The Production of Functional Carob Molasses with the Addition of Microencapsulated and Free Probiotic Culture

Year 2021, Volume: 11 Issue: 1, 307 - 317, 15.06.2021

Emel Ünal Turhan

https://doi.org/10.31466/kfbd.910655

Cited By: 1

Abstract

In this study, the production of carob molasses with the addition of free and microencapsule probiotic culture was carried out and the effect of storage conditions on product quality characteristics was examined. Lactobacillus rhamnosus was used as a probiotic culture in the production of probiotic carob molasses. Plain (control group) and probiotic carob molasses samples were stored for 30 days at 2 different temperatures (4oC and 25oC) and probiotic viable cell count, pH and sensory analyses were performed in carob molasses samples. At the end of storage, the number of live probiotic cells was 7.79 log cfu/mL and 7.31 log cfu/mL respectively in molasses produced with microencapsule culture and free culture. While the effect of storage time on the number of L. rhamnosus was insignificant for samples produced with free culture, it was found to be statistically important for samples produced with microencapsule culture. Additionally, in probiotic cell concentration, different storage temperatures have not had a significant effect. On the pH values of the samples, it was determined that only the effect of storage time was important. The highest appreciation in terms of sensory properties was taken by plain carob molasses, which is an example of the control group, while the lowest appreciation was the molasses produced with microencapsule culture. Sensory quality scores decreased in all molasses samples at the end of storage. It was also found to have a more positive effect on the sensory properties of storage at 4oC

Keywords

Carob molasses, Probiotic, L. rhamnosus, Microencapsulation

Mikroenkapsüle ve Serbest Probiyotik Kültür İlavesiyle Fonksiyonel Keçiboynuzu Pekmezi Üretimi

Abstract

Bu çalışmada, serbest ve mikroenkapsüle probiyotik kültür ilavesiyle keçiboynuzu pekmezi üretimi gerçekleştirilmiş ve depolama koşullarının ürün kalite özellikleri üzerindeki etkisi incelenmiştir. Probiyotik keçiboynuzu pekmezi üretiminde probiyotik kültür olarak Lactobacillus. rhamnosus kullanılmıştır. Sade (kontrol grubu) ve probiyotik keçiboynuzu pekmezi örnekleri 2 farklı sıcaklıkta (4oC ve 25oC) 30 gün boyunca depolanmış ve keçiboynuzu pekmezi örneklerinde probiyotik canlı hücre sayısı, pH ve duyusal analizler yapılmıştır. Depolama sonunda mikroenkapsüle kültür ve serbest kültür ile üretilen pekmezlerde canlı probiyotik hücre sayısı sırasıyla 7.79 log kob/mL ve 7.31 log kob/mL bulunmuştur. Depolama süresinin L. rhamnosus sayısı üzerindeki etkisi serbest kültür ile üretilen örnekler için önemsiz bulunurken mikroenkapsüle kültür ile üretilmiş örnekler için istatistiksel olarak önemli bulunmuştur. Ayrıca, probiyotik hücre konsantrasyonunda, farklı depolama sıcaklıklarının önemli bir etkisi olmamıştır. Örneklerin pH değerleri üzerinde ise sadece depolama süresinin etkisinin önemli olduğu saptanmıştır. Duyusal özellikler açısından en yüksek beğeniyi kontrol grubu örneği olan sade keçiboynuzu pekmezleri alırken en düşük beğeniyi mikroenkapsüle kültür ile üretilen pekmezler almıştır. Depolama sonunda tüm pekmez örneklerinde duyusal kalite puanları düşmüştür. Ayrıca, 4oC’de depolamanın pekmezin duyusal özellikleri üzerinde daha olumlu bir etkisinin olduğu saptanmıştır

Keywords

Keçiboynuzu pekmezi, Probiyotik, L. rhamnosus, Mikroenkapsülasyon

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