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Journals / Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2022 / 4th International Conference on Advanced Engineering Technologies

The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

Koyun Yoğurduna Farklı Oranlarda Ananas İlavesinin Antioksidan Aktivite, 5-Hidroksimetilfurfural (HMF) İçeriği ve ABT-2 Probiyotik Kültür Gelişimi Üzerine Etkisi

Murat Emre TERZİOĞLU
Neslihan YILDIZ KÜÇÜK
İhsan BAKIRCI
Pages
84–97
Publication Date
2022-12-23
DOI
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AI Summary & Key Takeaways

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

It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p

📌 3 Key Takeaways

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Objective & Hypothesis:In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated.
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Key Findings & Data:In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation in the experimental sheep yoghurt samples were examined.
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Conclusion & Impact:It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:koyun yoğurdu · ABT-2 probiyotik kültür · ananas

Abstract

In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural (HMF) content was investigated. In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation in the experimental sheep yoghurt samples were examined. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p

Özet

Mevcut araştırmada ABT-2 kültür kullanılarak üretilen koyun yoğurtlarına farklı oranlarda ananas ilavesinin antioksidan aktivite, toplam fenolik bileşik miktarı ve 5-hidroksimetilfurfural (HMF) içeriği üzerine etkisi araştırılmıştır. Ayrıca farklı oranlarda ananas ilavesinin ve depolama periyodunun deneme koyun yoğurdu örneklerinde fizikokimyasal analizler (toplam kurumadde, yağ, protein, kül, viskozite, pH ve titrasyon asitliği değerleri), ABT-2 probiyotik kültürlerin (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus) gelişimi ve duyusal değerlendirme üzerine etkisi incelenmiştir. ABT-2 probiyotik kültürle üretilen koyun yoğurdu örneklerinde ananas ilavesinin tüm fizikokimyasal analizler, antioksidan aktivite, toplam fenolik bileşik miktarı, HMF içeriği, mikrobiyolojik analizler ve duyusal değerlendirme üzerine istatistiksel olarak çok önemli (p

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Cite This Article

TERZİOĞLU, M. E., KÜÇÜK, N. Y., BAKIRCI, İ. (2022). The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth. Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 4th International Conference on Advanced Engineering Technologies, 84–97. https://ajindex.com/articles/859255

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