Lactiplantibacillus plantarum ve iğde (Elaeagnus angustifolia L.) unu kullanılarak simbiyotik dondurma üretimi

Year 2024, , 444 - 458, 28.09.2024

Beyza Nur Süren , Sedanur Salman , Emel Kaya , Yağmur Büyükkal , Gözde Kutlu , Fatih Törnük

https://doi.org/10.29050/harranziraat.1484737

Abstract

Bu çalışmanın amacı, süt tozu ve/veya şeker yerine farklı oranlarda iğde ununun (İU) dondurma karışımına dahil edilerek fonksiyonel ve düşük kalorili bir dondurma üretimini sağlamaktır. Bu kapsamda üretilen dondurmalar Lactiplantibacillus plantarum NRIC 1838 kullanılarak probiyotik hale getirilmiş ve simbiyotik dondurmalar hazırlanmıştır. Bu amaçla, 8 farklı dondurma formülasyonu oluşturulmuş ve bu dondurmaların fizikokimyasal, biyoaktif, mikrobiyolojik, termal ve duyusal özellikleri analiz edilmiştir. Sonuçlar, dondurmaların kuru madde içeriği, pH değerleri ve toplam fenolik içeriklerinin sırasıyla % 43.78-46.59, 5.65-6.38 ve 0.25-0.94 mg GAE g-1 olduğunu göstermiştir. Ayrıca, kontrol örneklerinin en yüksek parlaklık değerlerine sahip olduğu ve formülasyonlardaki İU miktarı arttıkça dondurma rengindeki koyuluk miktarının da arttığı tespit edilmiştir. Yanı sıra, probiyotik ve İU ile takviye edilmiş dondurma örneklerinde en yüksek a* ve b* değerleri belirlenirken, en düşük değer probiyotikle zenginleştirilmiş kontrol dondurmalarında belirlenmiştir. Dondurma karışımlarının ve örneklerinin hücre sayıları 7 log CFU/g'dan yüksektir. Farklı oranlarda ve kombinasyonlarda İU, yağsız süt tozu ve şekerin dahil edilmesi, kontrol örnekleriyle karşılaştırıldığında dondurmalardaki termodinamik stabiliteyi azaltmıştır. İU, üretilen örneklerin genel duyusal kabulünde en etkili bileşen olmuştur. Bu sonuçlar, İU ve L. plantarum NRIC 1838 ile zenginleştirilmiş simbiyotik dondurmaların iyi kalite ve duyusal özelliklere sahip olduğunu göstermektedir.

Keywords

Lactobacillus plantarium NRIC 1838, İğde unu, simbiyotik dondurma, karakterizayon

Symbiotic ice-cream production using Lactiplantibacillus plantarum and oleaster (Elaeagnus angustifolia L.) flour

Abstract

The aim of this study was to produce a functional and low-calorie ice cream by incorporating oleaster flour (OF) into the ice cream mix formulation at different ratios as milk powder and/or sugar substitute. The ice cream was also probiotificated by supplementation of Lactiplantibacillus plantarum NRIC 1838, thus preparing symbiotic ice-creams. For this purpose, 8 different ice-cream formulations were designed and their physicochemical, bioactive, microbiological, thermal and sensory properties were analyzed. The results showed that dry matter content, pH values and total phenolic content of ice creams were in the range of 43.78-46.59 %, 5.65-6.38, and 0.25-0.94 mg GAE g-1, respectively. Addition of OF made the samples darker, as indicated by lower L* values. Additionally, the control samples had the highest brightness while the darkness of the ice-creams increased as the amount of OF in the formulations. Furthermore, the highest a* and b* values were determined in the ice cream sample supplemented with probiotic and OF while the lowest value was determined in the reference ice-creams enriched with probiotics. The cell counts of the ice cream mixes and samples were higher than 7 log CFU g-1. The incorporation of OF, skimmed milk powder, and sugar in the different proportions and combinations led to a reduction in thermodynamic stability of ice-creams compared the control samples. The amount of OF was the most effective ingredient in the overall sensory acceptance of the produced samples. These results suggest that symbiotic ice-creams enriched with OF and Lactiplantibacillus plantarum NRIC 1838 exhibited good quality and sensory characteristics.

Keywords

Oleaster flour, Lactobacillus plantarium NRIC 1838, synbiotic ice-creams, characterization.

Ethical Statement

Not available.

Supporting Institution

Not available.

Thanks

Prebiotic and probiotic (synbiotic) ice cream with oleaster flour and production method has been registered by the Turkish Patent and Trademark Agency in Turkiye. Patent Number: TR 2019/23160.

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