Araştırma Makalesi
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Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri

Yıl 2022, Cilt: 20 Sayı: 2, 145 - 160, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149854

Öz

Bu çalışmada, kurumaddesi süt tozu, peyniraltı suyu izolatı veya inülin kullanılarak arttırılan sütler gerek kalsiyum klorür ilave edildikten sonra gerekse ilave edilmeden probiyotik yoğurt üretiminde kullanılmıştır. Üretilen probiyotik yoğurt örnekleri 4°C’de 30 gün süresince depolanmış ve depolamanın 1., 15. ve 30. günlerinde örneklerin fizikokimyasal, duyusal ve mikrobiyolojik özellikleri belirlenmiştir. Kalsiyum klorür ilavesinin sütlerin pH değerlerini düşürdüğü ve inkübasyon süresini arttırdığı tespit edilmiştir. Peyniraltı suyu izolatı ilave edilen sütlerden üretilen probiyotik yoğurt örneklerinin serum ayrılması değerlerinin süt tozu ve inülin ilave edilen sütten üretilen yoğurt örneklerinden düşük; görünür viskozite, kıvam katsayısı ve tiksotropi değerlerinin yüksek olduğu belirlenmiştir. Süte kalsiyum klorür ilavesinin probiyotik yoğurt örneklerinin serum ayrılması değerlerini ve reolojik özelliklerini istatistiksel olarak önemli düzeyde etkilediği saptanmıştır. Peyniraltı suyu izolatı ile kurumadde miktarı arttırılan sütten üretilen probiyotik yoğurt örneklerinde en yüksek granül sayısı, granül çevre uzunluğu ve görsel pürüzlülük değerleri belirlenirken, kalsiyum klorür ilavesinin probiyotik yoğurtların görsel niteliklerini geliştirdiği tespit edilmiştir. Depolama süresince probiyotik yoğurt örneklerinde Lactobacillus paracasei sayısının 7.71-8.98 log kob/g arasında değiştiği ve süte kalsiyum klorür ilavesinin probiyotik bakteri canlılığını etkilemediği belirlenmiştir.

Kaynakça

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  • [6] Aspray, T.J. (2017). Calcium: Basic nutritional aspects. In Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals, Edited by Collins, J. Academic Press, Florida, ABD, 45p.
  • [7] Özünal, A., Alim, N.E. (2022). Menopozal dönemde görülen osteoporozda kalsiyum ve D vitaminin rolü. Türkiye Sağlık Araştırmaları Dergisi, 3(1), 46-55.
  • [8] Szajnar, K., Znamirowska, A., Kuźniar, P. (2020). Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration. International Journal of Food Properties, 23(1), 582-598.
  • [9] Deeth, H.C., Lewis, M.J. (2015). Practical consequences of calcium addition to and removal from milk and milk products. International Journal of Dairy Technology, 68(1), 1-10.
  • [10] Ramasubramanian, L., Restuccia, C., Deeth, H.C. (2008). Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91(11), 4164-4175.
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  • [15] Kamel, D.G., Hammam, A.R., Alsaleem, K.A., Osman, D.M. (2021). Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food Science & Nutrition, 9(3), 1743-1749.
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Some Physicochemical, Microbiological and Sensory Properties of Probiotic Yoghurts Produced from Milk with Increased Dry Matter Content by Addition of Milk Powder, Whey Isolate or Inulin before and after Calcium Chloride Incorporation

Yıl 2022, Cilt: 20 Sayı: 2, 145 - 160, 27.07.2022
https://doi.org/10.24323/akademik-gida.1149854

Öz

In this study, probiotic yoghurt was produced after adding calcium chloride to the milk whose dry matter content was increased with milk powder, whey isolate or inulin. Probiotic yoghurt samples were stored at 4°C for 30 days and the physicochemical, sensory and microbiological properties of samples were determined on the 1st, 15th and 30th days of storage. The addition of calcium chloride decreased the pH values of milks and increased incubation time. Syneresis values were determined in probiotic yoghurt samples produced from milk whose dry matter content was increased with whey isolate were lower than probiotic yoghurt samples produced from milk whose dry matter content was increased with milk powder and inulin, while apparent viscosity, consistency coefficient and thixotropy values were high. The addition of calcium chloride influenced the syneresis values and rheological properties of probiotic yoghurt samples significantly (p<0.05). While the highest number and perimeter of grains and visual roughness values were determined in probiotic yoghurt samples produced from milk with increased dry matter content by the addition of whey isolate, the addition of calcium chloride improved the visual properties of probiotic yoghurts. The number of Lactobacillus paracasei in probiotic yogurt samples during storage varied between 7.71 and 8.98 log cfu/g, and the addition of calcium chloride did not adversely influence the number of probiotic bacteria.

