Çeşitli Meyve ve Probiyotik Bakterilerle Fonksiyonel Dondurma Üretimi
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Date
2023
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Selçuk Üniversitesi Fen Bilimleri Enstitüsü
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info:eu-repo/semantics/openAccess
Abstract
Bu çalışmada, Lactobacillus acidophilus DSM 20079 içeren probiyotik dondurma
formülasyonuna yaban mersini (Vaccinium corymbosum L.) ve hünnap (Ziziphus jujube) püreleri %1 ve
%3 oranlarında ilave edilmiştir. Meyve içermeyen kontrol grubu dahil olmak üzere 5 farklı çeşitte
dondurma örneği üretilmiştir. Bu meyvelerin; probiyotik kültürün canlılığı, dondurmanın fonksiyonel,
duyusal ve mikrobiyolojik özellikleri üzerine etkisi 60 günlük depolama boyunca incelenmiştir.
Dondurma örneklerinin pH değeleri 5.86- 6.10 , titrasyon asitliği değerleri ise %0.32- 0.46 laktik asit
arasında bulunmuştur. Depolamanın 60. gününde dondurma örneklerinin kuru madde içerikleri %35,46
ile %37,33 arasında değişmiştir. Hem yaban mersini hem de hünnap konsantrasyonundaki artışa bağlı
olarak numunelerin kuru madde değerleri %35.46- 37.33 arasında değişmiştir. Dondurma örneklerinin
hacim artışı değerleri %8.95- 14.98, kül içeriği değerleri ise %1.30- 1.50 olarak gözlenmiştir.
Dondurmada sertlik değeri sonuçları istatiksel olarak anlamlı değildir. Dondurmaların erime değerleri
depolama süresi boyunca incelenmiştir. Dondurma örneklerinin depolama boyunca renk analizi değerleri
incelenmiştir. En yüksek L renk değeri kontrol grubunda ,en düşük L değeri ise %3 yaban mersini
örneklerinde saptanmıştır. a renk değerinin en yüksek %3 yaban mersini örneklerinde en düşük ise
kontrol örneklerinde görüldüğü belirlenmiştir. b renk değeri ise en yüksek %3 hünnaplı örneklerde en
düşük ise %3 yaban mersini örneklerde belirlenmiştir.
Fonksiyonel özellikler açısından probiyotik dondurmaların toplam fenolik madde içeriği tespit
edilirken, FRAP ve DPPH yöntemlerine göre de antioksidan aktivitesi belirlenmiştir. Yapılan toplam
fenolik madde analiz sonuçlarına göre, probiyotik dondurmalara ilave edilen yaban mersini ve hünnap
meyvesinin, fenolik madde içeriklerini önemli ölçüde artırdığı görülmüştür (p<0.05). Yaban mersinine
kıyasla hünnap meyvesi ile zenginleştirilmiĢ probiyotik dondurma örneklerinde toplam fenolik madde
içerikleri daha yüksek bir oranda tespit edilmiştir. En yüksek toplam fenolik madde içeriği %3 hünnap
içeren dondurma örneklerinde, depolamanın son gününde 207.70±2.12 mg GAE/100g olarak tespit
edilmiştir. DPPH ve FRAP ile belirlenen antioksidan aktivite değerlerinin birbirleriyle tutarlı olduğu
görülmüştür. Her iki meyvenin de probiyotik dondurmaya eklenmesi, örneklerin antioksidan aktivitesini
önemli ölçüde artırmıştır (p<0.05). DPPH ve FRAP değerleri, probiyotik dondurmada sırasıyla %5.75-
9.20 ve 111.25-154.40 mg Trolox/100g aralığında değişim göstermiştir. En yüksek DPPH ve FRAP
değerleri %3 yaban mersini içeren dondurmalarda sırasıyla %9.20±0.28 ve 154.40±0.61 mg Trolox/100g
olarak tespit edilmiştir. Mikrobiyolojik analiz sonuçlarına göre, her iki meyve katkısının probiyotik
dondurmalarda L. acidophilus DSM 20079 sayısında istatistiksel bir fark oluşturmadığı, ancak depolama
süresince probiyotik suşların sayılarının sabit kaldığı gözlemlenmiştir. Duyusal analiz sonuçlarına göre
%3 oranında hünnap püresi içeren dondurma örnekleri panelistlerden en yüksek, %1 oranında yaban
mersini püresi içeren dondurmalar ise en düşük genel kabul edilebilirlik puanı almıştır. Sonuç olarak %3
3 yaban mersinli probiyotik içerikli dondurmalar endüstriyel anlamda üretime uygun bulunmuştur.
