Evaluation of Microbial Content of A Bread Added Green Coffee Extract

Yıl 2023, , 17 - 28, 30.04.2023

Burcu İrem Omurtag Korkmaz , Asena Nur Çopuroğlu , Bengü Korkmaz , Ayça Aydın

https://doi.org/10.21020/husbfd.1112752

Öz

Objectives: In this study, the determination of total mesophilic aerobic bacteria (MAB), mold-yeast, moisture and dry matter contents of breads added green coffee extract (GCE) at the different concentrations were investigated on the 1st and 8th days of production.
Materials and Methods: Bread samples were produced in three groups; a control bread without GCE, and breads containing GCE of 2% and 4%. Total mesophilic aerobic bacteria analysis, total mold-yeast analysis and dry matter-moisture analysis were analysed in the bread samples.
Results: The lowest (<1 log cfu/g) MAB count on the first day was measured in bread containing 4% GCE and the highest in control bread. On the 8th day, the lowest MAB count was determined in the bread with 2% GCE (5.10 log cfu/g), and the highest in the bread with 4% GCE (5.89 log cfu/g). While the mold and yeast contents were highest (5.91 log cfu/g) in the control bread on the 8th day, the lowest mold and yeast content (2 log cfu/g) was found in the bread with 2% GCE. Dry matter was statistically higher in the control bread (70.9%) compared to the breads with GCE (p<0.05). As the concentration of GCE in bread increased, dry matter decreased, but no significant difference was detected between the breads with GCE (p>0.05).
Conclusion: The dose-depend decreasing effect of green coffee extract on MAB and mold-yeast growth in breads suggested that GCE as a natural antimicrobial additive may affect the shelf life and functional properties.

Anahtar Kelimeler

Green coffee extract, bread, microbiological analysis, enrichment, functional foods

Yeşil Kahve Ekstraktı Eklenmiş Ekmeğin Mikrobiyal İçeriğinin Değerlendirilmesi

Öz

Amaç: Bu çalışmada farklı oranlarda yeşil kahve ekstraktı (YKE) kullanılarak üretilen ekmeklerin 1. gün ve 8. gün toplam Mezofil Aerob Bakteri (MAB) oranı, küf-maya tayini, nem ve kuru madde oranları araştırılmıştır.
Gereç ve Yöntem: Ekmek örnekleri, YKE eklenmemiş kontrol ekmeği ile %2 ve %4 oranında YKE ile zenginleştirilen ekmekler olmak üzere üç grup halinde üretilmiştir. Örneklerde toplam mezofilik aerob bakteri analizi, toplam küf-maya analizi ve kuru madde-nem tayini yapılmıştır.
Bulgular: Birinci gün MAB sayısı en düşük (<1 log kob/g) %4 YKE içeren ekmekte, en yüksek kontrol ekmeğinde ölçülmüştür. 8. günde ise MAB sayısı en düşük %2 YKE eklenmiş ekmekte (5,10 log kob/g), en fazla %4 YKE eklenmiş ekmekte (5,89 log kob/g) tespit edilmiştir. Küf ve maya içerikleri 8. günde en yüksek (5,91 log kob/g) kontrol ekmeğinde bulunurken, en az küf ve maya içeriği (2 log kob/g) %2 YKE eklenmiş ekmekte bulunmuştur. Kuru madde oranı YKE eklenmiş ekmeklere oranla kontrol ekmeğinde (%70,9) istatistiki olarak daha yüksek bulunmuştur (p<0,05). Ekmeklerdeki YKE miktarı arttıkça kuru madde yüzdesi azalmasına karşın istatistiki olarak anlamlı bir farklı tespit edilmemiştir (p>0,05).
Sonuç: Bu çalışmada yeşil kahve ekstraktının, doza bağlı olarak ekmekte toplam bakteri sayısı ve küf-maya gelişimi üzerine azaltıcı etkisinin görülmesi, doğal bir antimikrobiyal katkı maddesi olarak kullanımının besinlerin raf ömrüne etki edebileceğini ve fonksiyonel özellik kazandırabileceğini düşündürtmektedir.

Anahtar Kelimeler

Yeşil kahve ekstraktı, ekmek, mikrobiyal analiz, zenginleştirme, fonksiyonel gıdalar

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