Survival of <i>Lactobacillus casei</i> and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes

Özcan, Tülay; Ozdemir, Tugce; Avci, Halil Riza

doi:10.1111/1471-0307.12741

Cited by 32 publications

(29 citation statements)

References 73 publications

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“…2020; Ozcan et al . 2021). In addition, it can be thought that the addition of vegetables rich in dietary fibre to yoghurt may have increased the firmness by binding the water in the yoghurt or by strengthening the interaction in the protein network, causing a decrease in the value of serum separation.…”

Section: Resultsmentioning

confidence: 99%

“…In these equations, Δ L * is the difference in lightness ( L − L 0 ); Δ a is the difference in redness ( a * − a 0 ); and Δ b * is the difference in yellowness ( b * − b 0 ) (Ozcan et al . 2021).

Δ E^{*} = \sqrt{{(Δ L)}^{2} + {(Δ a)}^{2} + {(Δ b)}^{2}}

Chroma (C^{*}) = \sqrt{{(a^{*})}^{2} + {(b^{*})}^{2}}

Hue angle false(h^{*} false) = \tan^{‐ 1} \frac{b^{*}}{a^{*}}

…”

Section: Methodsmentioning

confidence: 99%

“…Total colour differences, (ΔE*), hue angle (h*) and colour intensity, chroma (C*) were calculated using the formula given below, where L 0 , a 0 and b 0 were the control values for the yoghurts. In these equations, ΔL* is the difference in lightness (L − L 0 ); Δa is the difference in redness (a* − a 0 ); and Δb* is the difference in yellowness (b* − b 0 ) (Ozcan et al 2021).…”

Section: Proximate Composition and Bio-therapeutic Potential Of Functional Yoghurtsmentioning

confidence: 99%

“…bulgaricus used pectin as a carbon source in the post-acidification period and showed a stimulative effect in the development of this source (Pak et al 2013;Chatterjee et al 2016). It has been stated that polysaccharides and fibres are responsible for the improvement in viscosity and the change in yoghurt protein matrix (El-shafei et al 2020;Ozcan et al 2021). In addition, it can be thought that the addition of vegetables rich in dietary fibre to yoghurt may have increased the firmness by binding the water in the yoghurt or by strengthening the interaction in the protein network, causing a decrease in the value of serum separation.…”

Section: Gel Propertiesmentioning

confidence: 99%

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

Karaman

Özcan

2021

Int J of Dairy Tech

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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.

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Section: Resultsmentioning

confidence: 99%

Δ E^{*} = \sqrt{{(Δ L)}^{2} + {(Δ a)}^{2} + {(Δ b)}^{2}}

Chroma (C^{*}) = \sqrt{{(a^{*})}^{2} + {(b^{*})}^{2}}

Hue angle false(h^{*} false) = \tan^{‐ 1} \frac{b^{*}}{a^{*}}

…”

Section: Methodsmentioning

confidence: 99%

Section: Proximate Composition and Bio-therapeutic Potential Of Functional Yoghurtsmentioning

confidence: 99%

Section: Gel Propertiesmentioning

confidence: 99%

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

Karaman

Özcan

2021

Int J of Dairy Tech

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“…Plates containing 30-300 colonies were recorded as a log of colony-forming units per g of yoghurt samples (log 10 cfu g -1 ). Growth proportion index (GPI) was calculated as follows (Ozcan et al, 2021):…”

Section: Methodsmentioning

confidence: 99%

Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

Özcan

Karaman²

2021

Mljekarstvo

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Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.

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Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria

Vahdat,

Mehdizadeh,

Kazemeini

et al. 2024

Food Science & Nutrition

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The aim of this study was to investigate the characteristics of yogurt prepared with the addition of Persian shallot and probiotic bacteria. The effect of Persian shallot on the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) was evaluated. Furthermore, the antimicrobial effects of shallot and probiotic bacteria on Listeria monocytogenes and Escherichia coli species were investigated. The experiments were performed on days 0, 1, 7, 14, and 21. The results showed that the survival of lactic acid bacteria increased significantly in the presence of shallots (p < .05). The addition of two different probiotic bacteria to the yogurt samples inhibited the pathogenic bacteria. While E. coli bacteria had a 3‐log reduction, L. monocytogenes did not grow at all in the presence of probiotic bacteria and shallots. Based on these experiments, it was concluded that the addition of shallots not only increased the survival of probiotic bacteria but also reduced the growth of food‐borne pathogenic bacteria. In addition, the addition of probiotic bacteria increased the acceptance of sensory properties of yogurt samples.

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Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes

Cited by 32 publications

References 73 publications

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

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

Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

Physicochemical, microbial, and sensory characteristics of yogurt with Persian shallot (Allium hirtifolium Boiss) and probiotic bacteria

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