Effect of fortification with almond milk on quality characteristics of probiotic yoghurt

Topcuoglu E., YILMAZ ERSAN L.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.44, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/jfpp.14943
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

In this study, five proportions of reconstituted skim milk to almond milk were prepared and probiotic yoghurt was manufactured using these mixtures. The physicochemical, microbiological, and nutritional properties of probiotic yoghurts were examined. Raising the ratio of the almond milk from 0% to 100% resulted in considerably changes in the rate of pH drop due to lack of its buffering capacity. This also led to a considerable increase in viability of starter bacteria, including probiotics, during cold storage. According to nutritional analyses, all parameters (dry matter, protein, lipid, carbohydrate, ash, and mineral elements) had statistically significant differences in all samples. It was observed that the almond milk ratio had significant effect on total phenolic contents and antioxidant capacity of samples.