Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification
1 Dairy Products Program, Ege Vocational Training School, Ege University, 35100 İzmir, Turkey.
2 Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 İzmir, Turkey.
Research Article
GSC Biological and Pharmaceutical Sciences, 2018, 05(02), 096–102.
Article DOI: 10.30574/gscbps.2018.5.2.0120
Publication history:
Received on 18 October 2018; revised on 31 October 2018; accepted on 05 November 2018
Abstract:
In this study, probiotic yoghurts (PYX and PYY) were produced with cow’s milk with 13 % dry matter standardized concentration by 3 % skim milk powder addition and Black Mulberry (Morus nigra L.) juice concentrate (BMJC) fortification at different ratios (1 % v/v and 2 % v/v) One sample was produced as plain yoghurt (PY). The samples were stored at +4 °C±1 for 14 days. Microbiological, sensory properties as well were analyzed at the 1st, 5th, 10th and the 14th days of the storage. The relation between BMJC fortification and viability and numerical increase of probiotics were significant (p<0.05). The increase in BMJC level improved the mentioned parameters. In the study, the relation between BMJC fortifications and the microbiological of yoghurts were significant. Conclusively, 1 % (w/v) and 2 % (w/v) BJC fortification improved the functional properties of yoghurt samples.
Keywords:
Black Mulberry; Morus nigra; Probiotic yoghurts
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Copyright © 2018 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
