Badem Sütü ile Zenginleştirilmiş Probiyotik Yoğurtların Mikrobiyolojik ve Bazı Fiziko-Kimyasal Özellikleri

Bu çalışmada badem sütü ile zenginleştirilmiş probiyotik yoğurtların üretimi ve mikrobiyolojik ve bazı fiziko-kimyasal özelliklerinin incelenmesi amaçlanmıştır. Bu amaçla, farklı konsantrasyonlarda (%25; %50, %75 ve %100) badem sütü- rekonstitüe süt kompozisyonları ile probiyotik yoğurtlar üretilerek 21 gün süre ile 4°C’de depolanmıştır. Depolama süresince  (1., 7., 14. ve 21. günler) üretilen probiyotik yoğurtların mikrobiyolojik ve bazı fiziko-kimyasal (pH, titrasyon asitliği, sineresiz) özellikleri incelenmiştir.  Bu çalışmada elde edilen pH değerlerinin ürün reolojisini olumsuz yönde etkilemeyecek sınırlarda olduğu görülmektedir. Badem sütü ilavesinin; yoğurtların probiyotik mikroorganizmaların % canlılığını ve serum ayrılması değerlerini arttırdığı saptanmıştır. Badem sütü ile zenginleştirilmiş probiyotik yoğurt örneklerinde özellikle %100 badem sütü ile üretilen örnekte, depolama süresince tüm probiyotik bakteri sayılarının artış göstermesi badem sütünün bu bakterilerin gelişimini stimüle ettiğini göstermektedir. 
Anahtar Kelimeler:

Badem sütü, probiyotik, yoğurt

___

  • Abou-Dobara, M., Ismail, M.M. and Refaat N.M. 2016. Chemical composition, sensory evaluation and starter activity in cow, soy, peanut and rice milk. Journal of Nutrition Health Food Engineering, 5(3):00175.
  • Anonim 2009. Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği (Tebliğ No: 2009/25).
  • Anonim, 2017. Türk Gıda Kodeksi Beslenme ve Sağlık Beyanları Yönetmeliği. Ek-2 Hastalık Riskinin Azaltılmasına, Çocukların Gelişimi ve Sağlığına İlişkin Beyanlar Dışındaki Sağlık Beyanları Listesi. Resmî Gazete Sayı: 29960 (Mükerrer), https://kms.kaysis.gov.tr/Home/Goster/95841
  • Arslan, S. 2018. Peanut milk production by the microfluidization, physicochemical, textural and rheological properties of peanut milk products; yoghurt and kefir. Yüksek Lisans Tezi, ODTÜ Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Ankara.
  • Ashraf, R. and Smith, S.C. 2015. Selective enumeration of dairy based strains of probiotic and lactic acid bacteria. International Food Research Journal, 22(6): 2576–2586.
  • Atamer, M., Sezgin, E. 1986. Yoğurtlarda kurumadde artırımının pıhtının fiziksel özellikleri üzerine etkisi. Gıda, 11(6):327–331.
  • Bakırcı, İ., Şahan Tohma, G. and Kavaz Yüksel A. 2015. Erzurum piyasasında satışa sunulan yoğurtların fiziksel, kimyasal, mikrobiyolojik ve duyusal özelliklerinin incelenmesi. Akademik Gıda, 13(2):127–134.
  • Bakırcı, S. 2014. Balkabağı Lifi Kullanımının Yarım Yağlı Yoğurdun Kalitesi ve Depolama Stabilitesi Üzerine Etkisi. Yüksek Lisans Tezi, AÜ. Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Erzurum.
  • Bastıoğlu A.Z. Tomruk, D., Koç, M. And Kaymak-Ertekin, F. 2016. Spray dried melon seed milk powder:physical, rheological and sensory properties. Journal of Food Science and Technology, 53(5):2396–2404.
  • Batool, Z., Sadir, S., Liaquat, L., Tabassum, S., Madiha, S., Rafiq, S., Tariq, S., Batool, T.S., Saleem, S., Naqvi, F., Perveen, T. and Haider, S. 2016. Repeated administration of almonds increases brain acetylcholine levels andenhances memory function in healthy rats while attenuates memorydeficits in animal model of amnesia. Brain Research Bulletin, 120:63–74.
  • Batool, Z., Tabassum, S., Siddiqui, R.A. and Haider, S. 2018. Dietary supplementation of almond prevents oxidative stress by advocating antioxidants and attenuates ımpaired aversive memory in male rats. Plant Foods for Human Nutrition, 73:7–12.
  • Bernat, N., Cháfer, M., Chiralt, A. and González-Martínez, C. 2015b. Probiotic fermented almond \milk" as an alternative to cow-milk yoghurt. International Journal of Food Studies, 4(2):201–211.
  • Bernat, N., Cháfer, M., Chiralt, A., Laparra, J.M. and González-Martínez, C. 2015a. Almond milk fermented with di_erent potentially probiotic bacteria improves iron uptake by intestinal epithelial (Caco-2) cells. International Journal of Food Studies, 4(1):49–60.
