik kültürler (Lactobacillus acidophilus, Bifi dobacterium bifidum ve ikisinin eşit karışımı) ile yoğurtlar üretilmiştir. Daha sonra yoğurtlara % 15 oranında muz marmeladı (MM) ilave edilmiştir. Bütün yoğurt örnekleri 4 °C’de 14 gün depolanmış ve depolamanın 1, 3, 5, 7, 10 ve 14. günlerinde; asitlik, pH, mikroorganizma sayıları ve duyusal analizler yapılmıştır. Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus salivarius subsp. thermophilus, L. acidophilus and B. bifidum sayıları genel olarak azalmıştır. En yüksek L. acidophilus (8,145 log kob/g) sayısı L. acidophilus + B. bifidum karışımı ile üretilen yoğurtlarda depolamanın 3. gününde ve en yüksek B. bifidum sayısı 6,38 log kob/g olarak B. bifidum ile üretilen yoğurtta ilk günde tespit edilmiştir. Probiyotik kültürlü muzlu yoğurtlar, 7. günden sonra probiyotik özelliklerini kaybetmiştir. Maya ve küf sayıları ise bütün yoğurt örneklerinde depolama süresince artmıştır. Hiç bir yoğurt örneğinde koliform ve Staphylococcus aureus tespit edilememiştir. Tüm yoğurt örneklerinin duyusal kalitesi 7. günden sonra azalmıştır. En yüksek duyusal değerleri kontrol ve B. bifidum ilaveli yoğurtlar almıştır.

Anahtar Kelime: bakteri sayısı Lactobacillus delbrueckii subsp. bulgaricus probiyotikler Bifidobacterium bifidum Streptococcus thermophilus Lactobacillus acidophilus Musa soy marmelat yoğurt süt muz gıda depolama depolama kalitesi duyusal değerlendirme

Konular: Ziraat Mühendisliği

Probiyotikli muzlu yoğurtların probiyotik özellikleri, duyusal kalitesi ve depolama stabilitesi

Öz:

The quality properties of probiotic yogurt samples made with banana marmalade (BM), which can be a probiotic product, were examined. Yogurt samples were produced from cow milk inoculated with yogurt cultures and probiotic cultures (Lactobacillus acidophilus, Bifi dobacterium bifidum, and an equal mixture of the 2 strains), and then 15% BM was added to each yogurt sample. Acidity, pH, bacteria counts, and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10, and 14 during storage at 4 °C. Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, L. acidophilus, and B. bifidum counts generally decreased during the storage period. The highest L. acidophilus count (8.145 log cfu/g) was found in L. acidophilus + B. bifidum-mixed yogurt on the third day. The highest B. bifidum count (6.38 log cfu/g) was recorded in B. bifidum-fermented yogurt on the first day. Yeast and mold counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not found in the yogurt samples. The sensory quality and probiotic properties of all of the yogurts decreased after 7 days. The highest sensory score was observed in the control and the yogurts produced by adding B. bifidum.

Anahtar Kelime: strains marmalade yoghurt milk bananas food storage storage quality sensory evaluation bacterial count Lactobacillus delbrueckii subsp. bulgaricus probiotics Bifidobacterium bifidum Streptococcus thermophilus Lactobacillus acidophilus Musa

Konular: Ziraat Mühendisliği

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	Cakmakci S, ÇETİN B, TURGUT T, Gurses M, ERDOĞAN A (2012). Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. , 231 - 237.
Chicago	Cakmakci Songul,ÇETİN Bülent,TURGUT TAMER,Gurses Mustafa,ERDOĞAN AHMET Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. (2012): 231 - 237.
MLA	Cakmakci Songul,ÇETİN Bülent,TURGUT TAMER,Gurses Mustafa,ERDOĞAN AHMET Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. , 2012, ss.231 - 237.
AMA	Cakmakci S,ÇETİN B,TURGUT T,Gurses M,ERDOĞAN A Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. . 2012; 231 - 237.
Vancouver	Cakmakci S,ÇETİN B,TURGUT T,Gurses M,ERDOĞAN A Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. . 2012; 231 - 237.
IEEE	Cakmakci S,ÇETİN B,TURGUT T,Gurses M,ERDOĞAN A "Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts." , ss.231 - 237, 2012.
ISNAD	Cakmakci, Songul vd. "Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts". (2012), 231-237.

APA	Cakmakci S, ÇETİN B, TURGUT T, Gurses M, ERDOĞAN A (2012). Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turkish Journal of Veterinary and Animal Sciences, 36(3), 231 - 237.
Chicago	Cakmakci Songul,ÇETİN Bülent,TURGUT TAMER,Gurses Mustafa,ERDOĞAN AHMET Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turkish Journal of Veterinary and Animal Sciences 36, no.3 (2012): 231 - 237.
MLA	Cakmakci Songul,ÇETİN Bülent,TURGUT TAMER,Gurses Mustafa,ERDOĞAN AHMET Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turkish Journal of Veterinary and Animal Sciences, vol.36, no.3, 2012, ss.231 - 237.
AMA	Cakmakci S,ÇETİN B,TURGUT T,Gurses M,ERDOĞAN A Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turkish Journal of Veterinary and Animal Sciences. 2012; 36(3): 231 - 237.
Vancouver	Cakmakci S,ÇETİN B,TURGUT T,Gurses M,ERDOĞAN A Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turkish Journal of Veterinary and Animal Sciences. 2012; 36(3): 231 - 237.
IEEE	Cakmakci S,ÇETİN B,TURGUT T,Gurses M,ERDOĞAN A "Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts." Turkish Journal of Veterinary and Animal Sciences, 36, ss.231 - 237, 2012.
ISNAD	Cakmakci, Songul vd. "Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts". Turkish Journal of Veterinary and Animal Sciences 36/3 (2012), 231-237.