Badem Sütü ile Zenginleştirilmiş Probiyotik Yoğurtların Mikrobiyolojik ve Bazı Fiziko-Kimyasal Özellikleri

Year 2019, Volume: 33 Issue: 2, 321 - 339, 02.12.2019

Lütfiye Yılmaz Ersan , Esra Topçuoğlu

Abstract

Bu
çalışmada badem sütü ile zenginleştirilmiş probiyotik yoğurtların üretimi ve mikrobiyolojik
ve bazı fiziko-kimyasal özelliklerinin incelenmesi amaçlanmıştır. Bu amaçla,
farklı konsantrasyonlarda (%25; %50, %75 ve %100) badem sütü- rekonstitüe süt
kompozisyonları ile probiyotik yoğurtlar üretilerek 21 gün süre ile 4°C’de
depolanmıştır. Depolama süresince  (1.,
7., 14. ve 21. günler) üretilen probiyotik yoğurtların mikrobiyolojik ve bazı
fiziko-kimyasal (pH, titrasyon asitliği, sineresiz) özellikleri incelenmiştir.  Bu çalışmada elde edilen pH değerlerinin ürün
reolojisini olumsuz yönde etkilemeyecek sınırlarda olduğu görülmektedir. Badem
sütü ilavesinin; yoğurtların probiyotik mikroorganizmaların % canlılığını ve
serum ayrılması değerlerini arttırdığı saptanmıştır. Badem sütü ile
zenginleştirilmiş probiyotik yoğurt örneklerinde özellikle %100 badem sütü ile
üretilen örnekte, depolama süresince tüm probiyotik bakteri sayılarının artış
göstermesi badem sütünün bu bakterilerin gelişimini stimüle ettiğini
göstermektedir. 

Keywords

Badem sütü, probiyotik, yoğurt

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