Fonksiyonel fermente yayık altı suyu üretimi
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Date
2022-05-11
Authors
Teymuroğlu, Merve Demiray
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada, bazı bitkilerin çiçek, çekirdek ve yumrularından elde edilen aromatik bitki ekstraktlarının, fermente/probiyotik yayık altı suyu üretiminde kullanılması, elde edilen ürünün fonksiyonel bileşiminin ve teknolojik özelliklerinin belirlenmesi amaçlanmıştır. Tatlı yayık altı suyu, S. thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus ve B. animalis subsp. lactis içeren karışık probiyotik kültür ile fermente edilmiştir. Çiçek ekstraktı ilaveli fermente yayık altı suyu üretiminde hibiskus (Hibiscus sabdariffa L.), çuha (Primula veris L.) ve gül (Rosa damascena) çiçek ekstraktları; çekirdek tozu ilaveli fermente yayık altı suyu üretiminde hurma (Phoenix dactylifera L.) ve iğde (Elaeagnus angustifolia) çekirdeği tozları ve yumru tozu ilaveli fermente yayık altı suyu örneklerinde maca (Lepidum meyenii) ve kereviz (Apium graveolens) yumru tozları tatlı yayık altı suyuna ilave edilerek, ürünün fermantasyon kinetikleri, bakteri gelişimi/canlılığı, biyoaktif bileşimi, tekstürel ve duyusal özellikleri depolama boyunca incelenmiştir. Hibiskus, çuha ve gül ekstraktı; hurma ve iğde çekirdek tozu; maca ve kereviz yumru tozu ilaveleri ile üretilen fermente yayık altı suyu örneklerinde depolama süresince probiyotik bakterilerin gelişiminin arttığı ve mikroorganizma canlılık seviyesinin biyoterapötik seviyede (>6 log10 kob/g) kaldığı belirlenmiştir. Fermente yayık altı sularında toplam fenolik madde miktarı ve antioksidan kapasite değerlerinde artış ile birlikte terapötik etkinin geliştirilebileceği saptanmıştır. Çalışma sonucunda nutrasötik özelliklerine ek olarak, ürüne yoğun biyoaktif bileĢen ve pigmentleri içeren doğal gıda kaynaklı bitkisel ekstraktların eklenmesi ile duyusal nitelikleri kabul edilebilir düzeyde fonksiyonel probiyotik süt ürünlerinin geliştirebileceği saptanmıştır.
In this study, it was aimed to use aromatic plant extracts obtained from edible flowers, seeds and tubers of some plants in the production of fermented/probiotic buttermilk, and to determine the functional composition and technological properties of the product. Sweet buttermilk fermented with a mixed probiotic culture containing S. thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus, and B. animalis subsp. lactis. Fermantation kinetics, growth/viability of probiotic bacteria, bioactive composition, textural and sensory properties of the product were investigated by adding flower extracts of hibiscus (Hibiscus sabdariffa L.), primrose (Primula veris L.) and rose (Rosa damascene) with fermented buttermilk samples; and also seed powders of date (Phoenix dactylifera L.), silverberry (Elaeagnus angustifolia), maca (Lepidum meyenii), celery (Apium graveolens) with sweet buttermilk samples. It was determined that the growth of probiotic bacteria increased during storage and the viability microorganism remained at the biotherapeutic level (>6 log10 cfu/g) in fermented buttermilk samples produced with the additions of hibiscus, primrose and rose extract, date and silverberry seed, maca and celery tuber powder. It has been determined that the therapeutic effect can be improved with the increase in the total phenolic content and antioxidant capacity values in fermented buttermilk. As a result of the study, it was determined that in addition to its nutraceutical properties, the addition of natural food-derived herbal extracts containing intense bioactive components and pigments to the product can develop a functional probiotic dairy product with acceptable sensory qualities.
In this study, it was aimed to use aromatic plant extracts obtained from edible flowers, seeds and tubers of some plants in the production of fermented/probiotic buttermilk, and to determine the functional composition and technological properties of the product. Sweet buttermilk fermented with a mixed probiotic culture containing S. thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus, and B. animalis subsp. lactis. Fermantation kinetics, growth/viability of probiotic bacteria, bioactive composition, textural and sensory properties of the product were investigated by adding flower extracts of hibiscus (Hibiscus sabdariffa L.), primrose (Primula veris L.) and rose (Rosa damascene) with fermented buttermilk samples; and also seed powders of date (Phoenix dactylifera L.), silverberry (Elaeagnus angustifolia), maca (Lepidum meyenii), celery (Apium graveolens) with sweet buttermilk samples. It was determined that the growth of probiotic bacteria increased during storage and the viability microorganism remained at the biotherapeutic level (>6 log10 cfu/g) in fermented buttermilk samples produced with the additions of hibiscus, primrose and rose extract, date and silverberry seed, maca and celery tuber powder. It has been determined that the therapeutic effect can be improved with the increase in the total phenolic content and antioxidant capacity values in fermented buttermilk. As a result of the study, it was determined that in addition to its nutraceutical properties, the addition of natural food-derived herbal extracts containing intense bioactive components and pigments to the product can develop a functional probiotic dairy product with acceptable sensory qualities.
Description
Keywords
Yayık altı suyu, Probiyotik, Hibiskus, Çuha, Gül, Hurma, İğde, Maca, Kereviz, Buttermilk, Probiotic, Hibiscus, Primrose, Rose, Date, Silverberry, Celery
Citation
Teymuroğlu, M. D. (2022). Fonksiyonel fermente yayık altı suyu üretimi. Yayınlanmamış yüksek lisans tezi. Bursa Uludağ Üniversitesi Fen Bilimleri Enstitüsü.