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Yeşil Çay (Camellia sinensis L.) Pudrası ve Probiyotik Bakteri Kullanımının Dondurmanın Probiyotik Raf Ömrü ve Kalite Özelliklerine Etkisi

Yıl 2022, Cilt: 20 Sayı: 2, 138 - 144, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149849

Öz

Bu çalışmada, dondurma üretiminde yeşil çay pudrası (YÇP) kullanımının probiyotik bakterinin (Bifidobacterium animalis ssp. lactis, Bifidobacterium BB-12) (P) canlılığı ve dondurma özelliklerine etkileri araştırılmıştır. Bu amaçla dört çeşit dondurma örneği [(Kontrol: YÇP ve probiyotik bakteri içermeyen örnek; Probiyotik Kontrol (PK): probiyotik bakteri içeren örnek; probiyotik bakteri ve %1 YÇP içeren örnek (P+%1 YÇP); probiyotik bakteri ve %3 YÇP içeren örnek (P+%3 YÇP) üretilmiştir. Probiyotik grup örneklerin üretiminde 108 kob/mL Bifidobacterium BB-12 ilave edilmiştir. Örneklerde pH, hacim artışı, renk, ilk damlama süresi ve tam erime süresi ile duyusal özellikler üretimin 2. gününde belirlenmiştir. Probiyotik bakteri sayısı depolamanın 2, 15, 30, 45, 60, 75 ve 90. günlerinde tespit edilmiştir. PK örneğinde 90. günde Bifidobacterium BB-12 sayısı 6.54 log kob/g olarak bulunmuştur. Probiyotik bakteri sayıları 75. günde PK kodlu örnekte 7.10 log kob/g, P+%1 YÇP kodlu örnekte 6.48 log kob/g ve P+%3 YÇP kodlu örnekte 5.84 log kob/g olarak saptanmıştır. Depolamanın 60. gününde ise PK kodlu örnekte 7.24 log kob/g, P+%1 YÇP kodlu örnekte 6.59 log kob/g ve P+%3 YÇP kodlu örnekte 6.69 log kob/g olarak bulunmuştur. Sonuç olarak; duyusal özellikler ve probiyotik bakteri sayıları dikkate alındığında P+%1 YÇP kodlu örneğinin 75. güne kadar probiyotik raf ömrünü koruduğu ve yeşil çaylı probiyotik dondurma olarak kabul edilebileceğini göstermiştir. Bu nedenlerle, YÇP’nın probiyotik dondurma üretiminde fonksiyonel bir bileşen olarak başarıyla kullanılabileceği söylenebilir.

