Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Aslı AKPINAR; Ceyda SÖBELİ; Melike Gizem ÇETİN; Merve ZEYTİN; Zekiye DİLEK

doi:https://doi.org/10.20289/zfdergi.772761

Article Details

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Authors:

Aslı AKPINAR | Ceyda SÖBELİ | Melike Gizem ÇETİN | Merve ZEYTİN | Zekiye DİLEK

Publisher:

Ege University

Main Topics:

Applied physics

Journal:

Journal of Agriculture Faculty of Ege University 2021 Vol.58 Issue 3, pp.325-334

Document Type:

Article

Publication Date:

9/2021

Document Language:

English

Document ID (Org No.):

2000957679

Frequency:

Quarterly

eISSN:

2548-1207

pISSN:

1018-8851

DOI:

https://doi.org/10.20289/zfdergi.772761

Keywords:

Abstract:

 

Objective: In this study, 3% Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 as probiotics and 8% hazelnut paste and banana pulp as prebiotics were added to milk jam samples to produce functional milk jam. Physical, chemical, sensorial and microbiological properties of milk jam samples were discussed during 30 days of storage.
Materials and Methods: The milk jam samples were stored at +4 °C for 30 days. Physicochemical (proximate analysis, acidity, hydroxymethylfurfural (HMF), total sugar, viscosity), sensorial and microbiological analysis (Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 counts) of milk jam samples were carried out on 1st, 15th and 30th days of storage.
Results: During storage, acidity, HMF, total sugar and L. rhamnosus and B. lactis BB-12 of samples were found to be 0,2-0,22%, 18,46-21,56 mg/L, 28,18 g/100 mL, 7,44-7,54 (log CFU/g) and 5,4-6,65 (log CFU/g) for control samples; 0,16-0,2%, 18,41-25,5 mg/L, 26,61 g/100mL, 7,44-7,58 (log CFU/g) and 5,6-6,54 (log CFU/g) for hazelnut paste added samples and 0,15-0,2 %, 13,6-28,65 mg/L, 24,47 g/100 mL, 7,3-7,67 (log CFU/g) and 5-6,3 (log CFU/g) for banana pulp added samples, respectively. Hazelnut paste added probiotic milk jam samples had the highest overall acceptability score (6,01) given by panellists.
Conclusion: It has been determined that probiotic microorganisms in milk jam which has high sugar content maintain probiotic effect level during 30 days storage, hazelnut added as prebiotic source contributes to viability of probiotics and ensures that products are approved and consumed.

 

Amaç: Bu çalışmada, süt reçeline fonksiyonel özellik kazandırmak amacıyla probiyotik olarak %3 Lactobacillus rhamnosus ve Bifidobacterium animalis subsp. lactis BB-12; prebiyotik olarak %8 oranında fındık ezmesi ve muz püresi eklenmiştir. 30 günlük depolama boyunca, süt reçeli örneklerinin fiziksel, kimyasal, duyusal ve mikrobiyolojik özellikleri incelenmiştir.
Materyal ve Yöntem: Üretilen süt reçelleri 30 gün boyunca +4°C’de depolanmıştır. Depolamanın 1., 15. ve 30. günlerinde süt reçeli örneklerinde fizikokimyasal (genel bileşim analizleri, asitlik, hidroksimetilfurfural (HMF), toplam şeker, viskozite), duyusal ve mikrobiyolojik (Lactobacillus rhamnosus ve Bifidobacterium animalis subsp. lactis BB-12 sayımları) analizler gerçekleştirilmiştir.
Araştırma Bulguları: Depolama boyunca örneklerin asitlik, HMF, toplam şeker ve Lactobacillus rhamnosus ve Bifidobacterium animalis subsp. lactis BB-12 sonuçları sırasıyla kontrol örnekleri için 0,2-0,22, 18,46-21,56 mg/L, 28,18 g/100 mL, 7,44-7,54 (log kob/g) and 5,4-6,65 (log kob/g); fındık ezmesi eklenmiş gruplar için %0,16-0,2, 18,41-25,5 mg/L, 26,61 g/100 mL, 7,44-7,58 (log kob/g) and 5,6-6,54 (log kob/g); muz püresi eklenmiş örnekler için %0,15-0,2, 13,6-28,65 mg/L, 24,47 g/100 mL, 7,3-7,67 (log kob/g) and 5-6,3 (log kob/g) olarak bulunmuştur. Fındık ezmesi eklenmiş probiyotik süt reçeli örnekleri panelistlerden en yüksek genel beğeni puanını (6,01) almıştır.
Sonuç: Yüksek şeker içeriğine sahip olan süt reçeli örneklerinde probiyotik mikroorganizmaların 30 günlük depolama boyunca probiyotik etki seviyelerini koruduğu, prebiyotik kaynağı olarak fındık ezmesi eklenmiş süt reçeli örneklerinin probiyotiklerin canlılığına katkı sağladığı ve ürünlerin kabul edilebilirliğini ve tüketilebilirliğini arttırdığı tespit edilmiştir.

Article Details

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Authors:

Aslı AKPINAR | Ceyda SÖBELİ | Melike Gizem ÇETİN | Merve ZEYTİN | Zekiye DİLEK

Publisher:

Ege University

Main Topics:

Applied physics

Journal:

Journal of Agriculture Faculty of Ege University 2021 Vol.58 Issue 3, pp.325-334

Document Type:

Article

Publication Date:

9/2021

Document Language:

English

Document ID (Org No.):

2000957679

Frequency:

Quarterly

eISSN:

2548-1207

pISSN:

1018-8851

DOI:

https://doi.org/10.20289/zfdergi.772761

Süt reçeli

probiyotik

prebiyotik

fındık ezmesi

muz püresi

Issues

Article Details

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Authors: Aslı AKPINAR | Ceyda SÖBELİ | Melike Gizem ÇETİN | Merve ZEYTİN | Zekiye DİLEK

Publisher: Ege University

Main Topics: Applied physics

Journal: Journal of Agriculture Faculty of Ege University 2021 Vol.58 Issue 3, pp.325-334

Document Type: Article

Publication Date: 9/2021

Document Language: English

Document ID (Org No.): 2000957679

Frequency: Quarterly

eISSN: 2548-1207

pISSN: 1018-8851

DOI: https://doi.org/10.20289/zfdergi.772761

Süt reçeli

probiyotik

prebiyotik

fındık ezmesi

muz püresi

Issues

Authors:

Aslı AKPINAR | Ceyda SÖBELİ | Melike Gizem ÇETİN | Merve ZEYTİN | Zekiye DİLEK

Publisher:

Ege University

Main Topics:

Applied physics

Journal:

Journal of Agriculture Faculty of Ege University 2021 Vol.58 Issue 3, pp.325-334

Document Type:

Article

Publication Date:

9/2021

Document Language:

English

Document ID (Org No.):

2000957679

Frequency:

Quarterly

eISSN:

2548-1207

pISSN:

1018-8851

DOI:

https://doi.org/10.20289/zfdergi.772761