It was aimed to investigate the shelf-life of single baked (one stage heating at 280-300 °C) mustafakemalpasa (MKP) cheese sweets coated with edible films such as κ-carrageenan, chitosan, corn zein and whey protein concentrate (WPC). The sweets prepared were coated, packed in polystyrene bags and stored at room temperature (20 ± 1 °C). The shelf-life of sweet samples was determined by microbiological analyses, aw, titratable acidity, pH and sensory analysis. The microorganisms exhibited growth dependent upon the water activity levels during storage. The most significant growth was seen in moulds and yeasts. The minimum aw values for the growth of mould and yeasts were 0.85. Coating with chitosan and κ-carrageenan showed no significant effect on shelf-life of MKP sweets. The shelf-life of these samples was limited by 3 days same as control (non-coated) and deterioration occurred when the aw value reached 0.90. The coatings with WPC and corn zein prolonged the shelf-life of sweets from 3 to 10 days.
Certain physicochemical and sensory characteristics of the flavoured kefir drink were studied during refrigerated storage. Kefir drink batches were prepared using 2% addition of kefir grains, incubation for 18 h and subsequent filtration. The batches were then flavoured with blackberry, raspberry and strawberry aromas in the concentrations of 0.05, 0.10 and 0.15%, respectively. The samples were taken for analysis on 1<sup>st</sup>, 4<sup>th</sup>, 7<sup>th</sup>, and 10<sup>th</sup> days of storage at 4 ± 1°C. The sensory analysis of the flavoured kefir samples revealed the best acceptability level on the 4<sup>th</sup> day of storage. Nevertheless, the samples were acceptable all throughout the storage. The percentage of the aroma addition significantly influenced the odour, flavour, texture, and mouth-feel, and the overall acceptability ratings. The higher percentage of the added aroma the more sensed, however, the lowest aroma addition was preferable. The pHs of the flavoured kefir drinks decreased throughout the storage time whereas, the titratable acidity, alcohol content and CO<sub>2</sub> values increased.
HPP (high pressure processing) is one of the novel technologies to produce microbiologically safe food. HPP is a non-thermal food processing method, wherein the food is subjected to a very high pressure ranging between 100-800 MPa in order to prevent undesirable chemical and microbiological reactions, and hence, prolong the shelf-life. HPP is also called as "high hydrostatic processing, ultra-high pressure processing or isostatic processing". In dairy products, HHP has the potential to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties. HPP treatment induces significant changes in milk components particularly in proteins (whey proteins and caseins), as well as on their applicability in innovative dairy productions. HPP influences technological properties of various milk products such as firmness, water-holding capacity of the gel and network structure, cheese yield, rennet coagulation time and ripening.
The aim of the present work was to evaluate the viability of probiotic bacteria in a fermented milk beverage fortified with apple juice and to understand the utilization of apple juice as a prebiotic source. The results indicated that the probiotic bacteria used in this study were viable over the predicted shelf life, and the cell counts ranged from 7.48 to 12.00 log10 cfu mL-1, since in order to confer the beneficial health effects on the host the probiotic bacteria must be at a minimum concentration of 6.0 log10 cfu mL-1 at the moment of consumption. However, Lactobacillus casei exhibited higher survival than all the other strains, possibly due to its higher tolerance to low acidity. During fermentation and storage of probiocated milk beverage fortified with apple juice the formation of organic acids were determined as an indirect characteristic of the LAB growth. Lactic, acetic, malic, tartaric and citric acids were the main organic acids, and the amount of propionic and butyric acids as short chain fatty acids (SCFAs) mostly increased during fermentation, depending on the strain.
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