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    The Effects of Probiotic Cultures on Quality Characteristics of Ice Cream
    (IGI GLOBAL, 2018) Akin, Nihat; Ozturk, Hale Inci
    The manufacturing design and probiotic strain that are used in ice cream production affect sensorial, nutritional, and physicochemical properties of ice cream. Therefore, it is possible to produce better quality products or to develop existing methods by considering the effects of probiotic cultures on these properties of ice cream. The International Dairy Federation has recommended that probiotic products contain at least 107 CFU/g of viable probiotic strain before consumption, so that the therapeutic value of a probiotic product can be associated with the viability of these bacteria. The nutritional value of probiotic ice cream is related not only to the dietary components it contains, but also to the maintaining of the viability and the activity of the probiotic bacteria. This chapter provides information on the viability of probiotic strains during ice cream processing and storage. Furthermore, the effects of probiotic cultures on sensory and physicochemical properties of ice cream are also discussed.
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    Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
    (ELSEVIER SCIENCE BV, 2018) Ozturk, Hale Inci; Aydin, Sumeyye; Sozeri, Didem; Demirci, Talha; Sert, Durmus; Akin, Nihat
    The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of storage. Acidification kinetics, water holding capacity, syneresis level, textural characteristics and microstructure were firstly measured. Additionally, influence of oleaster flours on DPPH and ABTS(+) radical scavenging activity and total phenolic content of yoghurt samples was also assessed. Besides, all the products were subjected to sensorial preference test. Enrichment with 2% PO and UPO reduced fermentation time by 31 and 37 min, respectively. Addition of PO and UPO increased cohesiveness and the viscosity index, furthermore, syneresis decreased. Oleaster supplementation to yoghurt significantly increased scavenging activities of DPPH and ABTS radicals and the highest activities were determined in yoghurts fortified with 2% UPO. The results demonstrated that yoghurt with reduced syneresis, improved functional properties, and enhanced some textural characteristics can be achieved by a 2% UPO addition. Also, surprisingly yoghurts containing 2% UPO had similar consumer overall preference scores comparing to plain yoghurt.
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    Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
    (ELSEVIER SCIENCE BV, 2018) Ozturk, Hale Inci; Demirci, Talha; Akin, Nihat
    In the present study, dark blue (BM) and white (WM) Myrtus communis (M. communis) pulps were added to probiotic goat milk ice cream formulations containing Lactobacillus casei (L. casei) 431 to evaluate prebiotic potentials of BM and WM fruits on L. casel 431. Additionally, the effects of storage and freezing process on viable L. casei 431 counts, total phenolic content (TPC) and antioxidant activity were examined. According to the results, it was determined that the BM and WM fruits had prebiotic potentials on L. casei 431. The freezing process of mixes reduced the counts of L. casei 431 by about 0.80-1.32 log CFU g(-1) and this strain maintained high viability throughout the storage. After freezing process, TPC values of ice cream samples containing WM and BM fruits increased by 5.00 and 8.50 mg GAE 100 g(-1), respectively. No alteration was detected in antioxidant activity during the storage.