Akademik Veri Yönetim Sistemi
Tezin Türü: Doktora
Tezin Yürütüldüğü Kurum: Bursa Uludağ Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Türkiye
Tezin Onay Tarihi: 2024
Tezin Dili: İngilizce
Öğrenci: HAGER HASSAN ALI BABEKER
Danışman: Arzu Akpınar Bayizit
Özet:
Probiotics have various advantages for human health. Fermented
dairy products constitute the majority of probiotic foods on the market today.
However, these products cannot be consumed by individuals allergic to milk
proteins or have severe lactose intolerance. However, the demands of
vegetarians, people who are allergic to milk proteins and those with lactose
intolerance for lactose-free products with high nutritional value and low
cholesterol have increased. Therefore new food matrices that support probiotic
development have become a current research topic. In this context, fruits and
vegetables are among the alternative food matrices because they are rich in
health-beneficial components such as vitamins, minerals and phenolic compounds,
as well as prebiotics that support probiotic development such as inulin,
galactooligosaccharide, gum Arabic and fructooligosaccharide. By using fruits
and vegetables as probiotic carriers, alternative products that do not contain
milk allergens and for consumers with lactose intolerance are being developed.
In this thesis study, Gum Arabic was added at different
concentrations (0, 2, 4%) as a prebiotic to different fruit juices of Sudanese
wild baobab fruit, tamarind, roselle and Guddaim either with Lactobacillus acidophilus LA-5 or Bifidobacterium
animalis subsp. lactis
BB-12 cultures as a single strain. Various physico-chemical, microbiological
and bioactive component analyses of fruit juices were carried out using
standard methods. Physico-chemical, microbiological and bioactive components were determined
on days 0, 7, 14, 21 and 28 of storage.
Fermentation of juices with Lactobacillus acidophilus LA-5
or Bifidobacterium animalis subsp. lactis BB-12 reduced pH to 4.1 or
less and increased titratable acidity to 0.65% or more during 28 days of
storage due to lactic acid production. Similarly, the amount of sugar decreased
throughout storage. The characteristic colors of the samples were preserved
throughout their shelf life, and no browning was observed. The average viable
cell counts of Lactobacillus acidophilus LA-5 or Bifidobacterium
animalis subsp. lactis
BB-12 were 7.8×108 and 2.8×108 CFU mL-1,
respectively. This number was evaluated as sufficient to associate this product
with probiotic potential. Both bacterial strains tested covered good growth in
juices with different gum Arabic concentrations.
According to the results obtained in the study, it is thought that
fermented Sudanese wild fruit juices of baobab fruit, tamarind, roselle and guddaim fortified with gum Arabic by Lactobacillus acidophilus LA-5
and Bifidobacterium animalis subsp. lactis BB-12 might be an alternative
product to deliver probiotics to provide health benefits for consumers.