Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre

ÖZCAN T., Karaman S.

MLJEKARSTVO, cilt.71, sa.3, ss.204-212, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 3
  • Basım Tarihi: 2021
  • Doi Numarası: 10.15567/mljekarstvo.2021.0306
  • Dergi Adı: MLJEKARSTVO
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.204-212
  • Anahtar Kelimeler: yoghurt, probiotic, prebiotic, Acacia exudate gum, Daucus carota L. ssp. sativus var. atrorubens alef, TEXTURAL PROPERTIES, GROWTH, BACTERIA, EXTRACT, PROFILE, FRUIT, OLIGOSACCHARIDES, PHYTOCHEMICALS, HEALTH, PH
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. foals. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.