Scopus
YÖKSİS Eşleşti
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
Journal of Food Science and Technology · Aralık 2019
YÖKSİS Kayıtları
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
Journal of Food Science and Technology · 2019 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE →
Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
Journal of Food Science and Technology · 2019 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ AYSUN ORAÇ →
Makale Bilgileri
DergiJournal of Food Science and Technology
Yayın TarihiAralık 2019
Cilt / Sayfa56 · 5474-5483
Scopus ID2-s2.0-85070750333
Özet
The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.
Yazarlar (9)
1
Talha Demirci
2
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
3
Aysun Oraç
ORCID: 0000-0002-2974-3356
4
Çiğdem Konak Göktepe
5
Didem Sözeri Atik
6
Kübra Aktaş
7
Sümeyye Demirci
8
Durmuş Sert
9
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
Immature wheat grain
Prebiotic
Probiotic
Yoghurt
Kurumlar
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Konya Gida ve Tarim Üniversitesi
Konya Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Metrikler
6
Atıf
9
Yazar
4
Anahtar Kelime