Araştırma Makalesi
Yıl 2023,
Cilt: 70 Sayı: 3, 293 - 301, 23.06.2023
Öz
In this study, different ratios (A-0%, B-25%, C-50%, D-75%) of kefir were used in the ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples (P<0.05), except for acidity and overrun values (P>0.05). Kefir containing samples showed probiotic properties during 90-day storage when the probiotic bacterial counts were considered. In terms of texture and flavor properties, sample D had the lowest scores, while B and C had similar scores compared to sample A in sensory evaluation. As a result, B and C were identified as probiotic products with acceptable properties during 90-day storage.
Anahtar Kelimeler
Kefir Lactobacillus spp. Lactococcus spp. probiotic ice cream
Destekleyen Kurum
-
Proje Numarası
-
Teşekkür
-
Kaynakça
- Acu M, Kinik O, Yerlikaya O (2017): Functional properties of probiotic ice cream produced from goat’s milk. Carpathian J Food Sci Technol, 9, 86-100.
- Ahmad I, Khalique A, Junaid M, et al (2020): Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream. Int J Food Sci, 55, 2580-2588.
- Ak M (1997): Reoloji bilim dalı ve gıda endüstrisi. Gıda ve Teknoloji, 2, 36-46.
- Akalin AS, Kesenkas H, Dinkci N, et al (2018): Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci, 101, 37-46.
- Arbuckle WS (1986): Ice cream. Springer Science+Business Media, New York.
- Association of Official Analytical Chemists-AOAC (1990): Official methods of analysis of the association of analytical chemists. AOAC, Washington.
- Association of Official Analytical Chemists-AOAC (2013): Official method 941.08 Total solids in ice cream and frozen desserts. AOAC, Washington.
- Association of Official Analytical Chemists-AOAC (2016): Official methods of analysis of the association of analytical chemists. AOAC, Rockville.
- Bahramparvar M, Tehrani MM, Razavi SMA (2013): Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage. Food Biosci, 3, 10-18.
- Cruz AG, Antunes AEC, Sousa ALOP, et al (2009): Ice-cream as a probiotic food carrier. Food Res Int, 42, 1233-1239.
- Farias TGS, Ladislau HFL, Stamford TCM, et al (2019): Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream. LWT-Food Sci Technol, 100, 391-396.
- Favaro-Trindade CS, de Carvalho Balieiro JC, Fe´lix Dias P, et al (2007): Effects of culture, ph and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams. Food Sci Technol Int, 13, 285-291.
- Goff HD, Davidson VJ, Cappi E (1994): Viscosity of ice cream mix at pasteurization temperatures. J Dairy Sci, 77, 2207-2213.
- Goff HD, Hartel RW (2013): Ice Cream. Springer Science+Business Media, New York.
- Guzel-Seydim Z, Wyffels JT, Seydim AC, et al (2005): Turkish kefir and kefir grains: Microbial enumeration and electron microscobic observation. Int J Dairy Technol, 58, 25-29.
- Homayouni A, Alizadeh M, Alikhah H, et al (2012): Functional dairy probiotic food development: Trends, concepts, and products. 197-212. In: EC Rigobelo (Ed), Probiotics. Intech Open Access Publishers, London.
- Inanc N, Sahin H, Cicek B (2005): The impact of probiotics and prebiotics on health. Erciyes Med J, 27, 122-127.
- Januario JGB, Oliveira AS, Dias SS, et al (2018): Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance. Int Food Res, 25, 179-187.
- Kesenkas H, Akbulut N, Yerlikaya O, et al (2013): A research on usage possibilities of soy milk for kefir ice-cream production. Journal of Agriculture Faculty of Ege University, 50, 1-12.
- Marquina D, Santos A, Corpas I, et al (2002): Dietary influence of kefir on microbial activities in the mouse bowel. Lett Appl Microbiol, 35, 136-140.
- Meilgaard M, Civille GV, Carr T (1999): Sensory Evaluation Techiques. CRC Press, Boca Raton.
- Mendez-Velasco C, Goff HD (2012): Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability. Int Dairy J, 24, 33-39.
- Mohammadi R, Mortazavian AM, Khosrokhavar R, et al (2011): Probiotic ice cream: viability of probiotic bacteria and sensory properties. Ann Microbiol, 61, 411-424.
- Muse MR, Hartel RW (2004): Ice cream structural elements that affect melting rate and hardness. J Dairy Sci, 87, 1-10.
- Ozer B (2006): Yoğurt Bilimi ve Teknolojisi. Sidas Medya Ltd, Izmir.
- Parussolo G, Busatto RT, Schmitt J, et al (2017): Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM. LWT-Food Sci Technol, 82, 192-198.
- Roberfroid MB (2000): A European consensus of scientific concepts of functional foods. Nutrition, 16, 689-691.
- Sagdic O, Kucukoner E, Ozcelik S (2004): Functional characteristics of probiotics and prebiotics. Ataturk University Journal of Agricultural Faculty, 35, 221-228.
- Salem MME, Fathi FA, Awad RA (2005): Production of probiotic ice cream. Polish J Food Nutr Sci, 14/55, 267-271.
