SavedAdd your journal

Journals / Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi / 2026 / Cilt: 32 Sayı: 6

Some physical, chemical and bioactive properties of probiotic milk beverage enriched with germinated quinoa and flaxseed

Çimlendirilmiş kinoa ve keten tohumu ile zenginleştirilmiş probiyotik fermente süt içeceğinin bazı fiziksel, kimyasal mikrobiyolojik ve biyoaktif özellikleri

Ayşe Nur Kunca, Onur Güneşer

Pages
1350–1363
Publication Date
2026-10-08
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗

Abstract

In the present study, it was aimed to investigate some physical, chemical, and bioactive properties of plain (CF) probiotic fermented milk beverage, and probiotic fermented milk beverages enriched with germinated flaxseed (LF) and quinoa seed (KF). For this purpose, fermented milk beverages enriched with 2% germinated flaxseed and quinoa seed flours were prepared using yogurt bacteria and probiotic Lactobacillus acidophilus starter culture. L*, Hue, and Chroma values, viscosity, serum separation, pH, total acidity, total free amino acid content, vitamin B2 content, EC50 and CUPRAC antioxidant values, and microbiological properties of the probiotic fermented milk beverages were determined. In addition, consumer tests were also conducted with the beverage samples. As a result, it was determined that the L*, Hue, and Chroma values of the beverage samples ranged between 75.27-88.84, 62.8182.42, and 6.86–11.21, respectively. The average apparent viscosity values of the CF, LF, and KF beverages were found to be 520.33 cP, 707.70 cP, and 668.53 cP, respectively for 30 days storage. The total free amino acid content in the beverage samples increased significantly during storage period, regardless of the seed type used in fermented beverage samples. An interaction effect of storage time and seed type on EC50 and CUPRAC antioxidant values of the beverage samples was found significant. In all fermented beverage samples, the counts of L. bulgaricus, S. thermophilus, and L. acidophilus were determined to be 7–8 log CFU g-1, 8–9 log CFU g-1, and 7 log CFU g-1, respectively. According to the consumer test results, the most preferred sample was the KF sample following the CF sample. In the study, it was observed that storage time and physicochemical and sensory properties of the raw materials used in the formulation of dairy products are important process parameters.

Özet

Bu çalışmada sade (CF), çimlendirilmiş keten tohumu (LF) ve kinoa tohumları (KF) ile zenginleştirilmiş probiyotik fermente süt içeceklerinin bazı fiziksel, kimyasal ve biyoaktif özelliklerinin incelenmesi amaçlanmıştır. Bu amaçla çimlendirilmiş keten tohumu ve kinoa tohum unlarıyla %2 oranında zenginleştirilmiş ve Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus ve probiyotik Lactobacillus acidophilus karışık kültürü ile fermente edilmiş süt içecekleri hazırlanmıştır. Probiyotik fermente içecek örneklerinin L*, Hue ve Chroma değerleri, viskozite, serum ayrılması, pH, asitlik, toplam serbest amino asit, B2 vitamini içerikleri, EC50 ve CUPRAC antioksidan değerleri ve mikrobiyolojik özellikleri belirlenmiştir. Ayrıca, içecek örneklerine tüketici testi uygulanmıştır. Sonuç olarak, fermente süt içecek örneklerinin L*, Hue ve Chroma renk değerlerinin sırasıyla 75.27-88.84, 62.81-82.42 ve 6.86-11.21 arasında değişimler gösterdiği saptanmıştır. CF, LF ve KF içeceklerinin 30 günlük depolama süresince ortalama görünür viskozite değerleri sırasıyla 520.33 cP, 707.70 cP ve 668.53 cP olduğu belirlenmiştir. İçecek örneklerinin pH değerlerinin 4.13-4.48 pH arasında, toplam asitlik miktarlarının ise (% laktik asit) ise %0.71-%0.86 aralığında değiştiği belirlenmiştir. Fermente içecek örneklerinde kullanılan tohum çeşidinden bağımsız olarak depolama süresince içecek örneklerinin toplam serbest amino asit miktarları önemli düzeyde artış göstermiştir. İçecek örneklerinin EC50, CUPRAC antioksidan değerleri üzerine depolama süresi x tohum çeşidi interaksiyon etkisinin önemli olduğu bulunmuştur. Tüm fermente içeceklerde L. bulgaricus, S. thermophilus ve L. aciodophilus sayıları sırasıyla 7-8 log kob g-1, 8-9 log kob g-1 ve 7 log kob g-1 düzeylerinde olduğu belirlenmiştir. Tüketici testi sonucunda sade fermente içecek örneğinden sonra en beğenilen içecek çimlendirilmiş kinoa ile zenginleştirilmiş örnek olmuştur. Çalışmada, farklı bitkisel kaynaklar ile zenginleştirilmiş süt ürünlerinin formülize edilmesinde depolama süresi ve kullanılan bitkisel hammaddenin fizikokimyasal ve duyusal özelliklerinin önemli üretim parametreleri olduğu görülmüştür.

