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- Yüksek Lisans TeziAçık Erişim2022Spirulina ilaveli probiyotik (Lb. acidophilus) yoğurtların bazı kalite nitelikleri ve probiyotik raf ömrü
Çağrı Güler
Bu çalışma, insan beslenmesinin vazgeçilmez bir parçası olan ve günlük olarak sıklıkla tüketilen yoğurdun zengin besin içeriği ve insan sağlığına faydaları ile öne çıkan Spirulina platensis ile zenginleştirilmesiyle elde edilen fonksiyonel ürünün kalite özelliklerini belirlemeyi amaçlamaktadır. Bu amaçla 4 farklı oranda (%0, %0,3, %0,6, %0,9) Spirulina platensis içeren 4 klasik ve 4 probiyotik olmak üzere 8 çeşit yoğurt üretilmiştir. Üretilen yoğurtların probiyotik raf ömrü ile bazı kalite nitelikleri 4 °C'de 1, 7, 14, 21 ve 28. günlerde analiz edilmiştir. Yoğurt üretiminde kullanılan Spirulina platensis tozunun, yoğurt örneklerinin fiziksel ve kimyasal özellikleri üzerine olan etkisi önemli bulunmuştur. Yoğurt örneklerinde artan Spirulina platensis tozu miktarının kuru madde, yağ, protein, b* ile C* değerini artırdığı; L*, a* ile H° değerini ve viskoziteyi düşürdüğü tespit edilmiştir (p<0,01). Yoğurt üretiminde kullanılan Spirulina platensis tozunun örneklerin tekstürel özellikleri üzerine olan etkisi önemli bulunmuştur (p<0,01). Yoğurt örneklerinde artan Spirulina platensis tozu miktarı ile sertlik ve iç yapışkanlık değerlerinin düştüğü tespit edilmiştir. Spirulina platensis ilavesinin klasik grupta orandan bağımsız olarak elestikiyet değerini düştüğü, probiyotik grupta ise önemli bir farklılık oluşturmadığı belirlenmiştir. Yine orandan bağımsız olarak, Spirulina platensis ilavesinin yüzey yapışkanlığını azalttığı belirlenmiştir. Üretilen probiyotik yoğurt örneklerinde depolama süresince Lactobacillus acidophilus bakteri sayısı 106 log kob/g altına düşmemiştir. Lactobacillus acidophilus'un probiyotik yoğurt örneklerindeki canlılık oranı %100,12-101,70 arasında tespit edilmiştir. Yapılan duyusal analizler sonucunda, yoğurt örneklerinin tümü duyusal değerlendirmeler açısından 5 puan üzerinden 4-5 arasında puanlara sahip olmuşlardır. Tüm kalite değerlendirmeleri gözönünde bulundurulduğunda Lactobacillus acidophilus ile %0,6 Spirulina platensis ihtiva eden (P%0,6), besin değeri yüksek yeni bir probiyotik, zenginleştirilmiş yoğurt üretilebilir. Ayrıca panelist değerlendirmelerine göre %0,9 Spirulina platensis içeren örneklerin baharatlı yoğurt sosu gibi bir ürün olarak geliştirilebileceği belirtilmiştir.
