Mısır ve İnek Sütlerinden Üretilen Fermente Probiyotik İçeceklerin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özelliklerinin Karşılaştırması

Year 2023, Volume: 21 Issue: 2, 119 - 131, 29.08.2023

Emine Mine Çomak Göçer , Firuze Ergin Zeren Ahmet Küçükçetin

https://doi.org/10.24323/akademik-gida.1350935

Abstract

Bu çalışmada inek sütünden probiyotik içecek üretiminin yanı sıra haşlanmış mısırdan mısır sütü elde edilmiş ve mısır sütüne inülin ve şeker ilave edilerek fermente probiyotik içecek üretimi gerçekleştirilmiştir. Sütler, yoğurt starter kültürü ve Lactobacillus acidophilus LA-5 kullanılarak fermente edilmiştir. Fermente probiyotik içecek örnekleri 4°C'de 30 gün süreyle depolanmış ve fizikokimyasal, mikrobiyolojik ve duyusal özellikleri açısından karşılaştırma yapılmıştır. İnek sütünden yapılan probiyotik içeceğin en yüksek protein (%2.25), titrasyon asitliği (%0.46) ve L* renk (84.41) değerleri ile genel beğeni puanına (4.09) ve en düşük pH (4.46), serum ayrılması (4.50 mL/50 mL), görünür viskozite (0.09 Pa.s) değerlerine sahip olduğu belirlenmiştir Depolama süresi boyunca örneklerin titrasyon asitliği, serum ayrılması ve görünür viskozite değerleri artarken, S. thermophilus, L. delbrueckii subsp. bulgaricus ve L. acidophilus sayılarında azalma olmuştur. Power Law modeline göre, probiyotik içecek örnekleri psödoplastik akış davranışı göstermiştir. Özellikle mısır sütünden yapılan probiyotik içeceğin görünür viskozite değeri diğer örneklere göre daha yüksek bulunmuştur (p<0.05). Ayrıca, mısır sütünden yapılan probiyotik içeceğin en düşük ortalama S. thermophilus, L. delbrueckii subsp. bulgaricus ve L. acidophilus sayılarına sahip olduğu belirlenmiştir. Depolama süresince L. acidophilus sayısında en fazla düşüş (%) mısır sütünden yapılan probiyotik içecekte (%8.54), bunu takiben mısır sütü ve şeker (%5.50), mısır sütü ve inülin (%5.46) ve inek (%4.30) sütünden yapılan içeceklerde tespit edilmiştir.

Keywords

Mısır sütü, İnek sütü, Probiyotik içecek, Lactobacillus acidophilus, Fizikokimyasal özellikler

Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks

Abstract

This study was focused on preparing corn milk by boiling corns, and producing fermented probiotic drinks by adding inulin and sugar into this milk as well as producing a probiotic drink from cow's milk. Milks were fermented by using a yogurt starter culture and Lactobacillus acidophilus LA-5. Fermented probiotic drinks were stored at 4°C for 30 days, and the physicochemical, microbiological, and sensorial characteristics of the drinks were compared during storage. The probiotic drink made from cow's milk exhibited the highest protein (2.25%), titratable acidity (0.46%), L* color (84.41) values and general sensory liking score (4.09) while having the lowest pH (4.46), syneresis (4.50 mL/50 mL) and apparent viscosity (0.09 Pa.s) values. The titratable acidity, syneresis, and apparent viscosity values of drinks increased during storage as the counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus decreased. The power-law model showed that the probiotic drinks exhibited a pseudoplastic flow behavior. Notably, the apparent viscosity value of probiotic drinks produced from corn milk was higher than that of the other samples (p<0.05). Additionally, the probiotic drink produced from corn milk had the lowest average counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus. During storage, the highest decrease (%) in the counts of L. acidophilus was determined in probiotic drinks produced from corn milk (8.54%), followed by corn milk and sugar (5.50%), corn milk and inulin (5.46%), and cow’s milk (4.30%).