Keywords
🔖

Cite This Article

Kunca, A. N., Güneşer, O. (2026). Some physical, chemical and bioactive properties of probiotic milk beverage enriched with germinated quinoa and flaxseed. Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi, Cilt: 32 Sayı: 6, 1350–1363. https://doi.org/10.65206/pajes.83530

📄 Full Text PDF Viewer

References (72)

  1. [1] Gabriele M, Pucci L. “Fermentation and Germination as a way to Improve Cereals Antioxidant and Antiinflammatory Properties”. Editors: Hernández-Ledesma B, Martínez-Villaluenga C. Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress, 477-497, United States, Academic Press, 2022.
  2. [2] Zhang G, Xu Z, Gao Y, Huang X, Zou Y, Yang T. “Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat”. Journal of Food Science, 80(5), 1111-1119, 2015.
  3. [3] Carciochi RA, Galván-D’Alessandro L, Vandendriessche P, Chollet S. “Effect of germination and fermentation process on the antioxidant compounds of quinoa seeds”. Plant Foods for Human Nutrition, 71, 361-367, 2016.
  4. [4] Suárez-Estrella D, Bresciani A, Lametti S, Marengo M, Pagani AM, Marti A. “Effect of sprouting on proteins and starch in quinoa (Chenopodium quinoa Willd)”. Plant Foods for Human Nutrition, 75, 635-641, 2020.
  5. [5] Le L, Gong X, An Q, Xiang D, Zou L, Peng L, Wu X, Tan M, Nie Z, Wu Q, Zhao G, Wan Y. “Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties”. Food Chemistry, 357, 129752, 2021.
  6. [6] Eker EM. Çiya Tohumu ve Çimlendirilmiş Tane ve Filizler İle Zenginleştirilmiş Yoğurdun İn Vitro Sindirim Sonrasında Protein Profilinin Belirlenmesi. Yüksek Lisans Tezi, Ege Üniversitesi, İzmir, Türkiye, 2019.
  7. [7] Habib H, Kumar A, Amin T, Bhat TA, Aziz N, Rasane P, Ercisli S, Sing J. “Process optimization, growth kinetics, and antioxidant activity of germinated buckwheat and amaranth-based yogurt mimic”. Food Chemistry, 457, 140138, 2024.
  8. [8] Ghada AAA, El-Dardiry AI, El-Rhmany AS. “Study of the physiochemical, rheological, functional, microstructure, microbial, and sensory properties of Kareish cheese fortified with germinated quinoa seeds and processed using ultrasound technology”. Egyptian Journal of Chemistry, 65(11), 515-529, 2022.
  9. [9] Gunenc A, Yeung MH, Lavergne C, Bertinato J, Hosseinian F. “Enhancements of antioxidant activity and mineral solubility of germinated wrinkled lentils during fermentation in kefir.” Journal of Functional Foods, 32, 72-79, 2017.
  10. [10] Yang G, Zhou D, Hu D, Fan L, Li R, Wang S. “Development of potential processing technologies for germinated edible seeds and their applications in food: a comprehensive review”. Critical Reviews in Food Science and Nutrition, 65(33), 8592-8623. 2025
  11. [11] Eker EM, Karakaya S. “Influence of the addition of chia seeds and germinated seeds and sprouts on the nutritional and beneficial properties of yogurt”. International Journal of Gastronomy and Food Science, 22, 100276, 2020.
  12. [12] Cáceres PJ, Peñas E, Martínez-Villaluenga C, García-Mora P, Frías J. “Development of a multifunctional yogurt-like product from germinated brown rice”. LWT- Food Science and Technology, 99, 306-312, 2019
  13. [13] Sanusi MS, Olaniran TB, Ayilaran E, Sholabomi RM, Sunmoun MO. “Effect of germinated brown rice and milk substitution on yoghurt acidification, physicochemical, and sensory properties”. Journal of Food Measurement and Characterization, 19, 4621-4633, 2025.
  14. [14] Chavan M, Gat Y, Harmalkar M, Waghmare R. “Development of non-dairy fermented probiotic drink based on germinated and ungerminated cereals and legume”. LWT- Food Science and Technology,91, 339-344, 2018.
  15. [15] Kahve AN, Bayrak E. “Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas.” Food Science & Nutrition, 13(9), e70860, 2025.
  16. [16] Tan M, Temel S. Her Yönüyle Kinoa: Önemi, Kullanılması ve Yetiştiriciliği. 1. Baskı. Ankara, Türkiye, İKSAD Yayınevi, 2019.
