The effects of inulin degree of polymerization (DP) on the viabilities of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 and on some parameters of fermented milk, such as microbiological, rheological, biochemical, and sensory properties, were investigated during 30 d of storage. Samples were produced using L. acidophilus La-5 and B. animalis Bb-12, along with inulin having different DP as prebiotic, and the effects of high-DP (DP ≥ 23) and low-DP (DP ≤ 10) inulin on fermented milk, were determined. The viability of both strains increased when they were used with inulin having any DP. The addition of inulin increased the consistency index of all samples. During storage, we observed an increase in lactic and acetic acid contents of samples in which high-DP inulin was used, for both strains of bacteria. Of the combinations we tested, the sample produced with L. acidophilus La-5 and high-DP inulin demonstrated the highest rheological and sensory performance as well as the best viability of probiotics.
Bu çalışmada inek sütüne farklı düzeyde (%10, %15 ve %20) şeker ilave edilerek üretilen süt reçelinin bazı nitelikleri araştırılmıştır. Süt reçeli üretimiyle sütün besleyici özelliği arttırılmış ve bu ürünün özelliklerini ortaya koymak amaçlanmıştır. Süt reçeli örneklerinde depolamanın 1., 8. ve 15. günlerinde nem (%), kül içeriği (%), sakkaroz ve toplam şeker değerleri (%), HMF değeri (µg/L), yağ̆ içeriği (%), titrasyon asitliği (°SH), pH değeri, protein içeriği (%), kıvam indeksi (Pa.s), akış̧ davranış̧ indeksi, renk değerleri ve duyusal özellikleri belirlenmiştir. Alınan sonuçlara göre şeker oranı arttıkça nem (%), kül içeriği (%), HMF değeri (µg/L), yağ̆ içeriği (%), titrasyon asitliği (°SH), protein içeriği (%), kıvam indeksi ile a ve b renk değerlerinin azaldığı; diğer taraftan sakkaroz ve toplam şeker değerlerinin (%) arttığı tespit edilmiştir. Duyusal parametreler açısından bakıldığında ise %15 şeker içeren süt reçeli örneği en yüksek puanları almıştır.
In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1 st , 7 th , 14 th and 21 st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.
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