Probiyotik bakteriler kullanılarak üretilen çilekli dondurmaların bazı fiziksel, kimyasal ve mikrobiyolojik özelliklerinin belirlenmesi
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Date
2003
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Publisher
Trakya Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Yapılan araştırmalarda probiyotik bakterilerin insan sağlığı üzerine birçok yararlı etkisi olduğu tespit edilmiştir. Bu nedenle probiyotik bakterileri içeren süt ve fermente süt ürünleri, ilaç formunda kapsül veya tabletler kullanıma sunulmuştur. Bu araştırmada probiyotik bakterilerin insanlara ulaştırılmasında sevilerek tüketilen bir gıda olan dondurmada kullanımları incelenmiştir. Bu amaçla dondurma miksine iki farklı oranda ve iki farklı şekilde probiyotik bakterilerin katılmasıyla toplam 7 çeşit dondurma üretilerek 5 ay boyunca depolanmıştır. Üretilen bu dondurmaların depolama süresince her ay mikrobiyolojik, fiziksel, kimyasal ve duyusal analizleri yapılmıştır. Sonuç olarak depolama süresi sonunda dondurmada hayatta kalan probiyotik bakteri sayısının insan sağlığı üzerinde therapeutic etkiyi sağlayacak düzeyde olduğu tespit edilmiştir. Duyusal analizlerde probiyotik bakteri ihtiva eden dondurmalar probiyotik bakteri içermeyen kontrol dondurmasına göre daha çok beğenilmiştir. Anahtar Kelimeler: Probiyotik Bakteri, Dondurma, Lactobacillus acidophilus, Lactococcus lactis, Lactococcus cremoris.
In various researches it was revealed that probiotic bacteria have many beneficial effects on human health. Therefore, milk and fermented milk products including probiotic bacteria as well as pharmaceutical products are available in the markets for human consumption. In this research using of probiotic bacteria in ice cream making was investigated. For this purpose, probiotic bacteria were added in to the ice-cream mix with two different method. Therefore, totaly seven varieties were obtained and samples storaged for five months. Microbiological, physical, chemical and organoleptical analysis were done in the ice-cream samples every single month during the storage period. As a result, the count of total living probiotic bacteria at the end of storage period were sufficient to provide therapeutic effect. In the organoleptic analysis, the ice-cream samples which include probiotic bacteria gained the highest score compared with the control samples. Keywords: Probiotic Bacteria, Ice-cream, Lactobacillus acidophilus, Lactococcus lactis, Lactococcus cremoris
In various researches it was revealed that probiotic bacteria have many beneficial effects on human health. Therefore, milk and fermented milk products including probiotic bacteria as well as pharmaceutical products are available in the markets for human consumption. In this research using of probiotic bacteria in ice cream making was investigated. For this purpose, probiotic bacteria were added in to the ice-cream mix with two different method. Therefore, totaly seven varieties were obtained and samples storaged for five months. Microbiological, physical, chemical and organoleptical analysis were done in the ice-cream samples every single month during the storage period. As a result, the count of total living probiotic bacteria at the end of storage period were sufficient to provide therapeutic effect. In the organoleptic analysis, the ice-cream samples which include probiotic bacteria gained the highest score compared with the control samples. Keywords: Probiotic Bacteria, Ice-cream, Lactobacillus acidophilus, Lactococcus lactis, Lactococcus cremoris
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Keywords
Gıda Mühendisliği, Food Engineering