Kaynakça

  • [1] Özkaya. Ö.Ş. (2021). Yaşam kalitesi ve fonksiyonel besinler. Fenerbahçe Üniversitesi Sağlık Bilimleri Dergisi, 1(1), 62-68.
  • [2] Türkmen, N., Gürsoy, A. (2017). Fonksiyonel Dondurma. Akademik Gıda, 15(4), 386-395.
  • [3] Jørgensen, C.E., Abrahamsen, R.K., Rukke, E.O., Johansen, A.G., Schüller, R.B., Skeie, S.B. (2015). Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins. International Dairy Journal, 47, 6-18.
  • [4] Le Roy, C.I., Kurilshikov, A., Leeming, E.R., Visconti, A., Bowyer, R.C., Menni, C., Falchi, M., Koutnikova, H., Veiga, P., Zhernakova, A., Derrien, M., Spector, T.D. (2022). Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome. BMC Microbiology, 22(1), 1-12.
  • [5] Sarkar, S. (2019). Potentiality of probiotic yoghurt as a functional food–a review. Nutrition & Food Science, 49(2),182-202.
  • [6] Aspray, T.J. (2017). Calcium: Basic nutritional aspects. In Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals, Edited by Collins, J. Academic Press, Florida, ABD, 45p.
  • [7] Özünal, A., Alim, N.E. (2022). Menopozal dönemde görülen osteoporozda kalsiyum ve D vitaminin rolü. Türkiye Sağlık Araştırmaları Dergisi, 3(1), 46-55.
  • [8] Szajnar, K., Znamirowska, A., Kuźniar, P. (2020). Sensory and textural properties of fermented milk with viability of Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis Bb-12 and increased calcium concentration. International Journal of Food Properties, 23(1), 582-598.
  • [9] Deeth, H.C., Lewis, M.J. (2015). Practical consequences of calcium addition to and removal from milk and milk products. International Journal of Dairy Technology, 68(1), 1-10.
  • [10] Ramasubramanian, L., Restuccia, C., Deeth, H.C. (2008). Effect of calcium on the physical properties of stirred probiotic yogurt. Journal of Dairy Science, 91(11), 4164-4175.
  • [11] de Souza, W.F.C., do Amaral, C.R.S., da Silva Bernardino, P.D.L. (2021). The addition of skim milk powder and dairy cream influences the physicochemical properties and the sensory acceptance of concentrated Greek-style yogurt. International Journal of Gastronomy and Food Science, 24, 100349.
  • [12] Atallah, A.A., Osman, A., Sitohy, M., Gemiel, D.G., El-Garhy, O.H., Azab, I.H.E., Fahim, N.H., Abdelmoniem, A.M., Mehana, A.E., Imbabi, T.A. (2021). Physiological performance of rabbits administered buffalo milk yogurts enriched with whey protein concentrate, calcium caseinate or spirulina platensis. Foods, 10(10), 2493.
  • [13] Heydari, S., Mortazavian, A.M., Ehsani, M.R., Mohammadifar, M.A., Ezzatpanah, H. (2011). Biochemical, microbiological and sensory characteristics of probiotic yogurt containing various prebiotic compounds. Italian Journal of Food Science, 2(23), 153-163.
  • [14] Yildiz‐Akgül, F. (2018). Enhancement of torba yoghurt with whey protein isolates. International Journal of Dairy Technology, 71(4), 898-905.
  • [15] Kamel, D.G., Hammam, A.R., Alsaleem, K.A., Osman, D.M. (2021). Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food Science & Nutrition, 9(3), 1743-1749.
  • [16] Gurram, S., Jha, D.K., Shah, D.S., Kshirsagar, M.M., Amin, P.D. (2021). Insights on the critical parameters affecting the probiotic viability during stabilization process and formulation development. AAPS Pharmacology Science and Technology, 22(5), 1-22.
  • [17] Shori, A.B. (2016). Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages. Food Bioscience, 13, 1-8.
  • [18] Araújo, N.G., Barbosa, I.M., Lima, T.L.S., Moreira, R.T., Cardarelli, H.R. (2022). Development and characterization of lactose-free probiotic goat milk beverage with bioactive rich jambo pulp. Journal of Food Science and Technology, 1-13.
  • [19] Alizadeh Khaledabad, M., Ghasempour, Z., Moghaddas Kia, E., Rezazad Bari, M., Zarrin, R. (2020). Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics. International Journal of Dairy Technology, 73(1), 67-75.
  • [20] Singh, G., Muthukumarappan, K. (2008). Influence of calcium fortification on sensory, physical and rheological characteristics of fruit yogurt. LWT-Food Science and Technology, 41(7), 1145-1152.
  • [21] Kessler, H.G. (2002). Food and Bioprocess Engineering: Dairy Technology. Freising: Verlag A. Kessler, Munchen, Germany.
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  • [31] Kücükcetin, A. (2008). Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt. Food Research International, 41(2), 165-171.
  • [32] Koksoy, A., Kilic, M. (2004). Use of hydrocolloids in textural stabilization of a yoghurt drink, ayran. Food Hydrocolloids, 18(4), 593-600.
  • [33] Tharmaraj, N., Shah, N.P. (2003). Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. Journal of Dairy Science, 86(7), 2288-2296.
  • [34] Mkadem, W., Belguith, K., Semmar, N., Zid, M. B., ElHatmi, H., Boudhrioua, N. (2022). Effect of process parameters on quality attributes of Lben: Correlation between physicochemical and sensory properties. LWT-Food Science and Technology, 155, 112987.
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  • [36] Anonim. 2009. Türk Gıda Kodeksi-Fermente Süt Ürünleri Tebliği. Tebliğ No: 2009/25.T.C. Resmi Gazete 16.02.2009 tarih ve 27143 sayı. Başbakanlık Mevzuatı Geliştirme ve Yayın Genel Müdürlüğü. Ankara.
