Yağsız Sinbiyotik Yoğurt Üretiminde İnülin İlavesinin Probiyotik Çoğalması ve Fizikokimyasal Özellikler Üzerine Etkileri

Yıl 2025, Cilt: 34 Sayı: 3, 317 - 325, 30.12.2025

İsmail Mücahit Alptekin , Nagihan Yilmaz , İrem Alptekin , Funda Pınar Çakıroğlu

https://doi.org/10.34108/eujhs.1592541

Öz

Bu çalışmanın amacı, yağsız sütle üretilen yoğurda inülin ilavesinin bakterilerin canlılığı (Lactobacillus acidophilus), duyusal kalite ve fiziksel özellikler üzerine etkilerini incelemektir. Yoğurtlara farklı yüzdelerde inülin eklenmiştir (%0; IN0, %4; IN4, %8; IN8 ve %12; IN12). Yoğurtlar, yağsız süt, inülin ve Lactobacillus acidophilus, Lactobacillus delbrueckii ssp bulgaricus, Bifidobacterium lactis ve Streptococcus thermophilus içeren starter kültürler ile üretilmiştir. Viskozite, pH, bakteri sayımı (Lactobacillus acidophilus) ve duyusal değerlendirme incelenmiştir. Duyusal değerlendirme, görünüm, tat, koku, renk, kremsilik, doku ve kıvam açısından tek kör olarak 20 eğitimli panelist ile gerçekleştirilmiştir. Araştırmada inülin ilavesinin viskoziteyi (p<0.001) ve pH'ı arttırdığı görülmüştür (p=0.006). İnulin, özellikle IN4 ve IN8'de, Lactobacillus acidophilus'un büyümesini uyarmıştır ve zamanla azalma daha az olmuştur. Ayrıca duyusal değerlendirmede toplam skor açısından anlamlı farklılıklar (p=0.011) bulunmuştur. Görünüm, koku ve renk açısından anlamlı bir fark bulunmazken, tat (p=0.002), kremsilik (p=0.002), doku (p<0.001) ve kıvam (p=0.001) açısından en yüksek puan diğer gruplara göre IN8'de olmuştur, sırasıyla 64.8±5.37, 69.3±5.18, 75.0±4.35 ve 68.2±5.74. Genel puana bakıldığında IN8 (69.3±3.64); IN0 (57.8±3.52), IN4 (52.6±3.99) ve IN12'den (56.7±3.28) istatistiksel olarak anlamlı derecede yüksek bulunmuştur. Bu çalışmanın sonuçları, prebiyotik olarak %8 oranında inulin ilavesinin sağlıklı ve kaliteli yağsız yoğurt üretiminde faydalı olabileceğini göstermiştir.

Anahtar Kelimeler

Fonksiyonel besinler , inülin , prebiyotik , duyusal analizler , sinbiyotik yoğurt

Effects of Inulin Addition on Probiotic Proliferation and Physicochemical Properties in Fat-Free Synbiotic Yogurt Production

Öz

The aim of the current study was to investigate the effects of the addition of inulin to yoghurt produced with fat-free milk on the viability of bacteria (Lactobacillus acidophilus), sensory quality, and physical properties. Inulin was added at four different percentages to yoghurts (0%; IN0, 4%; IN4, 8%; IN8, and 12%; IN12). Yoghurts were produced with fat-free milk, inulin and starter cultures containing Lactobacillus acidophilus, Lactobacillus delbrueckii ssp bulgaricus, Bifidobacterium lactis and Streptococcus thermophilus. Viscosity, pH, bacterial counting (Lactobacillus acidophilus) and sensory evaluation were performed. Also, the sensory evaluation was performed as single-blind in terms of appearance, flavor, smell, color, creaminess, texture and consistency with 20 trained panelists. The addition of inulin increased the viscosity (p<0.001) and pH (p=0.006). Inulin, especially in IN4 and IN8, stimulated the growth of Lactobacillus acidophilus, and the decrease over time is less. Moreover, there were significant differences of total score in sensory evaluation (p=0.011). While there was no significant difference for appearance, smell and color, the highest score in terms of flavor (p=0.002), creaminess (p=0.002), texture (p<0.001) and consistency (p=0.001) was in IN8 compared to the other groups scores with respectively 64.8±5.37, 69.3±5.18, 75.0±4.35 and 68.2±5.74 (p<0.05). Considering the overall score, IN8 (69.3±3.64) was statistically significantly higher than IN0 (57.8±3.52), IN4 (52.6±3.99) and IN12 (56.7±3.28). The results of the current study suggest that the addition of inulin with 8% as a prebiotic may be beneficial in the production of healthy and high-quality fat-free yoghurt.

