Influence of Fortification with Inulin and Hi-maize on Acidity and Viability of Starter Culture in Probiotic Yoghurt
Öz
In this study, the effect of fortification with inulin
and resistant starch (Hi-maize) on yoghurt starter and probiotic bacteria
survival, as well as acidity properties of set-type probiotic yoghurt
containing Lactobacillus acidophilus
were investigated. Milk was fortified with inulin or Hi-maize at 2% and 4%
ratios whereas control group had no supplement. Samples fortified with Hi-maize
had higher lactic acid value than those fortified with same ratio of inulin.
Lactic acid percentages increased significantly in all probiotic yoghurts at
the end of storage in comparison to the first day (p<0.05). The highest
viable counts of Streptococcus
thermophilus were
enumerated in the sample fortified with 2% Hi-maize during 14 days of storage.
The control sample had as high viable counts of Lactobacillus bulgaricus as the sample fortified with 4% Hi-maize,
except first day of the storage. The highest viability of L. acidophilus was detected in control and the sample fortified
with 4% Hi-maize on 7th and 14th day whereas the highest
value was reported for the control sample at the end of the storage. L.acidophilus populations ranged from
6.30 to 7.95 log cfu/g in probiotic yoghurts during 21 days of refrigerated
storage. Therefore, all experimental yoghurts presented probiotic viability
above the minimum recommended level of 6 log cfu/g suggested for beneficial
health effects.
Anahtar Kelimeler
Kaynakça
- Akalın, A.S. and G. Ünal. 2010. The influence of milk supplementation on the microbiological stability and textural characteristics of fermented milk. Milchwissenschaft, 65 (3):291-294.
- Akalın, A.S., G. Ünal, N. Dinkçi and A.A. Hayaloğlu. 2012. Microstructural, textural, sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate. Journal of Dairy Science, 95:3617-3628.
- AOAC, 1995. Official Methods of Analysis, 16th edn. Gaithersburg MD, sec. 33.2.11, Method 991.20.
- Balthazar, C.F., L.V. Gaze, H.L.A. Da Silva, C.S. Pereira, R.M. Franco, C.A. Conte-Junior, M.Q. De Freitas and A.C. De Oliveira Silva. 2015. Sensory evaluation of ovine milk yoghurt with inulin addition. International Journal of Dairy Technology, 68(2):281-290.
- Barat, A. and T. Özcan. 2016. The Effect of Fruit Addition on the Growth of Probiotic Bacteria in Fermented Milk Beverage. The Journal of Ege University Faculty of Agriculture, 53:259-267.
- Bozanic, R., I. Rogelj and L. Tratnik. 2002. Fermentation and storage of probiotic yoghurt from goat milk. Mljekarstvo, 52:93-111.
- Champagne, C.P., R.P. Ross, M. Saarela, K.F. Hansen and D. Charalampopoulos. 2011. Recommendations for the viability assessment of probiotics as concentrated cultures and in food matrices. International Journal of Food Microbiology, 149:185-193.
- Damin, M. R., E. Minowa, M. R. Alcântara and M. N. Oliveira. 2008. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. Journal of Texture Studies, 39:40–55.
- Dave, R. I. and N.P. Shah. 1996. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria. Journal of Dairy Science, 79:1524-1536.
- Dave, R. I. and N. P. Shah. 1998a. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science, 81:2804–2816.
