The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

Year 2022, , 84 - 97, 23.12.2022

Murat Emre Terzioğlu , Neslihan Yıldız Küçük , İhsan Bakırcı

https://doi.org/10.18185/erzifbed.1199636

Cited By: 3

Abstract

In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation in the experimental sheep yoghurt samples were examined. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p<0.01) on all physicochemical analyses, antioxidant activity, total phenolic compound amount, HMF content, microbiological analyses, and sensory evaluation. It was determined that the storage period had a very significant effect (p<0.01) on viscosity, titratable acidity, pH value, microbiological analyses, appearance, and overall acceptability. It was found that the antioxidant activity and the total amount of phenolic compounds increased with the addition of fruit to the yoghurt samples. On the other hand, it was determined that HMF, which is a toxic component, increased with the addition of fruit. As a result of the research, it was revealed that by adding pineapple at different rates to yoghurt, the growth of ABT-2 probiotic cultures was supported and the functionality increased.

Keywords

sheep yoghurt, ABT-2 probiotic culture, pineapple, antioxidant activity, HMF content

Koyun Yoğurduna Farklı Oranlarda Ananas İlavesinin Antioksidan Aktivite, 5-Hidroksimetilfurfural (HMF) İçeriği ve ABT-2 Probiyotik Kültür Gelişimi Üzerine Etkisi

Abstract

Mevcut araştırmada ABT-2 kültür kullanılarak üretilen koyun yoğurtlarına farklı oranlarda ananas ilavesinin antioksidan aktivite, toplam fenolik bileşik miktarı ve 5-hidroksimetilfurfural (HMF) içeriği üzerine etkisi araştırılmıştır. Ayrıca farklı oranlarda ananas ilavesinin ve depolama periyodunun deneme koyun yoğurdu örneklerinde fizikokimyasal analizler (toplam kurumadde, yağ, protein, kül, viskozite, pH ve titrasyon asitliği değerleri), ABT-2 probiyotik kültürlerin (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus) gelişimi ve duyusal değerlendirme üzerine etkisi incelenmiştir. ABT-2 probiyotik kültürle üretilen koyun yoğurdu örneklerinde ananas ilavesinin tüm fizikokimyasal analizler, antioksidan aktivite, toplam fenolik bileşik miktarı, HMF içeriği, mikrobiyolojik analizler ve duyusal değerlendirme üzerine istatistiksel olarak çok önemli (p<0.01) etkiye sahip olduğu saptanmıştır. Depolama periyodunun ise viskozite, titrasyon asitliği, pH değeri, mikrobiyolojik analizler, görünüş ve genel kabul edilebilirlik üzerine istatistiksel olarak çok önemli (p<0.01) etkiye sahip olduğu saptanmıştır. Yoğurt örneklerine meyve ilavesiyle antioksidan aktivite ve toplam fenolik bileşik miktarının arttığı tespit edilmiştir. Diğer taraftan toksik bir bileşen olan HMF’nin de meyve ilavesiyle arttığı belirlenmiştir. Araştırma sonucunda yoğurda farklı oranlarda ananas ilavesiyle ABT-2 probiyotik kültürlerin gelişiminin desteklendiği ve fonksiyonelliğin arttığı ortaya konulmuştur.

Keywords

koyun yoğurdu, ABT-2 probiyotik kültür, ananas, antioksidan aktivite, HMF içeriği

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