Anahtar Kelimeler

Functional foods , inulin , prebiotic , sensory properties , synbiotic yoghurt

Kaynakça

• Fisberg M, Machado R. History of yogurt and current patterns of consumption. Nutr Rev. 2015;73(1):4-7. doi:10.1093/nutrit/nuv020
• Świąder K, Florowska A, Konisiewicz Z. The Sensory quality and the textural properties of functional oolong tea-ınfused set type yoghurt with ınulin. Foods. 2021;10(6):1242. doi:10.3390/foods10061242
• Alsubhi M, Blake M, Nguyen T, Majmudar I, Moodie M, Ananthapavan J. Consumer willingness to pay for healthier food products: A systematic review. Obes Rev. 2023;24(1):e13525. doi:10.1111/obr.13525
• Schmidt KA, Cromer G, Burhans MS, et al. Impact of low-fat and full-fat dairy foods on fasting lipid profile and blood pressure: Exploratory endpoints of a randomized controlled trial. Am J Clin Nutr. 2021;114(3):882-892. doi:10.1093/ajcn/nqab131
• Alptekin İM, Çakiroğlu FP, Örmeci N. Effects of β-glucan and inulin consumption on postprandial appetite, energy intake and food consumption in healthy females: A randomized controlled trial. Nutr Health. 2022;28(3):433-442. doi:10.1177/02601060211023256
• Adegoke SC, Thongraung C, Yupanqui CT. Effect of short chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt. J Texture Stud. 2018;49(4):434-447. doi:10.1111/jtxs.12351
• TeferraTF. Possible actions of inulin as prebiotic polysaccharide: A review. Food Front.2021;2:393-575. doi:10.1002/fft2.92
• Gibson GR, Hutkins R, Sanders ME, et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nat Rev Gastroenterol Hepatol. 2017;14(8):491-502. doi:10.1038/nrgastro.2017.75
• Le Roy CI, Kurilshikov A, Leeming ER, et al. Yoghurt consumption is associated with changes in the composition of the human gut microbiome and metabolome [published correction appears in BMC Microbiol. 2022;22(1):66. doi:10.1186/s12866-022-02482-5]. BMC Microbiol. 2022;22(1):39. doi:10.1186/s12866-021-02364-2
• Kamel DG, Hammam ARA, Alsaleem KA, Osman DM. Addition of inulin to probiotic yogurt: Viability of probiotic bacteria (Bifidobacterium bifidum) and sensory characteristics. Food Sci Nutr. 2021;9(3):1743-1749. doi:10.1002/fsn3.2154
• Ong JJ, Steele CM, Duizer LM. Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. Food Hydrocoll.2018;79: 208-217.doi: 10.1016/j.foodhyd.2017.12.035
• Zhou Z, Zhang L, LiuT et al., Physicochemical properties of yoghurt supplemented with polymerized whey protein and inulin. LWT,2024;210:116888. doi: 10.1016/j.lwt.2024.116888
• Li D, Lai M, Wang P, et al. Effects of different prebiotics on the gel properties of milk protein and the structural features of yogurt. Gels. 2023;9(11):863. doi:10.3390/gels9110863
• Li H, SunJ, Mu X, et al. Impacts of cold-extrusion whey protein isolate synergized with inulin on physicochemical characteristics of fermented milk. Food Biosci. 2023; 54:102873. doi: 10.1016/j.fbio.2023.102873
• Esmaeilnejad Moghadam B, Keivaninahr F, Fouladi M, Mokarram RR, Nazemi A. Inulin addition to yoghurt: Prebiotic activity, health effects and sensory properties. Int J Dairy Technol.2019;72:183-98. doi:10.1111/1471-0307.12579.
• Świąder K, Florowska A. The Sensory quality and the physical properties of functional green tea-ınfused yoghurt with inulin. Foods. 2022;11(4):566. doi:10.3390/foods11040566
• Żbikowska A, Szymańska I, Kowalska M. Impact of inulin addition on properties of natural yogurt. Appl Sci.2020;10:4317. doi:10.3390/app10124317
• Sołowiej B, Glibowski P, Muszyński S, Wydrych J, Gawron A, Jeliński T. The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymers. Food Hydrocoll.2015;44:1-11. doi: 10.1016/j.foodhyd.2014.08.022
