Browsing by Author "Babeker, Hager Hassan Ali"

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    Development of a probiotic beverage (synbiotic) from different edible wild fruits fortified with gum Arabic
    (Bursa Uludağ Üniversitesi, 2024-09-16) Babeker, Hager Hassan Ali; Bayizit, Arzu Akpınar; Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü/Gıda Mühendisliği Anabilim Dalı; 0000-0003-1898-1153
    Probiotics have various advantages for human health. Fermented dairy products constitute the majority of probiotic foods on the market today. However, these products cannot be consumed by individuals allergic to milk proteins or have severe lactose intolerance. However, the demands of vegetarians, people who are allergic to milk proteins and those with lactose intolerance for lactose-free products with high nutritional value and low cholesterol have increased. Therefore new food matrices that support probiotic development have become a current research topic. In this context, fruits and vegetables are among the alternative food matrices because they are rich in health-beneficial components such as vitamins, minerals and phenolic compounds, as well as prebiotics that support probiotic development such as inulin, galactooligosaccharide, gum Arabic and fructooligosaccharide. By using fruits and vegetables as probiotic carriers, alternative products that do not contain milk allergens and for consumers with lactose intolerance are being developed. In this thesis study, Gum Arabic was added at different concentrations (0, 2, 4%) as a prebiotic to different fruit juices of Sudanese wild baobab fruit, tamarind, roselle and Guddaim either with Lactobacillus acidophilus LA-5 or Bifidobacterium animalis subsp. lactis BB-12 cultures as a single strain. Various physico-chemical, microbiological and bioactive component analyses of fruit juices were carried out using standard methods. Physico-chemical, microbiological and bioactive components were determined on days 0, 7, 14, 21 and 28 of storage. Fermentation of juices with Lactobacillus acidophilus LA-5 or Bifidobacterium animalis subsp. lactis BB-12 reduced pH to 4.1 or less and increased titratable acidity to 0.65% or more during 28 days of storage due to lactic acid production. Similarly, the amount of sugar decreased throughout storage. The characteristic colors of the samples were preserved throughout their shelf life, and no browning was observed. The average viable cell counts of Lactobacillus acidophilus LA-5 or Bifidobacterium animalis subsp. lactis BB-12 were 7.8×108 and 2.8×108 CFU mL-1, respectively. This number was evaluated as sufficient to associate this product with probiotic potential. Both bacterial strains tested covered good growth in juices with different gum Arabic concentrations. According to the results obtained in the study, it is thought that fermented Sudanese wild fruit juices of baobab fruit, tamarind, roselle and guddaim fortified with gum Arabic by Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12 might be an alternative product to deliver probiotics to provide health benefits for consumers.