Probiyotik ve prebiyotiklerle fonksiyonel özellikleri geliştirilmiş geleneksel süt reçeli üretimi

Year 2021, Volume: 58 Issue: 3, 325 - 334, 05.09.2021

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

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

Cited By: 2

Abstract

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.

Keywords

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

References

• Akal, C., Buran, İ., Albayrak Delialioğlu, R., Yetişemiyen, A. 2018. The effect of different sugar ratio on the quality properties of milk jam. GIDA 43(5): 865-875.
• Altuğ, T., Elmacı, Y. 2005. Gıdalarda Duyusal Değerlendirme, Meta Basımevi, İzmir, p.37-65.
• Anonymous. 2019. Turkish Food Codex. Drinking Milks’ Statement (İçme Sütleri Tebliği) (2019/12).
• AOAC. 2000. Official methods of analysis of the Association Analytical Chemists, Washington, DC.
• Arıkan, N.H. 2016. Probiyotik Sütlaç Üretimi. Ege Üniversitesi Fen Bilimleri Enstitüsü Süt Teknolojisi Bölümü, Yüksek Lisans Tezi, İzmir.
• Ashwini, A., Ramya, H. N., Ramkumar, C., Reddy, K. R., Kulkarni, R. V., Abinaya, V., Raghu, A. V. 2019. Reactive mechanism and the applications of bioactive prebiotics for human health: Review. Journal of Microbiological Methods, 159: 128–137.
• Ayhan, E. E. ve Karagözlü, C. 2019. The quality attributes of probiotic ice creams produced bu different rates of goat milk. Ege Üniversitesi Ziraat Fakültesi Dergisi, 56(1):121-128.
• Barbosa, V. C., Garcia-Rojas, E. E., Coimbra, J. S. dos R., Cipriano, P. de A., Oliveira, E. B. Telis-Romero, J. 2013. Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature. Food Science and Technology, 33(1): 93–98.
• da Silva, F. L., Ferreira, H. A. L., de Souza, A. B., Almeida, D. de F., Stephani, R., Pirozi, M. R., Perrone, I. T. 2015. Production of dulce de leche: The effect of starch addition. LWT - Food Science and Technology, 62(1): 417–423.
• Francisquini, J. d’A, Neves, L. N., Torres, J. K., Carvalho, A. F., Perrone, I. T., da Silva, P. H. F. 2018. Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche. Journal of Dairy Research, 1–6.
• Gaze, L. V., Costa, M. P., Monteiro, M. L. G., Lavorato, J. A. A., Conte Júnior, C. A., Raices, R. S. L., Freitas, M. Q. 2015. Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods. Food Chemistry, 169: 471–477.
• Giménez, A., Ares, G., Gámbaro, A. 2008. Consumer reaction to changes in sensory profile of dulce de leche due to lactose hydrolysis. International Dairy Journal, 18(9): 951–955.
• Guimarães, J. T., Balthazar, C. F., Scudino, H., Pimentel, T. C., Esmerino, E. A., Ashokkumar, M., Cruz, A. G. 2019. High-intensity ultrasound: A novel technology for the development of probiotic and prebiotic dairy products. Ultrasonics Sonochemistry, 57: 12–21.
• Lane, J. H. and Eynon, L. J. 1923. Determination of reducing sugars by means of Fehling’s solution with methylene blue as internal indicator. Journal of the Chemical Society, Transactions 42: 32–37.
• Mahmood, A., Abbas, N., Gilani, A.H. 2008. Quality Of Stirred Buffalo Milk Yogurt Blended With Apple and Banana Fruits. Pakistan Journal of Agricultural Sciences, 45(2):275-279.
• Mohammadi, R., Mortazavian, M.A., RKhosrokhavar, R., Cruz, A. 2011. Probiotic ice cream: viability of probiotic bacteria and sensory properties. Annals of Microbiology, 61:411–424
