Diyabetikler için Sağlıklı Bir Atıştırmalık Olarak Aronya Soslu Düşük Kalorili Probiyotik Meyveli Yoğurt

Year 2025, Volume: 30 Issue: 3, 1103 - 1116, 24.12.2025

Ayla Arslaner , Zehra Türkoğlu , Elif Büşra Işik , Beysun Yıldız , Dilan Çifci , Melike Akkoyun

https://doi.org/10.53433/yyufbed.1770280

Abstract

Diyabet hastaları için günlük diyetin önemli bölümünü oluşturan ara öğünlerin düşük kalorili olması yanı sıra, sağlıklı atıştırmalıklar içermesi gerekmektedir. Bu çalışmada, başta diyabetikler olmak üzere, sağlıklı beslenme endişesi taşıyan bireyler için fonksiyonel, alternatif bir ara öğün formüle etmek amaçlanmıştır. Bunun için, yüksek lif içeriği ve düşük glisemik indeksi nedeniyle fermente süt ürünlerinde doğal tatlandırıcı olarak potansiyel taşıyan hurma (Phoenix dactylifera) meyvesi ve anti-diyabetik etkisi bilinen Aronya (Aronia melanocarpa (Michx) Elliot) meyvesinden elde edilen sos, probiyotik meyveli yoğurt üretiminde kullanılmıştır. Elde edilen meyveli probiyotik yoğurtlarda 21 günlük depolama süresinde bazı kalite nitelikleri, şeker profil analizleri, probiyotik raf ömrü ve duyusal analizler gerçekleştirilmiştir. Aronya soslu probiyotik yoğurt örneklerinin, kurumadde, invert şeker, toplam şeker, kül ve pH oranları sırasıyla; %21.20, %6.248, %9.421, %1.250 ve 3.94-4.06 bulunmuştur. Meyveli yoğurt örnekleri protein ve kurumadde içeriği bakımından ilgili tebliğlere uygundur. Yoğurt örneklerinde, toplam spesifik mikroorganizma sayısı depolamanın tüm günlerinde istenen terapötik etkiyi sağlayacak seviyenin üzerinde (>8.00 log kob/g) tespit edilmiştir. Meyveli yoğurt örneğinde 84.15 kcal/100 g olarak hesaplanan kalori değeri, diyabetikler için tavsiye edilen aralığın (100-150 kcal/100 g) oldukça altındadır. Duyusal analiz sonuçlarına göre hem sade hem de meyveli yoğurtlar, kavrulmuş çiya ve yulafla ara öğün olarak tüketilmeye uygundur.

Keywords

Aronya , Diyabet , Hurma , Probiyotik , Sağlıklı beslenme , Yoğurt

Ethical Statement

Bu makalenin yazarları çalışmalarında araştırma ve yayın etiğine uyduklarını beyan eder. Araştırma kapsamında gerçekleştirilen duyusal analizler, Bayburt Üniversitesi Rektörlüğü Etik Kurulu’nun 28.02.2024 tarih ve 190859 sayılı kararı ile onaylanmıştır.

Supporting Institution

Bu çalışma, Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK) tarafından 2209A (1919B012304874) numaralı proje kapsamında kısmen desteklenmiştir.

Project Number

1919B012304874

Thanks

Yazarlar, destekleri için Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)'na teşekkürlerini sunarlar. Bu araştırma kapsamında formülasyonu hazırlanan ürün için “Hurma meyvesi (Phoenix dactylifera) ile tatlandırılmış Aronya meyvesi (Aronia melonacarpa) sosu ve bu sosu içeren fonksiyonel anti-diyabetik yoğurt üretim yöntemi ve ara öğün olarak sunumu” başlığı altında Türk Patent Kurumuna, 06.06.2025 22:39:31 tarih ve 2025/007516 sayılı patent başvurusu yapılmıştır.

Low-Calorie Probiotic Fruit Yogurt with Aronia Sauce as a Healthy Snack for Diabetics

Abstract

Snacks, which constitute an important part of the daily diet for diabetic patients, should be low in calories and include healthy snacks. The aim of this study was to formulate a functional, alternative snack for individuals who are concerned about healthy nutrition, especially diabetics. For this purpose, date fruit (Phoenix dactylifera) fruit, which has potential as a natural sweetener in fermented dairy products due to its high fiber content and low glycemic index, and the sauce obtained from Aronia (Aronia melanocarpa (Michx) Elliot) fruit, known for its anti-diabetic effect, were used in the production of probiotic fruit yoghurt. Some quality attributes, sugar profile analyses, probiotic shelf life, and sensory analyses were performed on the obtained fruit probiotic yoghurts during the 21-day storage period. The dry matter, invert sugar, total sugar, ash and pH ratios of probiotic yoghurt samples with Aronia sauce were found to be 21.20%, 6.248%, 9.421%, 1.250% and 3.94-4.06, respectively. Fruit yoghurt samples comply with the relevant circulars in terms of protein and dry matter content. In yogurt samples, the total number of specific microorganisms was detected above the level that would provide the desired therapeutic effect (>8.00 log cfu/mL) on all days of storage. In the fruit yoghurt example, the caloric value calculated as 84.15 kcal/100 g is well below the recommended range for diabetics (100-150 kcal/100 g). According to the sensory analysis results, both plain and fruit yoghurts are suitable to be consumed as a snack with roasted chia seeds and oats.

Keywords

Aronia , Date fruit , Diabetes , Healthy nutrition , Probiotic , Yogurt

Project Number

1919B012304874

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