Glucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate pudding

dc.authorid56781556400
dc.authorid56926613800
dc.authorid36815706500
dc.contributor.authorİspirli H.
dc.contributor.authorDemirbaş F.
dc.contributor.authorDertli E.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:02Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:02Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractExopolysaccharides (EPS) of lactic acid bacteria are important biopolymers that can improve the physicochemical properties of food products and act as prebiotics. In this study the physicochemical role and the prebiotic effects of a glucan type EPS with (?1-3) and (?1-6) linkages were assessed in chocolate pudding containing Lactobacillus rhamnosus GG as a probiotic strain. The functions of EPS were determined by developing three different formulations: control, probiotic (Lactobacillus GG) and symbiotic pudding (Lactobacillus GG + EPS) samples. The pH and acidity of the symbiotic pudding sample were higher than the probiotic and the control samples during the 28-day of storage period. Similarly, an important level of increment in Lactobacillus GG levels in symbiotic sample was observed compared to the probiotic sample suggesting the prebiotic role of the ?-glucan. Importantly, the syneresis in symbiotic pudding sample reduced significantly compared to other pudding samples which is related with the physicochemical role of glucan type EPS. This study reveals the prebiotic and physicochemical roles of ?-glucan type EPS in a chocolate pudding model. © 2018, Association of Food Scientists & Technologists (India).en_US
dc.identifier.doi10.1007/s13197-018-3181-3
dc.identifier.endpage3826
dc.identifier.issn0022-1155
dc.identifier.issue9
dc.identifier.pmid30150842en_US
dc.identifier.scopus2-s2.0-85050811197en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage3821
dc.identifier.urihttps://dx.doi.org/10.1007/s13197-018-3181-3
dc.identifier.urihttps://hdl.handle.net/20.500.12403/356
dc.identifier.volume55
dc.identifier.wosWOS:000441978700051en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExopolysaccharides (EPS)
dc.subjectPrebiotic
dc.subjectProbiotic
dc.subjectBiopolymers
dc.subjectFood products
dc.subjectLactic acid
dc.subjectPolysaccharides
dc.subjectExopolysaccharides
dc.subjectLactic acid bacteria
dc.subjectLactobacillus rhamnosus
dc.subjectPhysicochemical property
dc.subjectPrebiotic effect
dc.subjectPrebiotics
dc.subjectProbiotic strain
dc.subjectProbiotics
dc.subjectMetabolites
dc.subjectExopolysaccharides (EPS)
dc.subjectPrebiotic
dc.subjectProbiotic
dc.subjectBiopolymers
dc.subjectFood products
dc.subjectLactic acid
dc.subjectPolysaccharides
dc.subjectExopolysaccharides
dc.subjectLactic acid bacteria
dc.subjectLactobacillus rhamnosus
dc.subjectPhysicochemical property
dc.subjectPrebiotic effect
dc.subjectPrebiotics
dc.subjectProbiotic strain
dc.subjectProbiotics
dc.subjectMetabolites
dc.titleGlucan type exopolysaccharide (EPS) shows prebiotic effect and reduces syneresis in chocolate puddingen_US
dc.typeArticleen_US

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