Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei

Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21st days of storage. After ten hours of fermentation, the lowest pH was observed in samples with apple puree. It has been determined that syneresis increases with increasing concentrations of fruit purees. The water holding capacity was less in yoghurts containing fruit puree compared to control yoghurt and in 20% fruit puree compared to yoghurts containing 10% fruit puree. The number of L. bulgaricus generally increased in all samples during storage. It was determined that the number of S. thermophilus in control sample was higher than other samples during storage. The number of L. paracasei and Bifidobacterium spp. decreased during storage. While the control sample remained probiotic until the 14th day of storage, other samples lost its probiotic properties before the 7th day of storage. Considering that the number of probiotic microorganisms in a probiotic product should be at least 106-107 CFU/g according to FAO, it has been decided that the most suitable fruits for probiotic yogurt with fruit puree are peach and apple, respectively. Considering the structural features, it is more appropriate to use 10% fruit puree, and considering the probiotic feature, it is more appropriate to use 20% fruit puree. Choosing the appropriate packaging and fixing suitable storage conditions will help probiotic microorganisms to preserve their vitality for a long time.

PDF

___

Akan E, Kınık O. 2015. Factors effecting probiotic viability during processing and storage of food. Celal Bayar University Journal of Science, 11(2): 155-166. http://doi.org/10.18466/ cbujos.833.80.
Alegre I, Viñas I, Usall J, Anguera M, Abadias M. 2011. Microbiological and physicochemical quality of fresh-cut apple enriched with the probiotic strain Lactobacillus rhamnosus GG. Food Microbiology, 28(1):59–66. http://doi. org/10.1016/j.fm.2010.08.006.
Brückner-Gühmann M, Benthin A, Drusch S. 2019. Enrichment of yoghurt with oat protein fractions: Structure formation, textural properties and sensory evaluation. Food Hydrocolloids, 86:146-153. http://doi.org/10.1016/j.foodhyd. 2018.03.019.
Canganella F, Giontella D, Nespica ML, Massa S, Trovatelli LD. 2000. Survival of Lactobacillus acidophilus and Bifidobacterium infantis in yogurts manufactured from cowmilk and soymilk during storage at two temperatures. Annals of Microbiology, 50:43-53.
Celik EE. 2013. Determination of antioksidant capacity and regeneration behaviour of bioactive materials bound to dietary fibers with quencher procedure. MSc Thesis, Hacettepe University, The Graduate School of Natural and Applied Sciences, Ankara, Turkey.
Celik S, Bakirci I. 2003. Some properties of yoghurt produced by adding mulberry pekmez (concentrated juice). International Journal of Dairy Technology, 56(1):26-29. http://doi.org/10. 1046/j.1471-0307.2003.00070.x.
Ceyhan N, Alıc H. 2012. Intestinal microflora and probiotics. Turkish Journal of Scientific Reviews, 5(1):107-113.
Comak Gocer EM, Ergin F, Ascı Arslan A, Kücükcetin A. 2016. Effect of different incubation temperature and final incubation pH on physicochemical and microbiological properties of probiotic yogurt. Academic Food Journal, 14(4):341-350.
Cruz AG, Castro WF, Faria JAF, Bolini HMA, Celeguini RMS, Raices RSL et al. 2013. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Research International, 51(2): 723-728. http://doi.org/ 10.1016/j.foodres.2013.01.028.
Çakmakçı S, Çetin B, Turgut T, Gürses M, Erdoğan A. 2012. Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turkish Journal of Veterinary and Animal Sciences, 36(3): 231-237. http://doi.org/10.3906/vet- 1007-2.
Dave R, Shah N. 1996. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and bifidobacteria. Journal of Dairy Science, 9(9): 1529-1536. http://doi.org/10.3168/jds.S0022-0302(96)76513-X.
Dave RI, Shah NP. 1997. Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures. International Dairy Journal, 7(6-7): 435–443. http://dx.doi. org/10.1016/S0958-6946(97)00026-5.
Debashis Kumar DR, Tanny S, Moriom A, Mojaffor H, Habiba K, Manik CR. 2015. Quality evaluation of yogurt supplemented with fruit pulp (banana, papaya and water melon). International Journal of Nutrition and Food Sciences, 4(6):695-699 http://dx.doi.org/10.11648/j.ijnfs.20150406.25.
