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Journals / Akademik Gıda / 2014 / Cilt: 12 - Sayı: 2

Farklı Prebiyotik Kombinasyonlar ile Üretilen Probiyotik Yoğurtların Önemli Kalite Karakteristiklerinin Depolama Süresince Belirlenmesi

Determination of Certain Quality Characteristics of Probiotic Yoghurts Produced with Different Prebiotic Combinations During Storage

Arzu Kavaz YÜKSEL
İhsan BAKIRCI
Pages
26–33
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The addition of inulin, demineralised whey powder and their different combinations influenced the total solid, fat, protein, ash, viscosity, syneresis, titratable acidity values, L. acidophilus + Bifidobacterium sp. counts and appearance, consistency and flavour scores at the level of p

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, eight probiotic yoghurt batches were prepared with inulin and demineralised whey powder combinations (d-whey powder) and ABT-2 (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp.) as a starter culture.
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Key Findings & Data:In this study, eight probiotic yoghurt batches were prepared with inulin and demineralised whey powder combinations (d-whey powder) and ABT-2 (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp.) as a starter culture.
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Conclusion & Impact:The addition of inulin, demineralised whey powder and their different combinations influenced the total solid, fat, protein, ash, viscosity, syneresis, titratable acidity values, L. acidophilus + Bifidobacterium sp. counts and appearance, consistency and flavour scores at the level of p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, eight probiotic yoghurt batches were prepared with inulin and demineralised whey powder combinations (d-whey powder) and ABT-2 (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp.) as a starter culture. The addition of inulin, demineralised whey powder and their different combinations influenced the total solid, fat, protein, ash, viscosity, syneresis, titratable acidity values, L. acidophilus + Bifidobacterium sp. counts and appearance, consistency and flavour scores at the level of p

Özet

Bu çalışmada, 8 probiyotik yoğurt örneği inulin ve demineralize peynir altı suyu tozu kombinasyonları ve ABT-2 (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium sp.) starter kültürü kullanılarak üretilmiştir. İnülin, demineralize peynir altı suyu tozu ve bunların farklı kombinasyonları toplam kuru madde, yağ, protein, kül, viskozite, sinerezis, titrasyon asitliği değerlerini, L. acidophilus + Bifidobacterium sp. sayıları ile görünüş, kıvam ve lezzet skorlarını p

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Cite This Article

YÜKSEL, A. K., BAKIRCI, İ. (2022). Farklı Prebiyotik Kombinasyonlar ile Üretilen Probiyotik Yoğurtların Önemli Kalite Karakteristiklerinin Depolama Süresince Belirlenmesi. Akademik Gıda, Cilt: 12 - Sayı: 2, 26–33. https://ajindex.com/articles/432801

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