Kaynakça

  • [1] da Silva, V.M., Minim, V.P.R., Ferreira, M.A.M., de Paula Souza, pH., da Silva Moraes L.E., Minim, L.A. (2014). Study of the perception of consumers in relation to different ice cream concepts. Food Quality and Preference, 36, 161-168.
  • [2] Bhat, Z., Bhat, H. (2011). Milk and dairy products as functional foods: a review. International Journal of Dairy Science, 6(1), 1-12.
  • [3] Gheisari, H.R., Ahadi, L., Khezli, S., Dehnavi, T. (2016). Propertıes of ice-cream fortified wıth zınc and Lactobacillus casei. Acta Scientiarum Polonorum,Technologia Alimentaria, 15(4), 367-377.
  • [4] Vinderola, C.G., Reinheimer, J.A. (1999). Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal, 9, 497-505.
  • [5] Turgut, T., Çakmakçı, S. (2009). Investigation of the possible use of probiotics in ice cream manufacture. International Journal of Dairy Technology, 62(3), 444-451.
  • [6] Dantas, A., Verruck, S., Canella, M.H.M., Hernandez, E., Prudencio, E.S. (2021). Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product’s properties. Food Research International, 150, 110742.
  • [7] Kailasapathy, K., Harmstorf, I., Phillips, M. (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT-Food Science and Technology, 41, 1317-1322.
  • [8] Tripathi, M.K., Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 25-241.
  • [9] Mohammadi, R., Mortazavian, A.M., Khosrokhavar, R., da Cruz, A.G. (2011). Probiotic ice cream: viability of probiotic bacteria and sensory properties. Annals of Microbiology, 61(3), 411-424.
  • [10] Kilara, A., Chandan, R.C. (2006). Ice cream and frozen desserts. In: Handbook of Food Products Manufacturing, Book Editor: Y.H. Hui. Chapter 74 (p593-633).
  • [11] Cabrera, C., Artacho, R., Giménez, R. (2006). Beneficial effects of green tea - A review. Journal of the American College of Nutrition, 25(2), 79-99.
  • [12] Namal Senanayake, S.P.J. (2013). Green tea extract: Chemistry, antioxidant properties and food applications: A review. Journal of Functional Foods, 5, 1529-1541.
  • [13] Najgebauer-Lejko, D. (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology, 94, 327–339.
  • [14] Çakmakçı, S., Öz, E., Çakıroğlu, K., Polat, A., Gülçin, İ., Ilgaz, Ş., Seyyedcheraghi, K., Özhamamcı, İ. (2019). Probiotic shelf life, antioxidant, sensory, physical and chemical properties of yogurts produced with Lactobacillus acidophilus and green tea powder. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 25 (5), 673-682.
  • [15] Marshall, R.T., Goff, H.D., Hartel, R.W. (2003). Ice Cream, 6th edn. Chapman and Hall, New York.
  • [16] Guven, M., Karaca, O.B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. International Journal of Dairy Technology, 5, 27-31.
  • [17] AOAC (2005). Official Methods of Analysis of AOAC International, 18th edn. Gaithersburg, MD, USA: AOAC International.
  • [18] Gürsel, A., Karacabey, A. (1998). Dondurma Teknolojisine İlişkin Hesaplamalar, Receteler ve Kalite Kontrol Testleri (Calculations Related to Ice Cream Technology, Prescriptions and Quality Control Tests: Ankara University Publication No: 1498, Ankara, Turkey, ISBN 975-482-431-2.
  • [19] Çakmakçı, S., Topdaş, E.F., Kalın, P., Han, H., Şekerci, P., Köse, L.P., Gülçin, İ. (2015). Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. International Journal of Food Science and Technology, 50, 472-481.
  • [20] Sulejmani, E., Demiri, M. (2020). The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage. Mljekarstvo, 70 (2), 120-130.
  • [21] Goraya, R.K., Bajwa, U. (2015). Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry). Journal of Food Science and Technology, 52(12), 7861-7871.
  • [22] Yangılar, F, (2015). Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technology and Biotechnology, 53(3), 315-323.
  • [23] Akalın, A.S., Karagözlü, C., Ünal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227(3), 889-895.
  • [24] Fernandes, D.D., Leonel, M., Del Bem, M.S., Mischan, M.M., Garcia, E.L., dos Santos, T.P.R. (2017). Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties. Journal of Food Science and Technology-Mysore, 54(6), 1357-1367.
  • [25] Bahramparvar, M., Haddad Khodaparast, M.H., Razavi, S. (2009). The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream. International Journal of Dairy Technology, 62(4), 571-576.
  • [26] Sofjan, R.P., Hartel, R.W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14(3), 255-262.
  • [27] Flores, A.A., Goff, H.D. (1999). Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. Journal of Dairy Science, 82, 1399-1407.
  • [28] Warren, M.M., Hartel, R.W. (2018). Effects of emulsifier, overrun and dasher speed on ice cream microstructure and melting properties. Journal of Food Science, 83 (3), 639-647.
  • [29] Lim, S.Y., Swanson, B., Ross, C., Clark, S. (2008). High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. Journal of Dairy Science, 91, 1308-1316.
  • [30] Syed Q.A,, Anwar, S., Shukat R., Zahoori T. (2018). Effects of different ingredients on texture of ice cream. Journal of Nutritional Health and Food Engineering, 8(6), 422-435.
  • [31] Aranda-Gonzalez, I., Perera-Pacheco, M., Barbosa-Martin, E., Betancur-Ancona, D. (2016). Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciência Rural, 46, 604-609.
  • [32] Muse, M., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87, 1-10.
  • [33] Sakurai, K., Kokubo, S., Hakamata, K., Tomita, M., Yoshida, S. (1996). Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft, 51(8), 451-454.
  • [34] Hezer, F. (2019). Farklı Oranlarda Semizotu İlavesinin Dondurmanın Fiziksel, Kimyasal ve Duyusal Özelliklerine Etkisi. Yüksek Lisans Tezi, Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Gümüşhane, 72s.
  • [35] Silva Faresin, L., Devos, R.J.B., Reinehr, C.O., Colla, L.M. (2022). Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. International Journal of Gastronomy and Food Science, 27, 100445.

Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream

Yıl 2022, Cilt: 20 Sayı: 2, 138 - 144, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149849

Öz

In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four ice cream groups (Control, C: without GTP and P; Probiotic Control (PC): with P; P+1% GTP; P+3% GTP samples) were produced. Bifidobacterium BB-12 (P) was added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time and sensory properties were carried out on the second day. P was counted at 2, 15, 30, 45, 60, 75 and 90 days of storage. Bifidobacterium BB-12 number of PC was 6.54 log cfu/g at the 90th day. Bifidobacterium BB-12 number of PC was 7.10 log cfu/g, P+1% GTP sample was 6.48 log cfu/g and P+3% GTP sample was 5.84 log cfu/g at the 75th day. Bifidobacterium BB-12 number of PC was 7.24 log cfu/g, P+1% GTP sample was 6.59 log cfu/g and P+3% GTP sample was 6.69 at the 60th day. Sensory properties and probiotic counts showed that P+1% GTP sample could be accepted as a probiotic ice cream until day 75. Hence, GTP could be successfully used as a functional ingredient in the production of probiotic ice cream.