  • Bernat, N., Chafer, M., Chiralta, A. and Gonzalez-Martinez C. 2014. Vegetable milks and their fermented derivative products. International Journal of Food Studies IJFS, 3:93–124.
  • Betoret, E., Betoret, N., Vidal, D. and Fito, P. 2011. Functional foods development: Trends and Technologies. Trends in Food Science and Technology, 22(9):498–508.
  • Bruno, F.A., Lankaputhra, W.E.V. and Shah, N. P. 2002. Growth, viability, and activity of Bifidobacterium spp. in skim milk containing prebiotics. Journal of Food Science, 67(7):2740–2744.
  • Celestin, S., Thorat, S.S., Desale, R.J. and Chavan, U.D. 2015. Effect of milk supplementation with fructooligosaccharides and ınulin on viable counts of probiotic bacteria in goat and cow milk yoghurts. Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT), 9(7): 6–12.
  • Ceylan, M.M. 2013. Badem sütü üretimi ve optimizasyonu. Yüksek Lisans Tezi, Mustafa Kemal Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, 61 s.
  • Chalupa-Krebzdak, S., Long, C.J. and Bohrer, B.M. 2018. Nutrient density and nutritional value of milk and plant-based milk alternatives. International Dairy Journal, 87:84–92.
  • Chambers, L. 2018. Are plant-based milk alternatives putting people at risk of low iodine intake? Nutrition Bulletin, 43(1):46–52.
  • Dayısoylu, K. S., Gezginç, Y. and Cingöz, A. 2014. Fonksiyonel gıda mı, fonksiyonel bileşen mi? Gıdalarda fonksiyonellik. Gıda, 39(1): 57–62.
  • Deep, N.Y., Sangita, B., Arvind, K.J. and Ranjeet, S. 2017. Plant based dairy analogues: An emerging food. Agri Research & Technology: Open Access Journal, 10(2): 555–781.
  • Donkor, O.N., Henriksson, A., Vasiljevic, T. and Shah, N. P. 2006. effect of acidification on the activity of probiotics in yoghurt during cold storage. International Dairy Journal, 16:1181–1189.
  • Gatlin, D.M. and Peredo, A.M. 2012. Prebiotics and probiotics: Definitions and applications. SRAC Publication No: 4711;1–8.
  • Gorji, N., Moeini, R. and Memariani, Z. 2018. Almond, hazelnut and walnut, three nuts for neuroprotection in Alzheimer’s disease: A neuropharmacological review of their bioactive constituents. Pharmacological Research, 129:115–127.
  • Grosso, G. and Estruch, R. 2016. Nut consumption and age-related disease. Maturitas, 84:11–16.
  • Hou, Y.Y., Ojo, O., Wang, L.L., Jiang, O., Shao, X.Y. and Wang, X.H. 2018. A randomized controlled trial to compare the effect of peanuts and almonds on the cardio-metabolic and ınflammatory parameters in patients with Type 2 Diabetes Mellitus. Nutrients, 10(11):1–16.
  • Jeske, S., Zannini, E. and Arendt, E.K. 2018. Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International, 110:42–51.
  • Kalita, S., Khandelwal, S., Madan, J., Pandya, H., Sesikeran, B. and Krishnaswamy, K. 2018. Almonds and cardiovascular health: A Review. Nutrients, 10(468):1–10.Krusche, M. 2015. More in demand than ever: plant-based alternatives to milk. Drink Technology + Marketing, 32–33.
  • Kundu, P., Dhankhar, J. and Sharma, A. 2018. Development of non dairy milk alternative using soymilk and almond milk. Current Research in Nutrition and Food Science, 6(1):203–210.
  • Lamuel-Raventosa, R.M. and St. Onge, M.P. 2017. Prebiotic nut compounds and human microbiota. Critical Reviews in Food Science and Nutrition, 57(14): 3154–3163.
  • Lobo, V., Patil, A., Phatak, A. and Chandra, N. 2010. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews, 4(8):118–26.Mäkinen, O.E., Wanhalinna, V., Zannini, E. and Arendt, E.K. 2016. Foods for special dietary needs: Non-dairy plant based milk substitutes and fermented dairy type products. Critical Review Food Science and Nutrition, 56(3):339–49.
  • Mandalari, G. 2012. Potential health benefits of almond skin. Journal of Bioprocessing & Biotechniques, 2(5):1000e110
  • Markowiak, P. and Śliżewska, K. 2017. Effects of probiotics, prebiotics, and synbiotics on human health. Nutrients, 9(9):1–30.
  • Martins, I. M., Chen, Q. and Chen, C.Y.O. 2017. Emerging functional foods derived from almonds. ın: wild plants, mushrooms and nuts: functional food properties and applications, First Edition. Ed: Ferreira, I.C.F.R., Morales, P., Barros, L. John Wiley & Sons, Ltd., pp 445–469.
  • Mortazavian, A.M., Ehsani, M.R., Sohrabvandi, S. and Reinheimer, J. 2007. MRS-Bile Agar: Its suitability for the enumeration of mixed probiotic cultures in cultured dairy products. Milchwissenschaft-milk Science International, 62(3):270–272.
