Publication:
Effects of short-chain and long-chain inulin on the quality of probiotic yogurt containing lactobacillus rhamnosus

dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorCanbulat, Zeynep
dc.contributor.departmentZiraat Fakültesi
dc.contributor.departmentGıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.contributor.scopusid25926089700
dc.contributor.scopusid57195453738
dc.date.accessioned2022-08-10T12:58:03Z
dc.date.available2022-08-10T12:58:03Z
dc.date.issued2015-12
dc.description.abstractThis study investigated the effects of adding short-chain and long-chain inulins on the growth of Lactobacillus rhamnosus and the physicochemical and sensory properties (appearance, structure-texture, odor and taste) of probiotic yogurt during cold storage. The inulin-supplemented yogurt batches were compared with control batches of unsupplemented yogurt and L. rhamnosus-inoculated yogurt. The inulins were incorporated at 2% w/w in the yogurt mixtures that were inoculated with L. rhamnosus and mixed cultures of Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus. The contents of organic acids (lactic, citric, acetic, propionic, formic and butyric) profile were determined using high-performance liquid chromatography. The results indicated that the viability of L. rhamnosus (6.71 log(10) cfu/g) in probiotic yogurt was enhanced by the presence of short-chain inulin (RSI). Consequently, yogurt with short-chain inulin (RSI) received higher scores for odor, taste and overall acceptance than did yogurt containing long-chain inulin (RLI). However, the chain lengths of the inulins did not significantly affect the consistency, product appearance or the organic acid profile.
dc.identifier.citationCanbulat, Z. ve Özcan, T. (2015). "Effects of short-chain and long-chain inulin on the quality of probiotic yogurt containing lactobacillus rhamnosus". Journal of Food Processing and Preservation, 39(6), 1251-1260.
dc.identifier.endpage1260
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85027948326
dc.identifier.startpage1251
dc.identifier.urihttps://doi.org/10.1111/jfpp.12343
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/full/10.1111/jfpp.12343
dc.identifier.urihttp://hdl.handle.net/11452/28163
dc.identifier.volume39
dc.identifier.wos000368126300078
dc.indexed.wosSCIE
dc.language.isoen
dc.publisherWiley
dc.relation.journalJournal of Food Processing and Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLactic-acid starter
dc.subjectOrganic-acids
dc.subjectDouble-blind
dc.subjectPhysicochemical properties
dc.subjectDairy-products
dc.subjectGoats milk
dc.subjectPlacebo
dc.subjectSet
dc.subjectAcidophilus
dc.subjectViability
dc.subjectFood science & technology
dc.subjectBacilli
dc.subjectButyric acid
dc.subjectChromatography
dc.subjectCold storage
dc.subjectHigh performance liquid chromatography
dc.subjectLiquid chromatography
dc.subjectNutrition
dc.subjectOrganic acids
dc.subjectPolysaccharides
dc.subjectPropionic acid
dc.subjectCalcium absorption
dc.subjectFruits and vegetables
dc.subjectLactobacillus rhamnosus
dc.subjectNutritional benefits
dc.subjectProbiotic bacteria
dc.subjectSensory properties
dc.subjectStreptococcus thermophilus
dc.subjectTechnological properties
dc.subjectChains
dc.subject.scopusViability; Bifidobacterium Animalis; Probiotic Agent
dc.subject.wosFood science & technology
dc.titleEffects of short-chain and long-chain inulin on the quality of probiotic yogurt containing lactobacillus rhamnosus
dc.typeArticle
dc.wos.quartileQ3
dspace.entity.typePublication
local.contributor.departmentZiraat Fakültesi/Gıda Mühendisliği Bölümü
local.indexed.atScopus
local.indexed.atWOS

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