Yeşil Çay (Camellia sinensis L.) Pudrası ve Probiyotik Bakteri Kullanımının Dondurmanın Probiyotik Raf Ömrü ve Kalite Özelliklerine Etkisi

Year 2022, Volume: 20 Issue: 2, 138 - 144, 27.07.2022

Engin Gündoğdu Hatice Ertem Songül Çakmakçı

https://doi.org/10.24323/akademik-gida.1149849

Abstract

Bu çalışmada, dondurma üretiminde yeşil çay pudrası (YÇP) kullanımının probiyotik bakterinin (Bifidobacterium animalis ssp. lactis, Bifidobacterium BB-12) (P) canlılığı ve dondurma özelliklerine etkileri araştırılmıştır. Bu amaçla dört çeşit dondurma örneği [(Kontrol: YÇP ve probiyotik bakteri içermeyen örnek; Probiyotik Kontrol (PK): probiyotik bakteri içeren örnek; probiyotik bakteri ve %1 YÇP içeren örnek (P+%1 YÇP); probiyotik bakteri ve %3 YÇP içeren örnek (P+%3 YÇP) üretilmiştir. Probiyotik grup örneklerin üretiminde 108 kob/mL Bifidobacterium BB-12 ilave edilmiştir. Örneklerde pH, hacim artışı, renk, ilk damlama süresi ve tam erime süresi ile duyusal özellikler üretimin 2. gününde belirlenmiştir. Probiyotik bakteri sayısı depolamanın 2, 15, 30, 45, 60, 75 ve 90. günlerinde tespit edilmiştir. PK örneğinde 90. günde Bifidobacterium BB-12 sayısı 6.54 log kob/g olarak bulunmuştur. Probiyotik bakteri sayıları 75. günde PK kodlu örnekte 7.10 log kob/g, P+%1 YÇP kodlu örnekte 6.48 log kob/g ve P+%3 YÇP kodlu örnekte 5.84 log kob/g olarak saptanmıştır. Depolamanın 60. gününde ise PK kodlu örnekte 7.24 log kob/g, P+%1 YÇP kodlu örnekte 6.59 log kob/g ve P+%3 YÇP kodlu örnekte 6.69 log kob/g olarak bulunmuştur. Sonuç olarak; duyusal özellikler ve probiyotik bakteri sayıları dikkate alındığında P+%1 YÇP kodlu örneğinin 75. güne kadar probiyotik raf ömrünü koruduğu ve yeşil çaylı probiyotik dondurma olarak kabul edilebileceğini göstermiştir. Bu nedenlerle, YÇP’nın probiyotik dondurma üretiminde fonksiyonel bir bileşen olarak başarıyla kullanılabileceği söylenebilir.

Keywords

Dondurma, Bifidobacterium BB–12, Yeşil çay pudrası, Raf ömrü, Fonksiyonel gıda

Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream

Abstract

In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four ice cream groups (Control, C: without GTP and P; Probiotic Control (PC): with P; P+1% GTP; P+3% GTP samples) were produced. Bifidobacterium BB-12 (P) was added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time and sensory properties were carried out on the second day. P was counted at 2, 15, 30, 45, 60, 75 and 90 days of storage. Bifidobacterium BB-12 number of PC was 6.54 log cfu/g at the 90th day. Bifidobacterium BB-12 number of PC was 7.10 log cfu/g, P+1% GTP sample was 6.48 log cfu/g and P+3% GTP sample was 5.84 log cfu/g at the 75th day. Bifidobacterium BB-12 number of PC was 7.24 log cfu/g, P+1% GTP sample was 6.59 log cfu/g and P+3% GTP sample was 6.69 at the 60th day. Sensory properties and probiotic counts showed that P+1% GTP sample could be accepted as a probiotic ice cream until day 75. Hence, GTP could be successfully used as a functional ingredient in the production of probiotic ice cream.

Keywords

Ice cream, Bifidobacterium BB–12, Green tea powder, Shelf life, Functional food

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