Some Properties of Probiotic Yoghurt Produced for Babies by Adding Fruit Puree, Containing B. infantis, B. bifidum, B. longum, L. paracasei

Probiotic yoghurt with fruit was produced to enrich the intestinal flora of infants and to prevent various ailments in infants when the flora is inadequate. Peach, apple and pear purees (10% and 20% each), cow milk, milk powder, starter culture (combination of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Bifidobacterium infantis, Bifidobacterium bifidum, Bifidobacterium longum and Lactobacillus paracasei) were used in the production of probiotic yogurt for babies. Some properties of yoghurt samples were investigated during fermentation and on the 1st, 7th, 14th and 21st days of storage. After ten hours of fermentation, the lowest pH was observed in samples with apple puree. It has been determined that syneresis increases with increasing concentrations of fruit purees. The water holding capacity was less in yoghurts containing fruit puree compared to control yoghurt and in 20% fruit puree compared to yoghurts containing 10% fruit puree. The number of L. bulgaricus generally increased in all samples during storage. It was determined that the number of S. thermophilus in control sample was higher than other samples during storage. The number of L. paracasei and Bifidobacterium spp. decreased during storage. While the control sample remained probiotic until the 14th day of storage, other samples lost its probiotic properties before the 7th day of storage. Considering that the number of probiotic microorganisms in a probiotic product should be at least 106-107 CFU/g according to FAO, it has been decided that the most suitable fruits for probiotic yogurt with fruit puree are peach and apple, respectively. Considering the structural features, it is more appropriate to use 10% fruit puree, and considering the probiotic feature, it is more appropriate to use 20% fruit puree. Choosing the appropriate packaging and fixing suitable storage conditions will help probiotic microorganisms to preserve their vitality for a long time

Ticari olarak toz formda satılan reishi mantarlarının biyoaktif özellikleri]

Ganoderma lucidum (Reishi mushroom) has well known history of use with regards to ensuring health effects and longevity in Asian countries. Besides, it has an antioxidative protection system to protect the living organism from the action of free radicals. This study examines the bioactive properties of powder form of G. lucidum as a natural functional agent and the antimicrobial effects of the 5 different commercially sold powder of the G. lucidum mushrooms were investigated against various pathogenic bacteria and molds. For this purpose, the phenolic content, antioxidant capacity of G. lucidum samples were determined. The antimicrobial effects of the 5 different G. lucidum mushrooms against various food-related pathogenic bacteria (Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 7644, Salmonella enterica subsp. enterica serovar Enteritidis ATCC 13076, Staphylococcus aureus ATCC 2592, Vibrio parahaemolyticus ATCC 17802) and molds (Aspergillus parasiticus NRRL 2999 and Aspergillus parasiticus NRRL 465) were expressed as a diameter (mm) of the inhibition zone. The values of total phenolic content of different G. lucidum samples ranged from 2.35 to 10.46 mg GAE g(-1). The scavenging activity of DPPH radicals of G. lucidum samples did not show any significant difference for samples 2, 4, and 5. The same trend was observed between for ABTS+ results of these samples. The highest total phenolic content and antioxidative activity were observed in the sample 1. The extracts of different G. lucidum samples demonstrated statistically significant antibacterial activity against E. coli ATCC 25922. Regarding the antifungal activity of G. lucidum samples, there were not found any significant differences when compared different samples. The results demonstrated that G. lucidum can be used as a functional food ingredient to improve the bioactive properties of foods

The Effect of Lactic Acid Based Propolis Addition on The Shelf Life of Fresh Strawberry Juice

Anthocyanins, carotenoids, vitamins, flavonoids, aroma volatiles, and phenolics are among the natural antioxidants and other bioactive phytochemicals found in strawberries. Strawberry and strawberry juice is a perishable fruit, and as a result of the loss of antioxidants during storage, its health advantages to humans are diminished. It is now frequently used as strawberry fruit juice. The technique employed in juice processing, as well as the chemicals utilized, may have a negative impact on the nutritional content of the product. In this study, propolis extraction, lactic acid-based propolis extract was added to strawberry juice at varied rates (%0, %0,4, %0,7 ve %1), which has a high solvent effect and is not detrimental to health. The preservation effect of propolis emulsion on strawberry juice was tested in this study for up to 14 days. Strawberry juice was added with lactic acid-based propolis extract, which is non-toxic to humans, at various rates (%0, %0.4, %0.7 and %1). In the samples obtained, pH, total viable, mold-yeast, color, total phenolic substance and sensory analyzes performed. At the end of storage, the lowest pH value was measured as 2.20 in the sample with 1% propolis extract. The mold and yeast levels ranged from 4.867.36 log cfu/mL in the samples. As the concentration of propolis added to the strawberry juice increased, it was determined that the number of mold yeasts in the samples decreased. The sample with 0.7% propolis extract had the lowest total number of organisms on the 14th day of storage, with 2.90 log cfu/mL. It was determined that as the ratio of propolis extract added to strawberry juices increased, there was a decrease in the total number of viable samples. The phenolic content of strawberry juices was determined between 512.85 GAE mg kg(-1) and 2896.19 GAE mg kg-1, and it was determined that the total phenolic content increased as the ratio of propolis extract added to the strawberry juices increased (p<0.05). Strawberry juice with 0,7% propolis solution is prefered as optimum. Propolis can be utilized as a natural preservative in strawberry juice or other fruit juices instead of chemical preservatives, according to the findings

