Cereal-based fermented synbiotic instant powders: a dessert practice

Yıl 2023, Cilt: 60 Sayı: 4 - Ege Üniversitesi Ziraat Fakültesi Dergisi Cilt: 60 Sayı: 4, 571 - 579, 05.01.2024

Özlem Karagül , Sedef Nehir El

https://doi.org/10.20289/zfdergi.1336843

Öz

Objective: This study was aimed to develop synbiotic and probiotic instant powder mixtures that can be used in food products to meet the increasing interest of consumers in functional foods.
Materials and Methods Cereal flours (oat, rice, wheat), sesame, cranberry, chestnut and milled germinated grains (lentil, mung bean) were blended and autoclaved then subjected to fermentation process using the Lactobacillus plantarum strain. A part of the porridge was conventionally dried (FPP) and skim milk powder+fructooligosaccharide+inulin mixture as prebiotic sources were added to the other part and subjected to freeze drying (FSP). The viability of probiotics in the gastrointestinal environment and the Angiotensin-converting enzyme inhibition and bile-acid binding capacities of the powders after in vitro digestion were analyzed. The sensory acceptability of the desserts was evaluated.
Results: FSP contained a higher number of viable cells than FPP after in vitro digestion. Relative bile-acid binding and angiotensin-converting enzyme inhibition capacities of samples were confirmed as their cholesterol-lowering and blood pressure-regulating potential. The panelists rated the dessert samples enriched with 5-15% FPP and FSP as 'liked'.
Conclusion: The integration of these powders into a variety of food products will provide consumers with healthier dietary choices that support their overall health goals.

Anahtar Kelimeler

Angiotensin-converting enzyme inhibition, functional food, bile-acid binding capacity, in vitro digestion, prebiotic, probiotic

Tahıl bazlı fermente sinbiyotik hazır tozlar: tatlı denemesi

Öz

Amaç: Bu çalışmanın amacı, tüketicilerin fonksiyonel gıdalara artan ilgisini karşılamak için gıda ürünlerinde kullanılabilecek sinbiyotik ve probiyotik hazır toz karışımların geliştirilmesidir.
Materyal ve Yöntem: Tahıl unları (yulaf, pirinç, buğday), susam, kızılcık, kestane ve öğütülmüş çimlendirilmiş taneler (mercimek, maş fasulyesi) karıştırılarak otoklavlanmış ve Lactobacillus plantarum suşu kullanılarak fermantasyon işlemine tabi tutulmuştur. Lapanın bir kısmı konvansiyonel olarak kurutulmuş (FPT), diğer kısmına prebiyotik kaynak olarak yağsız süt tozu+fruktooligosakkarit+inülin karışımı ilave edilip, dondurarak kurutmaya (FST) tabi tutulmuştur. Probiyotiklerin gastrointestinal ortamdaki canlılığı ve in vitro sindirim sonrası anjiyotensin dönüştürücü enzim inhibisyonu ve safra bağlama kapasiteleri analiz edilmiş, hazırlanan tatlıların duyusal kabul edilebilirliği değerlendirilmiştir.
Araştırma Bulguları: FST, in vitro sindirimden sonra FPT'den daha yüksek sayıda canlı hücre içermiştir. Örneklerin relatif safra asidi bağlama ve anjiyotensin dönüştürücü enzim inhibisyon kapasiteleri, kolesterol düşürücü ve kan basıncını düzenleyici potansiyel etkileri doğrulanmıştır. Panelistler %5-15 FPT ve FST ile zenginleştirilmiş tatlı örneklerini 'beğenildi' olarak değerlendirmişlerdir.
Sonuç: Bu tozların çeşitli gıda ürünlerine entegrasyonu, tüketicilere genel sağlık hedeflerini destekleyen daha sağlıklı beslenme seçenekleri sağlayacaktır.

Anahtar Kelimeler

Anjiyotensin dönüştürücü enzim (ADE) inhibisyonu, fonksiyonel gıda, in vitro sindirim, prebiyotik, probiyotik, safra bağlama kapasitesi

Kaynakça

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