Probiotic Shelf-life, Mineral Contents and Others Properties of Probiotic Yoghurts Supplemented with Corn Flour

• Published in: Ankara Üniversitesi Ziraat Fakültesi Tarım Bilimleri Dergisi Vol. 23; no. 4; pp. 472 - 481
• Main Authors: YANGILAR, Filiz, CAKMAKCİ, Songul
• Format: Journal Article
• Language: English
• Published: Ankara Üniversitesi Ziraat Fakültesi 01.01.2017; Ankara University
• Subjects: corn flour; Coğrafya; probiotic bacteria; yoghurt; Ziraat; Ankara; Probiotic bacteria; Yogurt analysis; Yoğurt; Yoğurt analizleri; Mısır unu; Probiyotik bakteri; Yogurt; Corn flour; Functional food; Fonksiyonel gıda
• ISSN: 1300-7580; 2148-9297
• DOI: 10.15832/ankutbd.385871

It was aimed in the present study to determine the mineral content, probiotic, sensory, physical and chemical characteristics of probiotic yogurt-PC (only probiotic Lactobacillus acidophilus DSMZ 20079 strains with direct vat set starter culture) obtained with the addition of corn flour (CF) at different concentrations during a 21-day storage period. It was found in the study that all probiotic yogurt formulations with CF gave high L. acidophilus viabilities between 6.89 and 7.87 log cfu g-1 during the storage and CF addition did not affect the viability of the probiotic bacteria. The viscosity and dry matter content increased in CF added samples with increasing CF concentrations. Syneresis in PC yogurt sample was found to be significantly higher than that in other samples. The greater the CF supplementation (5%) has the lower the syneresis on the 21st day of storage. The CF+PC (5%) sample was determined to be a better source of Ca, Mg, P and Fe than the Control and PC yogurts. The general acceptability of yogurt involving 5% PC decreased significantly than the others. Considering all the properties in general, 2.5% CF + PC sample it is recommended to be found as probiotic yohurt.