Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour
It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yoghurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of organic corn flour (CF...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2017-01-01
|
| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/1534519 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849768189145120768 |
|---|---|
| author | Filiz Yangılar Songul Cakmakci |
| author_facet | Filiz Yangılar Songul Cakmakci |
| author_sort | Filiz Yangılar |
| collection | DOAJ |
| description | It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yoghurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of organic corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yoghurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu/g during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) the lower the syneresis on the 21st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yoghurts. The sensory property of yoghurt involving PC decreased significantly with 5% CF. 2.5% CF+PC was the highest-scored sample. |
| format | Article |
| id | doaj-art-0124b7f03f9844ff87a1b114a25b3e4e |
| institution | DOAJ |
| issn | 1300-7580 2148-9297 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Ankara University |
| record_format | Article |
| series | Journal of Agricultural Sciences |
| spelling | doaj-art-0124b7f03f9844ff87a1b114a25b3e4e2025-08-20T03:03:54ZengAnkara UniversityJournal of Agricultural Sciences1300-75802148-92972017-01-0123447248110.15832/ankutbd.38587145Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn FlourFiliz YangılarSongul CakmakciIt was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yoghurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of organic corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yoghurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu/g during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) the lower the syneresis on the 21st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yoghurts. The sensory property of yoghurt involving PC decreased significantly with 5% CF. 2.5% CF+PC was the highest-scored sample.https://dergipark.org.tr/tr/download/article-file/1534519yoghurtcorn flourprobiotic bacteria |
| spellingShingle | Filiz Yangılar Songul Cakmakci Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour Journal of Agricultural Sciences yoghurt corn flour probiotic bacteria |
| title | Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour |
| title_full | Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour |
| title_fullStr | Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour |
| title_full_unstemmed | Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour |
| title_short | Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour |
| title_sort | probiotic shelf life mineral contents and others properties of probiotic yoghurts supplemented with corn flour |
| topic | yoghurt corn flour probiotic bacteria |
| url | https://dergipark.org.tr/tr/download/article-file/1534519 |
| work_keys_str_mv | AT filizyangılar probioticshelflifemineralcontentsandotherspropertiesofprobioticyoghurtssupplementedwithcornflour AT songulcakmakci probioticshelflifemineralcontentsandotherspropertiesofprobioticyoghurtssupplementedwithcornflour |