Mısır ve İnek Sütlerinden Üretilen Fermente Probiyotik İçeceklerin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özelliklerinin Karşılaştırması

Yıl 2023, , 119 - 131, 29.08.2023

Emine Mine Çomak Göçer , Firuze Ergin Zeren Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.1350935

Öz

Bu çalışmada inek sütünden probiyotik içecek üretiminin yanı sıra haşlanmış mısırdan mısır sütü elde edilmiş ve mısır sütüne inülin ve şeker ilave edilerek fermente probiyotik içecek üretimi gerçekleştirilmiştir. Sütler, yoğurt starter kültürü ve Lactobacillus acidophilus LA-5 kullanılarak fermente edilmiştir. Fermente probiyotik içecek örnekleri 4°C'de 30 gün süreyle depolanmış ve fizikokimyasal, mikrobiyolojik ve duyusal özellikleri açısından karşılaştırma yapılmıştır. İnek sütünden yapılan probiyotik içeceğin en yüksek protein (%2.25), titrasyon asitliği (%0.46) ve L* renk (84.41) değerleri ile genel beğeni puanına (4.09) ve en düşük pH (4.46), serum ayrılması (4.50 mL/50 mL), görünür viskozite (0.09 Pa.s) değerlerine sahip olduğu belirlenmiştir Depolama süresi boyunca örneklerin titrasyon asitliği, serum ayrılması ve görünür viskozite değerleri artarken, S. thermophilus, L. delbrueckii subsp. bulgaricus ve L. acidophilus sayılarında azalma olmuştur. Power Law modeline göre, probiyotik içecek örnekleri psödoplastik akış davranışı göstermiştir. Özellikle mısır sütünden yapılan probiyotik içeceğin görünür viskozite değeri diğer örneklere göre daha yüksek bulunmuştur (p<0.05). Ayrıca, mısır sütünden yapılan probiyotik içeceğin en düşük ortalama S. thermophilus, L. delbrueckii subsp. bulgaricus ve L. acidophilus sayılarına sahip olduğu belirlenmiştir. Depolama süresince L. acidophilus sayısında en fazla düşüş (%) mısır sütünden yapılan probiyotik içecekte (%8.54), bunu takiben mısır sütü ve şeker (%5.50), mısır sütü ve inülin (%5.46) ve inek (%4.30) sütünden yapılan içeceklerde tespit edilmiştir.

Anahtar Kelimeler

Mısır sütü, İnek sütü, Probiyotik içecek, Lactobacillus acidophilus, Fizikokimyasal özellikler

Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks

Öz

This study was focused on preparing corn milk by boiling corns, and producing fermented probiotic drinks by adding inulin and sugar into this milk as well as producing a probiotic drink from cow's milk. Milks were fermented by using a yogurt starter culture and Lactobacillus acidophilus LA-5. Fermented probiotic drinks were stored at 4°C for 30 days, and the physicochemical, microbiological, and sensorial characteristics of the drinks were compared during storage. The probiotic drink made from cow's milk exhibited the highest protein (2.25%), titratable acidity (0.46%), L* color (84.41) values and general sensory liking score (4.09) while having the lowest pH (4.46), syneresis (4.50 mL/50 mL) and apparent viscosity (0.09 Pa.s) values. The titratable acidity, syneresis, and apparent viscosity values of drinks increased during storage as the counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus decreased. The power-law model showed that the probiotic drinks exhibited a pseudoplastic flow behavior. Notably, the apparent viscosity value of probiotic drinks produced from corn milk was higher than that of the other samples (p<0.05). Additionally, the probiotic drink produced from corn milk had the lowest average counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus. During storage, the highest decrease (%) in the counts of L. acidophilus was determined in probiotic drinks produced from corn milk (8.54%), followed by corn milk and sugar (5.50%), corn milk and inulin (5.46%), and cow’s milk (4.30%).

Anahtar Kelimeler

Corn milk, Cow’s milk, Probiotic drink, Lactobacillus acidophilus, Physicochemical characteristics

Kaynakça

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