Probiotics dairy drink for patients with Galactosemia

Erdem Tonguç; Cem Karagözlü

doi:10.20289/zfdergi.993231

TR EN

Galaktosemi hastaları için probiyotik süt içeceği

Öz

Amaç: Bu araştırmada, sütün içerisinde bulunan laktozu hidrolize ederek ve galaktozu da tolere edilebilir seviyeye çekerek laktoz intoleransına sahip ve/veya galakotosemi hastası olan kişilerin tüketebileceği, fonksiyonel, fermente süt ürünleri geliştirilmiştir. Materyal ve Yöntem: Laktozu hidrolize edilmiş UHT inek sütü, galaktoz içermeyen iki farklı biberon maması ile 1:1 oranında karıştırılarak elde edilen hammaddelerden çilek aromalı asidofilus sütü ve kefir üretilmiştir. Aynı ürünler ayrıca sadece laktozu hidrolize edilmiş süt ve standart süt ile de üretilerek dört paralel olarak çalışılmıştır. Ürünler 30 gün depolanmış ve analizlerin özelliğine göre 1., 10., 20. ve 30. günlerinde analizleri yapılmıştır. Ürünlerin amacına uygunluğunu belirlemek amacıyla galaktoz ve laktoz oranları tespit edilmiştir. Bunu yanısıra pH, toplam kurumadde, yağ, protein asitlik, tirozin, asetaldehit ile viskozite ve mikrobiyolojik olarak laktobasil, lactokok ve maya analizler yapılmış, duyusal olarak değerlendirilmiştir. Araştırma Bulguları: Probiyotik süt içeceklerinin kimyasal, reolojik, mikrobiyolojik ve duyusal özelliklerinin, fonksiyonel, fermente bir süt ürünün taşıması gereken özelliklere sahip olduğu tespit edilmiştir. Yine laktoz içermeyen inek sütünden elde edilen fermente süt ürünlerinde de benzeri olumlu kimyasal, reolojik, mikrobiyolojik ve duyusal özelliklerin elde edildiği tespit edilmiştir. Sonuç: Laktoz içermeyen süt-mama karışımlarından elde edilen fermente ürünlerdeki galaktoz seviyesinin, galaktosemi hastalarının tolere edebileceği sınır galaktoz altına düştüğü belirlenmiştir.

Anahtar Kelimeler

Asidofiluslu süt, galaktosemi, kefir, laktoz intolerans

Probiotics dairy drink for patients with Galactosemia

Öz

Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas. Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined. Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product. Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.

Anahtar Kelimeler

Acidophilus milk, galactosemia, kefir, lactose intolerance

Destekleyen Kurum

Ege Üniversitesi BAP 2009 – ZRF - 018

Proje Numarası

2009 – ZRF - 018

Teşekkür

We’d like to thank the staff from the Ege University, Agricultural Faculty, Department of Dairy Technology. The authors would like to thank to the Ege University Scientific Research Fund (Project No: 2009-ZRF-018) Council for their financial support to this study. The authors would also like to thank to Pınar Sut Inc. and Aromsa Inc. for their support to the study with lactose free milk and flavor supplies.

Kaynakça

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Ayrıntılar

Birincil Dil

İngilizce

Konular

Ziraat Mühendisliği

Bölüm

Araştırma Makalesi

Yazarlar

Erdem Tonguç
0000-0001-5391-0698
Türkiye

Cem Karagözlü ^*
0000-0002-2874-4998
Türkiye

Yayımlanma Tarihi

30 Mart 2022

Gönderilme Tarihi

10 Eylül 2021

Kabul Tarihi

24 Ekim 2021

Yayımlandığı Sayı

Yıl 2022 Cilt: 59 Sayı: 1

DOI

https://doi.org/10.20289/zfdergi.993231

IZ

https://izlik.org/JA72HW65BM

APA

Tonguç, E., & Karagözlü, C. (2022). Probiotics dairy drink for patients with Galactosemia. Journal of Agriculture Faculty of Ege University, 59(1), 67-75. https://doi.org/10.20289/zfdergi.993231

AMA

1.Tonguç E, Karagözlü C. Probiotics dairy drink for patients with Galactosemia. Journal of Agriculture Faculty of Ege University. 2022;59(1):67-75. doi:10.20289/zfdergi.993231

Chicago

Tonguç, Erdem, ve Cem Karagözlü. 2022. “Probiotics dairy drink for patients with Galactosemia”. Journal of Agriculture Faculty of Ege University 59 (1): 67-75. https://doi.org/10.20289/zfdergi.993231.

EndNote

Tonguç E, Karagözlü C (01 Mart 2022) Probiotics dairy drink for patients with Galactosemia. Journal of Agriculture Faculty of Ege University 59 1 67–75.

IEEE

[1]E. Tonguç ve C. Karagözlü, “Probiotics dairy drink for patients with Galactosemia”, Journal of Agriculture Faculty of Ege University, c. 59, sy 1, ss. 67–75, Mar. 2022, doi: 10.20289/zfdergi.993231.

ISNAD

Tonguç, Erdem - Karagözlü, Cem. “Probiotics dairy drink for patients with Galactosemia”. Journal of Agriculture Faculty of Ege University 59/1 (01 Mart 2022): 67-75. https://doi.org/10.20289/zfdergi.993231.

JAMA

1.Tonguç E, Karagözlü C. Probiotics dairy drink for patients with Galactosemia. Journal of Agriculture Faculty of Ege University. 2022;59:67–75.

MLA

Tonguç, Erdem, ve Cem Karagözlü. “Probiotics dairy drink for patients with Galactosemia”. Journal of Agriculture Faculty of Ege University, c. 59, sy 1, Mart 2022, ss. 67-75, doi:10.20289/zfdergi.993231.

Vancouver

1.Erdem Tonguç, Cem Karagözlü. Probiotics dairy drink for patients with Galactosemia. Journal of Agriculture Faculty of Ege University. 01 Mart 2022;59(1):67-75. doi:10.20289/zfdergi.993231