Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

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dc.contributor.authorDemirci, Talha
dc.contributor.authorAktaş, Kübra
dc.contributor.authorSözeri, Didem
dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T19:42:31Z
dc.date.available2020-03-26T19:42:31Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractExperimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt. (C) 2017 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.jff.2017.07.019en_US
dc.identifier.endpage403en_US
dc.identifier.issn1756-4646en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage396en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.jff.2017.07.019
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35445
dc.identifier.volume36en_US
dc.identifier.wosWOS:000408518300044en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.relation.ispartofJOURNAL OF FUNCTIONAL FOODSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectYoghurten_US
dc.subjectRice branen_US
dc.subjectPrebioticen_US
dc.subjectProbioticen_US
dc.titleRice bran improve probiotic viability in yoghurt and provide added antioxidative benefitsen_US
dc.typeArticleen_US

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