Functional probiotic yoghurt production with black mulberry (Morus nigra L.) juice concentrate fortification

Nazan Kavas; Gökhan Kavas

doi:10.30574/gscbps.2018.5.2.0120

Authors

Nazan Kavas Dairy Products Program, Ege Vocational Training School, Ege University, 35100 İzmir, Turkey.
Gökhan Kavas Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 İzmir, Turkey.

DOI:

https://doi.org/10.30574/gscbps.2018.5.2.0120

Keywords:

Black Mulberry, Morus nigra, Probiotic yoghurts

Abstract

In this study, probiotic yoghurts (PY_X and PY_Y) 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 1^st, 5^th, 10^th and the 14^th 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.

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