Effects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts

Basit Öğe Kaydı
dc.authorid0000-0002-1131-5863
dc.contributor.authorKaraca, Oya Berkay
dc.contributor.authorGuzeler, Nuray
dc.contributor.authorTanguler, Hasan
dc.contributor.authorYasar, Kurban
dc.contributor.authorAkin, Mutlu Buket
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2019
dc.departmentNiğde ÖHÜ
dc.description.abstractIn this study, the physical, chemical, rheological, and microbiological characteristics and the sensory properties of nonfat probiotic yoghurt produced at two different concentrations of apricot fibre (1% and 2%, w/v) and three different types of probiotic culture (Lactobacillus (L.) acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12), and their mixtures) were investigated. As the fibre content increased, the rheological, structural, and sensory properties of probiotic yoghurt were negatively affected, while counts of L. delbrueckii subsp. bulgaricus, L. acidophilus LA-5, and Bifidobacterium BB-12 increased. When all the results were evaluated, the best results were obtained by using L. acidophilus LA-5 as probiotic culture and adding 1% (w/v) apricot fibre.
dc.description.sponsorshipTUBITAK (Scientific & Technical Research Council of Turkey) [TOGTAG /TARP-107O421]
dc.description.sponsorshipThis research was funded by TUBITAK (Scientific & Technical Research Council of Turkey) grant number TOGTAG /TARP-107O421.
dc.identifier.doi10.3390/foods8010033
dc.identifier.issn2304-8158
dc.identifier.issue1
dc.identifier.pmid30669321
dc.identifier.scopus2-s2.0-85063287674
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://dx.doi.org/10.3390/foods8010033
dc.identifier.urihttps://hdl.handle.net/11480/3471
dc.identifier.volume8
dc.identifier.wosWOS:000457154000014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFOODS
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectapricot fibre
dc.subjectBifidobacterium BB-12
dc.subjectL. acidophilus LA-5
dc.subjectlactic and acetic acids
dc.subjectprobiotic yoghurt
dc.titleEffects of Apricot Fibre on the Physicochemical Characteristics, the Sensory Properties and Bacterial Viability of Nonfat Probiotic Yoghurts
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu