Production of functional Turkish noodle (Erişte) supplementary probiotic and determining of some quality properties

Yıl 2020, Cilt: 6 Sayı: 3, 140 - 150, 25.04.2020

Selin Kalkan Mustafa Otağ Elif İlkay Köksal Nursena Şevval Bozkurt

https://doi.org/10.3153/FH20015

Öz

In this study, it was aimed to production Erişte samples which have functional properties by the addition of Bacillus clausii and determined some quality properties. For this purpose, B. clausii was microencapsulated by using extrusion method and added up to 4% in dough. Dried vegetables were pulverized and then added to the noodles at a rate of 5 to 15%, in order to increase the sensory properties of the noodle samples. In addition, microbiological characteristics and survivor B. clausii for probiotic samples of all noodles samples were analyzed.
It was determined that the number of B. clausii was 9.99-11.06 log CFU/g in noodle dough on average; between the values of 9.35 – 10.11 log CFU/g after shaping the noodles; after cooking the noodles samples, it was determined that they ranged between 5.02 - 5.10 log CFU/g values. B. clausii values were sufficient to maintain the resistance of probiotic microorganisms in the gastrointestinal system.The enriched products by probiotic are in the nature of functional new product in accordance with the purpose of the study.

Anahtar Kelimeler

Turkish noodle, Probiotic, B. clasuii, Quality, Functional product

Destekleyen Kurum

This study was supported by unit of scientific research projects of Giresun University

Proje Numarası

FEN-BAP-A-230218-21

Kaynakça

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