- MakaleAçık Erişim2021Scopus SJRQ2The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt
Arslaner, Ayla; Salik, Mehmet Ali; Bakirci, İhsan
In this study, the effect of Hibiscus sabdariffa L. flowers marmalade (HM) addition at different ratios (0%, 15%, 20%) was determined on the certain quality properties, total phenolic contents, antioxidant activity, mineral composition and heavy metal content of stirred-type yogurts (C, HM15, and HM20). The marmalade addition increased dry matter, ash, titratable acidity and viscosity whereas decreased pH, fat and protein values. HM addition significantly increased the antioxidant properties of yogurt samples. 2,2-Diphenylpicrylhydrazyl radical-scavenging activity, Copper (II) reducing antioxidant capacity and total phenolic content were found to be in the range of 5.92–26.73 mg TE/100 g, 4.88–15.03 mg TE/100 g, and 5.57–14.69 mg GAE/100 g, respectively. There were no statistically differences between control and HM-added groups in terms of lactic acid bacteria (LAB) counts, also in all samples the total LAB count was above 6 Log cfu/g during the storage. Fe, Mn, B, and Ba mineral values of samples with HM were higher than control sample. Cd, As, Hg and Li heavy metals were not detected in any of the samples, consequently results were within reliable limits reported by JECFA (Joint FAO/WHO Expert Committee on Food Additives) and Turkish Food Codex. As a result of the sensory evaluation, the samples containing 20% HM generally received higher scores than the samples containing 15% HM. Considering all the parameters, it was concluded that HM yogurts can be used as a different type in the functional yogurt industry due to its pleasant and characteristic taste.
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İncele - MakaleAçık Erişim2020Scopus SJRQ2The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt
Arslaner, Ayla
In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (>107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.
AtıfScopus18WoS17OpenAlex19İncele - MakaleAçık Erişim2019Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt
Macit, Emine; Karaoglu, M. Murat; Bakirci, Ihsan
This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and native corn starch. Control group samples were produced without using stabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, it was determined that stabilizer and storage time had a significant effect (p<0.01) on all texture parameters of yogurt samples, the relaxation force values were not affected by only storage period (p>0.05). In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings may contribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in the production of set type yogurt for developing different textural parameters.
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İncele - MakaleYalnız künye2017Scopus SJRQ1Characterization of lactic acid bacteria from yogurt-like product fermented with pine cone and determination of their role on physicochemical, textural and microbiological properties of product
Sert, Durmuş; Mercan, Emin; Dertli, Enes
The aim of this study was to understand how pine cone (PC) addition could acidify the milk and result in the production of yogurt. For this purpose, yogurts were produced with three different pine cones which were classified according to collection period; PC-1 (October), PC-2 (November) and PC-3 (December). Physicochemical, textural and microbiological properties were determined as quality criteria on the yogurt samples. Importantly, Lactic Acid Bacteria (LAB) were isolated and identified from yogurt samples. 26 of 80 yogurt isolates were identified. The incubation time of yogurts until the pH reached 4.6–4.7 was ∼3.5–4 h at 45 °C. Textural properties of yogurt PC-3 increased as compared to PC-1 and PC-2 which was found to be related with high LAB numbers in PC-3. Similarly, the highest dry matter, water holding capacity, acidity values were determined in the yogurt PC-3 whereas PC-1 had the lowest values. The lowest pH value was found in yogurt PC-3 related to LAB counts. Lactobacillus spp. and Streptococcus spp. counts of yogurts ranged between 5.95-6.82 and 6.32–6.99 log cfu/g, respectively. Also, LAB species were identified as Streptococcus thermophilus and Lactobacillus plantarum in all yogurt samples showing that pine cones somehow harbour the yogurt starters.
AtıfScopus60WoS58OpenAlex59İncele - MakaleAçık Erişim2015Scopus SJRQ2Isolation and identification of an exopolysaccharide producer Streptococcus thermophilus strain from Turkish yogurt; [Yoğurttan ekzopolisakkarit üreten Streptococcus thermophilus suşunun izolasyonu ve tanımlanması]
Dertli, Enes
Production of exopolysaccharides (EPS) by starter Lactic acid bacteria (LAB) gained special interest due to technological role of these natural polymers. Yogurt samples were collected from different households in Turkey and bacterial strains were isolated and evaluated for EPS production. Strains potentially producing EPS were then identified to species level with 16S rRNA sequencing. An EPS producer Streptecoccus thermophilus strain was identified from yogurt samples. EPS was extracted from culture supernatants of S. thermophilus and partially purified and structural analysis of the crude EPS by FTIR spectroscopy revealed the presence of typical functional groups related to exopolysaccharides. This study explains the identification of a potential starter culture for yogurt production with EPS production.
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