  • [37] Kaushik, R., Arora, S. (2017). Effect of calcium and vitamin D2 fortification on physical, microbial, rheological and sensory characteristics of yoghurt. International Food Research Journal, 24(4), 1744-1752.
  • [38] Tiwari, S., Kavitake, D., Devi, P. B., Shetty, P.H. (2021). Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. International Journal of Biological Macromolecules, 183, 1585-1595.
  • [39] Rashid, A.A., Huma, N., Saeed, S., Shahzad, K., Ahmad, I., Ahmad, I., Nawaz, S., Imran, M. (2019). Characterization and development of yogurt from concentrated whey. International Journal of Food Engineering, 3, 1-7.
  • [40] Delgado-Fernández, P., Corzo, N., Olano, A., Hernández-Hernández, O., Moreno, F.J. (2019). Effect of selected prebiotics on the growth of lactic acid bacteria and physicochemical properties of yoghurts. International Dairy Journal, 89, 77-85.
  • [41] Guven, M., Yasar, K., Karaca, O.B., Hayaloglu, A.A. (2005). The effect of inulin as a fat replacer on the quality of set‐type low‐fat yogurt manufacture. International Journal of Dairy Technology, 58(3), 180-184.
  • [42] Aghajani, A.R., Pourahmad, R., Mahdavi Adeli, H.R. (2014). The effect of oligofructose, lactulose and inulin mixture as prebiotic on physicochemical properties of synbiotic yogurt. Journal of Food Biosciences and Technology, 4(2), 33-40.
  • [43] Grinberg, V.Y., Tolstoguzov, V.B. (1997). Thermodynamic incompatibility of proteins and polysaccharides in solutions. Food Hydrocolloids, 11(2), 145-158.
  • [44] Akalın, A.S., Unal, G., Dinkci, N. Hayaloglu, A.A. (2012). Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science, 95(7), 3617-3628.
  • [45] Puvanenthiran, A., Williams, R.P.W., Augustin, M.A. (2002). Structure and visco-elastic properties of set yoghurt with altered casein to whey protein ratios. International Dairy Journal, 12(4), 383-391.
  • [46] Szajnar, K., Znamirowska, A., Kalicka, D., Zaguła, G. (2017). Fortification of yoghurts with calcium compounds. Journal of Elementology, 22(3), 869-879.
  • [47] Mumtaz, S., Rehman, S.U., Huma, N., Jamil, A., Nawaz, H. (2008). Xylooligosaccharide enriched yoghurt: physicochemical and sensory evaluation. Pakistan Journal of Nutrition, 7(4), 566-569.
  • [48] Santillán-Urquiza, E., Méndez-Rojas, M.Á., Vélez-Ruiz, J.F. (2017). Fortification of yogurt with nano and micro sized calcium, iron and zinc, effect on the physicochemical and rheological properties. LWT-Food Science and Technology, 80, 462-469.
  • [49] Krzeminski, A., Großhable, K., Hinrichs, J. (2011). Structural properties of stirred yoghurt as influenced by whey proteins. LWT-Food Science and Technology, 44(10), 2134-2140.
  • [50] Donato, L., Guyomarc'h, F. (2009). Formation and properties of the whey protein kappa-casein complexes in heated skim milk–A review. Dairy Science and Technology, 89(1), 3-29.
  • [51] Jørgensen, C.E., Abrahamsen, R.K., Rukke, E.O., Hoffmann, T.K., Johansen, A.G., Skeie, S.B. (2019). Processing of high-protein yoghurt–A review. International Dairy Journal, 88, 42-59.
  • [52] Helal, A., Rashid, N., Dyab, M., Otaibi, M., & Alnemr, T. (2018). Enhanced functional, sensory, microbial and texture properties of low-fat set yogurt supplemented with high-density inulin. Journal of Food Processing & Beverages, 6(1), 1-11.
  • [53] Koutina, G., Christensen, M., Bakman, M., Andersen, U., Skibsted, L.H. (2016). Calcium induced skim-milk gelation during heating as affected by pH. Dairy Science & Technology, 96(1), 79-93.
  • [54] Nguyen, B.T., Balakrishnan, G., Jacquette, B., Nicolai, T., Chassenieux, C., Schmitt, C., Bovetto, L. (2016). Inhibition and promotion of heat-induced gelation of whey proteins in the presence of calcium by addition of sodium caseinate. Biomacromolecules, 17(11), 3800-3807.
  • [55] Lin, L., Wong, M., Deeth, H.C., Oh, H.E. (2018). Calcium-induced skim milk gels using different calcium salts. Food Chemistry, 245, 97-103.
  • [56] Glušac, J., Stijepić, M., Đurđević-Milošević, D., Milanović, S., Kanurić, K., Vukić, V. (2015). Growth and viability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in traditional yoghurt enriched by honey and whey protein concentrate. Iranian Journal of Veterinary Research, 16(3), 249-255.
  • [57] Antunes, A.E., Cazetto, T.F., Bolini, H.M. (2005). Viability of probiotic micro‐organisms during storage, postacidification and sensory analysis of fat‐free yogurts with added whey protein concentrate. International Journal of Dairy Technology, 58(3), 169-173.
  • [58] Canbulat, Z., Ozcan, T. (2015). Effects of short‐chain and long‐chain inulin on the quality of probiotic yogurt containing Lactobacillus rhamnosus. Journal of Food Processing and Preservation, 39(6), 1251-1260.
  • [59] Pachekrepapol, U., Waranich, J., Kamlangeak, P. (2018). Impact of calcium fortification on physicochemical, rheological and microbiological properties of stirred yogurts blended with banana purée. Burapha Science Journal, 23(1), 79-91.
  • [60] Çomak Göçer, E.M., Ergin, F., Arslan Aşcı, A., Küçükçetin, A. (2016). Farklı inkübasyon sıcaklığı ile inkübasyon sonlandırma pH'sının probiyotik yoğurdun fizikokimyasal ve mikrobiyolojik özellikleri üzerine etkisi. Akademik Gıda, 14(4), 341-350.
Toplam 60 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Firuze Ergin Bu kişi benim 0000-0002-9751-1020

