Potential Usage of Probiotics in Pastry Products

Yıl 2019, Cilt: 17 Sayı: 2, 291 - 299, 02.09.2019

İlkin Yücel Şengün Ceren Kutlu

https://doi.org/10.24323/akademik-gida.613644

Cited By: 2

Öz

In recent years, with the determination of the
positive effects of probiotic microorganisms on human health, the production of
different food groups with probiotic-containing formulations has become a
current research topic. Probiotic products available in the markets are generally
limited with probiotic milk and probiotic yoghurt. Moreover, in recent years,
the studies on the development of new products that support the viability of
probiotics throughout the production and storage processes have shown an
increase in all over the world. The studies in this perspective have shown that
the pastry products such as dairy desserts, ice cream and chocolate could be
suitable environments for surviving the probiotic microorganisms through their formulations,
which are developed using ingredients supporting the growth of probiotics. The
purpose of this review is to analyze the studies investigating the production
of patisserie products fortified with probiotics and the survival of probiotics
in these products during storage conditions. 

Anahtar Kelimeler

Probiotic, Bifidobacterium, Lactobacillus, Chocolate, Ice cream

Pastacılık Ürünlerinde Probiyotiklerin Kullanım Potansiyeli

Öz

Son
yıllarda, probiyotik mikroorganizmaların insan sağlığı üzerine olumlu
etkilerinin belirlenmesi ile birlikte, farklı gıda gruplarının probiyotik
içeren formülasyonlarla üretimi güncel araştırma konusu haline gelmiştir.
Marketlerde yer alan probiyotik gıdalar genel olarak probiyotik süt ve
probiyotik yoğurt ile sınırlıdır. Bununla birlikte son yıllarda üretim ve depolama
süreçleri boyunca probiyotiklerin canlılığını destekleyen yeni ürünlerin
geliştirilmesine yönelik çalışmalar tüm Dünya’da artış göstermiştir. Bu
kapsamda yapılan çalışmalar, sütlü tatlı, dondurma ve çikolata gibi pastacılık
ürünlerinin, probiyotik gelişimini destekleyici bileşenler kullanılarak
geliştirilen formülasyonları sayesinde, probiyotik mikroorganizmaların
canlılıklarını sürdürebilmeleri için uygun ortamlar olabileceğini göstermiştir.
Bu derlemenin amacı, probiyotik ilaveli pastacılık ürünlerinin üretimi ile
depolama koşullarında bu ürünlerde probiyotiklerin canlı kalma durumlarının
araştırıldığı çalışmaları incelemektir.

Anahtar Kelimeler

Probiyotik, Bifidobacterium, Lactobacillus, Çikolata, Dondurma

Kaynakça

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