Inulin ve Hi-maize ile Zenginleştirmenin Probiyotik Yoğurdun Asitliğine ve Starter Kültür Canlılığına Etkisi

Year 2017, , 267 - 273, 28.09.2017

Gülfem Ünal , Elif Özer

https://doi.org/10.20289/zfdergi.387816

Abstract

Bu çalışmada,
inulin ve dirençli nişasta (Hi-maize)
ile zenginleştirmenin Lactobacillus acidophilus içeren set tipi probiyotik
yoğurdun yoğurt bakterileri ile probiyotik bakteri canlılığı ve asitlik
özellikleri üzerine etkisi araştırılmıştır. Süt %2 ve %4 oranında inulin veya Hi-maize ile zenginleştirilirken
kontrol grubuna herhangi bir ilave yapılmamıştır. Hi-maze ile zenginleştirilen
örneklerin aynı oranda inulin katılan örneklere göre daha yüksek laktik asit
değerine sahip oldukları görülmüştür. Tüm probiyotik yoğurtlarda laktik asit
yüzdelerinin depolama sonunda ilk gün ile kıyaslandığında önemli derecede
arttığı görülmüştür (p<0.05). En yüksek Streptococcus
thermophilus sayısı depolamanın 14 günü boyunca % 2 Hi-maize ile
zenginleştirilen örnekte tespit edilmiştir. Kontrol örneği depolamanın ilk günü
dışında % 4 Hi-maize ile zenginleştirilen örnek kadar yüksek sayıda  Lactobacillus bulgaricus içermiştir.
Depolamanın  7.  ve 
14.  günlerinde  en 
yüksek  L. acidophilus sayısı kontrol örneği ile % 4 Hi-maize ile
zenginleştirilen örnekte tespit edilirken, depolama sonunda en yüksek sayı
kontrol örneğinde belirlenmiştir. 21 günlük buzdolabı koşullarında depolama
boyunca L. acidophilus sayıları 6.30
-7.95 log kob/g arasında değişiklik göstermiştir. Sonuç olarak, tüm yoğurt
örneklerinin yararlı sağlık etkileri bakımından tavsiye edilen minimum
probiyotik canlılık seviyesi olan 6 log kob/g miktarını sağladığı görülmüştür.

Keywords

Probiyotik yoğurt, inulin, Hi-maize, asitlik, canlılık

Influence of Fortification with Inulin and Hi-maize on Acidity and Viability of Starter Culture in Probiotic Yoghurt

Abstract

In this study, the effect of fortification with inulin
and resistant starch (Hi-maize) on yoghurt starter and probiotic bacteria
survival, as well as acidity properties of set-type probiotic yoghurt
containing Lactobacillus acidophilus
were investigated. Milk was fortified with inulin or Hi-maize at 2% and 4%
ratios whereas control group had no supplement. Samples fortified with Hi-maize
had higher lactic acid value than those fortified with same ratio of inulin.
Lactic acid percentages increased significantly in all probiotic yoghurts at
the end of storage in comparison to the first day (p<0.05). The highest
viable counts of Streptococcus
thermophilus were
enumerated in the sample fortified with 2% Hi-maize during 14 days of storage.
The control sample had as high viable counts of Lactobacillus bulgaricus as the sample fortified with 4% Hi-maize,
except first day of the storage. The highest viability of L. acidophilus was detected in control and the sample fortified
with 4% Hi-maize on 7^th and 14^th day whereas the highest
value was reported for the control sample at the end of the storage. L.acidophilus populations ranged from
6.30 to 7.95 log cfu/g in probiotic yoghurts during 21 days of refrigerated
storage. Therefore, all experimental yoghurts presented probiotic viability
above the minimum recommended level of 6 log cfu/g suggested for beneficial
health effects.

Keywords

Probiotic yoghurt, inulin, Hi-maize, acidity, viability

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