The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties
dc.authorid | 0000-0003-2038-725X | en_US |
dc.authorid | 0000-0003-1126-6405 | en_US |
dc.authorid | 0000-0003-3144-8724 | en_US |
dc.authorscopusid | 57211603046 | en_US |
dc.authorscopusid | 57211281646 | en_US |
dc.authorscopusid | 57200284954 | en_US |
dc.contributor.author | Cınar, Aycan | |
dc.contributor.author | Altuntaş, Seda | |
dc.contributor.author | Altuntaş, Volkan | |
dc.date.accessioned | 2022-04-21T05:40:30Z | |
dc.date.available | 2022-04-21T05:40:30Z | |
dc.date.issued | 2021 | en_US |
dc.department | BTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.description.abstract | Royal 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.identifier.doi | 10.1016/j.lwt.2021.111444 | en_US |
dc.identifier.issn | 00236438 | |
dc.identifier.scopusquality | N/A | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.12885/1915 | |
dc.identifier.volume | 146 | en_US |
dc.identifier.wosquality | N/A | en_US |
dc.indekslendigikaynak | Web of Science | en_US |
dc.indekslendigikaynak | Scopus | en_US |
dc.institutionauthor | Cınar, Aycan | |
dc.institutionauthor | Altuntaş, Seda | |
dc.institutionauthor | Altuntaş, Volkan | |
dc.language.iso | en | en_US |
dc.publisher | Academic Press | en_US |
dc.relation.ispartof | LWT | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Dairy dessert | en_US |
dc.subject | Growth kinetic parameters | en_US |
dc.subject | Probiotic bacteria | en_US |
dc.subject | Royal jelly | en_US |
dc.title | The addition of royal jelly to dairy probiotic dessert produced with predictive microbiology: Influence on physicochemical, rheological, microbial and sensorial properties | en_US |
dc.type | Article | en_US |
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