Physical properties and bacterial viability of functional ice cream enriched with kefir

Bülent Baş; Ayşe Gürsoy

Makale detayları

Physical properties and bacterial viability of functional ice cream enriched with kefir

Yazarlar:

Bülent Baş | Ayşe Gürsoy

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Surgery

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.293-301

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001292290

pISSN:

1300-0861

Anahtar kelimeler:

Özet:

 In this study, different ratios A-0, B-25, C-50, D-75 of kefir were used in the ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples P0.05, except for acidity and overrun values P0.05. Kefir containing samples showed probiotic properties during 90-day storage when the probiotic bacterial counts were considered. In terms of texture and flavor properties, sample D had the lowest scores, while B and C had similar scores compared to sample A in sensory evaluation. As a result, B and C were identified as probiotic products with acceptable properties during 90-day storage.

 In this study, different ratios A-0, B-25, C-50, D-75 of kefir were used in the ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples P0.05, except for acidity and overrun values P0.05. Kefir containing samples showed probiotic properties during 90-day storage when the probiotic bacterial counts were considered. In terms of texture and flavor properties, sample D had the lowest scores, while B and C had similar scores compared to sample A in sensory evaluation. As a result, B and C were identified as probiotic products with acceptable properties during 90-day storage.

 In this study, different ratios A-0, B-25, C-50, D-75 of kefir were used in the ice cream mix in order to obtain functional ice cream enriched with probiotic bacteria. There was no difference between the chemical and physical properties of the samples P0.05, except for acidity and overrun values P0.05. Kefir containing samples showed probiotic properties during 90-day storage when the probiotic bacterial counts were considered. In terms of texture and flavor properties, sample D had the lowest scores, while B and C had similar scores compared to sample A in sensory evaluation. As a result, B and C were identified as probiotic products with acceptable properties during 90-day storage.

 Bu çalışmada, probiyotik bakteriler ile zenginleştirilmiş fonksiyonel dondurma elde etmek amacıyla dondurma miksinde farklı oranlarda A-0, B-25, C-50, D-75 kefir kullanılmıştır. Örneklerin kimyasal ve fiziksel özellikleri arasında, asitlik ve hacim artış değerleri hariç farklılık tespit edilmemiştir. Kefir içeren örnekler, probiyotik bakteri içerikleri göz önünde bulundurulduğunda 90 günlük depolama süresi boyunca probiyotik özellik göstermişlerdir. Ancak, duyusal değerlendirmede B ve C örnekleri A örneği ile benzer puanlar alırken, D örneği tekstür ve lezzet özellikleri açısından en düşük puanlara sahip olmuştur. Dolayısıyla, B ve C örnekleri, 90 günlük depolama süresi boyunca kabul edilebilir özelliklere sahip probiyotik ürünler olarak belirlenmişlerdir.

Makale detayları

Physical properties and bacterial viability of functional ice cream enriched with kefir

Yazarlar:

Bülent Baş | Ayşe Gürsoy

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Surgery

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.293-301

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001292290

pISSN:

1300-0861

Kefir

Lactobacillus spp.

Lactococcus spp.

probiotic ice creamKefir

Lactobacillus spp.

Lactococcus spp.

probiyotik dondurma

Sayı

Makale detayları

Yazarlar: Bülent Baş | Ayşe Gürsoy

Yayıncı: Ankara University

Ana Başlıklar: Veterinary Surgery

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.293-301

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001292290

pISSN: 1300-0861

Sayı

Yazarlar:

Bülent Baş | Ayşe Gürsoy

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Surgery

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 3, pp.293-301

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001292290

pISSN:

1300-0861