Determination of Certain Quality Characteristics of Probiotic Yoghurts Produced with Different Prebiotic Combinations During Storage

Year 2014, Volume: 12 Issue: 2, 26 - 33, 01.06.2014

Arzu Kavaz Yüksel İhsan Bakırcı

Abstract

In this study, eight probiotic yoghurt batches were prepared with inulin and demineralised whey powder combinations d-whey powder and ABT-2 Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp. as a starter culture. The addition of inulin, demineralised whey powder and their different combinations influenced the total solid, fat, protein, ash, viscosity, syneresis, titratable acidity values, L. acidophilus + Bifidobacterium sp. counts and appearance, consistency and flavour scores at the level of p

Keywords

Yoghurt, Probiotic starter culture ABT-2, Inulin, D-whey powder, Storage period

Farklı Prebiyotik Kombinasyonlar ile Üretilen Probiyotik Yoğurtların Önemli Kalite Karakteristiklerinin Depolama Süresince Belirlenmesi

Abstract

Bu çalışmada, 8 probiyotik yoğurt örneği inulin ve demineralize peynir altı suyu tozu kombinasyonları ve ABT-2 Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp. starter kültürü kullanılarak üretilmiştir. İnülin, demineralize peynir altı suyu tozu ve bunların farklı kombinasyonları toplam kuru madde, yağ, protein, kül, viskozite, sinerezis, titrasyon asitliği değerlerini, L. acidophilus + Bifidobacterium sp. sayıları ile görünüş, kıvam ve lezzet skorlarını p

Keywords

Yoğurt, Probiyotik starter kültür ABT-2, İnulin, D-peyniraltı suyu tozu, Depolama periyodu

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