| Autor: |
Kanca N; Department of Dairy Technology, Faculty of Agriculture, Ankara University, 06110, Ankara, Turkey., Onaran Acar B; Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Ankara University, 06110, Ankara, Turkey., Albayrak Delialioğlu R; Faculty of Agriculture Biometry and Genetics Unit, Ankara University, 06110, Ankara, Turkey. |
| Jazyk: |
angličtina |
| Zdroj: |
The Journal of dairy research [J Dairy Res] 2024 Dec 09, pp. 1-9. Date of Electronic Publication: 2024 Dec 09. |
| DOI: |
10.1017/S0022029924000670 |
| Abstrakt: |
This research paper focuses on enrichment of yoghurt containing probiotic Lactobacillus casei with persimmon ( Diospyros kaki ) powder in concentrations of 0 (Control) and then 0.5, 1.0, 1.5 and 2.0% (A-D respectively) and determination of some characteristics of the product during refrigerated storage for 21 d. Powder addition affected the color characteristics, textural properties, titratable acidity and water-holding capacity values. The viability of both yoghurt bacteria ( Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus ) and L. casei increased proportionally to adding persimmon powder for all storage days. Furthermore, addition of fruit powder increased short-chain fatty acid and polyunsaturated fatty acid contents. According to sensory analysis results, sample D had the lowest scores from the panelists, whereas the Control together with samples B and C were the most liked yoghurts in terms of flavor characteristics. In terms of overall acceptability, all of the samples received scores over three points on a five-point scale throughout storage. This study indicates that persimmon powder enriched yoghurt is a good vehicle for L. casei and yoghurt bacteria with improved fatty acid profile and acceptable sensory characteristics. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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