Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre
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...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001144823/Details |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 71 (2021), 3 ; str. 204-212 |
| Glavni autori: | Ozcan, Tulay (Author), Karaman, Saliha |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2021.0306 Hrčak |
| LEADER | 03043naa a22003734i 4500 | ||
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| 001 | NSK01001144823 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20221104110303.0 | ||
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| 008 | 220803s2021 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.15567/mljekarstvo.2021.0306 | |
| 035 | |a (HR-ZaNSK)001144823 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
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| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 636/639 |2 2011 | |
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Ozcan, Tulay |4 aut | |
| 245 | 1 | 0 | |a Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre |h [Elektronička građa] / |c Tulay Ozcan, Saliha Karaman. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 46 jed. | ||
| 504 | |a Abstract ; Sažetak. | ||
| 520 | |a 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. lactis. 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. | ||
| 520 | |a Obogaćivanje jogurta i drugih mliječnih proizvoda dodatkom vlakana i probiotičkih bakterija poprima sve veći interes u proizvodnji funkcionalne hrane s dodanom vrijednosti. U ovom istraživanju mlijeko fermentirano uz dodatak gumastog sekreta bagrema i pulpe crne mrkve (Daucus carota L. ssp. sativus var. atrorubens Alef) imalo je puno kraće vrijeme fermentacije u usporedbi s drugim vrstama mlijeka fermentiranim sojevima Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus i Bifidobacterium animalis subsp. lactis. Dodatak potencijalnih prebiotika povećao je kohezivnost i indeks viskoznosti te smanjio indeks sinereze u uzorcima sinbiotičkog jogurta. Ocjenjivanje senzorskih svojstava je pokazalo da dodatak funkcionalnih sastojaka poboljšava teksturu te su tijekom hladnog skladištenja tako obogaćeni proizvodi postizali veće ocjene. | ||
| 653 | 0 | |a Jogurt |a Probiotik |a Prebiotik |a Funkcionalna hrana | |
| 700 | 1 | |a Karaman, Saliha |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Mljekarstvo.com |x 1846-4025 |g 71 (2021), 3 ; str. 204-212 |w nsk.(HR-ZaNSK)000625306 | |
| 981 | |b Be2021 |b B03/21 | ||
| 998 | |b tino2211 | ||
| 856 | 4 | 0 | |u https://doi.org/10.15567/mljekarstvo.2021.0306 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/259459 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |