Çimlendirilmiş kinoa ve keten tohumu ile zenginleştirilmiş probiyotik fermente süt içeceğinin bazı fiziksel, kimyasal mikrobiyolojik ve biyoaktif özellikleri

Öz

Bu çalışmada sade (CF), çimlendirilmiş keten tohumu (LF) ve kinoa tohumları (KF) ile zenginleştirilmiş probiyotik fermente süt içeceklerinin bazı fiziksel, kimyasal ve biyoaktif özelliklerinin incelenmesi amaçlanmıştır. Bu amaçla çimlendirilmiş keten tohumu ve kinoa tohum unlarıyla %2 oranında zenginleştirilmiş ve Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus ve probiyotik Lactobacillus acidophilus karışık kültürü ile fermente edilmiş süt içecekleri hazırlanmıştır. Probiyotik fermente içecek örneklerinin L*, Hue ve Chroma değerleri, viskozite, serum ayrılması, pH, asitlik, toplam serbest amino asit, B2 vitamini içerikleri, EC50 ve CUPRAC antioksidan değerleri ve mikrobiyolojik özellikleri belirlenmiştir. Ayrıca, içecek örneklerine tüketici testi uygulanmıştır. Sonuç olarak, fermente süt içecek örneklerinin L*, Hue ve Chroma renk değerlerinin sırasıyla 75.27-88.84, 62.81-82.42 ve 6.86-11.21 arasında değişimler gösterdiği saptanmıştır. CF, LF ve KF içeceklerinin 30 günlük depolama süresince ortalama görünür viskozite değerleri sırasıyla 520.33 cP, 707.70 cP ve 668.53 cP olduğu belirlenmiştir. İçecek örneklerinin pH değerlerinin 4.13-4.48 pH arasında, toplam asitlik miktarlarının ise (% laktik asit) ise %0.71-%0.86 aralığında değiştiği belirlenmiştir. Fermente içecek örneklerinde kullanılan tohum çeşidinden bağımsız olarak depolama süresince içecek örneklerinin toplam serbest amino asit miktarları önemli düzeyde artış göstermiştir. İçecek örneklerinin EC50, CUPRAC antioksidan değerleri üzerine depolama süresi x tohum çeşidi interaksiyon etkisinin önemli olduğu bulunmuştur. Tüm fermente içeceklerde L. bulgaricus, S. thermophilus ve L. aciodophilus sayıları sırasıyla 7-8 log kob g-1, 8-9 log kob g-1 ve 7 log kob g-1 düzeylerinde olduğu belirlenmiştir. Tüketici testi sonucunda sade fermente içecek örneğinden sonra en beğenilen içecek çimlendirilmiş kinoa ile zenginleştirilmiş örnek olmuştur. Çalışmada, farklı bitkisel kaynaklar ile zenginleştirilmiş süt ürünlerinin formülize edilmesinde depolama süresi ve kullanılan bitkisel hammaddenin fizikokimyasal ve duyusal özelliklerinin önemli üretim parametreleri olduğu görülmüştür.

Anahtar Kelimeler

• Çimlendirme
• Probiyotik içecek
• Keten tohumu
• Kinoa tohumu
• Fonksiyonel gıda

Some physical, chemical and bioactive properties of probiotic milk beverage enriched with germinated quinoa and flaxseed

Öz

In the present study, it was aimed to investigate some physical, chemical, and bioactive properties of plain (CF) probiotic fermented milk beverage, and probiotic fermented milk beverages enriched with germinated flaxseed (LF) and quinoa seed (KF). For this purpose, fermented milk beverages enriched with 2% germinated flaxseed and quinoa seed flours were prepared using yogurt bacteria and probiotic Lactobacillus acidophilus starter culture. L*, Hue, and Chroma values, viscosity, serum separation, pH, total acidity, total free amino acid content, vitamin B2 content, EC50 and CUPRAC antioxidant values, and microbiological properties of the probiotic fermented milk beverages were determined. In addition, consumer tests were also conducted with the beverage samples. As a result, it was determined that the L*, Hue, and Chroma values of the beverage samples ranged between 75.27-88.84, 62.8182.42, and 6.86–11.21, respectively. The average apparent viscosity values of the CF, LF, and KF beverages were found to be 520.33 cP, 707.70 cP, and 668.53 cP, respectively for 30 days storage. The total free amino acid content in the beverage samples increased significantly during storage period, regardless of the seed type used in fermented beverage samples. An interaction effect of storage time and seed type on EC50 and CUPRAC antioxidant values of the beverage samples was found significant. In all fermented beverage samples, the counts of L. bulgaricus, S. thermophilus, and L. acidophilus were determined to be 7–8 log CFU g-1, 8–9 log CFU g-1, and 7 log CFU g-1, respectively. According to the consumer test results, the most preferred sample was the KF sample following the CF sample. In the study, it was observed that storage time and physicochemical and sensory properties of the raw materials used in the formulation of dairy products are important process parameters.

Anahtar Kelimeler

• Germination
• Probiotic beverage
• Flaxseed
• Quinoa seed
• Functional food

Kaynakça

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