Keywords

Corn milk, Cow’s milk, Probiotic drink, Lactobacillus acidophilus, Physicochemical characteristics

References

• [1] Shiekh, K.A., Luanglaor, T., Hanprerakriengkrai, N., Jafari, S., Kijpatanasilp, I., Asadatorn, N., Worobo, R.W., Bekhit, A.E., Assatarakul, K. (2023). Antioxidants and quality changes of thermally processed purple corn (Zea mays L.) milk fortified with low sucrose content during cold storage. Foods, 12, 277.
• [2] Donald, I., Eucharia, C.N. (2018). Nutritional and sensory evaluation of African breadfruit-corn yoghurt. African Journal of Food Science, 12(4), 73-79.
• [3] Menezes, A.G.T., Ramos, C.L., Dias, D.R., Schwan, R.F. (2018). Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Research International, 111, 187-197.
• [4] Çomak Göçer, E.M., Koptagel, E. (2023). Production of milks and kefir beverages from nuts and certain physicochemical analysis. Food Chemistry, 402, 134252.
• [5] Muncey, L., Hekmat, S. (2021). Development of probiotic almond beverage using Lacticaseibacillus rhamnosus GR-1 fortified with short-chain and long-chain inulin fibre. Fermentation, 7, 90.
• [6] FAO/WHO. (2001). Report on Joint FAO/WHO Expert consultation on evaluation of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria. Available at: www.ftp.fao.org/es/esn/ food/probio_report_en.pdf (accessed 11 May 2023).
• [7] Çomak Göçer, E.M., Ergin, F., Aşcı Arslan, A., Küçükçetin, A. (2016). Farklı inkübasyon sıcaklığı ile inkübasyon sonlandırma pH’sının probiyotik yoğurdun fizikokimyasal ve mikrobiyolojik özellikleri üzerine etkisi. Akademik Gıda 14(4), 341-350.
• [8] Bernat, N., Cháfer, M., Chiralt, A., González-Martínez, C. (2015). Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Science and Technology International. 21(6), 440-53.
• [9] Sangkam, J., Apichartsrangkoon, A., Baipong, S., Sriwattana, S., Tiampakdee, A., Sintuya, P. (2019). Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk, Food Bioscience, 31, 100446.
• [10] Ajala, L., Ologunde, M., Adetuyi, F.O. (2013). Physicochemical and sensory qualities of spiced soy-corn milk. African Journal of Biotechnology, 12(17), 2262-2265.
• [11] Wang, C., Zheng, H., Liu, T., Wang, D., Guo, M. (2017). Physiochemical properties and probiotic survivability of symbiotic corn-based yogurt-like product. Journal of Food Science, 82(9), 2142-2150.
• [12] AOAC. (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg, MD, USA: Association of Official Analytical Communities.
• [13] Yalçın, S., Ergin, F., Küçükçetin, A. (2021). Effects of homogenization and heat treatment of milk with different fat content on physical properties of ayran. Annals of the Brazilian Academy of Sciences, 93(3), e20200517.
• [14] Çomak Göçer, E.M., Koptagel, E. (2023). Production and evaluation of microbiological & rheological characteristics of kefir beverages made from nuts. Food Bioscience 52, 102367.
• [15] Çomak Göçer, E.M., Ergin, F., Özen Küçükçetin, İ., Küçükçetin, A. (2021). In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products. Brazilian Journal of Microbiology, 52(4), 2319-2334.
• [16] Ergin, F., Atamer, Z., Çomak Göçer E.M., Demir, M., Hinrichs, J., Kucukcetin, A. (2021). Optimization of Salmonella bacteriophage microencapsulation in alginate-caseinate formulation using vibrational nozzle technique. Food Hydrocolloids, 113, 106456.
