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Journals / Kafkas Üniversitesi Veteriner Fakültesi Dergisi / 2019 / Cilt: 25 - Sayı: 5

Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder

Lactobacillus acidophilus ve Yeşil Çay Pudrası İle Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Songül ÇAKMAKÇI
Emel ÖZ
Kübra ÇAKIROĞLU
Atilla POLAT
İlhami GÜLÇİN
Şaziye ILGAZ
Kimya SEYYEDCHERAGHI
İzzet ÖZHAMAMCI
Pages
673–682
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

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

Yeast and mold were not counted (

📌 3 Key Takeaways

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Objective & Hypothesis:The aim of the present study was to determine the effects of the addition of green tea powder (GTP) in the production of yogurt on survival ofLactobacillus acidophilus (P) and the yogurt properties.
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Key Findings & Data:Four yogurt groups (yogurt without P and GTP, Control, C; yogurt with P and without GTP,PC; P + 1% GTP; and P + 2% GTP) were produced.
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Conclusion & Impact:Yeast and mold were not counted (
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The aim of the present study was to determine the effects of the addition of green tea powder (GTP) in the production of yogurt on survival ofLactobacillus acidophilus (P) and the yogurt properties. Four yogurt groups (yogurt without P and GTP, Control, C; yogurt with P and without GTP,PC; P + 1% GTP; and P + 2% GTP) were produced. The yogurt samples were stored at 4°C. The addition of GTP into milk did not affect the viabilityof yogurt bacteria during fermentation. The highest count of L. acidophilus was detected in P + 2% GTP. The L. acidophilus count was high up tothe 7th day (7.54 log cfu/g). Yeast and mold were not counted (

Özet

Bu araştırmanın amacı, yoğurt üretiminde yeşil çay pudrası (GTP) ilavesinin Lactobacillus acidophilus (P) canlılığı ve yoğurt özellikleri üzerine etkilerini belirlemekti. Bu amaçla, dört farklı yoğurt çeşidi üretildi [P ve GTP ilavesiz yoğurt (Kontrol, C); sadece P içeren yogurt (PC); P + %1 GTP ilaveli yoğurt ve P + %2 GTP ilaveli yoğurt]. Yoğurt örnekleri 4°C’de muhafaza edildi. Süte GTP ilavesi, fermantasyon sırasında yoğurt bakterilerinin canlılığını etkilemedi. En yüksek L. acidophilus sayısı P + %2 GTP ilaveli yoğurtta tespit edildi. L. acidophilus sayısı 7. güne kadar yüksekti (7.54 log kob/g). Depolama süresince yoğurt örneklerinin hiçbirinde maya ve küf bulunmadı (

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Cite This Article

ÇAKMAKÇI, S., ÖZ, E., ÇAKIROĞLU, K., POLAT, A., GÜLÇİN, İ., ILGAZ, Ş., SEYYEDCHERAGHI, K., ÖZHAMAMCI, İ. (2022). Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 25 - Sayı: 5, 673–682. https://ajindex.com/articles/569767

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References (3)

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