• Oliveira, M. N., Penna, A. L. B., Nevarez, H. G. 2009. Production of Evaporated Milk, Sweetened Condensed Milk and ‘Dulce de Leche.’ In: Dairy Powders and Concentrated Products. Frist ed. (Eds: A.Y.Tamime) Dairy Science and Technology Consultant Ayr, UK, pp.149-179.
• Phillips, M., Kailasapathy, K., Tran, L. 2006. Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology, 108(2): 276–280.
• Pop, O. L., Salanță, L.-C., Pop, C. R., Coldea, T., Socaci, S. A., Suharoschi, R., Vodnar, D. C. 2019. Prebiotics and Dairy Applications. In Dietary Fiber: Properties, Recovery, and Applications, pp. 247–277.
• Porretta, S. and Sandei, L. 1991. Determination of 5-(hydroxymethyl)-2-furfural (HMF) in tomato products: Proposal of a rapid HPLC method and its comparison with the colorimetric method. Food Chemistry, 39(1): 51–57.
• Ranalli, N., Andrés, S. C., Califano, A. N. 2011. Physicochemical and Rheological Characterization of “Dulce De Leche.” Journal of Texture Studies, 43(2): 115–123.
• Ramírez-Sucre, M. O. and Vélez-Ruiz, J. F. 2011. The physicochemical and rheological properties of a milk drink flavoured with cajeta, a Mexican caramel jam. International Journal of Dairy Technology, 64(2): 294–304.
• Sağdıç, O., Küçüköner, E., Özçelik, S. 2004. Probiyotik ve Prebiyotiklerin Fonksiyonel Özellikleri. Atatürk Üniversitesi Ziraat Fakültesi Dergisi 35(4): 221–228.
• Salem, M.E., Fathi, F.A., Awad, R.A. 2005. Production of Probiotic Ice-cream. Polish Journal of Food and Nutrition Sciences, 14/55(3): 267–271.
• Salminen, S., Kneifel, W., Ouwehand, A. C. 2015. Probiotics: Application of Probiotics in Dairy Products: Established and Potential Benefits. Reference Module in Food Science. Elsevier.
• Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., Nardone, G. 2018. Emerging trends in European food, diets and food industry. Food Research International, 104: 39–47.
• Sarı, M.M. (2020). Farklı Oranlarda Evaporasyon Uygulaması İle Aromalı Süt Reçeli Üretimi. Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Süt Teknolojisi Anabilim Dalı, Yüksek Lisans Tezi, Ankara.
• Shori, A. B. 2015. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. Biocatalysis and Agricultural Biotechnology, 4(4): 423–431.
• Shori, A. B., Baba, A. S., Muniandy, P. 2019. Potential Health-Promoting Effects of Probiotics in Dairy Beverages. Value-Added Ingredients and Enrichments of Beverages. Elsevier Inc.
• Silva, F. L. da, Ferreira, H. A. L., Souza, A. B. de, Almeida, D. de F., Stephani, R., Pirozi, M. R.,Perrone, Í. T. 2015. Production of dulce de leche: The effect of starch addition. LWT - Food Science and Technology, 62(1): 417–423.
• SPSS. 2015. Statistical Package for the Social Sciences v.24.0. Chicago, IL, USA: IBM.
• Tripathi, M. K. and Giri, S. K. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9(1): 225–241.
• Tuna, C. (2018). Farklı Meyvelerle Zenginleştirilen Süt Reçellerinin Bazı Özelliklerinin Belirlenmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, Denizli.
• Yüksel Önür, Z. (2018). Milk jam or dulce de leche: physicochemical characterization. GIDA, 43(6): 1091-1099.
• Zappalà, M., Fallico, B., Arena, E., Verzera, A. 2005. Methods for the determination of HMF in honey: A comparison. Food Control, 16(3): 273–277.
• Zarpelon, J., Molognoni, L., Valese, A. C., Ribeiro, D. H. B., Daguer, H. 2016. Validation of an automated method for the analysis of fat content of dulce de leche. Journal of Food Composition and Analysis, 48: 1–7.