• El-Kholy WM, Aamer RA, Ali ANA. Utilization of inulin extracted from chicory (Cichorium intybus L.) roots to improve the properties of low-fat synbiotic yoghurt. Ann Agric Sci.2020;65:59-67. doi: 10.1016/j.aoas.2020.02.002
• Świąder K, Florowska A, Konisiewicz Z. The sensory quality and the textural properties of functional oolong tea-infused set type yoghurt with inulin. Foods. 2021;10(6):1242. doi:10.3390/foods10061242
• Pimentel TC, Cruz AG, Prudencio SH. Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt. J Dairy Sci. 2013;96(10):6233-6241. doi:10.3168/jds.2013-6695
• Mohammadi F, Shiri A, Tahmouzi S, Mollakhalili-Meybodi N, Nematollahi A. Application of inulin in bread: A review of technological properties and factors affecting its stability. Food Sci Nutr. 2022;11(2):639-650. doi:10.1002/fsn3.3141
• Hussien H, Abd-Rabou HS, Saad MA. The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality. Sci Rep. 2022;12(1):13401. doi:10.1038/s41598-022-17633-x
• Treven P, Paveljšek D, Bogovič Matijašić B, Mohar Lorbeg P. The effect of food matrix taken with probiotics on the survival of commercial probiotics in simulation of gastrointestinal digestion. Foods. 2024;13(19):3135. doi:10.3390/foods13193135
• Pereira WA, Piazentin ACM, da Silva TMS, et al. Alternative fermented soy-based beverage: ımpact of ınulin on the growth of probiotic strains and starter culture. Fermentation. 2023;9(11):961. doi:10.3390/fermentation9110961
• Balthazar CF, Conte Júnior CA, Moraes J, et al. Physicochemical evaluation of sheep milk yogurts containing different levels of inulin. J Dairy Sci. 2016;99(6):4160-4168. doi:10.3168/jds.2015-10072
• Mazziotta C, Tognon M, Martini F, Torreggiani E, Rotondo JC. Probiotics mechanism of action on ımmune cells and beneficial effects on human health. Cells. 2023;12(1):184. doi:10.3390/cells12010184
• Mofid V, Izadi A, Mojtahedi SY, Khedmat L. Therapeutic and nutritional effects of synbiotic yogurts in children and adults: A clinical review. Probiotics Antimicrob Proteins. 2020;12(3):851-859. doi:10.1007/s12602-019-09594-x
• Hussien H, Abd-Rabou HS, Saad MA. The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality. Sci Rep. 2022;12(1):13401. doi:10.1038/s41598-022-17633-x
• Hasani S, Sari AA, Heshmati A, Karami M. Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus. Food Sci Nutr. 2017;5(4):875-880. doi:10.1002/fsn3.470
• Rezaei R, Khomeiri M, Aalami M, Kashaninejad M. Effect of inulin on the physicochemical properties, flow behavior and probiotic survival of frozen yogurt. J Food Sci Technol. 2014;51(10):2809-2814. doi:10.1007/s13197-012-0751-7
• Pekçalışkan EY, İnal C, Yerlikaya O, Kesenkaş H, Uysal HR. İnülin ve Bifidobacterium spp. kullanılarak üretilen sinbiyotik yoğurtların bazı özellikleri. Ege Univ Ziraat Fak Derg. 2023;60(2):303-316. doi:10.20289/zfdergi. 1254860
• Jaman S, Islam MZ, Sojib MSI, et al. Physicochemical characteristics, sensory profile, probiotic, and starter culture viability of synbiotic yogurt. J Adv Vet Anim Res. 2022;9(4):694-701. doi:10.5455/javar. 2022.i638
• Krasaekoopt W, Watcharapoka S. Effect ofaddition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice. LWT- Food Sci Technol.2014:57;761-766. doi: 10.1016/j.lwt.2014.01.037
• Ergin F. Süt tozu, peyniraltı suyu izolatı veya inülin ile kuru maddesi arttırılan ve kalsiyum klorür eklenen sütlerden üretilen probiyotik yoğurtların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri. Akademik Gıda. 2022:20(2);145-160. doi:10.24323/akademik-gida.1149854
• İrkin R, Berkkaçan EG. Improving some properties of cow and goat mixed milk based kefir with inulin addition as a functional food. KSU J Agric Nat. 2022;25(3):556-564. doi:10.18016/ksutarimdoga.vi.895501