Yayımlanma Tarihi 27 Temmuz 2022
Gönderilme Tarihi 25 Nisan 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 20 Sayı: 2

Kaynak Göster

APA Ergin, F. (2022). Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri. Akademik Gıda, 20(2), 145-160. https://doi.org/10.24323/akademik-gida.1149854
AMA Ergin F. Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri. Akademik Gıda. Temmuz 2022;20(2):145-160. doi:10.24323/akademik-gida.1149854
Chicago Ergin, Firuze. “Süt Tozu, Peyniraltı Suyu İzolatı Veya İnülin Ile Kurumaddesi Arttırılan Ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik Ve Duyusal Özellikleri”. Akademik Gıda 20, sy. 2 (Temmuz 2022): 145-60. https://doi.org/10.24323/akademik-gida.1149854.
EndNote Ergin F (01 Temmuz 2022) Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri. Akademik Gıda 20 2 145–160.
IEEE F. Ergin, “Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri”, Akademik Gıda, c. 20, sy. 2, ss. 145–160, 2022, doi: 10.24323/akademik-gida.1149854.
ISNAD Ergin, Firuze. “Süt Tozu, Peyniraltı Suyu İzolatı Veya İnülin Ile Kurumaddesi Arttırılan Ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik Ve Duyusal Özellikleri”. Akademik Gıda 20/2 (Temmuz 2022), 145-160. https://doi.org/10.24323/akademik-gida.1149854.
JAMA Ergin F. Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri. Akademik Gıda. 2022;20:145–160.
MLA Ergin, Firuze. “Süt Tozu, Peyniraltı Suyu İzolatı Veya İnülin Ile Kurumaddesi Arttırılan Ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik Ve Duyusal Özellikleri”. Akademik Gıda, c. 20, sy. 2, 2022, ss. 145-60, doi:10.24323/akademik-gida.1149854.
Vancouver Ergin F. Süt Tozu, Peyniraltı Suyu İzolatı veya İnülin ile Kurumaddesi Arttırılan ve Kalsiyum Klorür Eklenen Sütlerden Üretilen Probiyotik Yoğurtların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri. Akademik Gıda. 2022;20(2):145-60.

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