A novel rheometer-based method to determine melting properties of gelatin-based gummies

27.03.2022 tarihine kadar kullanımı yazar tarafından kısıtlanmıştır.Bu çalışmada, çok tüketilen şekerleme ürünlerinden biri olan yumuşak şekerin önemli kalite parametrelerinden erime noktasının belirlenmesi için reometre temelli yeni bir metodun geliştirilmesi araştırılmıştır. Geliştirilen metot dahilinde, elde edilen gap değerinin sıcaklığa karşı olan grafiğinde onset analizi yapılarak ürünlerin erime noktaları tespit edilmiştir. Reometre temelli yeni metodun geliştirilmesi amacı ile ısıtma hızı ve örnek kalınlığı olmak üzere 2 parametre üzerinden denemeler yapılmıştır. Aynı şekilde, erimenin tespitinde klasik metotlardan olan G? ve G?? kesiştiği sıcaklık değerleri de belirlenmiştir. Elde edilen erime noktalarını doğrulamak amacı ile sabit sıcaklıkta reometrede zaman taraması testleri ile etüv ve su banyosunda farklı sıcaklıkta bekletme analizleri ve çeşitli sıcaklıkta akma gerilimi değerlerinin tespiti yapılmıştır. Ayrıca elde edilen sonuçları karşılaştırmak amacı ile örneklerin diferansiyel taramalı kalorimetreden (DSC) elde edilen termogramları, polarize ışık mikroskobu (PLM) ile çeşitli sıcaklıktaki mikro yapıları ve termogravimetrik analizler (TGA) ile birlikte termal bozunma eğrileri de incelenmiştir. Araştırma kapsamında üretilen yumuşak şeker örneklerine nem ve tekstür profili analizleri de uygulanmıştır. Tüm veriler değerlendirildiğinde, geliştirilmekte olan metodun 4000 µm kalınlıktaki yumuşak şeker örnekleri için 1 °C/dk sıcaklık artış hızı ile çalışıldığında, 1 °C hassasiyet ile tespit yaptığı söylenebilmektedir. Metot parametreleri elde edildikten sonra, metodun ticari olarak kullanılabilirliğini gözlemlemek amacı ile, 2 adet jelatin bazlı yumuşak şeker satın alınarak, erime noktaları hem geliştirilen metot ile hem de doğrulama analizleri ile aynı şekilde belirlenerek metodun etkinliği kanıtlanmıştır. Sonuç olarak, gap-sıcaklık grafiğinin onset analizi ile değerlendirilmesi yeni bir yaklaşım olarak denenmiş ve erime sıcaklığı analizine farklı bir bakış açısı kazandırılmıştır. Tez çalışması kapsamında erime sıcaklığının tespiti için geliştirilen reometre temelli yeni metot, hassas ve tekrarlanabilir analizler ile kullanım kolaylığı ve kısa süreli tespit sağlamıştır. Buna ek olarak çalışılan materyallerin katı halde kullanılabilmesine de olanak sağladığı için öne çıkmıştır.In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. For this purpose, the melting points of the products were determined by performing onset analysis on the graph of the obtained gap versus temperature. Heating rate and sample thickness parameters were used to develop the novel method. Likewise, the data of the crossover point of G? and G??, which is one of the classical methods for the determination of melting, were also taken. In order to verify the obtained melting points, time sweep tests in the rheometer at a constant temperature, analysis of holding in the oven and water bath, and the determination of the yield stress values at various temperatures were carried out. In addition, thermograms of the samples obtained from differential scanning calorimetry (DSC), their microstructures at various temperatures with polarized light microscopy (PLM), and thermal degradation curves with thermogravimetric analyzes (TGA) were also examined to compare results. Also, moisture content and texture profile analyzes of the samples were determined. As a result of the research, it can be evaluated that the developed method detects the melting point of a soft candy with a sensitivity of 1 °C when working with a temperature increase rate of 1 °C/min and a thickness of 4000 µm. After the method parameters were obtained, to observe the commercial usability of the method, two gelatin-based soft candies were purchased, and the melting points were determined by both the developed method and the verification analysis, and the effectiveness of the method was proven. As a result of the study, the evaluation of the gap-temperature plot with onset analysis has been tried as a new approach and has brought a different perspective to the melting temperature analysis. The novel rheometer-based method developed to determine the melting temperature within the scope of the thesis study provides ease of use and short-term detection with sensitive and reproducible analyses. In addition, it has come to the forefront as it allows the studied materials to be used in solid form

