Burcu İrem OMURTAG KORKMAZ, Asena Nur ÇOPUROĞLU, Bengü KORKMAZ, Ayça AYDIN

Yeşil Kahve Ekstraktı Eklenmiş Ekmeğin Mikrobiyal İçeriğinin Değerlendirilmesi

Amaç: Bu çalışmada farklı oranlarda yeşil kahve ekstraktı (YKE) kullanılarak üretilen ekmeklerin 1. gün ve 8. gün toplam Mezofil Aerob Bakteri (MAB) oranı, küf-maya tayini, nem ve kuru madde oranları araştırılmıştır. Gereç ve Yöntem: Ekmek örnekleri, YKE eklenmemiş kontrol ekmeği ile %2 ve %4 oranında YKE ile zenginleştirilen ekmekler olmak üzere üç grup halinde üretilmiştir. Örneklerde toplam mezofilik aerob bakteri analizi, toplam küf-maya analizi ve kuru madde-nem tayini yapılmıştır.Bulgular: Birinci gün MAB sayısı en düşük (<1 log kob/g) %4 YKE içeren ekmekte, en yüksek kontrol ekmeğinde ölçülmüştür. 8. günde ise MAB sayısı en düşük %2 YKE eklenmiş ekmekte (5,10 log kob/g), en fazla %4 YKE eklenmiş ekmekte (5,89 log kob/g) tespit edilmiştir. Küf ve maya içerikleri 8. günde en yüksek (5,91 log kob/g) kontrol ekmeğinde bulunurken, en az küf ve maya içeriği (2 log kob/g) %2 YKE eklenmiş ekmekte bulunmuştur. Kuru madde oranı YKE eklenmiş ekmeklere oranla kontrol ekmeğinde (%70,9) istatistiki olarak daha yüksek bulunmuştur (p<0,05). Ekmeklerdeki YKE miktarı arttıkça kuru madde yüzdesi azalmasına karşın istatistiki olarak anlamlı bir farklı tespit edilmemiştir (p>0,05).Sonuç: Bu çalışmada yeşil kahve ekstraktının, doza bağlı olarak ekmekte toplam bakteri sayısı ve küf-maya gelişimi üzerine azaltıcı etkisinin görülmesi, doğal bir antimikrobiyal katkı maddesi olarak kullanımının besinlerin raf ömrüne etki edebileceğini ve fonksiyonel özellik kazandırabileceğini düşündürtmektedir.

Anahtar Kelimeler:

Yeşil kahve ekstraktı, ekmek, mikrobiyal analiz, zenginleştirme, fonksiyonel gıdalar

Evaluation of Microbial Content of A Bread Added Green Coffee Extract

Objectives: In this study, the determination of total mesophilic aerobic bacteria (MAB), mold-yeast, moisture and dry matter contents of breads added green coffee extract (GCE) at the different concentrations were investigated on the 1st and 8th days of production.Materials and Methods: Bread samples were produced in three groups; a control bread without GCE, and breads containing GCE of 2% and 4%. Total mesophilic aerobic bacteria analysis, total mold-yeast analysis and dry matter-moisture analysis were analysed in the bread samples.Results: The lowest (<1 log cfu/g) MAB count on the first day was measured in bread containing 4% GCE and the highest in control bread. On the 8th day, the lowest MAB count was determined in the bread with 2% GCE (5.10 log cfu/g), and the highest in the bread with 4% GCE (5.89 log cfu/g). While the mold and yeast contents were highest (5.91 log cfu/g) in the control bread on the 8th day, the lowest mold and yeast content (2 log cfu/g) was found in the bread with 2% GCE. Dry matter was statistically higher in the control bread (70.9%) compared to the breads with GCE (p<0.05). As the concentration of GCE in bread increased, dry matter decreased, but no significant difference was detected between the breads with GCE (p>0.05).Conclusion: The dose-depend decreasing effect of green coffee extract on MAB and mold-yeast growth in breads suggested that GCE as a natural antimicrobial additive may affect the shelf life and functional properties.

Keywords:

Green coffee extract, bread, microbiological analysis, enrichment, functional foods,

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