Kaynakça

  • [1] da Silva, V.M., Minim, V.P.R., Ferreira, M.A.M., de Paula Souza, pH., da Silva Moraes L.E., Minim, L.A. (2014). Study of the perception of consumers in relation to different ice cream concepts. Food Quality and Preference, 36, 161-168.
  • [2] Bhat, Z., Bhat, H. (2011). Milk and dairy products as functional foods: a review. International Journal of Dairy Science, 6(1), 1-12.
  • [3] Gheisari, H.R., Ahadi, L., Khezli, S., Dehnavi, T. (2016). Propertıes of ice-cream fortified wıth zınc and Lactobacillus casei. Acta Scientiarum Polonorum,Technologia Alimentaria, 15(4), 367-377.
  • [4] Vinderola, C.G., Reinheimer, J.A. (1999). Culture media for the enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. International Dairy Journal, 9, 497-505.
  • [5] Turgut, T., Çakmakçı, S. (2009). Investigation of the possible use of probiotics in ice cream manufacture. International Journal of Dairy Technology, 62(3), 444-451.
  • [6] Dantas, A., Verruck, S., Canella, M.H.M., Hernandez, E., Prudencio, E.S. (2021). Encapsulated Bifidobacterium BB-12 addition in a concentrated lactose-free yogurt: Its survival during storage and effects on the product’s properties. Food Research International, 150, 110742.
  • [7] Kailasapathy, K., Harmstorf, I., Phillips, M. (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT-Food Science and Technology, 41, 1317-1322.
  • [8] Tripathi, M.K., Giri, S.K. (2014). Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9, 25-241.
  • [9] Mohammadi, R., Mortazavian, A.M., Khosrokhavar, R., da Cruz, A.G. (2011). Probiotic ice cream: viability of probiotic bacteria and sensory properties. Annals of Microbiology, 61(3), 411-424.
  • [10] Kilara, A., Chandan, R.C. (2006). Ice cream and frozen desserts. In: Handbook of Food Products Manufacturing, Book Editor: Y.H. Hui. Chapter 74 (p593-633).
  • [11] Cabrera, C., Artacho, R., Giménez, R. (2006). Beneficial effects of green tea - A review. Journal of the American College of Nutrition, 25(2), 79-99.
  • [12] Namal Senanayake, S.P.J. (2013). Green tea extract: Chemistry, antioxidant properties and food applications: A review. Journal of Functional Foods, 5, 1529-1541.
  • [13] Najgebauer-Lejko, D. (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology, 94, 327–339.
  • [14] Çakmakçı, S., Öz, E., Çakıroğlu, K., Polat, A., Gülçin, İ., Ilgaz, Ş., Seyyedcheraghi, K., Özhamamcı, İ. (2019). Probiotic shelf life, antioxidant, sensory, physical and chemical properties of yogurts produced with Lactobacillus acidophilus and green tea powder. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 25 (5), 673-682.
  • [15] Marshall, R.T., Goff, H.D., Hartel, R.W. (2003). Ice Cream, 6th edn. Chapman and Hall, New York.
  • [16] Guven, M., Karaca, O.B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. International Journal of Dairy Technology, 5, 27-31.
  • [17] AOAC (2005). Official Methods of Analysis of AOAC International, 18th edn. Gaithersburg, MD, USA: AOAC International.
  • [18] Gürsel, A., Karacabey, A. (1998). Dondurma Teknolojisine İlişkin Hesaplamalar, Receteler ve Kalite Kontrol Testleri (Calculations Related to Ice Cream Technology, Prescriptions and Quality Control Tests: Ankara University Publication No: 1498, Ankara, Turkey, ISBN 975-482-431-2.
  • [19] Çakmakçı, S., Topdaş, E.F., Kalın, P., Han, H., Şekerci, P., Köse, L.P., Gülçin, İ. (2015). Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. International Journal of Food Science and Technology, 50, 472-481.
  • [20] Sulejmani, E., Demiri, M. (2020). The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage. Mljekarstvo, 70 (2), 120-130.
  • [21] Goraya, R.K., Bajwa, U. (2015). Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry). Journal of Food Science and Technology, 52(12), 7861-7871.
  • [22] Yangılar, F, (2015). Effects of green banana flour on the physical, chemical and sensory properties of ice cream. Food Technology and Biotechnology, 53(3), 315-323.
  • [23] Akalın, A.S., Karagözlü, C., Ünal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology, 227(3), 889-895.
  • [24] Fernandes, D.D., Leonel, M., Del Bem, M.S., Mischan, M.M., Garcia, E.L., dos Santos, T.P.R. (2017). Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties. Journal of Food Science and Technology-Mysore, 54(6), 1357-1367.
  • [25] Bahramparvar, M., Haddad Khodaparast, M.H., Razavi, S. (2009). The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream. International Journal of Dairy Technology, 62(4), 571-576.
  • [26] Sofjan, R.P., Hartel, R.W. (2004). Effects of overrun on structural and physical characteristics of ice cream. International Dairy Journal, 14(3), 255-262.
  • [27] Flores, A.A., Goff, H.D. (1999). Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. Journal of Dairy Science, 82, 1399-1407.
  • [28] Warren, M.M., Hartel, R.W. (2018). Effects of emulsifier, overrun and dasher speed on ice cream microstructure and melting properties. Journal of Food Science, 83 (3), 639-647.
  • [29] Lim, S.Y., Swanson, B., Ross, C., Clark, S. (2008). High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. Journal of Dairy Science, 91, 1308-1316.
  • [30] Syed Q.A,, Anwar, S., Shukat R., Zahoori T. (2018). Effects of different ingredients on texture of ice cream. Journal of Nutritional Health and Food Engineering, 8(6), 422-435.
  • [31] Aranda-Gonzalez, I., Perera-Pacheco, M., Barbosa-Martin, E., Betancur-Ancona, D. (2016). Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream. Ciência Rural, 46, 604-609.
  • [32] Muse, M., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87, 1-10.
  • [33] Sakurai, K., Kokubo, S., Hakamata, K., Tomita, M., Yoshida, S. (1996). Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft, 51(8), 451-454.
  • [34] Hezer, F. (2019). Farklı Oranlarda Semizotu İlavesinin Dondurmanın Fiziksel, Kimyasal ve Duyusal Özelliklerine Etkisi. Yüksek Lisans Tezi, Gümüşhane Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Gümüşhane, 72s.
  • [35] Silva Faresin, L., Devos, R.J.B., Reinehr, C.O., Colla, L.M. (2022). Development of ice cream with reduction of sugar and fat by the addition of inulin, Spirulina platensis or phycocyanin. International Journal of Gastronomy and Food Science, 27, 100445.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Engin Gündoğdu Bu kişi benim 0000-0003-0013-9806

