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Farklı Oranlarda Prebiyotik Lif İçeren Stevia Özü İlavesinin Probiyotik Dondurmanın Kalite Özellikleri Etkisi

Year 2014, Volume: 18 Issue: 3, 48 - 59, 01.12.2015

Abstract

Prebiyotik lif içeren Stevia ilavesinin probiyotik dondurmaların bazı kalite özellikleri üzerine etkisinin araştırıldığı bu çalışmada, şeker yerine değişik oranlarda Stevia kullanılmıştır. Bu amaçla şeker yerine farklı oranlarda %0 (kontrol örneği, %100 şeker), %25, %50, %75 ve %100 (şeker içermemektedir) prebiyotik lif içeren Stevia ilave edilerek probiyotik dondurma üretilmiştir. Dondurmalar 90 gün süreyle -18 ºC’de depolanmış, depolamanın ilk gününde fiziksel, kimyasal ve duyusal analizler yapılmıştır. 90 günlük depolama süresince aylık olarak mikrobiyolojik analizler yapılmıştır. Prebiyotik lif içeren Stevia (Hindiba Kökü Ekstresi, Stevya Yaprağı Ekstresi) ilavesinin dondurmaların duyusal özelliklerini olumsuz etkilemediği, dondurmaların fiziksel özelliklerini iyileştirdiği, % 50’ye kadar Stevia ilavesinin probiyotik mikroorganizma sayılarına negatif etki etmediği saptanmıştır. Ancak, artan Stevia oranına bağlı olarak viskozite ve kurumadde değerlerinde azalma olduğu belirlenmiştir. Bu bulgular ışığında dondurma üretiminde şeker yerine % 50’ye kadar Stevia kullanımının mümkün olabileceği sonucuna ulaşılmıştır.

References

  • Abd El-Rahman, A.M., Madkor, S.A., Ibrahim, F.S., Kilara, A., 1997. Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions. Journal Dairy Science, 80:1926-1935.
  • Aime, D.B., Arntfield, S.D., Malcomson, L.J., Rayland, D., 2001. Textural Analysis of Fat Reduced Vanilla Ice Cream Products. Food Research Internetional, 34:237-246.
  • Anonim, 1988.Gıda maddeleri muayene ve analiz metotları. T.C. Tarım Orman ve Köy İşleri Bakanlığı Koruma ve Kontrol Genel Müdürlüğü Yayınları. Bursa. 883s.
  • Anonim, 1992. Dondurma-Süt Esaslı, TS 4265, Türk Standartları Enstitüsü, Ankara.
  • Atsan, E., Çağlar, A., 2008. Dondurmanın Bazı Fiziksel ve Duyusal Özellikleri Üzerine Farklı Emülgatörlerin Etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 39 (1), 75-81, 2008
  • Bielecka, M., Biedrzycka E., Majkowska A., 2001. Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness. Food Research International, 35, 125–131.
  • Bodyfelt, F. W., Tobias, J., Trout, G. M.1988.The Sensory Evaluation of Dairy Products. 598 p., New York.
  • Christiansen, P.C., Edelsten D., Kristiansen J.R., Nıelsen E.W., 1996. Some properties of ice cream containing Bifidobacterium bifidum and Lactobacillus acidophilus. Milchwissenschaft, 51 (9), 502- 505.
  • Dervisoglu, M., Yazıcı, F., Aydemir, O., 2005. The Effect of Soy Protein Concentrate Addition on the Physical, Chemical, and Sensory Properties of Stawberry Flavored Ice Cream. European Food Research and Technology, 221, 446-470. Desphande G, Rao S, Patole S. 2011. Progressin the fleld of probiotics: year 2011. Curr Opin Gastroen, 27: 13-18.
  • Erkaya, T., Dağdemir, E., Şengül, M.,2012. Influence of cape gooseberry (physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International, 45, 331-335.
  • Gülmez, M., Güven, A., 2001. Probiyotik, Prebiyotik Simbiyotikler. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 8(1):83-89.
