Browsing by Author "Karaman, Saliha"

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    Determination of gelation properties and bio-therapeutic potential of black carrot fibre-enriched functional yoghurt produced using pectin and gum arabic as prebiotic
    (Wiley, 2021-03-31) Karaman, Saliha; Özcan, Tülay; Karaman, Saliha; ÖZCAN, TÜLAY; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; CXT-2807-2022
    In this study, bacterial viability, changes in gel matrix properties of functional yoghurts produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef variety) fibre, pectin and gum arabic during storage, was investigated with consumer preference and bio-therapeutic potential. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the production of probiotic yoghurts. It was found that the addition of pectin, gum arabic and black carrot fibre to probiotic yoghurt stimulated the growth of probiotic bacteria and gel development during storage. The viability of the probiotic bacteria was determined within the bio-therapeutic level (>7 log(10) cfu/g) with potential prebiotic effects. It was determined that black carrot, pectin and gum arabic addition increased the total phenolic content and antioxidant activity of probiotic yoghurts, as well as improved the textural properties. Sensorial attributes increased throughout storage with yoghurts containing gum arabic and black carrot displayed higher scores for sensorial qualifications.
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    Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with daucus carota L. ssp. sativus var.atrorubens alef fibre
    (Croatian Dairy Union, 2021-06-01) Özcan, Tülay; Karaman, Saliha; ÖZCAN, TÜLAY; Karaman, Saliha; Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0002-0223-3807; AAG-8194-2021; CXT-2807-2022
    Fortifying yoghurt or dairy products with fibres and probiotic bacteria is an increasing interest to create functional foods with health benefits and improve their functionality. In this study milk fermented with acacia exudate gum and black carrot (Daucus carota L. ssp. sativus var. atrorubens alef) pulp components had a significantly shorter fermentation time than the others in milk fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. foals. Potential prebiotic addition increased the cohesiveness, index of viscosity and decreased the index of syneresis in synbiotic yoghurt samples. Sensory evaluation showed that incorporation of functional components increased satisfactory texture, and had sensory characteristics with high scores during cold storage.