Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri

Year 2022, Volume: 20 Issue: 2, 145 - 160, 27.07.2022

Firuze Ergin

https://doi.org/10.24323/akademik-gida.1149854

Cited By: 1

Abstract

Bu çalışmada, kurumaddesi süt tozu, peyniraltı suyu izolatı veya inülin kullanılarak arttırılan sütler gerek kalsiyum klorür ilave edildikten sonra gerekse ilave edilmeden probiyotik yoğurt üretiminde kullanılmıştır. Üretilen probiyotik yoğurt örnekleri 4°C’de 30 gün süresince depolanmış ve depolamanın 1., 15. ve 30. günlerinde örneklerin fizikokimyasal, duyusal ve mikrobiyolojik özellikleri belirlenmiştir. Kalsiyum klorür ilavesinin sütlerin pH değerlerini düşürdüğü ve inkübasyon süresini arttırdığı tespit edilmiştir. Peyniraltı suyu izolatı ilave edilen sütlerden üretilen probiyotik yoğurt örneklerinin serum ayrılması değerlerinin süt tozu ve inülin ilave edilen sütten üretilen yoğurt örneklerinden düşük; görünür viskozite, kıvam katsayısı ve tiksotropi değerlerinin yüksek olduğu belirlenmiştir. Süte kalsiyum klorür ilavesinin probiyotik yoğurt örneklerinin serum ayrılması değerlerini ve reolojik özelliklerini istatistiksel olarak önemli düzeyde etkilediği saptanmıştır. Peyniraltı suyu izolatı ile kurumadde miktarı arttırılan sütten üretilen probiyotik yoğurt örneklerinde en yüksek granül sayısı, granül çevre uzunluğu ve görsel pürüzlülük değerleri belirlenirken, kalsiyum klorür ilavesinin probiyotik yoğurtların görsel niteliklerini geliştirdiği tespit edilmiştir. Depolama süresince probiyotik yoğurt örneklerinde Lactobacillus paracasei sayısının 7.71-8.98 log kob/g arasında değiştiği ve süte kalsiyum klorür ilavesinin probiyotik bakteri canlılığını etkilemediği belirlenmiştir.

Keywords

İnülin, Kalsiyum klorür, Peyniraltı suyu izolatı, Probiyotik yoğurt, Süt tozu

Some Physicochemical, Microbiological and Sensory Properties of Probiotic Yoghurts Produced from Milk with Increased Dry Matter Content by Addition of Milk Powder, Whey Isolate or Inulin before and after Calcium Chloride Incorporation

Abstract

In this study, probiotic yoghurt was produced after adding calcium chloride to the milk whose dry matter content was increased with milk powder, whey isolate or inulin. Probiotic yoghurt samples were stored at 4°C for 30 days and the physicochemical, sensory and microbiological properties of samples were determined on the 1st, 15th and 30th days of storage. The addition of calcium chloride decreased the pH values of milks and increased incubation time. Syneresis values were determined in probiotic yoghurt samples produced from milk whose dry matter content was increased with whey isolate were lower than probiotic yoghurt samples produced from milk whose dry matter content was increased with milk powder and inulin, while apparent viscosity, consistency coefficient and thixotropy values were high. The addition of calcium chloride influenced the syneresis values and rheological properties of probiotic yoghurt samples significantly (p<0.05). While the highest number and perimeter of grains and visual roughness values were determined in probiotic yoghurt samples produced from milk with increased dry matter content by the addition of whey isolate, the addition of calcium chloride improved the visual properties of probiotic yoghurts. The number of Lactobacillus paracasei in probiotic yogurt samples during storage varied between 7.71 and 8.98 log cfu/g, and the addition of calcium chloride did not adversely influence the number of probiotic bacteria.

Keywords

Inulin, Calcium chloride, Whey isolate, Probiotic yoghurt, Milk powder

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