Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties

Turgut, Tamer; Çakmakçı, Songül

doi:10.1007/s12602-017-9278-6

Cited by 36 publications

(34 citation statements)

References 38 publications

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“…Use of L. acidophilus alone in yogurt production (no GTP) strain lost viability and decay to <4 log cfu/g in the 28 th day. The L. acidophilus count was high up to the 7 th day, as previously also found by Turgut and Cakmakci [31] . However, the L. acidophilus count tended to decrease after the 7 th day of storage.…”

Section: Discussionsupporting

confidence: 87%

Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Çakmakçı¹,

Öz²,

Çakiroğlu³

et al. 2019

Kafkas Univ Vet Fak Derg

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The aim of the present study was to determine the effects of the addition of green tea powder (GTP) in the production of yogurt on survival of Lactobacillus acidophilus (P) and the yogurt properties. Four yogurt groups (yogurt without P and GTP, Control, C; yogurt with P and without GTP, PC; P + 1% GTP; and P + 2% GTP) were produced. The yogurt samples were stored at 4°C. The addition of GTP into milk did not affect the viability of yogurt bacteria during fermentation. The highest count of L. acidophilus was detected in P + 2% GTP. The L. acidophilus count was high up to the 7 th day (7.54 log cfu/g). Yeast and mold were not counted (<2 log cfu/g) in any yogurt sample during storage. GTP has antioxidant properties that could be attributed to the presence of phenolic and flavonoids compounds. The panelists preferred the PC and P + 1% GTP samples during the storage period. As a result of this research, we can suggest the consumption and production of probiotic yogurt with 1% GTP supplement.

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Section: Discussionsupporting

confidence: 87%

Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Çakmakçı¹,

Öz²,

Çakiroğlu³

et al. 2019

Kafkas Univ Vet Fak Derg

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“…Yogurt acidity during storage is a result of lactose fermentation (Tamime & Robinson, ) and affects the viability of L. acidophilus (Dave & Shah, ); therefore, the increased yogurt acidity during storage caused the decreased L. acidophilus counts. Similar results were reported by Akın and Güler‐Ak?n (2005) and Turgut & Çakmakçı ().…”

Section: Resultsmentioning

confidence: 99%

“…This study found a similar effect due to the Gobdin additive. Turgut & Çakmakçı () also found a similar effect from the sensory properties of control and probiotic yogurts. Güler‐Akın () and Akın & Güler‐Akın () determined which bio‐yogurts received higher scores than regular yogurt.…”

Section: Resultsmentioning

confidence: 99%

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

Ertem

Çakmakçı

2017

Int J of Food Sci Tech

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Summary This study evaluated the effect of dry white mulberry and walnut paste (Gobdin, a traditional Turkish food) in probiotic yogurt on the survival of Lactobacillus acidophilus and yogurt properties. Six different yogurts were produced with 0%, 5% and 10% Gobdin using Lactobacillus bulgaricus + Streptococcus thermophilus and with 0%, 5% and 10% Gobdin using L. bulgaricus + S. thermophilus + L. acidophilus. The physical, chemical, microbiological and sensorial properties of the yogurts were evaluated based on storage at 4 ± 1 °C. Probiotic shelf life and the most suitable combinations were determined. The highest L. acidophilus count (8.65 log cfu g−1) was found in the 5% Gobdin‐supplemented yogurt on the 7th day of storage, while the lowest count (8.11 log cfu g−1) was found in the probiotic control yogurt on the 21st day. Although the L. acidophilus counts in the probiotic yogurts declined during storage, all values found throughout the 21‐day storage period were >8 log cfu g−1. This is above the level necessary to provide the desired therapeutic effect in probiotic products (106–107 cfu g−1). The highest overall acceptability score was obtained on the first day from the yogurt with 5% Gobdin. However, all yogurt samples had general acceptability scores between 7 and 8 points from a 9‐point maximum. Thus, this study determined that a new functional yogurt can be produced using L. acidophilus with 5% Gobdin.

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“…The expansion of milk products containing probiotic bacteria, as living microorganisms is a main subject in commercial and industrial impacts (Ghorbanzade, Jafari, Akhavan, & Hadavi, ). The most commercial and common probiotic bacteria are lactobacilli and bifidobacteria such as Bifidobacterium bifidum and Lactobacillus acidophilus (Turgut & Cakmakci, ). Many studies have been done to apply dairy products as carriers of Lactobacillus casei and bifidobacteria, like low‐acidity yogurts (Aliza Sigdel, Ojha, & Karki, ), cheese (Gandhi, Barrett‐Wilt, Steele, & Rankin, ), and yogurt (Turgut & Cakmakci, ).…”

Section: Introductionmentioning

confidence: 99%

“…The most commercial and common probiotic bacteria are lactobacilli and bifidobacteria such as Bifidobacterium bifidum and Lactobacillus acidophilus (Turgut & Cakmakci, ). Many studies have been done to apply dairy products as carriers of Lactobacillus casei and bifidobacteria, like low‐acidity yogurts (Aliza Sigdel, Ojha, & Karki, ), cheese (Gandhi, Barrett‐Wilt, Steele, & Rankin, ), and yogurt (Turgut & Cakmakci, ). The researchers suggested that the addition of common starter cultures such as Streptococcus thermophilus and Lactobacillus bulgaricus in obtaining products improved the typical numbers of probiotic bacteria, pH values, and sensory characteristics.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil

Mehdizadeh

Langroodi

Shakouri

et al. 2019

Journal of Food Safety

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In the present work, physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus casei of probiotic yogurt using dill (Anethum graveolens) essential oil (DEO) (50 and 100 ppm) were investigated at 4°C for 21 days. Alterations in amount of fat and protein of yogurt treatments during storage time were not significant. The viability of B. bifidum and L. casei increased up to the 2nd week of storage and then decreased by the end of the storage period. Generally, samples with incorporated 100 ppm DEO had the highest number of probiotic bacteria on the last day of storage, 7.81 and 7.92 CFU/g for L. casei and B. bifidum, respectively. pH and titratable acidity values were decreased and increased, respectively, over the time for all samples. Yogurt with incorporated 100 ppm DEO achieved higher sensory scores compared to other yogurt samples. Therefore, the current results confirmed that the addition of probiotic and DEO improved the physicochemical and sensory characteristics of yogurt. Practical Applications Yogurt undergoes sensory, chemical changes and microbial growth during refrigerated storage. Bifidobacterium bifidum and Lactobacillus casei are generally applied as probiotic species in milk products. Dill essential oil (DEO) is used in food industries to extend the shelf life of the foods with desired organoleptic properties. This work recommends that DEO can be successfully used as a safe and natural source in the production of probiotic yogurt.

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Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties

Cited by 36 publications

References 38 publications

Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Lactobacillus acidophilus ve Yeşil Çay Pudrası ile Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

Physicochemical, microbiological, and sensory characteristics of probiotic yogurt enhanced with Anethum graveolens essential oil

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