Demirci T, Aktaş K, Sözeri D, Öztürk Hİ, Akın N. 2017. Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits. Journal of Functional Foods, 36(2017):396-403. http://dx.doi.org/10.1016/j.jff.2017.07. 019.
Do Espirito Santo AP, Perego P, Converti A, Oliveira MN. 2011. Influence of food matrices on probiotic viability – a review focusing on the fruity bases. Trends in Food Science and Technology, 22(7):377–385. http://doi.org/10.1016/j.tifs. 2011.04.008.
Do Espírito Santo AP, Perego P, Converti A, Oliveira MN. 2012. Influence of milk type and addition of passion fruit peel powder on fermentation kinetics, texture profile and bacterial viability in probiotic yoghurts. LWT-Food Science and Technology, 47(2):393-399. http://doi.org/10.1016/j.lwt. 2012.01.038.
Duzgunes O, Kesici T, Kavuncu O, Gurbuz F. 1978. Research and experiment methods (Statistic Methods II): Ankara University Agricultural Department, Ankara, Turkey.
Helrich K. 1990. Official methods of analysis of AOAC. 15th edition. Arlington: AOAC International. ISBN: 978093 5584424.
Kailasapathy K. 2006. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. LWT-Food Science and Technology, 39(10):1221–1227. http://doi.org/10.1016/j.lwt.2005.07.013.
Karaca OB, Güzeler N, Tangüler H, Yaşar K, Akın MB. 2019. Effects of apricot fibre on the physicochemical characteristics, the sensory properties and bacterial viability of nonfat probiotic yoghurts. Foods, 8(1):33. http://doi. org/10.3390/foods8010033.
Koksal G, Gokmen Ozel H. 2008. Baby nutrition. Ankara, Turkey: Ministry of Health Publication.
Kourkoutas Y, Kanellaki M, Koutinas AA. 2006. Apple pieces as immobilization support of various microorganisms. LWT- Food Science and Technology, 39(9):980–986. http://doi. org/10.1016/j.lwt.2006.02.024.
Kristo E, Biliaderis CG, Tzanetakis N. 2003. Modelling of rheological, microbiological and acidification properties of a fermented milk product containing a probiotic strain of Lactobacillus paracasei. International Dairy Journal, 13(7):517– 528. http://doi.org/10.1016/S0958-6946(03)00074-8.
Mortazavian AM, Ehsani MR, Mousavi SM, Sohrabvandi S, Reinheimer J. 2007. Effect of refrigerated storage temperature on the viability of probiotic microorganisms in yoghurt. International Journal of Dairy Technology, 60(2):123–7. http://doi.org/10.1111/j.1471-0307.2007.00306.x.
Larpent JP, Larpent Gourgaut M. 1997. Mémento technique de microbiologie. 3rd edition. Paris: Lavoisier Tec-Doc, Inc. ISBN: 9782743001636
Lee YK, Salminen S. 2009. Handbook of probiotics and prebiotics. 2nd edition. New Jersey, Canada: JohnWiley and Sons, Inc. ISBN: 9780470135440.
Lucey JA. 2004. Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology, 57(2‐3):77-84. http://doi.org/10.1111/j.1471- 0307.2004.00142.x.
Ozer B. 2006. Yogurt science and technology. Izmir, Turkey: Sidas Medya Ltd. ISBN: 9780310182504
Ozer B. 2010. Fermented Dairy Products, Probiotic Organisms and Cheese. In: Aran N (editör). Food Biotechnology. Ankara, Turkey: Nobel Publisher, pp. 220-240.
Park HK, So JS, Heo TR. 1995. Acid adaptation promotes survival of Bifidobacterium breve against environmental stress. Food Biotechnology, 4:226 – 230.
Pimentel TC, Garcia S, Prudencio SH. 2012. Effect of long-chain inulin on the texture profile and survival of Lactobacillus paracasei ssp. paracasei in set yoghurts during refrigerated storage. International Journal of Dairy Technology, 65(1):104-110. http://doi.org/10.1111/j.1471-0307.2011.007 39.x.