  • Güven, M., Karaca, O.B., 2002. The Effects of Varying Sugar Content and Fruit Concentration on the Physical Properties of Vanilla and Fruit Ice-Cream Type Frozen Yogurts. International Journal of Dairy Technology, 55 (1) 27-31.
  • Haynes, I. N., Playne, M. J. (2002). Survival of probiotic cultures in low-fat icecream. Australian Journal of Dairy Technology, 57(1), 10–14.
  • Hagen, M., Narvhus, J. A., 1999. Production of ice cream containing probiotic bacteria, Milchwissenschaft, 54 (5), 265-268.
  • Hekmat, S., Mcmahon, D.J., 1992. Survival of Lactobacillus acidophilus and Bifidobacterium bifldum in ice cream for use as a probiotic food. International Dairy Science, 75:1415-1422
  • Homayouni A., Ehsani M., Azizi A., Razavi S., Yarmand M. 2008. Growth and survival of some probiotic strains in simulated ice cream conditions. Journal of Applied Science, 8:379–82.
  • IDF, 1982. Determination of the Total Solid Content (Cheese and Processed Cheese). IDF Standard 4A, Brussels: International Dairy Federation.
  • Kailasapathy K., Sultana K., 2003. Survival and β-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream. Australian Journal of Dairy Technology, 58:223–7.
  • Klongpanichpak S., Temcharoen, P., Toskulkao, C., Apıbal, S., Glınsukon, T., 1997. Lack of mutagenicity of stevioside and steviol in salmonella typhimurium TA98 and TA100. Journal of Medical Association Thailand, 80(1):121–128.
  • Lourens-Hatting, A., Viljoen, B. C., 2001. Yoghurt as Probiotic Carrier Food. International Dairy Journal, 11: 1–17.
  • Mattila- Sandholm, T., Myllarinen P., Critenden R., Mogensen G., Fonden R., Saarela M., 2002. Technological challenges for future probitic foods. International Dairy Journal, 12, 173-182.
  • Nunes A.P.M., Ferreira-Machado, S.C., Nunes, R.M., Nantas, F. J. S., De Mattas, J. C. P., Caldeira-De-Araujo, A., 2007. Analysis of genotoxic potentiality of stevioside by comet assay. Food and Chemical Toxicology, 45(2007): 662–666.
  • Prindiville, E.A., Marshall, R.T., Heymann, H., 1999. Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream. Journal of Dairy Science, 82:1425-1432.
  • Ranadheera,C.S., Evans C.A., Adams, M.C., Baınes, S.K.,2013. Production of probiotic ice cream from goat’s milk effects of packaging materials on product quality. Small Ruminant Research, 112 (2013): 174-180
  • Roberfroid, M.B.,2000. Prebiotics and probiotics: are They Functonal Foods American Journal of Clinical Nutrition, 71 (6): 1682-1687.
  • Tokuç, K., Demirci, M., Bilgin, B., Arıcı, M., 2008. Bebek orijinli Lactobacillus spp kullanarak probiyotik dondurma üretimi ve depolama süresince probiyotik bakteri canlılığı ile diğer bazı özelliklerin belirlenmesi. Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum.
  • Turgut, T., Çakmakçı, S., 2003. Probiyotik bakterilerin dondurma üretiminde kullanımı. Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir.
  • Vinderola, C. G., Reinheimer, J. A. 1999. Culture Media for the Enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus In the Presence of Yoghurt Bacteria. International Dairy Journal, 9(1): 497–505.
  • Zubillaga, M., Weill R., Postaire E., Goldman C., Caro R., Boccio J., 2001. Effect of probiotics and functional foods and their use in different diseases. Nutrition Research, 21:569-579.
Year 2014, Volume: 18 Issue: 3, 48 - 59, 01.12.2015

