Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants

被引：3
|
作者：
Akan, Ecem [1 ]
Yerlikaya, Oktay [2 ]
Bayram, Ozge Yildiz [3 ]
Kinik, Ozer [2 ]
机构：
[1] Adnan Menderes Univ, Dept Dairy Technol, Fac Agr, TR-09070 Aydin, Turkey
[2] Ege Univ, Dept Dairy Technol, Fac Agr, TR-35100 Izmir, Turkey
[3] Aegean Agr Res Inst, Technol Lab, TR-35660 Izmir, Turkey
来源：
ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS | 2022年 / 94卷 / 03期
关键词：
Functional food; plant; probiotics; yogurt; MILK;
D O I：
10.1590/0001-3765202220211274
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
In this research, we aimed to evaluate the effects of various medicinal and aromatic plant aqueous extracts on physicochemical, rheological, sensorial properties of probiotic yogurts and the viability of yogurt bacteria and probiotic bacteria during the storage period. On the 28 day of storage, the maximum Bifidobacterium longum and Lacticaseibacillus casei counts were determined in thyme containing yogurt and mint and basil containing yogurt, respectively. On the 1st day of storage, the most favoured yogurt was garlic containing sample while on the 14th day, the control sample was the most favoured one. Hardness values were not showed statistically difference for all sample (p>0.05). Especially the garlic and mint yogurt samples were more liked in terms of sensory properties. Consequently, aqueous extracts of some plants such as garlic, basil and thyme have successfully used in probiotic yogurt production and all yogurt samples containing plants have the enough probiotic counts to show therapeutic effect on human health.
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页数：10
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