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dc.contributor.authorCınar, Aycan
dc.contributor.authorAltuntaş, Seda
dc.contributor.authorAltuntaş, Volkan
dc.date.accessioned2022-04-21T05:40:30Z
dc.date.available2022-04-21T05:40:30Z
dc.date.issued2021en_US
dc.identifier.issn00236438
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1915
dc.description.abstractRoyal jelly (RJ) is attractive functional food due to health promoting effect and rich nutrient content. The aim of this study was to produce a probiotic dairy dessert (Keskul) at an optimal RJ dose which is no adverse effect on physicochemical, rheological, sensory properties and functionality of the product. Initially, the growth parameters of Lactobacillus plantarum, Lactobacillus rhamnosus and Bifidobacterium animalis subspp. lactis in presence of RJ (0.001–10.0 mg/mL) were evaluated with Gompertz model. Then, the experimental (100 mg/mL) and estimated (56 mg/mL) Minimum Inhibitory Concentration (MIC) of tested probiotic bacteria were determined according to predictive microbiology approach. Among probiotics, L. plantarum was found distinctively proper for producing dairy dessert with RJ. In this study, a new dairy dessert was developed consisting of RJ and L. plantarum. The control, including probiotic (D1), probiotic and RJ (1 mg/mL) (D2), probiotic and RJ (5 mg/mL) (D3) were analyzed during shelf life of dessert. The combination of L. plantarum with RJ (1 mg/mL) provided probiotic properties (>6 log CFU/g) and limited the mold count. Thus, the dairy dessert developed in this study may be a good alternative to innovative functional food using RJ with acceptable sensorial attributes.en_US
dc.language.isoengen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWTen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDairy desserten_US
dc.subjectGrowth kinetic parametersen_US
dc.subjectProbiotic bacteriaen_US
dc.subjectRoyal jellyen_US
dc.titleThe addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial propertiesen_US
dc.typearticleen_US
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0003-2038-725Xen_US
dc.authorid0000-0003-1126-6405en_US
dc.authorid0000-0003-3144-8724en_US
dc.contributor.institutionauthorCınar, Aycan
dc.contributor.institutionauthorAltuntaş, Seda
dc.contributor.institutionauthorAltuntaş, Volkan
dc.identifier.doi10.1016/j.lwt.2021.111444en_US
dc.identifier.volume146en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57211603046en_US
dc.authorscopusid57211281646en_US
dc.authorscopusid57200284954en_US


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