Production of Prebiotic Milk and Investigation of Some Properties

Year 2018, Volume: 2 Issue: 1, 11 - 18, 31.08.2018

Diclecan Bulut

Abstract

Prebiotics are short chain carbohydrates that cannot be digested by human
enzymes. They increase the activity of the colonic bacteria, thus provides
beneficial physiological effects to the human body. The well-known prebiotics
are inulin and fucrooligosaccharides. Those prebiotics are plant
polysaccharides and have low-calorie. Prebiotics present several fruits,
vegetables and cereals (jerusalem artichoke, onion, etc.) are used in
functional food production. Another group of prebiotics, flavonoids, are
antioxidants, and are also present in plant materials. Those compounds are
responsible for the taste and color of the material. In this research, it was
aimed that production of prebiotic milk by the addition of either mentha suaveolens ehrh extracts
containing polyphenols or jerusalem artichoke juice containing
fructooligosaccharides to its nutrient composition. Single parameter
optimization of ultrasonic extraction of mentha
suaveolens ehrh. was achieved with the parameters of temperature (45-50-60⁰C), time
(5-10-20-30-45-60-75 min) and 1g/10mL solid/liquid ratio by water as a solvent. At the optimum conditions (45⁰C, 45
minute), 19.59mg gallic acid equivalents of polyphenols were extracted per gram
of plant. When the extracts added into 5ml of milk drop by drop, it was
determined that 3 drops of extracts changed the color of the milk and 9 drops
caused a change of the taste. Also, by following the same procedure with
jerusalem artichoke juice it was found that 15 drops caused a significant change
in both taste and color of the milk. In the light of these preliminary
observations, sugarless and sugar-added milk samples were prepared by mixing
different kinds of milks (light, half-fat and whole, pasteurized) with either
flavonoid or fructooligosaccharides or both, in two different concentrations (5
or 9 drops of flavonoid; 9 or 15 drops of fructooligosaccharide). Those samples
were experienced by volunteers for taste and color acceptability. Addionally,
the viscosities of milk samples were also measured and compared. 

Keywords

Antioxidant, fructooligosaccharide, Mentha suaveolens ehrh., milk, polyphenol

References

• Reference1 Dr Öğr. Üyesi M. Cüneyt BAĞDATLI Nevşehir Hacı Bektaşı Veli Üniversitesi [e-mail] İş Telefonu: 0 384 228 1000/15068
• Reference2 Dr. Öğr. Üyesi İlknur UÇAK Niğde Ömer Halisdemir Üniversitesi [e-mail]