Production of Probiotic İncir Uyutması Dessert Which Has Functional Properties

Yıl 2013, Cilt: 17 Sayı: 1, 147 - 153, 01.04.2013

Meryem Hut Ahmet Ayar

Öz

In this research, traditional dairy dessert “İncir Uyutması” was produced with different probiotic culture combinations and adding inülin as prebiotic. Produced dessert samples were stored at 5°C for 20 days and determined physical, chemical and microbiological changes during storage. All of the dairy dessert samples had probiotic properties according to microbiological count results and those properties were preserved during storage. During storage, while an important difference didn’t become in the dry matter, whey separation and viscosity, important decrease occured in pH. According to the results in this research, probiotic cultures affected physical, chemical and microbiological properties of desserts as positive.

Anahtar Kelimeler

İncir uyutması, probiotic, prebiotic, rheological properties.

Fonksiyonel Özelliklere Sahip Probiyotik İncir Uyutması Tatlısı Üretimi

Öz

In this research, traditional dairy dessert "İncir Uyutması" was produced with different probiotic culture combinations and adding inülin as prebiotic. Produced dessert samples were stored at 5°C for 20 days and determined physical, chemical and microbiological changes during storage. All of the dairy dessert samples had probiotic properties according to microbiological count results and those properties were preserved during storage. During storage, while an important difference didn't become in the dry matter, whey separation and viscosity, important decrease occured in pH. According to the results in this research, probiotic cultures affected physical, chemical and microbiological properties of desserts as positive.

Anahtar Kelimeler

İncir uyutması, probiyotik, prebiyotik, reolojik özellik.

Kaynakça

• AYAR, A., SERT, D., AKBULUT, M., Effect of salep as a hydrocolloid on strorage stability of “İncir uyutması” dessert. Food Hydrocolloids, 23, 62-71, 200 ISOLAURI, E., Probiotics in human diseases. Am. J. Clin. Nutr., 73 (Suppl):1142-1146, 2001.
• RENARD,A.C., Ultra-fresh yoghurt or dessert. Reveu Laitiere Francaise, 555, 12-14, 1996.
• ATAMER, M., SEZGİN, E., Yoğurtlarda kurumadde artımının pıhtının fiziksel özellikleri üzerine etkisi. Gıda, 11 (6), 327–331,1986.
• DAVE, R.I.,SHAH, N.P., Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. Int. Dairy J., 7, 31–41, 1997.
• DAVE, R.I., SHAH, N.P., Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii, ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacteria. J. Dairy Sci., 79:1529-1536, 1996.
• DONKOR, O. N., HENRIKSSON, A., VASILJEVIC, T., SHAH, N. P., Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int. Dairy J., 16:1181-1189, 2006.
• VINDEROLA, C.G., BAILO, N., REINHEIMER, J.A., Culture media for the enumaration of Bifidobacterium bifidum and Lactobacillus acidophilus in the presence of yoghurt bacteria. Int. Dairy J., 9, 497– 505, 1999.
• THARMARAJ, N., SHAH, N. P., Selective Enumeration of Lactobacillus delburueckii ssp. vulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus and Propionibacteria. J. Dairy Sci., 86:2288-2296, 2003.
• ZIMBRO, M. J., POWER, D. A., Difco & BBL Manual. Manual of Microbiological Culture Media. 205-206, 2003.
• LAPIERRE, L., UNDELAND, P., COX, L. J., Lithium chloride-sodium propionate agar for the enumeration of bifidobacteria in fermented dairy products. J. Dairy Sci., 75:1192-1196, 1992.
• ÖZKAYA, D.F., KULEASAN, H., Maya ve Küf. Gıda Mikrobiyolojisi ve Uygulamaları. Sim Matbaacılık Ltd. Sti., 522 s., Ankara, 2000.
• HADDADIN, J.S.Y., Kinetic studies and sensory analysis of lactic acid bacteria isolated from white cheese made from sheep raw milk. Pak. J. Nutr., 4:78 2005.
• YAYGIN, H., Yoğurt Teknolojisi. Akdeniz Üniversitesi Basımevi, Antalya, 331s, 1999.
• BOUGHIDA, N., Effect of ınulin on the survival of lactic acid and probiotic bacteria in ıcecream. university of wisconsin, MS Food and Nutritional Sciences, Master of Science Degree, Stout, 2011.
• KAVAZ, A., Ticari Probiyotik Kültür ile Üretilen Muzlu Yoğurtların Depolama Süresince Çeşitli Niteliklerinin İncelenmesi. Yüksek Lisans Tezi. Atatürk Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Erzurum, 2006.
• LUCEY, J.A., SINGH, H., Formation and physical properties of acid milk gels: A Review. Food Res. Int., 30 (7), 529-542, 1998.
• ÇELİK, Ş., BAKIRCI, İ., Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice). Int. J. Dairy Tech., 56 (1), 26–29, 200 YILMAZ, L., Yoğurt Benzeri Fermente Süt Ürünleri Üretiminde Farklı Probiyotik Kültür Kombinasyonlarının Kullanımı. Doktora Tezi, Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Bursa, 2006.