Kefir ile zenginleştirilmiş fonksiyonel dondurmanın fiziksel özellikleri ve bakteri içerikleri

Abstract

Bu çalışmada, probiyotik bakteriler ile zenginleştirilmiş fonksiyonel dondurma elde etmek amacıyla dondurma miksinde farklı oranlarda (A-%0, B-%25, C-%50, D-%75) kefir kullanılmıştır. Örneklerin kimyasal ve fiziksel özellikleri arasında, asitlik ve hacim artış değerleri hariç farklılık tespit edilmemiştir. Kefir içeren örnekler, probiyotik bakteri içerikleri göz önünde bulundurulduğunda 90 günlük depolama süresi boyunca probiyotik özellik göstermişlerdir. Ancak, duyusal değerlendirmede B ve C örnekleri A örneği ile benzer puanlar alırken, D örneği tekstür ve lezzet özellikleri açısından en düşük puanlara sahip olmuştur. Dolayısıyla, B ve C örnekleri, 90 günlük depolama süresi boyunca kabul edilebilir özelliklere sahip probiyotik ürünler olarak belirlenmişlerdir.

Keywords

• Kefir
• Lactobacillus spp.
• Lactococcus spp.
• probiyotik dondurma

Physical properties and bacterial viability of functional ice cream enriched with kefir

Abstract

In this study, different ratios (A-0%, B-25%, C-50%, D-75%) of kefir were used in the ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples (P<0.05), except for acidity and overrun values (P>0.05). Kefir containing samples showed probiotic properties during 90-day storage when the probiotic bacterial counts were considered. In terms of texture and flavor properties, sample D had the lowest scores, while B and C had similar scores compared to sample A in sensory evaluation. As a result, B and C were identified as probiotic products with acceptable properties during 90-day storage.

Keywords

• Kefir
• Lactobacillus spp.
• Lactococcus spp.
• probiotic ice cream

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