Abstract

References

  • Abd El-Rahman, A.M., Madkor, S.A., Ibrahim, F.S., Kilara, A., 1997. Physical Characteristics of Frozen Desserts Made with Cream, Anhydrous Milk Fat, or Milk Fat Fractions. Journal Dairy Science, 80:1926-1935.
  • Aime, D.B., Arntfield, S.D., Malcomson, L.J., Rayland, D., 2001. Textural Analysis of Fat Reduced Vanilla Ice Cream Products. Food Research Internetional, 34:237-246.
  • Anonim, 1988.Gıda maddeleri muayene ve analiz metotları. T.C. Tarım Orman ve Köy İşleri Bakanlığı Koruma ve Kontrol Genel Müdürlüğü Yayınları. Bursa. 883s.
  • Anonim, 1992. Dondurma-Süt Esaslı, TS 4265, Türk Standartları Enstitüsü, Ankara.
  • Atsan, E., Çağlar, A., 2008. Dondurmanın Bazı Fiziksel ve Duyusal Özellikleri Üzerine Farklı Emülgatörlerin Etkisi. Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 39 (1), 75-81, 2008
  • Bielecka, M., Biedrzycka E., Majkowska A., 2001. Selection of probiotics and prebiotics for synbiotics and confirmation of their in vivo effectiveness. Food Research International, 35, 125–131.
  • Bodyfelt, F. W., Tobias, J., Trout, G. M.1988.The Sensory Evaluation of Dairy Products. 598 p., New York.
  • Christiansen, P.C., Edelsten D., Kristiansen J.R., Nıelsen E.W., 1996. Some properties of ice cream containing Bifidobacterium bifidum and Lactobacillus acidophilus. Milchwissenschaft, 51 (9), 502- 505.
  • Dervisoglu, M., Yazıcı, F., Aydemir, O., 2005. The Effect of Soy Protein Concentrate Addition on the Physical, Chemical, and Sensory Properties of Stawberry Flavored Ice Cream. European Food Research and Technology, 221, 446-470. Desphande G, Rao S, Patole S. 2011. Progressin the fleld of probiotics: year 2011. Curr Opin Gastroen, 27: 13-18.
  • Erkaya, T., Dağdemir, E., Şengül, M.,2012. Influence of cape gooseberry (physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International, 45, 331-335.
  • Gülmez, M., Güven, A., 2001. Probiyotik, Prebiyotik Simbiyotikler. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 8(1):83-89.
  • Güven, M., Karaca, O.B., 2002. The Effects of Varying Sugar Content and Fruit Concentration on the Physical Properties of Vanilla and Fruit Ice-Cream Type Frozen Yogurts. International Journal of Dairy Technology, 55 (1) 27-31.
  • Haynes, I. N., Playne, M. J. (2002). Survival of probiotic cultures in low-fat icecream. Australian Journal of Dairy Technology, 57(1), 10–14.
  • Hagen, M., Narvhus, J. A., 1999. Production of ice cream containing probiotic bacteria, Milchwissenschaft, 54 (5), 265-268.
  • Hekmat, S., Mcmahon, D.J., 1992. Survival of Lactobacillus acidophilus and Bifidobacterium bifldum in ice cream for use as a probiotic food. International Dairy Science, 75:1415-1422
  • Homayouni A., Ehsani M., Azizi A., Razavi S., Yarmand M. 2008. Growth and survival of some probiotic strains in simulated ice cream conditions. Journal of Applied Science, 8:379–82.
  • IDF, 1982. Determination of the Total Solid Content (Cheese and Processed Cheese). IDF Standard 4A, Brussels: International Dairy Federation.
  • Kailasapathy K., Sultana K., 2003. Survival and β-D-galactosidase activity of encapsulated and free Lactobacillus acidophilus and Bifidobacterium lactis in ice-cream. Australian Journal of Dairy Technology, 58:223–7.
  • Klongpanichpak S., Temcharoen, P., Toskulkao, C., Apıbal, S., Glınsukon, T., 1997. Lack of mutagenicity of stevioside and steviol in salmonella typhimurium TA98 and TA100. Journal of Medical Association Thailand, 80(1):121–128.
  • Lourens-Hatting, A., Viljoen, B. C., 2001. Yoghurt as Probiotic Carrier Food. International Dairy Journal, 11: 1–17.
  • Mattila- Sandholm, T., Myllarinen P., Critenden R., Mogensen G., Fonden R., Saarela M., 2002. Technological challenges for future probitic foods. International Dairy Journal, 12, 173-182.
  • Nunes A.P.M., Ferreira-Machado, S.C., Nunes, R.M., Nantas, F. J. S., De Mattas, J. C. P., Caldeira-De-Araujo, A., 2007. Analysis of genotoxic potentiality of stevioside by comet assay. Food and Chemical Toxicology, 45(2007): 662–666.
  • Prindiville, E.A., Marshall, R.T., Heymann, H., 1999. Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream. Journal of Dairy Science, 82:1425-1432.
  • Ranadheera,C.S., Evans C.A., Adams, M.C., Baınes, S.K.,2013. Production of probiotic ice cream from goat’s milk effects of packaging materials on product quality. Small Ruminant Research, 112 (2013): 174-180
  • Roberfroid, M.B.,2000. Prebiotics and probiotics: are They Functonal Foods American Journal of Clinical Nutrition, 71 (6): 1682-1687.
  • Tokuç, K., Demirci, M., Bilgin, B., Arıcı, M., 2008. Bebek orijinli Lactobacillus spp kullanarak probiyotik dondurma üretimi ve depolama süresince probiyotik bakteri canlılığı ile diğer bazı özelliklerin belirlenmesi. Türkiye 10. Gıda Kongresi; 21-23 Mayıs 2008, Erzurum.
  • Turgut, T., Çakmakçı, S., 2003. Probiyotik bakterilerin dondurma üretiminde kullanımı. Süt Endüstrisinde Yeni Eğilimler Sempozyumu, İzmir.
  • Vinderola, C. G., Reinheimer, J. A. 1999. Culture Media for the Enumeration of Bifidobacterium bifidum and Lactobacillus acidophilus In the Presence of Yoghurt Bacteria. International Dairy Journal, 9(1): 497–505.
  • Zubillaga, M., Weill R., Postaire E., Goldman C., Caro R., Boccio J., 2001. Effect of probiotics and functional foods and their use in different diseases. Nutrition Research, 21:569-579.
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Araştırma Makaleleri
Authors

Hüseyin Avni Kırmacı

Hakan Kuşcu This is me

Ferit Atasoy This is me

Publication Date December 1, 2015
Submission Date December 1, 2015
Published in Issue Year 2014 Volume: 18 Issue: 3

Cite

APA Avni Kırmacı, H., Kuşcu, H., & Atasoy, F. (2015). Farklı Oranlarda Prebiyotik Lif İçeren Stevia Özü İlavesinin Probiyotik Dondurmanın Kalite Özellikleri Etkisi. Harran Tarım Ve Gıda Bilimleri Dergisi, 18(3), 48-59.

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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.