Production of Probiotic İncir Uyutması Dessert Which Has Functional Properties

Year 2013, Volume: 17 Issue: 1, 147 - 153, 01.04.2013

Meryem Hut Ahmet Ayar

Abstract

In this research, traditional dairy dessert “İncir Uyutması” was produced with different probiotic culture combinations and adding inülin as prebiotic. Produced dessert samples were stored at 5°C for 20 days and determined physical, chemical and microbiological changes during storage. All of the dairy dessert samples had probiotic properties according to microbiological count results and those properties were preserved during storage. During storage, while an important difference didn’t become in the dry matter, whey separation and viscosity, important decrease occured in pH. According to the results in this research, probiotic cultures affected physical, chemical and microbiological properties of desserts as positive.

Keywords

İncir uyutması, probiotic, prebiotic, rheological properties.

Fonksiyonel Özelliklere Sahip Probiyotik İncir Uyutması Tatlısı Üretimi

Abstract

In this research, traditional dairy dessert "İncir Uyutması" was produced with different probiotic culture combinations and adding inülin as prebiotic. Produced dessert samples were stored at 5°C for 20 days and determined physical, chemical and microbiological changes during storage. All of the dairy dessert samples had probiotic properties according to microbiological count results and those properties were preserved during storage. During storage, while an important difference didn't become in the dry matter, whey separation and viscosity, important decrease occured in pH. According to the results in this research, probiotic cultures affected physical, chemical and microbiological properties of desserts as positive.

Keywords

İncir uyutması, probiyotik, prebiyotik, reolojik özellik.

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