Yağsız Sinbiyotik Yoğurt Üretiminde İnülin İlavesinin Probiyotik Çoğalması ve Fizikokimyasal Özellikler Üzerine Etkileri

Abstract

Bu çalışmanın amacı, yağsız sütle üretilen yoğurda inülin ilavesinin bakterilerin canlılığı (Lactobacillus acidophilus), duyusal kalite ve fiziksel özellikler üzerine etkilerini incelemektir. Yoğurtlara farklı yüzdelerde inülin eklenmiştir (%0; IN0, %4; IN4, %8; IN8 ve %12; IN12). Yoğurtlar, yağsız süt, inülin ve Lactobacillus acidophilus, Lactobacillus delbrueckii ssp bulgaricus, Bifidobacterium lactis ve Streptococcus thermophilus içeren starter kültürler ile üretilmiştir. Viskozite, pH, bakteri sayımı (Lactobacillus acidophilus) ve duyusal değerlendirme incelenmiştir. Duyusal değerlendirme, görünüm, tat, koku, renk, kremsilik, doku ve kıvam açısından tek kör olarak 20 eğitimli panelist ile gerçekleştirilmiştir. Araştırmada inülin ilavesinin viskoziteyi (p<0.001) ve pH'ı arttırdığı görülmüştür (p=0.006). İnulin, özellikle IN4 ve IN8'de, Lactobacillus acidophilus'un büyümesini uyarmıştır ve zamanla azalma daha az olmuştur. Ayrıca duyusal değerlendirmede toplam skor açısından anlamlı farklılıklar (p=0.011) bulunmuştur. Görünüm, koku ve renk açısından anlamlı bir fark bulunmazken, tat (p=0.002), kremsilik (p=0.002), doku (p<0.001) ve kıvam (p=0.001) açısından en yüksek puan diğer gruplara göre IN8'de olmuştur, sırasıyla 64.8±5.37, 69.3±5.18, 75.0±4.35 ve 68.2±5.74. Genel puana bakıldığında IN8 (69.3±3.64); IN0 (57.8±3.52), IN4 (52.6±3.99) ve IN12'den (56.7±3.28) istatistiksel olarak anlamlı derecede yüksek bulunmuştur. Bu çalışmanın sonuçları, prebiyotik olarak %8 oranında inulin ilavesinin sağlıklı ve kaliteli yağsız yoğurt üretiminde faydalı olabileceğini göstermiştir.

Keywords

• Fonksiyonel besinler
• inülin
• prebiyotik
• duyusal analizler
• sinbiyotik yoğurt

Effects of Inulin Addition on Probiotic Proliferation and Physicochemical Properties in Fat-Free Synbiotic Yogurt Production

Abstract

The aim of the current study was to investigate the effects of the addition of inulin to yoghurt produced with fat-free milk on the viability of bacteria (Lactobacillus acidophilus), sensory quality, and physical properties. Inulin was added at four different percentages to yoghurts (0%; IN0, 4%; IN4, 8%; IN8, and 12%; IN12). Yoghurts were produced with fat-free milk, inulin and starter cultures containing Lactobacillus acidophilus, Lactobacillus delbrueckii ssp bulgaricus, Bifidobacterium lactis and Streptococcus thermophilus. Viscosity, pH, bacterial counting (Lactobacillus acidophilus) and sensory evaluation were performed. Also, the sensory evaluation was performed as single-blind in terms of appearance, flavor, smell, color, creaminess, texture and consistency with 20 trained panelists. The addition of inulin increased the viscosity (p<0.001) and pH (p=0.006). Inulin, especially in IN4 and IN8, stimulated the growth of Lactobacillus acidophilus, and the decrease over time is less. Moreover, there were significant differences of total score in sensory evaluation (p=0.011). While there was no significant difference for appearance, smell and color, the highest score in terms of flavor (p=0.002), creaminess (p=0.002), texture (p<0.001) and consistency (p=0.001) was in IN8 compared to the other groups scores with respectively 64.8±5.37, 69.3±5.18, 75.0±4.35 and 68.2±5.74 (p<0.05). Considering the overall score, IN8 (69.3±3.64) was statistically significantly higher than IN0 (57.8±3.52), IN4 (52.6±3.99) and IN12 (56.7±3.28). The results of the current study suggest that the addition of inulin with 8% as a prebiotic may be beneficial in the production of healthy and high-quality fat-free yoghurt.

Keywords

• Functional foods
• inulin
• prebiotic
• sensory properties
• synbiotic yoghurt

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