Akgül, Ayse; Sert, Durmus; Mercan, Emin

The aim of this study was to investigate effects of addition of B. animalis BB-12 (before tempering, BT or after tempering, AT) and inulin (6, 8, and 10%) on thermal, physicochemical characteristics, fatty acid composition, textural properties and probiotic viability of milk chocolates during 60 days of storage. The free fatty acid (FFA) value of milk chocolates ranged from 0.66 to 0.89 (% oleic acid), in which higher ratio of inulin addition increased the FFA. Probiotics and inulin addition increased darkness of chocolates when compared to control. D[4,3] value of samples ranged from 9.26-17.97 mu m. Higher inulin ratio in chocolates increased viscosity and yield value. These values in the group BT were higher than those of the group AT. BB-12 count of probiotic and synbiotic samples ranged from 7.09-8.06 log cfu/g during the storage. Higher inulin ratio increased the probiotics count in samples. Probiotic addition after tempering increased the count of probiotic and improved viability at the end of storage. The results showed that B. animalis BB-12 is capable of surviving in milk chocolate, at an appropriate bacteria count (>107 cfu/g), up to 60 days of storage at 18 degrees C.

AtıfWoS2

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Akgül, Halil Ibrahim; Sengül, Mustafa; Ürkek, Bayram; Kotan, Tuba Erkaya; Gürbüz, Zeynep

The goal of this study was to determine some physicochemical and microbiological properties of Erzurum butter. Random samples (n = 30) were collected from different retail markets throughout Erzurum province. The pH, acidity, and melting point values of samples were 3.88, 0.47%, and 30.03 degrees C, respectively. The salt, fat, and moisture values of some samples (sample no 1, 14, and 18) were not harmony with Turkish Food Codex. The highest and lowest peroxide, iodine, saponification, Reichert-Meissl (RM), and Polenske values were found to be in the range of 0-0.51 mEqO2/kg, 22.97-38.64, 195.45-228.54, 17.08-30.-56, and 0.72-1.80, respectively. The refractive index value (RI) was changed from 1.4591 to 1.4620. Total coliforms, aerobic mesophilic bacteria (TAMB), lactic acid bacteria (cultured in MRS and M17), and mould and yeasts mean counts were 1.07 log CFU g-1, 6.79 log CFU g-1, 6.45 log CFU g-1, 6.76 log CFU g-1, and 5.33 log CFU g-1, respectively. There were high differences in physicochemical and microbiological properties of butter might be attributed to a non-standard production process as well as non-standard raw material. In sum, the sanitation and storage conditions should be improved from production to consumption to improve the butter quality.

AtıfWoS1

İncele

Kara, Hasan Hüseyin; Çaǧlar, Abdullah; Mercan, Emin; Gök, Gökçen; Taşbaş, Sultan; Arslan, Merve

This study examined the characteristics of 13 samples from 10 different brands of chocolate spread that are sold in markets in Turkey. Humidity level, oil content, pH value, color values (L*, a*, b*), were determined, chocolate fat samples were tested for free fat acidity rate, peroxide value, iodine value and fat acids composition. The samples composed of 14 different fatty acids. Dominant fatty acids were palmitic acid (9.82-27.19 %), oleic acid (26.27-56.05 %) and linoleic acid (10.87-52.40 %). It was observed that saturated fatty acids (SFA) of the samples ranged between 17.01 and 32.03 %, monounsaturated fatty acids (MUFA) ranged between 19.74 and 57.00 % and polyunsaturated fatty acids (PUFA) ranged between 11.01 and 52.51 %. The analyses showed that contents of the samples complied with legal limits. The types of fatty acids used were determined to be remarkable due to their fatty acids composition.

AtıfScopus5·WoS6

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