  17. [17] Yılmaz S, Uzun A. Keten Tarımı. 1. Baskı. Samsun, Türkiye, Karadeniz Tarımsal Araştırma Enstitüsü Müdürlüğü (Yayın No: 2019-04), 2019.
  18. [18] Vilcacundo R, Hernández-Ledesma B. “Nutritional and biological value of quinoa (Chenopodium quinoa Willd.)”. Current Opinion in Food Science, 14, 1–6, 2017.
  19. [19] T.C. Tarım ve Orman Bakanlığı. “Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği”. https://www.resmigazete.gov.tr/eskiler/2022/11/20221130-5.htm (30.11.2022).
  20. [20] Guneser BA, Aklale B, Guneser O. “Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds”. Mljekarstvo, 73(1), 23-37, 2023.
  21. [21] Koffi E, Shewfelt R, Wicker L. “Storage stability and sensory analysis of UHT processed wheybanana beverages”. Journal of Food Quality, 28(4), 386-401, 2005.
  22. [22] International Organization for Standardization and International Commission on Illumination. “Colorimetry-Part 4: CIE 1976 L*a*b* colour space”. Geneva, Switzerland, International Standard ISO/CIE, 11664-4, 2019.
  23. [23] Horwitz W. Official Methods of Analysis of AOAC. 17th ed. Gaithersburg, USA, AOAC International, 2000.
  24. [24] Bradley JR, Arnold JE, Barbano DM, Semerad RG, Smith DE, Vines BK. Chemical and Physical Methods. Editor: Marshal RT. Standard Methods for the Examination of Dairy Product, 433-531, Washington D.C., USA, American Public Health Association, 1992.
  25. [25] Shori AB, Baba AS, Chuah PF. “The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain-and Allium sativum-yogurt”. Journal of the Taiwan Institute of Chemical Engineers, 44(5), 701-706, 2013.
  26. [26] Muñoz A, Ortiz R, Murcia MA. “Determination by HPLC of changes in riboflavin levels in milk and nondairy imitation milk during refrigerated storage”. Food Chemistry, 49(2), 203-206, 1994.
  27. [27] Escrivá A, Esteve MJ, Farre R, Frigola A. “Determination of liposoluble vitamins in cooked meals, milk and milk products by liquid chromatography”. Journal of Chromatography A, 947(2), 313-318, 2002.
  28. [28] Apak R, Güçlü K, Özyürek M, Karademir SE. “Novel total antioxidant capacity index for dietary polyphenols, vitamin C and E, using their cupric ion reducing capability in the presence of neocuproine: the CUPRAC method”. Journal of Agricultural and Food Chemistry, 52(26), 7970-7981, 2004.
  29. [29] Benvenuti S, Pellati F, Melegari M, Bertelli D. “Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity of Rubus, Ribes, and Aronia”. Journal of Food Science, 69(3), 164-169, 2004.
  30. [30] Tağı Ş. Mikrobiyolojik Analiz Yöntemleri. Editör: Cemeroğlu B. Gıda Analizleri, 443-525, Ankara, Türkiye, Bizim Grup Basımevi, 2010.
  31. [31] Buriti FCA, Da Rocha JS, Saad SM. “Incorporation of Lactobacillus acidophilus in Minas Fresh Cheese and its implications for textural and sensorial properties during storage”. International Dairy Journal, 15(12), 1279-1288, 2005.
  32. [32] Dave RI, Shah NP. “Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and Bifidobacteria”. Journal of Dairy Science, 79(9), 1529-1536, 1996.
  33. [33] Maturin L, Peeler JT. “Aerobic Plate Count”. US Food And Drug Administration, Washington DC, USA, Bacteriological Analytical Manual, Chapter 3, 2001.
  34. [34] Meilgaard MC, Civille GV, Carr BT. Descriptive Analysis Techniques Editors: Meilgaard M, Civille GV, Carr BT. Sensory Evaluation Techniques, Boca Raton, Florida, USA, CRC Press, 1999.
  35. [35] Sheskin DJ. Handbook of Parametric and Nonparametric Statistical Procedures. 3rd ed. New York, USA, Chapman and Hall, CRC Press, 2004.
  36. [36] Timilsena YP, Adhikari R, Kasapis S, Adhikari B. “Rheological and microstructural properties of the chia seed polysaccharide”. International Journal of Biological Macromolecules, 81, 991-999, 2015.
  37. [37] Cheng N, Barbano DM, Drake MA. “Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity”. Journal of Dairy Science, 102(3), 2022-2043, 2019.