Melting of natural cheese : A review

In the past, cheese was produced on a small scale on farms; today, it is produced on a global level, either for consumption as a food on its own or as a food ingredient. In this respect, the characteristics of cheeses at elevated temperatures are significant factors for quality evaluation. Furthermore, the structure of cheese is altered by heating, which affects its functional characteristics. Therefore, the melting of cheese is a major commercial attribute because it is the primary determinant in evaluating quality for specific applications. Thus, the assessment of the melt and flow characteristics of cheese is particularly crucial for the successful use of cheese as an ingredient. This review presents an overview of cheese melting, from the fundamentals of phase transitions to heat-induced changes in cheese. Also, the mechanisms underlying these changes and the current information on melting measurement methods are explained, along with their strengths and limitations

Development of vegan kefir fortified with Spirulina platensis

The choices for dairy products have increased in recent years because of medical recommendations or lifestyle preferences. This study was set out to assess the importance of Spirulina platensis fortification in vegan kefir production at the ratio of 0.25% and 0.50%. The most notable plant-based milk substitutes, soy milk and almond milk, were used to produce kefir. Titratable acidity, pH, water holding capacity, and microbiological counts were measured in kefir samples for 21 days. Additionally, color, antioxidant activity, total phenolic content analysis, and rheological properties were evaluated. Increasing Spirulina platensis concentration increased the counts of lactobacilli and lactococci and the total phenolic content of kefir, whereas pH values of kefir samples decreased. An increase in the Spirulina platensis amount was correlated with lower L*, a*, and b* values than control samples. According to the results, Spirulina platensis can be considered as a promising functional food component to improve the prebiotic potential and bioactive quality of foods

The determination of volatile profile during the ripening period of traditional Tulum cheese from Turkey, produced in Anamur in the Central Taurus region and ripened in goatskin

Traditional Tulum cheese, produced by nomads in Anamur in the Central Taurus region from raw goats' milk and ripened in goatskin, has characteristic taste, aroma, and specific flavours preferred over those of other Tulum cheeses. The volatile components and physicochemical properties of Tulum cheese were determined. Traditional Tulum cheese was sampled on days 7, 15, 30, 60, 90, and 180 and specimens examined in terms of dry matter, pH, titratable acidity, fat, protein (percentage) and volatile compounds. A total of 36 volatile compounds were identified using solid-phase microextraction during ripening of the Tulum cheese samples. They were composed of different chemical groups; carboxylic acids, alcohols, esters, ketones, aldehydes, terpenes, and hydrocarbons. Results revealed that acetic acid, 2,3-butanediol, ethyl acetate, and alpha-pinene were found as the dominant volatiles in the samples. (C) 2021 Elsevier Ltd. All rights reserved.TUBITAK (The Scientific and Technological Research Council Of Turkey)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [214Z054]This work was accomplished with the financial support of TUBITAK (The Scientific and Technological Research Council Of Turkey) (Project number: 214Z054)

Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

Cultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics of experimental yoghurt samples were evaluated and compared with yoghurts produced from commercial starter cultures for a 28-day cold storage period. All yoghurt samples completed the fermentation at a similar time. However, the B1 and K2 isolates had higher viable cell performance during the storage period, and their yoghurts had counts of Lactobacillus bulgaricus and Streptococcus thermophilus similar to those of control yoghurt samples. Also, at the end of the storage, yoghurts pro-duced from the new isolates had higher complex modulus (G*) than the control, except K1 thorn B1 yo-ghurts. This study demonstrated that the best results related to these parameters were obtained in yoghurts of isolates B1 and K2, and they can be recommended as potential yoghurt starters.(c) 2022 Elsevier Ltd. All rights reserved.Konya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship [RDAP-2021/001]The authors are grateful to Konya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship for giving financial support to conduct this research by the project number RDAP-2021/001

Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

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 degrees 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. (C) 2017 Elsevier Ltd. All rights reserved

Investigating the effects of lLecithin-PGPR mixture on physical properties of milk chocolate

Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of lecithin (0.25-0.500 g/100 g) and PGPR (0.00-0.25 g/100 g) usage on the rheological properties, texture (hardness, fracturability), formation of beta(v) polimorph and colour values of milk chocolate were studied by using Mixture Design technique. The ratio of lecithin:PGPR did not significantly affect color of milk chocolate, but yield stress and viscosity of samples were found to be statistically significantly affected (p < 0.05). Formation of beta(v) polimorph was found to induced by increasing lecithin content while decreasing PGPR. Fracturability and hardness increased with PGPR addition. The results of the present study indicated that lecithin:PGPR ratio in milk chocolate was important for crystallization behavior as well as processability of the inter-mediate products and the quality of the end-products