Cilt 36, Sayı 3, Sayfalar 231 - 237 2014-05-18

Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts
Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts

Songül ÇAKMAKÇI [1] , Bülent ÇETİN [2] , Tamer TURGUT [3] , Mustafa GÜRSES [4] , Ahmet ERDOĞAN [5]

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The quality properties of probiotic yogurt samples made with banana marmalade (BM), which can be a probiotic product, were examined. Yogurt samples were produced from cow milk inoculated with yogurt cultures and probiotic cultures (Lactobacillus acidophilus, Bifidobacterium bifidum, and an equal mixture of the 2 strains), and then 15% BM was added to each yogurt sample. Acidity, pH, bacteria counts, and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10, and 14 during storage at 4 °C. Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, L. acidophilus, and B. bifidum counts generally decreased during the storage period. The highest L. acidophilus count (8.145 log cfu/g) was found in L. acidophilus + B. bifidum-mixed yogurt on the third day. The highest B. bifidum count (6.38 log cfu/g) was recorded in B. bifidum-fermented yogurt on the first day. Yeast and mold counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not found in the yogurt samples. The sensory quality and probiotic properties of all of the yogurts decreased after 7 days. The highest sensory score was observed in the control and the yogurts produced by adding B. bifidum.
The quality properties of probiotic yogurt samples made with banana marmalade (BM), which can be a probiotic product, were examined. Yogurt samples were produced from cow milk inoculated with yogurt cultures and probiotic cultures (Lactobacillus acidophilus, Bifidobacterium bifidum, and an equal mixture of the 2 strains), and then 15% BM was added to each yogurt sample. Acidity, pH, bacteria counts, and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10, and 14 during storage at 4 °C. Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, L. acidophilus, and B. bifidum counts generally decreased during the storage period. The highest L. acidophilus count (8.145 log cfu/g) was found in L. acidophilus + B. bifidum-mixed yogurt on the third day. The highest B. bifidum count (6.38 log cfu/g) was recorded in B. bifidum-fermented yogurt on the first day. Yeast and mold counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not found in the yogurt samples. The sensory quality and probiotic properties of all of the yogurts decreased after 7 days. The highest sensory score was observed in the control and the yogurts produced by adding B. bifidum.
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Yazar: Songül ÇAKMAKÇI
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Yazar: Bülent ÇETİN
E-posta:

Yazar: Tamer TURGUT
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Yazar: Mustafa GÜRSES
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Yazar: Ahmet ERDOĞAN
E-posta:

Bibtex @ { tbtkveterinary150708, journal = {Turkish Journal of Veterinary and Animal Sciences}, issn = {1300-0128}, address = {TÜBİTAK}, year = {2014}, volume = {36}, pages = {231 - 237}, doi = {10.3906/sag-1202-104}, title = {Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts}, language = {en}, key = {cite}, author = {TURGUT, Tamer and ÇAKMAKÇI, Songül and GÜRSES, Mustafa and ÇETİN, Bülent and ERDOĞAN, Ahmet} } @ { tbtkveterinary150708, journal = {Turkish Journal of Veterinary and Animal Sciences}, issn = {1300-0128}, address = {TÜBİTAK}, year = {2014}, volume = {36}, pages = {231 - 237}, doi = {10.3906/sag-1202-104}, title = {Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts}, language = {tr}, key = {cite}, author = {TURGUT, Tamer and ÇAKMAKÇI, Songül and GÜRSES, Mustafa and ÇETİN, Bülent and ERDOĞAN, Ahmet} }
APA ÇAKMAKÇI, S , ÇETİN, B , TURGUT, T , GÜRSES, M , ERDOĞAN, A . (2014). Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts. Turkish Journal of Veterinary and Animal Sciences, 36 (3), 231-237. Retrieved from http://dergipark.gov.tr/tbtkveterinary/issue/12502/150708
MLA ÇAKMAKÇI, S , ÇETİN, B , TURGUT, T , GÜRSES, M , ERDOĞAN, A . "Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts". Turkish Journal of Veterinary and Animal Sciences 36 (2014): 231-237 <http://dergipark.gov.tr/tbtkveterinary/issue/12502/150708>
Chicago ÇAKMAKÇI, S , ÇETİN, B , TURGUT, T , GÜRSES, M , ERDOĞAN, A . "Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts". Turkish Journal of Veterinary and Animal Sciences 36 (2014): 231-237
RIS TY - JOUR T1 - Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts AU - Songül ÇAKMAKÇI , Bülent ÇETİN , Tamer TURGUT , Mustafa GÜRSES , Ahmet ERDOĞAN Y1 - 2014 PY - 2014 N1 - DO - T2 - Turkish Journal of Veterinary and Animal Sciences JF - Journal JO - JOR SP - 231 EP - 237 VL - 36 IS - 3 SN - 1300-0128-1303-6181 M3 - UR - Y2 - 2017 ER -
EndNote %0 Turkish Journal of Veterinary and Animal Sciences Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts %A Songül ÇAKMAKÇI , Bülent ÇETİN , Tamer TURGUT , Mustafa GÜRSES , Ahmet ERDOĞAN %T Probiotic properties, sensory qualities, and storage stability of probiotic banana yogurts %D 2014 %J Turkish Journal of Veterinary and Animal Sciences %P 1300-0128-1303-6181 %V 36 %N 3 %R %U