  38. [38] Elboutachfaiti R, Delattre C, Quero A, Roulard R, Duchene J, Mesnard F, Petit E. “Fractionation and structural characterization of six purified rhamnogalacturonans type I from flaxseed mucilage”. Food Hydrocolloids, 62, 273-279, 2017.
  39. [39] Ergene E, Bingöl EB. “Diyet lif içeriği yüksek bazı gıdalar ve beslenme üzerindeki etkileri”. Adnan Menderes Üniversitesi Sağlık Bilimleri Dergisi, 3(1), 70-78, 2019.
  40. [40] Milovanovic B, Tomovic V, Djekic I, Miocinovic J, Solowiej BG, Lorenzo JM, Barba FJ, Tomasevic I. “Colour assessment of milk and milk products using computer vision system and colorimeter”. International Dairy Journal, 120, 105084, 2021.
  41. [41] Milovanovic B, Djekic I, Miocinovic J, Djordjevic V, Lorenzo JM, Barba FJ, Mörlein D, Tomasevic I. “What is the color of milk and dairy products and how is it measured”. Foods, 9(11), 1629, 2020.
  42. [42] Vogado CO, Leandro ES, Zandonadi RP, Alencar ER, Ginani VC, Nakano EY, Habu D, Aguiar PA. “Enrichment of probiotic fermented milk with green banana pulp: characterization microbiological, physicochemical and sensory”. Nutrients, 10(4), 427, 2018
  43. [43] Al-Anazi MS, El-Zahar KM, Rabie N AH. “Nutritional and therapeutic properties of fermented camel milk fortified with red chenopodium quinoa flour on hypercholesterolemia rats”. Molecules, 27(22), 7695, 2022.
  44. [44] Akkoyun Y, Arslan S. “The impact of quinoa flour on some properties of ayran”. Food science & nutrition, 8(10), 5410-5418,2020.
  45. [45] Cichońska, P, Pudło, E, Wojtczak, A, Ziarno, M. “Effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt”. Foods, 10(9), 2140, 2021.
  46. [46] Galli V, Venturi M, Mari E, Guerrini S, Granchi L. “Selection of yeast and lactic acid bacteria strains, isolated from spontaneous raw milk fermentation the production of a potential probiotic fermented milk”. Fermentation, 8(8), 407, 2022.
  47. [47] Casarotti, SN, Carneiro, BM, Penna, ALB. “Evaluation of the effect of supplementing fermented milk with quinoa flour on probiotic activity” Journal of Dairy Science, 97(10), 6027-6035, 2014.
  48. [48] Bialasová, K, Němečková, I, Kyselka, J, Štětina, J, Solichová, K, Horáčková, Š. “Influence of Flaxseed Components on Fermented Dairy Product Properties”. Czech Journal of Food Sciences, 36(1), 51-56, 2018
  49. [49] Azizkhani M, Saris PEJ, Baniasadi M. “An in vitro assessment of antifungal and antibacterial activity of cow, camel, ewe, and goat milk kefr and probiotic yogurt”. Journal of Food Measurement and Characterization, 15, 406-415, 2021.
  50. [50] Alemneh ST, Emire SA, Jekle M, Hitzmann B. “Effect of refrigerated storage on some physicochemical characteristics of a teff‐based fermented beverage and the viability of the fermenting Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus used”. Journal of Food Processing and Preservation, 46(11), e17034, 2022.
  51. [51] Russo P, Arena MP, Fiocco D, Capozzi V, Drider D, Spano G. Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products. International journal of food microbiology, 247, 48-54, 2017.
  52. [52] Mudgil P, Ajayi FF, Alkaabi A, Alsubousi M, Singh BP, Maqsood S. “Flaxseed-and chia seed-derived protein hydrolysates exhibiting enhanced in vitro antidiabetic, anti-obesity, and antioxidant properties”. Frontiers in Sustainable Food Systems, 7, 1223884, 2023.
  53. [53] Liang Z, Chu H, Gao L, Sun X, Guo S, Guo W, He J, Hou Z, Wang C, Li C, Zhang G. “Effects of probiotics on biogenic amines content in fermented milk during fermentation and storage”. Journal of Food Composition and Analysis, 127, 105985, 2024.
  54. [54] Vieira CP, da Costa MP, de Melo Silva VL, Delgado KF, da Silva Frasão B, Elias TA, Chifarelli de Oliveira Nunes YE, de Gloria MBA, Conte-Junior CA. “Interactive effect of physicochemical and microbial variables on bioactive amines content during storage of probiotic fermented milk”. LWT-Food Science and Technology, 138, 110700, 2021.
