Say Dilek
Vocational School of Pozantı, Cukurova University, 01470 Pozantı, Adana, Turkey.
Biotechnology Center, Çukurova University, Adana, Turkey.
J Food Sci Technol. 2024 Nov;61(11):2166-2176. doi: 10.1007/s13197-024-05987-1. Epub 2024 May 3.
The present study aimed to investigate the production of yoghurt in which the parts of the L. and its gum were added to milk at levels of 3% (v/v), incubated until the pH value reached 4.7 at 42 °C and then stored at 4 °C for 21 days. The Ca, P, K, Na and Mg contents of the yoghurt sample containing L. proved to be higher than those found in the control sample. Acidity, acetaldehyde, viscosity, a* values of yoghurt samples increased during storage, while the volatile fatty acids, gel firmness, whey separation, water holding capacity, L* and the b* values were decreased. The lactic acid bacteria count on the 21st day was > 6 log CFU/g in all yoghurt samples. The total aerobic mesophilic bacteria decreased except for the yoghurt sample containing L. milk, while the yeast and mold increased. The preference map revealed that 60-80% of consumers were satisfied with the control sample and the L. gum sample. L. milk and L. leaves samples were also found to have acceptable scores. As a result, adding L. into the yoghurt turned out to have a positive impact on its sensory and functional properties and could lead to an innovative approach in the dairy product market.
The online version contains supplementary material available at 10.1007/s13197-024-05987-1.
本研究旨在探究酸奶的生产，其中将[具体乳酸菌名称]及其胶以3%（v/v）的比例添加到牛奶中，在42°C下培养直至pH值达到4.7，然后在4°C下储存21天。含有[具体乳酸菌名称]的酸奶样品中的钙、磷、钾、钠和镁含量被证明高于对照样品中的含量。酸奶样品的酸度、乙醛、粘度、a值在储存期间增加，而挥发性脂肪酸、凝胶硬度、乳清分离、持水能力、L和b*值降低。所有酸奶样品在第21天的乳酸菌计数均>6 log CFU/g。除了含有[具体乳酸菌名称]牛奶的酸奶样品外，总需氧嗜温菌数量减少，而酵母和霉菌数量增加。偏好图显示，60 - 80%的消费者对对照样品和[具体乳酸菌名称]胶样品满意。[具体乳酸菌名称]牛奶和[具体乳酸菌名称]叶样品也被发现具有可接受的分数。结果，在酸奶中添加[具体乳酸菌名称]对其感官和功能特性产生了积极影响，并可能在乳制品市场带来一种创新方法。
在线版本包含可在10.1007/s13197 - 024 - 05987 - 1获取的补充材料。
