No abstract

No abstract

In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p < 0.01). pH values decreased titratable acidity, water holding capasity, the viscosity values, L. acidophilus and Bifidobacterium counts increase by the addition of fiber into samples.

In this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.

The effects of apple and lemon fiber addition on some properties of kefir were investigated. Five different kefirs were produced (A is control, B, C, D, E, F and G: contain 0.25 % apple fiber, 0.5 % apple fiber, 1 % apple fiber, 0.25 % lemon fiber, 0.5 % lemon fiber and 1 % lemon fiber, respectively) and stored for 20 days at 4±1 °C. pH, titratable acidity, dry matter, water activity, water holding capacity, viscosity, L, a and b values, sensorial analysis, total lactic bacteria, Lactococcus spp., Leuconostoc spp. and yeast counts of kefirs were determined at 1 st , 10 th and 20 th days of storage. The addition of apple and lemon fiber enhanced rheological, microbiological and sensorial properties of kefirs (p<0.01). Apple and lemon fiber could be used for kefir production at a rate of 0.25 or 0.5 %.

Reduced-fat stirred yoghurts were prepared by using ropy and nonropy exopolysaccharide (EPS)-producing strains or nonexopolysaccharide-producing strains. Yoghurts were evaluated for pH, titrable acidity, acetaldehyde, whey separation, viscosity, EPS concentration, sensory and microbiological analyses. Determinations of these parameters were made at 1, 7, 14 and 21 days of storage. Reduced-fat yoghurts made with EPS + strains exhibited lower syneresis and acetaldehyde contents, but higher viscosity than those made with the EPS ) strain. Physico-chemical results correlated with the sensory results in that panellists scored the EPS + yoghurts as having an overall better mouthfeel, but a worse flavour than EPS ) yoghurt.

In this study, some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder and viability of L. acidophilus and Bifidobacterium BB-12 on ice-cream were investigated. For this purpose 6 different ice cream was produced with different ratios whey powder and carob extract. The viable probiotic bacteria counts were determined on 1 st , 7 th , 30 th , 60 th and 90 th days of storage. Addition of carob extract and whey powder significantly affected all properties of icecreams. Results showed that the most positive effect on physical, sensory and microbiological properties was observed on sample D which produced with 1% carob extract and 1% whey powder addition.

In this study, the possibilities of using pea protein isolate in the production of functional reduced fat ice cream, and vegetarian/vegan ice cream were investigated. For this purpose, six different ice creams were produced with different proportions of pea protein isolate (A: 0%, B: 6%, C: 12%, D: 25%, E: 100% pea protein isolate and milk fat (4%), F: 100% pea protein isolate and vegetable fat (4%)), and physical, chemical, textural, and sensory analysis of ice creams were carried out on the 1st, 30th, and 60th days of storage. Results showed that adding pea protein isolate as a substitute for milk powder improved the physical and textural properties of ice cream, but the addition of high amounts of pea protein isolates negatively affected the sensory properties, and was not suitable for vegan type ice cream production in terms of sensory properties. Practical applicationsCommonly consumed all over the world, ice cream provides important nutritional additions to our diet, including energy, calcium, protein, and other micronutrients.To increase the nutritional value of ice cream research has been conducted on the production of ice cream containing natural antioxidants, natural pigments, vitamins, low-fat and free from synthetic additives such as fruit and vegetables, probiotics, vegetable milk, and vegetable proteins. There is an increasing interest in vegetable proteins because of their health benefits. Less consumed by children, peas (Pisum sativum) have become a popular alternative protein source with their high protein content as well as their versatility as a sustainable, nutritious, and low-allergen food source. As far as is known, there is no study on ice cream production with pea protein isolate. In this study, new formulations were created to produce functional and vegetarian/vegan ice cream. By transferring these products to the industry, it will be possible to get a new product for the use of pea protein isolate and to increase the consumption of peas by children.