İnek ve keçi sütü kullanılarak üretilen bazı probiyotik ürünlerin karakteristik özelliklerinin karşılaştırılması
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Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmanın amacı UHT inek ve keçi sütünde probiyotik kültürler (L.acidophilus, B.bifidum ile S.thermophilus karışık kültür, Bifidobacterium animalis subsp. lactis ve L.acidophilus) kullanılarak üretilen probiyotik fermente süt ürünlerinin fizikokimyasal, mikrobiyolojik ve duyusal özelliklerini karşılamaktır. Probiyotik fermente ürünler 4 °C'de 30 gün boyunca depolanmış ve depolama boyunca titrasyon asitliği, pH, serum ayrılması, viskozite, laktoferrin, angiotensin I-dönüştürücü enzim (ACE) inhibitör aktivitesi ölçümleri ve mikrobiyal sayımlar gerçekleştirilmiştir. Örneklerden uçucu bileşenler katı faz mikroekstraksiyon tekniği (SPME) ile izole edilmiş ve gaz komatografisi kütle spektrometresi (GC-MS) ile tanımlanmıştır. Ürünlerin karakteristik tanımlayıcı terimleri ve tüketici beğenisi duyusal analizlerle belirlenmiştir. Titrasyon asitliği ve pH değerleri incelendiğinde, depolama süresi boyunca titrasyon asitliği değerlerinde artış gözlenirken pH değerlerinde azalma gözlenmiştir. Viskozite değerlerinin inek sütlerinde keçi sütlerine göre yüksek olduğu ve serum ayrılması değerlerinde pek farklılık gözlenmediği tespit edilmiştir. Süt örneklerinde laktoferrin değerinin probiyotik fermente ürünlerden daha fazla olduğu belirlenmiştir. Yapılan analizler sonucunda inek sütünden üretilen probiyotik fermente içeceklerin ACE inhibitör aktivitesinin keçi sütü ile üretilenlere göre daha yüksek olduğu belirlenmiştir. Tüm ürünlerdeki temel uçucu bileşenler diasetil, asetoin, asetik asit, bütirik asit, hekzanoik asit, d-limonen ve 2-nonanon olduğu tespit edilmiştir. Ürünlerin tamamında depolama boyunca B.bifidum, S.thermophilus, Bifidobacterium animalis subsp. lactis ve L.acidophilus sayılarının ?106 kob/mL olduğu tespit edilmiştir. Tanımlayıcı duyusal analiz sonuçlarına göre probiyotik fermente süt ürünlerinde pişmiş, kremamsı, fermente, sütümsü, yavan, ekşi, tatlı, tuzlu ve buruk terimleri belirlenmiştir. Hayvansı aroma sadece keçi sütü ile üretilen ürünlerde belirlenmiştir. Tüketici testi sonuçlarına göre inek sütü ile üretilen ürünlerin keçi sütü ile üretilenlere göre daha fazla beğenildiği gözlenmiştir. Son yıllarda özellikle alternatif probiyotik ürünlere ve keçi sütüne olan ilgi artmakta olup üretilen probiyotik fermente ürünler fonksiyonel gıda niteliği de taşıdığından, ürün çeşitliliği açısından sektöre bir alternatif olacağı düşünülmektedir.
The purpose of this study was to compare physicochemical, microbiological and sensory characteristics of probiotic fermented dairy products produced by using probiotic cultures (L. acidophilus, B. bifidum and S. thermophilus mixed culture, Bifidobacterium animalis subsp. lactis and L. acidophilus) in UHT cow and goat milk. Probiotic fermented products were stored at 4 °C for 30 days and titration acidity, pH, serum separation, viscosity, lactoferrin, angiotensin I-converting enzyme (ACE) inhibitor activity measurements and microbiological counts were performed during storage. Volatile compounds were isolated from samples by solid phase microextraction (SPME) technique and defined by gas chromatography mass spectrometry (GC-MS). Characteristic descriptive terms and consumer preference of the products were determined by sensory analyses. It was observed that titration acidity and pH values were very close to each other and pH values decreased during storage, while titration acidity values increased. Viscosity measurements were higher in cows' milk than in goat's milk, and no significant difference was observed in serum separation values. Lactoferrin was found to be higher in milk samples than probiotic fermented products. As a result of the analysis made, the ACE inhibitor activity of probiotic fermented beverages produced from cow milk was found to be higher than that produced by goat milk. The main volatile compounds in all products were found to be diacetyl, acetone, acetic acid, butyric acid, hexanoic acid, d-limonene and 2-nonanone. Counts of B. bifidum, S. thermophilus, Bifidobacterium animalis subsp. lactis and L. acidophilus were found to be ?106 cfu/mL in all of the products during storage. According to the results of the descriptive analysis, probiotic fermented dairy products have been defined as cooked, creamy, fermented, milky, sour, sour, sweet, salty and astringent. Animal flavor is determined only in products made with goat milk. According to consumer test results, it was observed that probiotic products produced by fermentation of cow's milk were more liked than products of goat's milk. Interest in alternative probiotic products and goat milk has been increasing in recent years, and it is thought that the probiotic fermented products produced will carry a functional food quality and will be a sector alternative in terms of product diversity.
The purpose of this study was to compare physicochemical, microbiological and sensory characteristics of probiotic fermented dairy products produced by using probiotic cultures (L. acidophilus, B. bifidum and S. thermophilus mixed culture, Bifidobacterium animalis subsp. lactis and L. acidophilus) in UHT cow and goat milk. Probiotic fermented products were stored at 4 °C for 30 days and titration acidity, pH, serum separation, viscosity, lactoferrin, angiotensin I-converting enzyme (ACE) inhibitor activity measurements and microbiological counts were performed during storage. Volatile compounds were isolated from samples by solid phase microextraction (SPME) technique and defined by gas chromatography mass spectrometry (GC-MS). Characteristic descriptive terms and consumer preference of the products were determined by sensory analyses. It was observed that titration acidity and pH values were very close to each other and pH values decreased during storage, while titration acidity values increased. Viscosity measurements were higher in cows' milk than in goat's milk, and no significant difference was observed in serum separation values. Lactoferrin was found to be higher in milk samples than probiotic fermented products. As a result of the analysis made, the ACE inhibitor activity of probiotic fermented beverages produced from cow milk was found to be higher than that produced by goat milk. The main volatile compounds in all products were found to be diacetyl, acetone, acetic acid, butyric acid, hexanoic acid, d-limonene and 2-nonanone. Counts of B. bifidum, S. thermophilus, Bifidobacterium animalis subsp. lactis and L. acidophilus were found to be ?106 cfu/mL in all of the products during storage. According to the results of the descriptive analysis, probiotic fermented dairy products have been defined as cooked, creamy, fermented, milky, sour, sour, sweet, salty and astringent. Animal flavor is determined only in products made with goat milk. According to consumer test results, it was observed that probiotic products produced by fermentation of cow's milk were more liked than products of goat's milk. Interest in alternative probiotic products and goat milk has been increasing in recent years, and it is thought that the probiotic fermented products produced will carry a functional food quality and will be a sector alternative in terms of product diversity.
Açıklama
Fen Bilimleri Enstitüsü, Gıda Mühendisliği Ana Bilim Dalı
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
