Kamdem Eugene PATRİCK, Yi LV, Venuste MUHAMYANKAKA, Ocen DENİS, Isabelle Sandrine BOUELET, Xiaoming ZHANG

Probiyotik Fermente Süt Katkılı EPA-DHA Mikrokapsüllerinin Geliştirilmesi

Çoklu doymamış yağ asitleri, özellikle de uzun zincirli eikosapentaenoik EPA ve dokosahekzaenoik asitler DHA insan sağlığı üzerine güçlü pozitif etki göstermektedir. Yemek yeme alışkanlıklarında radikal değişiklikler yapmadan diyetteki omega-3 çoklu doymamış yağ asitleri içeriğini arttırmak için sık ve yaygın tüketilen gıdaların zenginleştirilmesi iyi bir yol olarak görünmektedir. Bu çalışmanın amacı toz mikroenkapsüle edilmiş formda %2 balık yağı kullanarak balık yağı preparasyonları kullanarak ve gıdada tat bozukluklarına yol açmadan omega-3 çoklu doymamış yağ asitleri ile zenginleştirilmiş seçilmiş bazı gıda maddelerinin üretilebilirliğini göstermektedir. Fermente süt starteri ve probiyotik laktobasil ile hazırlanmış örneklere farklı tiplerde mikrokapsüller tek kapsül ve çoklu kapsüller ilave edilmiştir. Bütün örneklerdeki duyusal özellikler, pH, probiyotik bakteri sayısı, su salma seviyesi ve vizkozite ilk gün ve 28. gün belirlenmiştir. Depolamanın 28. gününde örnekler arasında önemli bir farklılık görülmemiştir. Örnekler 4°C’de 28 gün süreyle depolanmış ve bütün analizler haftalık olarak gerçekleştirilmiştir

Anahtar Kelimeler:

Çoklu doymamış yağ asitleri PUFA, Probiyotik laktobasil, Fermente süt

Development of EPA-DHA Microcapsules Supplemented Probiotic Fermented Milk

Polyunsaturated fatty acids especially long chain eicosapentaenoic EPA and docosahexaenoic acids DHA , exert strong positive influence on human health. A good way to raise the omega-3 PUFA content in the diet, without radical changes of eating habits, seems to be the enrichment of frequent and common consumed food products. The target of this study was to explore the possibility of selected food products enrichment with omega-3 PUFA, using fish oil preparations in powder-micro-encapsulated 2% form, without significant taste deterioration of the enriched foods. Different types of microcapsules one shell and multi shells were added to the samples prepared by fermented milk starter and probiotic lactobacilli. Sensory evaluation, pH, counting the probiotic bacteria, level of syneresis and viscosity in all samples were evaluated in the first day and 28 days later. There was an insignificant difference between samples after 28 days of storage. It was stored at 4°C for 28 days and all analyses were conducted weekly

Keywords:

PUFA, Probiotic lactobacilli, Fermented milk,

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