Scopus
YÖKSİS Eşleşti
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Journal of Functional Foods · Eylül 2017
YÖKSİS Kayıtları
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Journal of Functional Foods · 2017 SCI-Expanded
DOÇENT TALHA DEMİRCİ →
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Journal of Functional Foods · 2017 SCI-Expanded
PROFESÖR NİHAT AKIN →
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Journal of Functional Foods · 2017 SCI-Expanded
PROFESÖR NİHAT AKIN →
Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
Journal of Functional Foods · 2017 SCI-Expanded
PROFESÖR NİHAT AKIN →
Makale Bilgileri
DergiJournal of Functional Foods
Yayın TarihiEylül 2017
Cilt / Sayfa36 · 396-403
Scopus ID2-s2.0-85024855485
Özet
Experimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 °C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L. casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt.
Yazarlar (5)
1
Talha Demirci
2
Kübra Aktaş
3
Didem Sözeri Atik
4
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
5
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
Prebiotic
Probiotic
Rice bran
Yoghurt
Kurumlar
Gümüşhane Üniversitesi
Gumushane Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Metrikler
91
Atıf
5
Yazar
4
Anahtar Kelime