Scopus
YÖKSİS Eşleşti
Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects
Journal of the Science of Food and Agriculture · Nisan 2023
YÖKSİS Kayıtları
Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects
Journal of the Science of Food and Agriculture · 2023 SCI-Expanded
DOÇENT TALHA DEMİRCİ →
Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE · 2023 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE →
Pea (Pisum sativum L.) pod powder as a potential enhancer of probiotic Enterococcus faecium M74 in ice cream and its physicochemical, structural, and sensory effects
Journal of the Science of Food and Agriculture · 2023 SCI-Expanded
PROFESÖR NİHAT AKIN →
Makale Bilgileri
DergiJournal of the Science of Food and Agriculture
Yayın TarihiNisan 2023
Cilt / Sayfa103 · 3184-3193
Scopus ID2-s2.0-85141397319
Özet
BACKGROUND: In this study, pea (Pisum sativum L.) pod powder (PPP) was incorporated (1% and 3% w/w) into a probiotic ice cream formulation containing Enterococcus faecium M74 to investigate the potential effect of PPP on the probiotic survivability in the ice cream throughout 60 days of frozen storage. Moreover, the produced symbiotic ice creams were evaluated for their physiochemical properties, stability, and sensory acceptability. RESULTS: Incorporation of PPP into ice cream caused significantly (P < 0.05) increased protein and ash content and lower pH values. Besides that, the addition of PPP resulted in ice creams with higher hardness and lower overrun. A significant diminishing was observed in the melting rates of the ice creams as the percentage of PPP increased and storage time progressed. Ice cream with PPP presented lower lightness and higher greenness and yellowness compared with control. All ice creams had viable counts of E. faecium M74 of ≥6 log cfu g−1 during storage and provided the number of viable cells that the probiotic product should contain. On day 60, the viability of E. faecium M74 in ice cream containing 1% PPP (7.64 ± 0.02) was higher than the control (7.28 ± 0.00). Sensory analyses revealed that there was no statistical difference in ice cream with 1% PPP and the control without PPP in terms of general acceptability. CONCLUSION: These results suggest that pea pods, which is a waste product of the pea industry and obtained at zero cost, could be used as a potential prebiotic and an agent to improve technological properties of dairy products. © 2022 Society of Chemical Industry.
Yazarlar (4)
1
Gizem Çam
2
Nihat Akın
ORCID: 0000-0002-0966-1126
3
Çiğdem Konak Göktepe
4
Talha Demirci
Anahtar Kelimeler
ice cream
pea pod
prebiotic
probiotic
symbiotic
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
5
Atıf
4
Yazar
5
Anahtar Kelime