  • Okyere, A.A. and Odamtten, G.T. 2014. Physicochemical, functional and sensory attributes of milk prepared from irradiated tiger nut (Cyperus esculentus L.). Journal of Radiation Research and Applied Sciences, 7(1):583–588.
  • Öztürkoğlu-Budak, S., Akal, C. and Yetisemiyen, A. 2016. Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of Dairy Science, 99/11):8511–8523.
  • Rakib, M.R.H., Kabir, A. and Amanullah, S.M. 2017. Starter cultures used in the production of probiotic dairy products and their potential applications: A Review. Chemical and Biomolecular Engineering, 2(2): 83–89.
  • Ranasinghe, J.G.S. and Perera, W.T.R. 2016. Prevalence of Lactobacillus bulgaricus and Streptococcus thermophilus stability in commercially available yogurts in Sri lanka. Asian Journal of Medical Sciences, 7(5): 97–101.
  • Reid, G. 2016. Probiotics: definition, scope and mechanisms of action. Best Practical Research Clinical Gastroenterology, 30(1):17–25.
  • Röös, E., Garnett, T., Watz, V. and Sjörs, C. 2018. The role of dairy and plant based dairy alternatives in sustainable diets. SLU Future Food Reports 3, London.
  • Santos, C.C., Libeck, B.S. and Schwan, R.F. 2014. Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage. International Journal of Food Microbiology, 1(186):32–41.
  • Schlörmanna, W., Fischera, S., Saupea, C., Dinca, T., Lorkowskib, S. and Gleia, M. 2018. Influence of roasting on the chemopreventive potential of in vitro fermented almonds in LT97 colon adenoma cells. International Journal of Food Sciences and Nutrition, 69(1):52–63
  • Scrinis, G. 2008. Functional foods or functionally marketed foods? A critique of and alternatives to the category of 'functional foods'. Public Health Nutrition, 11 (5):541–545.
  • Senaka Ranadheera, C., Evans, C.A., Adams, M.C. and Baines, S.K. 2012. Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk. Food Chemistry, 135(3): 1411–1418.
  • Sethi, S., Tyagi, S.K. and Anurag, R.K. 2016. Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology, 53(9):3408–3423.
  • Stone, D. 2011. Emerging trend of dairy-free almond milk. Food Magazine, http ://www.foodmag.com.au / news / emerging-trend-of-dairy-free-almond-milk (Erişim Tarihi: 26.11.2018).
  • Taibi, A. and Comelli, E.M. 2014. Practical approaches to probiotics use. Applied Physiology Nutrition and Metabolism, 39(8):980–986.
  • Tamime, A.Y., Marshall, V.E. and Robinson, R.K. 1995. Microbiological and Technological Aspects of Milks Fermented by Bifidobacteria. Journal of Dairy Research, 62(1):151–187.
  • Tsai, C.J., Leitzmann, M.F., Hu, F.B., Willett, W.C. and Giovannucci, E.L. 2004. A prospective cohort study of nut consumption and the risk of gallstone disease in men. American Journal of Epidemiology,160(10):961–968.
  • Uzuner, A.E. 2012. Probiyotik yoğurt üretiminde pirinç sütü kullanımı. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü, 75 s.
  • Vareltzis, P., Konstantinos, A., Efstratios, S., Athanasios, S. and Athanasia, M.G. 2016. approaches to minimise yoghurt syneresis in simulated tzatziki sauce preparation. International Journal of Dairy Technology, 69(2): 191–99.
  • Walstra, P. 1983. Formation Emulsion. In: Becher, P. (ed.), Encyclopedia of Emulsion Technology. New York. Marcel Dekker. p.57–127.
  • Williams, P.T., Bergeron, N., Chiu, S. and Krauss, R.M. 2019. A randomized, controlled trial on the effects of almonds on lipoprotein response to a higher carbohydrate, lower fat diet in men and women with abdominal adiposity. Lipids in Health and Disease, 18(83):1–19.
  • Yılmaz, L. 2006. Yoğurt benzeri fermente süt ürünleri üretiminde farklı probiyotik kültür kombinasyonlarının kullanımı. Doktora Tezi, Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Bursa, 153 s.
  • Yılmaz-Ersan, L. and Kurdal, E. 2014. The production of set-type-bio-yoghurt with commercial probiotic culture. International. Journal of Chemical Engineering and Applications, 5(5):402–408.
  • Yılmaz-Ersan, L., Özcan-Yılsay, T., Akpınar-Bayizit, A. and Delikanlı, B. 2016. Bifidojenik faktör olarak laktoz türevlerinin önemi. Bursa Uludag Üniv. Ziraat Fak. Derg., 30(2): 79–90.
  • Zibaeenezhad, M.J., Ostovan, P. Mosavat, S. H., Zamirian, M. and Attar, A. 2019. Almond oil for patients with hyperlipidemia: A randomized open-label controlled clinical trial. Complementary Therapies in Medicine, 42:33–36.
Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi-Cover
  • Yayın Aralığı: Yılda 2 Sayı
  • Başlangıç: 1982
  • Yayıncı: Bursa Uludağ Üniversitesi