• [17] Çomak Göçer, E.M., Koptagel, E. (2023). Farklı yağlı tohumlardan elde edilen bitkisel sütlerden üretilen kefirlerin bazı fiziksel ve duyusal özellikleri. The Journal of Food, 48(1), 227-241.
• [18] Estedez, A.M., Majia, J., Figuerola, F. and Escobar, B. (2008). Effect of solid content and sugar combination on the quality of soymilk yoghurt, Journal of Food Processing and Preservation, 34: 87-97.
• [19] Paredes, J.L., Escudero-Gilete, M.L., Vicario, I.M. (2022). A new functional kefir fermented beverage obtained from fruit and vegetable juice: Development and characterization. LWT, 154, 112728,
• [20] Aini, N., Sumarmono, J., Sustriawan, B., Prihananto, V., Priscillia, E. (2020). The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers. IOP Conference Series: Earth and Environmental Science, 443, 012039.
• [21] Scott, C.E., Eldridge, A.L. (2005) Comparison of carotenoid content in fresh, frozen and canned corn. Journal of Food Composition and Analysis, 18, 6,551-559.
• [22] Rasika, D.M.D., Vidanarachchi, J.K., Rocha, R.S., Balthazar, C.F., Cruz, A.G., Sant’Ana, A.S., Ranadheera, C.S. (2021). Plant-based milk substitutes as emerging probiotic carriers. Current Opinion in Food Science, 38: 8-20.
• [23] Kizzie-Hayford, N., Jaros, D., Zahn, S., Rohm, H. (2016). Effects of protein enrichment on the microbiological, physicochemical and sensory properties of fermented tiger nut milk. LWT, 74, 319-324.
• [24] Yeniçeri, Ş.A, Çomak Göçer, E.M., Küçükçetin, A. (2021). Probiyotik bakteri içeren ayranın fizikokimyasal ve mikrobiyolojik özellikleri. Akademik Gıda, 19(4), 414-423.
• [25] Ozturkoglu-Budak, S., Akal, C., Yetisemiyen, A. (2016). Effect of dried nut fortification on functional, physicochemical, textural, and microbiological properties of yogurt. Journal of Dairy Science, 99(11), 8511-8523.
• [26] Walstra, P., Walstra, P., Wouters, J. T., Geurts, T. J. (2005). Dairy science and technology. (2nd ed.), CRC press, Boca Raton.
• [27] Küçükçetin, A., Comak, E.M, Aşcı, A., Demir, M., Şık, B. (2012). Effect of casein to whey protein ratio of skim milk on the physical properties of a yoghurt drink, Ayran. Milclwissenschaft, 67(3), 233–248.
• [28] Ergin, F. (2022). Süt tozu, peyniraltı suyu izolatı veya inülin ile kurumaddesi arttırılan ve kalsiyum klorür eklenen sütlerden üretilen probiyotik yoğurtların bazı fizikokimyasal, mikrobiyolojik ve duyusal özellikleri. Akademik Gıda, 20(2), 145-160.
• [29] Chetachukwu, A. S., Thongraung, C., Yupanqui, C. T. (2018). Effect of short‐chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt. Journal of Texture Studies, 49(4), 434-447.
• [30] Güler-Akın, M., Ferliarslan, I., Serdar Akın, M. (2016) Apricot probiotic drinking yoghurt supplied with inulin and oat fiber. Advances in Microbiology, 6, 999-1009.
• [31] Casarotti, S.N., Penna, A.L.B. (2015). Acidification profile, probiotic in vitro gastrointestinal tolerance and viability in fermented milk with fruit flours. International Dairy Journal, 41, 1-6.
• [32] Ascı Arslan, A., Çomak Göçer, E.M., Demir, M., Atamer, Z., Hinrichs, J., Küçükçetin, A. (2016). Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods. Dairy Science and Technology, 96,477-478.
• [33] Atalar, İ. (2019). Functional kefir production from high pressure homogenized hazelnut milk. LWT -Food Science and Technology, 107, 256-263.