Mısır Unu İlavesiyle Üretilen Probiyotik Yoğurtların Probiyotik Raf Ömrü, Mineral İçeriği ve Diğer Özellikleri

Bu araştırmanın amacı, farklı konsantrasyonlarda mısır unu ilavesi (M) ile üretilen probiyotik yoğurdun (PY) (yoğurt starter kültürü ve Lactobacillus acidophilus DSMZ 20079 ile üretilen) mineral içeriği, probiyotik, duyusal, fiziksel ve kimyasal karakteristiklerini 21 günlük depolama süresince belirlemekti. Mısır unlu bütün probiyotik yoğurt formülasyonlarının hepsinde L. acidophilus sayıları depolama süresince 6.89 and 7.87 log kob g-1 arasında bulundu. Mısır unu ilavesi probiyotik bakterinin canlılığını etkilemedi. Mısır unu ilaveli örneklerde mısır unu konsantrasyonuna bağlı olarak viskozite ve kurumadde oranı arttı. Probiyotik kontrol örnekte sineresis diğer örneklerden önemli derecede daha yüksek bulundu. Sineresis düşüşü en fazla 21. günde % 5 mısır unu ilaveli örnekte bulundu. % 5 M+PY örneğinin, Kontrol ve PY yoğurtlarından daha fazla Ca, Mg, P ve Fe kaynağı olduğu tespit edildi. % 5 mısır unu ilaveli probiyotik yoğurdun genel kabul edilebilirliği diğerlerinden önemli ölçüde düşmüştür. Tüm özellikler dikkate alındığında, genellikle % 2.5 mısır unu katkılı probiyotik yoğurdun tavsiye edilen örnek olduğu belirlendi.

Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yogurts Supplemented with Corn Flour

It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yogurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yogurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu g-1 during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) has the lower the syneresis on the 21st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yogurts. The general acceptability of yogurt involving 5% PC decreased significantly than the others. Considering all the properties in general, 2.5% CF + PC sample it is recommended to be found as probiotic yohurt.

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