Spirulina ilaveli probiyotik (Lb. acidophilus) yoğurtların bazı kalite nitelikleri ve probiyotik raf ömrü
Küçük Resim Yok
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Bayburt Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, insan beslenmesinin vazgeçilmez bir parçası olan ve günlük olarak sıklıkla tüketilen yoğurdun zengin besin içeriği ve insan sağlığına faydaları ile öne çıkan Spirulina platensis ile zenginleştirilmesiyle elde edilen fonksiyonel ürünün kalite özelliklerini belirlemeyi amaçlamaktadır. Bu amaçla 4 farklı oranda (%0, %0,3, %0,6, %0,9) Spirulina platensis içeren 4 klasik ve 4 probiyotik olmak üzere 8 çeşit yoğurt üretilmiştir. Üretilen yoğurtların probiyotik raf ömrü ile bazı kalite nitelikleri 4 °C'de 1, 7, 14, 21 ve 28. günlerde analiz edilmiştir. Yoğurt üretiminde kullanılan Spirulina platensis tozunun, yoğurt örneklerinin fiziksel ve kimyasal özellikleri üzerine olan etkisi önemli bulunmuştur. Yoğurt örneklerinde artan Spirulina platensis tozu miktarının kuru madde, yağ, protein, b* ile C* değerini artırdığı; L*, a* ile H° değerini ve viskoziteyi düşürdüğü tespit edilmiştir (p<0,01). Yoğurt üretiminde kullanılan Spirulina platensis tozunun örneklerin tekstürel özellikleri üzerine olan etkisi önemli bulunmuştur (p<0,01). Yoğurt örneklerinde artan Spirulina platensis tozu miktarı ile sertlik ve iç yapışkanlık değerlerinin düştüğü tespit edilmiştir. Spirulina platensis ilavesinin klasik grupta orandan bağımsız olarak elestikiyet değerini düştüğü, probiyotik grupta ise önemli bir farklılık oluşturmadığı belirlenmiştir. Yine orandan bağımsız olarak, Spirulina platensis ilavesinin yüzey yapışkanlığını azalttığı belirlenmiştir. Üretilen probiyotik yoğurt örneklerinde depolama süresince Lactobacillus acidophilus bakteri sayısı 106 log kob/g altına düşmemiştir. Lactobacillus acidophilus'un probiyotik yoğurt örneklerindeki canlılık oranı %100,12-101,70 arasında tespit edilmiştir. Yapılan duyusal analizler sonucunda, yoğurt örneklerinin tümü duyusal değerlendirmeler açısından 5 puan üzerinden 4-5 arasında puanlara sahip olmuşlardır. Tüm kalite değerlendirmeleri gözönünde bulundurulduğunda Lactobacillus acidophilus ile %0,6 Spirulina platensis ihtiva eden (P%0,6), besin değeri yüksek yeni bir probiyotik, zenginleştirilmiş yoğurt üretilebilir. Ayrıca panelist değerlendirmelerine göre %0,9 Spirulina platensis içeren örneklerin baharatlı yoğurt sosu gibi bir ürün olarak geliştirilebileceği belirtilmiştir.
This study aims to determine the quality characteristics of the functional product obtained by enriching the yoghurt, an essential part of the human diet and frequently consumed daily, with Spirulina platensis, which stands out with its rich nutritional content and benefits for human health. For this purpose, 8 types of yoghurt, 4 classical and 4 probiotics, containing Spirulina platensis in 4 different ratios (0%, 0.3%, 0.6%, 0.9%) were produced. The probiotic shelf life and quality characteristics of the produced yoghurts were analyzed at 4 °C on the 1st, 7th, 14th, 21st and 28th days. The effect of Spirulina platensis powder in yogurt production on yogurt samples' physical and chemical properties was significant. In yoghurt samples, with increasing Spirulina platensis powder amount, dry matter, fat, protein, b*, and C* values increased, but L*, a* and H° values and viscosity decreased (p<0,01). The effect of Spirulina platensis powder used in yoghurt production on the textural properties of yoghurt samples was significant (p<0.01). The amount of Spirulina platensis powder in yoghurt samples and the hardness and internal stickiness values decreased. In addition, adding Spirulina platensis fell the elasticity value independent of the ratio in the classical group but did not create a significant difference in the probiotic group. Again, regardless of the ratio, it was determined that the addition of Spirulina platensis reduced the surface stickiness. During storage, the number of Lactobacillus acidophilus bacteria did not decrease below 106 log cfu/g in the probiotic yogurt samples. The viability rate of Lactobacillus acidophilus in probiotic yogurt samples was 100.12-101.70%. As a result of the sensory analysis, all of the yoghurt samples had scores between 4-5 out of 5 in terms of sensory evaluations (p>0.05). Considering all quality evaluations, a new enriched probiotic yoghurt with high nutritional value can be produced with Lactobacillus acidophilus and containing 0.6% Spirulina platensis (P0.6%). In addition, according to panellist evaluations, it was stated that the samples containing 0.9% Spirulina platensis could be developed as a product such as spicy yogurt sauce.
This study aims to determine the quality characteristics of the functional product obtained by enriching the yoghurt, an essential part of the human diet and frequently consumed daily, with Spirulina platensis, which stands out with its rich nutritional content and benefits for human health. For this purpose, 8 types of yoghurt, 4 classical and 4 probiotics, containing Spirulina platensis in 4 different ratios (0%, 0.3%, 0.6%, 0.9%) were produced. The probiotic shelf life and quality characteristics of the produced yoghurts were analyzed at 4 °C on the 1st, 7th, 14th, 21st and 28th days. The effect of Spirulina platensis powder in yogurt production on yogurt samples' physical and chemical properties was significant. In yoghurt samples, with increasing Spirulina platensis powder amount, dry matter, fat, protein, b*, and C* values increased, but L*, a* and H° values and viscosity decreased (p<0,01). The effect of Spirulina platensis powder used in yoghurt production on the textural properties of yoghurt samples was significant (p<0.01). The amount of Spirulina platensis powder in yoghurt samples and the hardness and internal stickiness values decreased. In addition, adding Spirulina platensis fell the elasticity value independent of the ratio in the classical group but did not create a significant difference in the probiotic group. Again, regardless of the ratio, it was determined that the addition of Spirulina platensis reduced the surface stickiness. During storage, the number of Lactobacillus acidophilus bacteria did not decrease below 106 log cfu/g in the probiotic yogurt samples. The viability rate of Lactobacillus acidophilus in probiotic yogurt samples was 100.12-101.70%. As a result of the sensory analysis, all of the yoghurt samples had scores between 4-5 out of 5 in terms of sensory evaluations (p>0.05). Considering all quality evaluations, a new enriched probiotic yoghurt with high nutritional value can be produced with Lactobacillus acidophilus and containing 0.6% Spirulina platensis (P0.6%). In addition, according to panellist evaluations, it was stated that the samples containing 0.9% Spirulina platensis could be developed as a product such as spicy yogurt sauce.
Açıklama
Lisansüstü Eğitim Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı, Gıda Mühendisliği Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
