Spirulina platensis ve chlorella vulgaris ile zengi̇nleşti̇ri̇lmi̇ş probi̇yoti̇k beyaz peyni̇r üreti̇mi̇ni̇n araştırılması
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Date
2020
Authors
Suna, Gizem
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada; S. platensis, C. vulgaris mikroalgleri ile Lb. acidophilus LA-5 kültürü kullanılarak üretilen probiyotik Beyaz peynirin depolama süresince (1., 30., 60. ve 90. günlerde) mikrobiyolojik, fiziko-kimyasal, tekstürel ve duyusal özelliklerinin incelenmesi amaçlanmıştır. Çalışmada, en düşük toplam mezofilik aerobik bakteri sayısı (4.68 log10 kob/g) C. vulgaris ve Lb. acidophilus içeren, en yüksek (7.96 log10 kob/g) ise S. platensis içeren peynir örneğinde belirlenmiştir. En düşük laktik asit bakteri sayısı (4.48 log10 kob/g) C. vulgaris içeren, en yüksek (7.65 log10 kob/g) S. platensis içeren peynir çeşidinde belirlenmiştir. Lb. acidophilus sayısı, S. platensis içeren örnekte 7.48 log10 kob/g, C. vulgaris içeren örnekte 7.17 log10 kob/g ve alg içermeyen örnekte 7.08 log10 kob/g olarak belirlenmiştir. Peynirin mikroalgler ile zenginleştirilmesi, protein (%11.40-13.74), titrasyon asitliği (%0.23-0.37), toplam fenolik madde (2.261-7.049 mg GAE/g), antioksidan kapasite (CUPRAC; 0.119-0.451 mg GAE/g ve DPPH; 0.130-0.169 mg trolox/g) değerlerinde artış; yağ değerlerinde (%10.74-7.17) ise azalmaya neden olmuştur (P<0.01). Depolama süresince örneklerin sertlik, dış yapışkanlık, esneklik, sakızımsılık, çiğnenebilirlik değerlerinde azalma saptanırken, iç yapışkanlık ve elastikiyet değerlerinin stabil kaldığı belirlenmiştir. İstatistiksel analiz sonuçlarına göre; örneklerin renk değerleri (L*, a*, b*, h°, C*, ΔE) önemli bulunmuştur (P<0.05). Mikroalg içeren örnekler arasında S. platensis ve Lb. acidophilus içeren Beyaz peynir, duyusal olarak panelistler tarafından daha fazla beğenilmiştir. S. platensis ve C. vulgaris ile zenginleştirilmiş probiyotik Beyaz peynir örneklerinde depolama süresince Lb. acidophilus LA-5 sayısının, terapötik etki için önerilen değerde olduğu saptanmıştır. Peynir üretiminde mikroalg kullanılması ile besinsel içeriğin zenginleştirilmesinin yanı sıra tekno-fonksiyonel özelliklerin de geliştirilebileceği tespit edilmiştir.
In this study; it was aimed to investigate microbiological, physico-chemical, textural and sensory properties of White cheese using by S. platensis, C. vulgaris and Lb. acidophilus LA-5 during storage (1st, 30th, 60th, 90thdays). The lowest TMAB count (4.68 log10 cfu/g) was determined in cheese containing C. vulgaris and Lb. acidophilus, the highest (7.96 log10 cfu/g) was found in cheese with S. platensis. The lowest LAB count (4.48 log10 cfu/g) in cheese with C. vulgaris and the highest LAB count (7.65 log10 cfu/g) in cheese with C. vulgaris and Lb. acidophilus were determined. The count of Lb. acidophilus was determined in cheese containingS. platensis as 7.48 log10 cfu/g, in sample with C. vulgaris as 7.17 log10 cfu/g and in sample without microalgae as 7.08 log10 cfu/g. Fortification of cheese with microalgae resulted in an increase protein (11.40-13.74%), titratable acidity (0.23-0.37%), total phenolic (2.2617.049 mg GAE/g), antioxidant capacity (CUPRAC; 0.119-0.451 mg GAE/g and DPPH; 0.130-0.169 mg trolox/g) and a decrease fat content (10.74-7.17%) (P<0.01). It was found that hardness, adhesiveness, springiness, gumminess and chewiness values were decreased during storage, while cohesiveness and resilienc evalues remained stable. According to statistical analysis, color values of samples (L*, a*, b*, h°, C*, ΔE) were found to be significant (P <0.05). Among samples containing microalgae, cheese with S. platensis and Lb. acidophilus was more sensually appreciated by panelists. In White cheese enriched with S. platensis and/or C. vulgaris, Lb. acidophilus LA-5 count was found to be suggested value for therapeutic effect during storage. It was determined that the use of microalgae in cheese production improved techno-functional properties besides nutritional content.
In this study; it was aimed to investigate microbiological, physico-chemical, textural and sensory properties of White cheese using by S. platensis, C. vulgaris and Lb. acidophilus LA-5 during storage (1st, 30th, 60th, 90thdays). The lowest TMAB count (4.68 log10 cfu/g) was determined in cheese containing C. vulgaris and Lb. acidophilus, the highest (7.96 log10 cfu/g) was found in cheese with S. platensis. The lowest LAB count (4.48 log10 cfu/g) in cheese with C. vulgaris and the highest LAB count (7.65 log10 cfu/g) in cheese with C. vulgaris and Lb. acidophilus were determined. The count of Lb. acidophilus was determined in cheese containingS. platensis as 7.48 log10 cfu/g, in sample with C. vulgaris as 7.17 log10 cfu/g and in sample without microalgae as 7.08 log10 cfu/g. Fortification of cheese with microalgae resulted in an increase protein (11.40-13.74%), titratable acidity (0.23-0.37%), total phenolic (2.2617.049 mg GAE/g), antioxidant capacity (CUPRAC; 0.119-0.451 mg GAE/g and DPPH; 0.130-0.169 mg trolox/g) and a decrease fat content (10.74-7.17%) (P<0.01). It was found that hardness, adhesiveness, springiness, gumminess and chewiness values were decreased during storage, while cohesiveness and resilienc evalues remained stable. According to statistical analysis, color values of samples (L*, a*, b*, h°, C*, ΔE) were found to be significant (P <0.05). Among samples containing microalgae, cheese with S. platensis and Lb. acidophilus was more sensually appreciated by panelists. In White cheese enriched with S. platensis and/or C. vulgaris, Lb. acidophilus LA-5 count was found to be suggested value for therapeutic effect during storage. It was determined that the use of microalgae in cheese production improved techno-functional properties besides nutritional content.
Description
Keywords
Spirulina platensis, Chlorella vulgaris, Lb. acidophilus LA-5, Beyaz peynir, White cheese
Citation
Suna, G. (2020). Spirulina platensis ve chlorella vulgaris ile zengi̇nleşti̇ri̇lmi̇ş probi̇yoti̇k beyaz peyni̇r üreti̇mi̇ni̇n araştırılması. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimler Enstitüsü.