Hatice Ertem Bu kişi benim 0000-0002-0365-9535

Songül Çakmakçı Bu kişi benim 0000-0003-0334-5621

Yayımlanma Tarihi 27 Temmuz 2022
Gönderilme Tarihi 9 Aralık 2021
Yayımlandığı Sayı Yıl 2022 Cilt: 20 Sayı: 2

Kaynak Göster

APA Gündoğdu, E., Ertem, H., & Çakmakçı, S. (2022). Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream. Akademik Gıda, 20(2), 138-144. https://doi.org/10.24323/akademik-gida.1149849
AMA Gündoğdu E, Ertem H, Çakmakçı S. Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream. Akademik Gıda. Temmuz 2022;20(2):138-144. doi:10.24323/akademik-gida.1149849
Chicago Gündoğdu, Engin, Hatice Ertem, ve Songül Çakmakçı. “Effect of Using Green Tea (Camellia Sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream”. Akademik Gıda 20, sy. 2 (Temmuz 2022): 138-44. https://doi.org/10.24323/akademik-gida.1149849.
EndNote Gündoğdu E, Ertem H, Çakmakçı S (01 Temmuz 2022) Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream. Akademik Gıda 20 2 138–144.
IEEE E. Gündoğdu, H. Ertem, ve S. Çakmakçı, “Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream”, Akademik Gıda, c. 20, sy. 2, ss. 138–144, 2022, doi: 10.24323/akademik-gida.1149849.
ISNAD Gündoğdu, Engin vd. “Effect of Using Green Tea (Camellia Sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream”. Akademik Gıda 20/2 (Temmuz 2022), 138-144. https://doi.org/10.24323/akademik-gida.1149849.
JAMA Gündoğdu E, Ertem H, Çakmakçı S. Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream. Akademik Gıda. 2022;20:138–144.
MLA Gündoğdu, Engin vd. “Effect of Using Green Tea (Camellia Sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream”. Akademik Gıda, c. 20, sy. 2, 2022, ss. 138-44, doi:10.24323/akademik-gida.1149849.
Vancouver Gündoğdu E, Ertem H, Çakmakçı S. Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream. Akademik Gıda. 2022;20(2):138-44.

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