- Silva PDL, Bezerra MF, Santos KMO, et al (2015): Potentially probiotic ice cream from goat’s milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions. LWT-Food Sci Technol, 62, 452-457.
- Singh A, Bajwa U, Goraya RK (2014): Effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Int J Eng Res Appl, 4, 80-90.
- Soukoulis C, Chandrinos I, Tzia C (2008): Study of the functionality of selected hydrocolloids and their blends with к-carrageenan on storage quality of vanilla ice cream. LWT-Food Sci Technol, 41, 1816-1827.
- Tekinsen OC, Tekinsen KK (2008): Dondurma: Temel Bilgiler, Teknoloji, Kalite Kontrolü. Selçuk Üniversitesi Basimevi, Konya.
- Turgut T, Cakmakci S (2009): Investigation of the possible use of probiotics in ice cream manufacture. Int J Dairy Technol, 62, 444-451.
- Turkish Food Codex-TFC (2004): Communique on ice cream (Number: 2004/45). Republic of Turkey Ministry of Agriculture and Forestry, Ankara.
- Turkish Food Codex-TFC (2009): Communique on fermented milk products (Number: 2009/25). Republic of Turkey Ministry of Agriculture and Forestry, Ankara.
- Turkmen N (2017): Kefir as a functional dairy product. 373-381. In: RR Watson, RJ Collier, VR Preedy (Eds), Dairy in Human Health and Disease Across the Lifespan. Elsevier Inc, London.
- Turkmen N, Gursoy A (2017): Functional ice cream. Academic Food Journal, 15, 386-395.
- Wszolek M, Kupiec-Teahan B, Skov Guldager H, et al (2006): Production of kefir, koumiss and other related products. 174-216. In: AY Tamime (Ed), Fermented Milks. Blackwell Science Ltd, Oxford.
- Yuennan P, Sajjaanantakul T, Goff HD (2014): Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream. J Food Sci, 79, 1522-1527.
Yıl 2023,
Cilt: 70 Sayı: 3, 293 - 301, 23.06.2023
Öz
Bu çalışmada, probiyotik bakteriler ile zenginleştirilmiş fonksiyonel dondurma elde etmek amacıyla dondurma miksinde farklı oranlarda (A-%0, B-%25, C-%50, D-%75) kefir kullanılmıştır. Örneklerin kimyasal ve fiziksel özellikleri arasında, asitlik ve hacim artış değerleri hariç farklılık tespit edilmemiştir. Kefir içeren örnekler, probiyotik bakteri içerikleri göz önünde bulundurulduğunda 90 günlük depolama süresi boyunca probiyotik özellik göstermişlerdir. Ancak, duyusal değerlendirmede B ve C örnekleri A örneği ile benzer puanlar alırken, D örneği tekstür ve lezzet özellikleri açısından en düşük puanlara sahip olmuştur. Dolayısıyla, B ve C örnekleri, 90 günlük depolama süresi boyunca kabul edilebilir özelliklere sahip probiyotik ürünler olarak belirlenmişlerdir.
Anahtar Kelimeler
Kefir Lactobacillus spp. Lactococcus spp. probiyotik dondurma
Proje Numarası
-
Kaynakça
- Acu M, Kinik O, Yerlikaya O (2017): Functional properties of probiotic ice cream produced from goat’s milk. Carpathian J Food Sci Technol, 9, 86-100.
- Ahmad I, Khalique A, Junaid M, et al (2020): Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream. Int J Food Sci, 55, 2580-2588.
- Ak M (1997): Reoloji bilim dalı ve gıda endüstrisi. Gıda ve Teknoloji, 2, 36-46.
- Akalin AS, Kesenkas H, Dinkci N, et al (2018): Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci, 101, 37-46.
- Arbuckle WS (1986): Ice cream. Springer Science+Business Media, New York.
- Association of Official Analytical Chemists-AOAC (1990): Official methods of analysis of the association of analytical chemists. AOAC, Washington.
- Association of Official Analytical Chemists-AOAC (2013): Official method 941.08 Total solids in ice cream and frozen desserts. AOAC, Washington.
- Association of Official Analytical Chemists-AOAC (2016): Official methods of analysis of the association of analytical chemists. AOAC, Rockville.
- Bahramparvar M, Tehrani MM, Razavi SMA (2013): Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage. Food Biosci, 3, 10-18.
- Cruz AG, Antunes AEC, Sousa ALOP, et al (2009): Ice-cream as a probiotic food carrier. Food Res Int, 42, 1233-1239.
- Farias TGS, Ladislau HFL, Stamford TCM, et al (2019): Viabilities of Lactobacillus rhamnosus ASCC 290 and Lactobacillus casei ATCC 334 (in free form or encapsulated with calcium alginate-chitosan) in yellow mombin ice cream. LWT-Food Sci Technol, 100, 391-396.
- Favaro-Trindade CS, de Carvalho Balieiro JC, Fe´lix Dias P, et al (2007): Effects of culture, ph and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams. Food Sci Technol Int, 13, 285-291.