Rastall RA, Maitin V. 2002. Prebiotics and synbiotics: towards the next generation. Current Opinion in Biotechnology, 13(5):490–496. http://dx.doi.org/10.1016/s0958-1669(02)00 365-8
Ross RP, Desmond C, Fitzgerald GF, Stanton C. 2005. Overcoming the technological hurdles in the development of probiotic foods. Journal of Applied Microbiolog, 98(6):1410– 1417. http://doi.org/10.1111/j.1365-2672.2005.02654.x.
Rybka S, Kailasapathy K. 1996. Media for the enumeration of yoghurt bacteria. International Dairy Journal, 6(8):839-850. http://doi.org/10.1016/0958-6946(96)00017-9.
Saccaro DM, Tamime AY, Pilleggi ALOPS, Olivera MN. 2009. The viability of three probiotic organisms grown with yoghurt starter cultures during storage for 21 days at 4C. International Journal of Dairy Technology, 62(3):397-404. http://doi.org/10.1111/j.1471-0307.2009.00497.x.
Sagdic O, Arici M. 2010. Microorganisms Used in Food Fermentation. In: Erkmen O (editör). Food Microbiology. Ankara, Turkey: Efil Publisher. pp. 407-426.
Salminen S, Von Wright A, Ouwehand A. 2004. Lactic acid bacteria. 3rd edition. New York, USA: Marcel Dekker, Inc. ISBN: 9780429146442.
Shah NP, Lankaputhra WEV. 1997. Improving viability of Lactobacillus acidophilus and Bifidobacterium spp. in yogurt. International Dairy Journal, 7(5):349-356. http://doi.org/10.1016/ S0958-6946(97)00023-X.
Shah NP, Lankaputhra WEV, Britz M, Kyle WSA. 1995. Survival of L. acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage. International Dairy Journal, 5(5):515-521. http://doi.org/10.1016/0958- 6946(95)00028-2.
Sookkhee S, Chulasiri M, Prachyabrued W. 2001.Lactic acid bacteria from healthy oral cavity of Thai volunteers: inhibition of oral pathogens. Journal of Applied Microbiology, 90(2):172-179. http://doi.org/10.1046/j.1365- 2672.2001.01229.x.
Talwalkar A, Miller CW, Kailasapathy K, Nguyen MH. 2004. Effect of packaging materials and dissolved oxygen on the survival of probiotic bacteria in yoghurt. International Journal of Food Science and Technology, 39(6):605–611. http://doi.org/10.1111/j.1365-2621.2004.00820.x.
Tamime AY, Barrantes E, Sword AM. 1996. The effect of starch- based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. International Journal of Dairy Technology, 49(1):1-10. http://doi.org/ 10.1111/j.1471-0307.1996.tb02612.x.
Tharmaraj N, Shah NP. 2003. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. Journal of Dairy Science, 86(7):2288-2296. http://doi.org/10.3168/jds.S0022-0302(03)73821-1.
Tripathi MK, Giri SK. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, 9:225–241. http://doi.org/10.1016/j.jff. 2014.04.030.
Ucuncu M. 2005. Technology of dairy products. Izmir, Turkey: Meta Printing. ISBN: 9789759895136.
Unver Y, Unusan N. 2005. Research on nutrition education in preschool. Selçuk University Journal of Social Sciences Institute, 14:529-551.
Xanthopoulos V, Litopoulou-Tzanetaki E, Tzanetakis N. 2000. Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts. Food Microbiology, 17(2):205–215. http://doi.org/10.1006/fmic.1999.0300
Wang X, Kristo E, LaPointe G. 2019. The effect of apple pomace on the texture, rheology and microstructure of set type yogurt. Food Hydrocolloids, 91:83-91. http://doi.org/10.1016/ j.foodhyd.2019.01.004.
Weinbreck F, Bodnár I, Marco ML. 2010. Can encapsulation lengthen the shelf-life of probiotic bacteria in dry products? International Journal of Food Microbiology, 136(3):364–367. http://doi.org/10.1016/j.ijfoodmicro.2009.11.004.
Zayed G, Roos YH. 2004. Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze drying and storage. Process Biochemistry, 39(9):1081– 1086. http://doi.org/10.1016/S0032-9592(03)00222-X.