In this study, 1% and 3% of blueberry (Vaccinium corymbosum L.) and jujube (Ziziphus jujube) purees were added to the probiotic ice cream formulation containing Lactobacillus acidophilus DSM 20079. Five different types of ice cream samples were produced, including the fruit-free control group. These fruits; The viability of the probiotic culture and its effect on the functional, sensory and microbiological properties of ice cream were investigated during 60 days of storage. The pH values of the ice cream samples were between 5.86-6.10, and the titratable acidity values were between 0.32-0.46% lactic acid. On the 60th day of storage, the dry matter contents of the ice cream samples varied between 35.46% and 37.33%. Depending on the increase in both blueberry and jujube concentrations, the dry matter values of the samples varied between 35.46% and 37.33%. The volume increase values of the ice cream samples were observed as 8.95-14.98%, and the ash content values were observed as 1.30-1.50%. The hardness value results in ice cream are not statistically significant. The melting values of the ice creams were investigated during the storage period. Color analysis values of ice cream samples were examined during storage. The highest L color value was found in the control group, and the lowest L value was found in 3% blueberry samples. It was determined that a color value was highest in 3% blueberry samples and lowest in control samples. The b color value was determined the highest in 3% jujube samples and the lowest in 3% blueberry samples. For functional properties the total phenolic content of probiotic ice creams was determined while, antioxidant activity was determined according to FRAP and DPPH methods. According to the results of the total phenolic substance analysis, it was observed that the blueberry and jujube fruit added to the probiotic ice cream significantly increased the phenolic substance contents (p<0.05). Compared to blueberry, total phenolic content was determined at a higher rate in probiotic ice cream samples enriched with jujube fruit. The highest total phenolic content was determined as 207.70±2.12 mg GAE/100g on the last day of storage in ice cream samples containing 3% jujube. The antioxidant activity values determined by DPPH and FRAP were found to be consistent with each other. Adding both fruits to probiotic ice cream significantly increased the antioxidant activity of the samples (p<0.05). DPPH and FRAP values varied in the range of 5.75-9.20% and 111.25-154.40 mg Trolox/100g, respectively, in probiotic ice cream. The highest DPPH and FRAP values were determined as 9.20±0.28% and 154.40±0.61 mg Trolox/100g, respectively, in ice creams containing 3% blueberry. According to the results of microbiological analysis, it was observed that both fruit additives did not make a statistical difference in the number of L. acidophilus DSM 20079 in probiotic ice creams, but the numbers of probiotic strains remained constant during storage. According to the results of sensory analysis, ice cream samples containing 3% jujube puree got the highest overall acceptability score from the panelists, and ice creams containing 1% blueberry puree got the lowest overall acceptability score. As a result, 3% probiotic ice creams with blueberry were found suitable for industrial production.
In this study, 1% and 3% of blueberry (Vaccinium corymbosum L.) and jujube (Ziziphus jujube) purees were added to the probiotic ice cream formulation containing Lactobacillus acidophilus DSM 20079. Five different types of ice cream samples were produced, including the fruit-free control group. These fruits; The viability of the probiotic culture and its effect on the functional, sensory and microbiological properties of ice cream were investigated during 60 days of storage. The pH values of the ice cream samples were between 5.86-6.10, and the titratable acidity values were between 0.32-0.46% lactic acid. On the 60th day of storage, the dry matter contents of the ice cream samples varied between 35.46% and 37.33%. Depending on the increase in both blueberry and jujube concentrations, the dry matter values of the samples varied between 35.46% and 37.33%. The volume increase values of the ice cream samples were observed as 8.95-14.98%, and the ash content values were observed as 1.30-1.50%. The hardness value results in ice cream are not statistically significant. The melting values of the ice creams were investigated during the storage period. Color analysis values of ice cream samples were examined during storage. The highest L color value was found in the control group, and the lowest L value was found in 3% blueberry samples. It was determined that a color value was highest in 3% blueberry samples and lowest in control samples. The b color value was determined the highest in 3% jujube samples and the lowest in 3% blueberry samples. For functional properties the total phenolic content of probiotic ice creams was determined while, antioxidant activity was determined according to FRAP and DPPH methods. According to the results of the total phenolic substance analysis, it was observed that the blueberry and jujube fruit added to the probiotic ice cream significantly increased the phenolic substance contents (p<0.05). Compared to blueberry, total phenolic content was determined at a higher rate in probiotic ice cream samples enriched with jujube fruit. The highest total phenolic content was determined as 207.70±2.12 mg GAE/100g on the last day of storage in ice cream samples containing 3% jujube. The antioxidant activity values determined by DPPH and FRAP were found to be consistent with each other. Adding both fruits to probiotic ice cream significantly increased the antioxidant activity of the samples (p<0.05). DPPH and FRAP values varied in the range of 5.75-9.20% and 111.25-154.40 mg Trolox/100g, respectively, in probiotic ice cream. The highest DPPH and FRAP values were determined as 9.20±0.28% and 154.40±0.61 mg Trolox/100g, respectively, in ice creams containing 3% blueberry. According to the results of microbiological analysis, it was observed that both fruit additives did not make a statistical difference in the number of L. acidophilus DSM 20079 in probiotic ice creams, but the numbers of probiotic strains remained constant during storage. According to the results of sensory analysis, ice cream samples containing 3% jujube puree got the highest overall acceptability score from the panelists, and ice creams containing 1% blueberry puree got the lowest overall acceptability score. As a result, 3% probiotic ice creams with blueberry were found suitable for industrial production.
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Keywords
Antioksidan, Dondurma, Fenolik Madde, Probiyotik, Antioxidant, Ice Cream, Probiotic, Phenolic Substance
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Şentürk, G.,(2023). Çeşitli Meyve ve Probiyotik Bakterilerle Fonksiyonel Dondurma Üretimi. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
