Yıl 2017, Cilt 23, Sayı 4, Sayfalar 0 - 0 2017-11-04

Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour

Filiz Yangılar [1] , Songul Cakmakci [2]

40 0

Abstract

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. 

Yoghurt,Corn flour; Probiotic bacteria; Functional food; Yoghurt analysis
Konular
Dergi Bölümü Makaleler
Yazarlar

Yazar: Filiz Yangılar
E-posta: fyangilar@erzincan.edu.tr

Yazar: Songul Cakmakci
E-posta: songulcakmakci@hotmail.com

Bibtex @ { ankutbd385871, journal = {Tarım Bilimleri Dergisi}, issn = {1300-7580}, address = {Ankara Üniversitesi}, year = {2017}, volume = {23}, pages = {0 - 0}, doi = {}, title = {Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour}, key = {cite}, author = {Cakmakci, Songul and Yangılar, Filiz} }
APA Yangılar, F , Cakmakci, S . (2017). Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour. Tarım Bilimleri Dergisi, 23 (4), 0-0. Retrieved from http://dergipark.gov.tr/ankutbd/issue/34822/385871
MLA Yangılar, F , Cakmakci, S . "Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour". Tarım Bilimleri Dergisi 23 (2017): 0-0 <http://dergipark.gov.tr/ankutbd/issue/34822/385871>
Chicago Yangılar, F , Cakmakci, S . "Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour". Tarım Bilimleri Dergisi 23 (2017): 0-0
RIS TY - JOUR T1 - Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour AU - Filiz Yangılar , Songul Cakmakci Y1 - 2017 PY - 2017 N1 - DO - T2 - Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 0 EP - 0 VL - 23 IS - 4 SN - 1300-7580- M3 - UR - Y2 - 2018 ER -
EndNote %0 Tarım Bilimleri Dergisi Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour %A Filiz Yangılar , Songul Cakmakci %T Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour %D 2017 %J Tarım Bilimleri Dergisi %P 1300-7580- %V 23 %N 4 %R %U