- Goff HD, Davidson VJ, Cappi E (1994): Viscosity of ice cream mix at pasteurization temperatures. J Dairy Sci, 77, 2207-2213.
- Goff HD, Hartel RW (2013): Ice Cream. Springer Science+Business Media, New York.
- Guzel-Seydim Z, Wyffels JT, Seydim AC, et al (2005): Turkish kefir and kefir grains: Microbial enumeration and electron microscobic observation. Int J Dairy Technol, 58, 25-29.
- Homayouni A, Alizadeh M, Alikhah H, et al (2012): Functional dairy probiotic food development: Trends, concepts, and products. 197-212. In: EC Rigobelo (Ed), Probiotics. Intech Open Access Publishers, London.
- Inanc N, Sahin H, Cicek B (2005): The impact of probiotics and prebiotics on health. Erciyes Med J, 27, 122-127.
- Januario JGB, Oliveira AS, Dias SS, et al (2018): Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance. Int Food Res, 25, 179-187.
- Kesenkas H, Akbulut N, Yerlikaya O, et al (2013): A research on usage possibilities of soy milk for kefir ice-cream production. Journal of Agriculture Faculty of Ege University, 50, 1-12.
- Marquina D, Santos A, Corpas I, et al (2002): Dietary influence of kefir on microbial activities in the mouse bowel. Lett Appl Microbiol, 35, 136-140.
- Meilgaard M, Civille GV, Carr T (1999): Sensory Evaluation Techiques. CRC Press, Boca Raton.
- Mendez-Velasco C, Goff HD (2012): Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability. Int Dairy J, 24, 33-39.
- Mohammadi R, Mortazavian AM, Khosrokhavar R, et al (2011): Probiotic ice cream: viability of probiotic bacteria and sensory properties. Ann Microbiol, 61, 411-424.
- Muse MR, Hartel RW (2004): Ice cream structural elements that affect melting rate and hardness. J Dairy Sci, 87, 1-10.
- Ozer B (2006): Yoğurt Bilimi ve Teknolojisi. Sidas Medya Ltd, Izmir.
- Parussolo G, Busatto RT, Schmitt J, et al (2017): Synbiotic ice cream containing yacon flour and Lactobacillus acidophylus NCFM. LWT-Food Sci Technol, 82, 192-198.
- Roberfroid MB (2000): A European consensus of scientific concepts of functional foods. Nutrition, 16, 689-691.
- Sagdic O, Kucukoner E, Ozcelik S (2004): Functional characteristics of probiotics and prebiotics. Ataturk University Journal of Agricultural Faculty, 35, 221-228.
- Salem MME, Fathi FA, Awad RA (2005): Production of probiotic ice cream. Polish J Food Nutr Sci, 14/55, 267-271.
- Silva PDL, Bezerra MF, Santos KMO, et al (2015): Potentially probiotic ice cream from goat’s milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions. LWT-Food Sci Technol, 62, 452-457.
- Singh A, Bajwa U, Goraya RK (2014): Effect of storage period on the physicochemical, sensory and microbiological quality of bakery flavoured ice cream. Int J Eng Res Appl, 4, 80-90.
- Soukoulis C, Chandrinos I, Tzia C (2008): Study of the functionality of selected hydrocolloids and their blends with к-carrageenan on storage quality of vanilla ice cream. LWT-Food Sci Technol, 41, 1816-1827.
- Tekinsen OC, Tekinsen KK (2008): Dondurma: Temel Bilgiler, Teknoloji, Kalite Kontrolü. Selçuk Üniversitesi Basimevi, Konya.
- Turgut T, Cakmakci S (2009): Investigation of the possible use of probiotics in ice cream manufacture. Int J Dairy Technol, 62, 444-451.
- Turkish Food Codex-TFC (2004): Communique on ice cream (Number: 2004/45). Republic of Turkey Ministry of Agriculture and Forestry, Ankara.
- Turkish Food Codex-TFC (2009): Communique on fermented milk products (Number: 2009/25). Republic of Turkey Ministry of Agriculture and Forestry, Ankara.
- Turkmen N (2017): Kefir as a functional dairy product. 373-381. In: RR Watson, RJ Collier, VR Preedy (Eds), Dairy in Human Health and Disease Across the Lifespan. Elsevier Inc, London.
- Turkmen N, Gursoy A (2017): Functional ice cream. Academic Food Journal, 15, 386-395.
- Wszolek M, Kupiec-Teahan B, Skov Guldager H, et al (2006): Production of kefir, koumiss and other related products. 174-216. In: AY Tamime (Ed), Fermented Milks. Blackwell Science Ltd, Oxford.
- Yuennan P, Sajjaanantakul T, Goff HD (2014): Effect of okra cell wall and polysaccharide on physical properties and stability of ice cream. J Food Sci, 79, 1522-1527.
Toplam 40 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Veteriner Cerrahi |
| Bölüm | Araştırma Makalesi |
| Yazarlar | |
| Proje Numarası | - |
| Yayımlanma Tarihi | 23 Haziran 2023 |
| Yayımlandığı Sayı | Yıl 2023Cilt: 70 Sayı: 3 |