  55. [55] Özcan T, Yılmaz-Ersan L, Akpınar-Bayizit A, Delikanlı B. “Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)”. Journal of Food Processing and Preservation, 41(5), 13156, 2016.
  56. [56] Abd-Alla AA, Mahmoud EA, Ahmed WK. “Antioxidant activity and quality characteristics of yogurt supplemented with raw and germinated barley flour storage”. Journal of Food and Dairy Sciences, 14(7), 155-162, 2023.
  57. [57] LeBlanc JG, Laino JE, Juarez del Valle M, Vannini V, van Sinderen D, Taranto MP, Font de Valdez G, Savoy de Giori G, Sesma F. “B-Group vitamin production by lactic acid bacteria – current knowledge and potential applications”. Journal of Applied Microbiology, 111(6), 1297-1309, 2011.
  58. [58] Kumar V, Amrutha R, Ahire JJ, Taneja NK. “Techno-functional assessment of riboflavin-enriched yogurt-based fermented milk prepared by supplementing riboflavin-producing probiotic strains of lactiplantibacillus plantarum”. Probiotics and Antimicrobial Proteins, 16, 152-162, 2024.
  59. [59] Corry JEL, Jarvis B, Passmore S, Hedges, A. “A critical review of measurement uncertainty in the enumeration of food micro-organisms”. Food Microbiology, 24(3), 230-253, 2007.
  60. [60] Vinderola G, Binetti A, Burns P, Reinheimer J. “Cell viability and functionalityof probiotic bacteria in dairy products”. Food Microbiology, 2(1), 70, 2011.
  61. [61] Vinderola CG, Costa GA, Regenhardt S, Reinheimer JA. “Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria”. International Dairy Journal, 12(7), 579-589, 2002.
  62. [62] Debruyne AN, Hekmat S. “The effects of fortification of yogurt with various functional flours on survival and growth of probiotic bacteria and sensory properties of the yogurt”. Nutrition & Food Science, 54(3), 597-612, 2024.
  63. [63] Topçuoğlu E, Yılmaz-Ersan L. “Effect of fortification with almond milk on quality characteristics of probiotic yoghurt”. Journal of Food Processing and Preservation, 44(12), E14943, 2020.
  64. [64] Mousavi M, Heshmati A, Garmakhany AD, Vahidinia A, Taheri M. “Optimization of the viability of Lactobacillus acidophilus and physico-chemical, textural and sensorial characteristics of flaxseed-enriched stirred probiotic yogurt by using response surface methodology”. LWT-Food Science and Techolnogy, 102, 80-88, 2019.
  65. [65] Erfani A, Shakeri G, Moghimani M, Afshari A. “Specific species of probiotic bacteria as biopreservative cultures for control of fungal contamination and spoilage in dairy products”. International Dairy Journal, 151, 105863, 2024.
  66. [66] Karabıyıklı Ş, Daştan S. “Geleneksel ve fonksiyonel bir gıda olan kefirin mikrobiyolojik profili”. Journal of Agricultural Faculty of Gaziosmanpasa University, 33(1), 78-83, 2016.
  67. [67] Silva D, Nunes P, Melo J, Quintas C. “Microbial quality of edible seeds commercially available in southern Portugal”. AIMS microbiology, 8(1), 42-52, 2022.
  68. [68] Canaviri-Paz P, Oscarsson E, Håkansson Å. “Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains”. Journal of Functional Foods, 84, 104586, 2021.
  69. [69] Vatansever S, Chen B, Hall C. “Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors”. Sustainable Food Proteins, 2(1), 33-57, 2024.
  70. [70] Kalyas A, Ürkek B. “Effect of flaxseed powder on physicochemical, rheological, microbiological and sensory properties of yoghurt”. Brazilian Archives of Biology and Technology, 65, e22210012, 2022.
  71. [71] Toksöz D. Keten Tohumu Protein Konsantresinin Yoğurdun Bazı Nitelikleri Üzerine Etkisi. Yüksek Lisans Tezi, Gaziosmanpaşa Üniversitesi, Tokat, Türkiye, 2010.
  72. [72] Ramírez-Rojas ZN, Ruíz-Hernández K, Cerón-García A, Gómez-Salazar JA, Sosa-Morales M. “Physicochemical properties of kefir elaborated from fortified milk with quinoa or rice flour as a prebiotic”. The Canadian Society for Bioengineering Annual Conference, University of Guelph, Guelp, Canada, 22 -25 July 2018,