Galaktosemi hastaları için probiyotik süt içeceği

Amaç: Bu araştırmada, sütün içerisinde bulunan laktozu hidrolize ederek ve galaktozu da tolere edilebilir seviyeye çekerek laktoz intoleransına sahip ve/veya galakotosemi hastası olan kişilerin tüketebileceği, fonksiyonel, fermente süt ürünleri geliştirilmiştir. Materyal ve Yöntem: Laktozu hidrolize edilmiş UHT inek sütü, galaktoz içermeyen iki farklı biberon maması ile 1:1 oranında karıştırılarak elde edilen hammaddelerden çilek aromalı asidofilus sütü ve kefir üretilmiştir. Aynı ürünler ayrıca sadece laktozu hidrolize edilmiş süt ve standart süt ile de üretilerek dört paralel olarak çalışılmıştır. Ürünler 30 gün depolanmış ve analizlerin özelliğine göre 1., 10., 20. ve 30. günlerinde analizleri yapılmıştır. Ürünlerin amacına uygunluğunu belirlemek amacıyla galaktoz ve laktoz oranları tespit edilmiştir. Bunu yanısıra pH, toplam kurumadde, yağ, protein asitlik, tirozin, asetaldehit ile viskozite ve mikrobiyolojik olarak laktobasil, lactokok ve maya analizler yapılmış, duyusal olarak değerlendirilmiştir. Araştırma Bulguları: Probiyotik süt içeceklerinin kimyasal, reolojik, mikrobiyolojik ve duyusal özelliklerinin, fonksiyonel, fermente bir süt ürünün taşıması gereken özelliklere sahip olduğu tespit edilmiştir. Yine laktoz içermeyen inek sütünden elde edilen fermente süt ürünlerinde de benzeri olumlu kimyasal, reolojik, mikrobiyolojik ve duyusal özelliklerin elde edildiği tespit edilmiştir. Sonuç: Laktoz içermeyen süt-mama karışımlarından elde edilen fermente ürünlerdeki galaktoz seviyesinin, galaktosemi hastalarının tolere edebileceği sınır galaktoz altına düştüğü belirlenmiştir.

Anahtar Kelimeler:

Asidofiluslu süt, galaktosemi, kefir, laktoz intolerans

Probiotics dairy drink for patients with Galactosemia

Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas. Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined. Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product. Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.

Keywords:

Acidophilus milk, galactosemia, kefir, lactose intolerance,

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