Determination of gelation properties and bio‐therapeutic potential of black carrot fibre‐enriched functional yoghurt produced using pectin and gum arabic as prebiotic

Abstract

In this study, bacterial viability, changes in gel matrix properties of functional yoghurts produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef variety) fibre, pectin and gum arabic during storage, was investigated with consumer preference and bio-therapeutic potential. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the production of probiotic yoghurts. It was found that the addition of pectin, gum arabic and black carrot fibre to probiotic yoghurt stimulated the growth of probiotic bacteria and gel development during storage. The viability of the probiotic bacteria was determined within the bio-therapeutic level (>7 log 10 cfu/g) with potential prebiotic effects. It was determined that black carrot, pectin and gum arabic addition increased the total phenolic content and antioxidant activity of probiotic yoghurts, as well as improved the textural properties. Sensorial attributes increased throughout storage with yoghurts containing gum arabic and black carrot displayed higher scores for sensorial qualifications.

Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties

“…In addition, no significant difference was observed between colour, door and overall acceptance of samples. Karaman and ozcan (2021) stated that in functional yoghurt samples, treatments containing Arabic gum (similar to Persian gum) had the highest acceptance score (in terms of sensory evaluation). Beverages contain rice and chick proteins received more attention due to their aroma and appearance.…”

The impact of combination of solution plasma processing and pulsed electric field on the viability of probiotic bacteria, microbial growth, and structure of yoghurt drink

“…Low pH leads to the regulation of different genes in cells and ensures their survival. Thus, the new cells formed adapt to the environment and genes can be reactivated for cell division (Jin et al, 2015; Karaman & Ozcan, 2021). It has been stated that the St/Lb ratio is important in terms of the technological properties of Ayran due to the limited proteolytic activity of S. thermophilus (Tamucay‐Ozunlu & Kocak, 2010).…”

“…In general, sensory taste parameters decreased during storage, while probiotic Ayran had the desired properties on the seventh day. As the activity of yoghurt and probiotic bacteria continues during postacification, even if slowly, pH, acidity development, gel structure, texture, and aroma are affected (Aryana & McGrew, 2007; Karaman & Ozcan, 2021). Hayatoglu and Akarca (2020) stated that the use of probiotic culture in Ayran production significantly increases the amount of organic acid and aroma components in Ayran.…”

Effect of stevia and inulin interactions on fermentation profile and short‐chain fatty acid production of Lactobacillus acidophilus in milk and in vitro systems

“…The viscosity index in the symbiotic matrix of milk with stevia and inulin probably increased with the formation of a more compact gel during storage (Figure 5b). The gelling capacity of fermented milk is affected by the probiotic culture and prebiotic substrate (Karaman and Ozcan 2021). Figure 5c presents the viability of L. acidophilus in fermented milk system during storage.…”