Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Aslı Akpınar; Ceyda Söbeli; Melike Gizem Çetin; Merve Zeytin; Zekiye Dilek

doi:10.20289/zfdergi.772761

TR EN

Probiyotik ve prebiyotiklerle fonksiyonel özellikleri geliştirilmiş geleneksel süt reçeli üretimi

Öz

Amaç: Bu çalışmada, süt reçeline fonksiyonel özellik kazandırmak amacıyla probiyotik olarak %3 Lactobacillus rhamnosus ve Bifidobacterium animalis subsp. lactis BB-12; prebiyotik olarak %8 oranında fındık ezmesi ve muz püresi eklenmiştir. 30 günlük depolama boyunca, süt reçeli örneklerinin fiziksel, kimyasal, duyusal ve mikrobiyolojik özellikleri incelenmiştir. Materyal ve Yöntem: Üretilen süt reçelleri 30 gün boyunca +4°C’de depolanmıştır. Depolamanın 1., 15. ve 30. günlerinde süt reçeli örneklerinde fizikokimyasal (genel bileşim analizleri, asitlik, hidroksimetilfurfural (HMF), toplam şeker, viskozite), duyusal ve mikrobiyolojik (Lactobacillus rhamnosus ve Bifidobacterium animalis subsp. lactis BB-12 sayımları) analizler gerçekleştirilmiştir. Araştırma Bulguları: Depolama boyunca örneklerin asitlik, HMF, toplam şeker ve Lactobacillus rhamnosus ve Bifidobacterium animalis subsp. lactis BB-12 sonuçları sırasıyla kontrol örnekleri için 0,2-0,22, 18,46-21,56 mg/L, 28,18 g/100 mL, 7,44-7,54 (log kob/g) and 5,4-6,65 (log kob/g); fındık ezmesi eklenmiş gruplar için %0,16-0,2, 18,41-25,5 mg/L, 26,61 g/100 mL, 7,44-7,58 (log kob/g) and 5,6-6,54 (log kob/g); muz püresi eklenmiş örnekler için %0,15-0,2, 13,6-28,65 mg/L, 24,47 g/100 mL, 7,3-7,67 (log kob/g) and 5-6,3 (log kob/g) olarak bulunmuştur. Fındık ezmesi eklenmiş probiyotik süt reçeli örnekleri panelistlerden en yüksek genel beğeni puanını (6,01) almıştır. Sonuç: Yüksek şeker içeriğine sahip olan süt reçeli örneklerinde probiyotik mikroorganizmaların 30 günlük depolama boyunca probiyotik etki seviyelerini koruduğu, prebiyotik kaynağı olarak fındık ezmesi eklenmiş süt reçeli örneklerinin probiyotiklerin canlılığına katkı sağladığı ve ürünlerin kabul edilebilirliğini ve tüketilebilirliğini arttırdığı tespit edilmiştir.

Anahtar Kelimeler

Süt reçeli , probiyotik , prebiyotik , fındık ezmesi , muz püresi

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Abstract

Objective: In this study, 3% Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 as probiotics and 8% hazelnut paste and banana pulp as prebiotics were added to milk jam samples to produce functional milk jam. Physical, chemical, sensorial and microbiological properties of milk jam samples were discussed during 30 days of storage. Materials and Methods: The milk jam samples were stored at +4 °C for 30 days. Physicochemical (proximate analysis, acidity, hydroxymethylfurfural (HMF), total sugar, viscosity), sensorial and microbiological analysis (Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 counts) of milk jam samples were carried out on 1st, 15th and 30th days of storage. Results: During storage, acidity, HMF, total sugar and L. rhamnosus and B. lactis BB-12 of samples were found to be 0,2-0,22%, 18,46-21,56 mg/L, 28,18 g/100 mL, 7,44-7,54 (log CFU/g) and 5,4-6,65 (log CFU/g) for control samples; 0,16-0,2%, 18,41-25,5 mg/L, 26,61 g/100mL, 7,44-7,58 (log CFU/g) and 5,6-6,54 (log CFU/g) for hazelnut paste added samples and 0,15-0,2 %, 13,6-28,65 mg/L, 24,47 g/100 mL, 7,3-7,67 (log CFU/g) and 5-6,3 (log CFU/g) for banana pulp added samples, respectively. Hazelnut paste added probiotic milk jam samples had the highest overall acceptability score (6,01) given by panellists. Conclusion: It has been determined that probiotic microorganisms in milk jam which has high sugar content maintain probiotic effect level during 30 days storage, hazelnut added as prebiotic source contributes to viability of probiotics and ensures that products are approved and consumed.

Keywords

Milk jam , probiotic , prebiotic , hazelnut paste , banana pulp

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Details

Primary Language

English

Subjects

Engineering

Journal Section

Research Article

Authors

Aslı Akpınar
0000-0002-0037-8295
Türkiye

Ceyda Söbeli ^*
0000-0001-8275-8410
Türkiye

Melike Gizem Çetin This is me
0000-0002-9286-3318
Türkiye

Merve Zeytin This is me
0000-0002-3683-2867
Türkiye

Zekiye Dilek This is me
0000-0001-7424-2924
Türkiye

Publication Date

September 5, 2021

Submission Date

July 22, 2020

Acceptance Date

December 3, 2020

Published in Issue

Year 2021 Volume: 58 Number: 3

DOI

https://doi.org/10.20289/zfdergi.772761

IZ

https://izlik.org/JA67ET82ET

APA

Akpınar, A., Söbeli, C., Çetin, M. G., Zeytin, M., & Dilek, Z. (2021). Production of traditional milk jam with improved functional properties via probiotic and prebiotic. Journal of Agriculture Faculty of Ege University, 58(3), 325-334. https://doi.org/10.20289/zfdergi.772761

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Probiyotik ve prebiyotiklerle fonksiyonel özellikleri geliştirilmiş geleneksel süt reçeli üretimi

Öz

Anahtar Kelimeler

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

Cited By

FARKLI ORANLARDA EVAPORASYON UYGULAMASIYLA AROMALI SÜT REÇELİ ÜRETİMİ

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Investigation of physicochemical properties of some milk jams sold in the market