Publication:
Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (gaba) in chestnut milk-fortified yogurt

dc.contributor.buuauthorYılmaz-Ersan, Lutfiye
dc.contributor.buuauthorYILMAZ ERSAN, LÜTFİYE
dc.contributor.buuauthorŞahin, Saliha
dc.contributor.buuauthorŞAHİN, SALİHA
dc.contributor.buuauthorÖzcan, Tülay
dc.contributor.buuauthorÖZCAN, TÜLAY
dc.contributor.buuauthorAkpınar-Bayizit, Arzu
dc.contributor.buuauthorAKPINAR BAYİZİT, ARZU
dc.contributor.buuauthorUsta-Görgün, Buse
dc.contributor.buuauthorCiniviz, Melike
dc.contributor.buuauthorKeser, Gökce
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
dc.contributor.departmentBursa Uludağ Üniversitesi/Fen Edebiyat Fakültesi/ Kimya Bölümü.
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridAAH-2892-2021
dc.date.accessioned2024-10-04T11:46:30Z
dc.date.available2024-10-04T11:46:30Z
dc.date.issued2022-11-07
dc.description.abstractAs a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric value and lower vitamin C, and E contents. Samples had high K, Ca, P, Na, and Na values. Probiotic bacteria were capable of growing well and over the recommended therapeutic value in yogurt with fortified chestnut milk. The yogurt samples showed excellent 2,2 '-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and 2, 2 '-diphenyl-1-picrylhydrazyl radicals scavenging activities as well as ferric reducing antioxidant power. However, it was found that as the chestnut milk ratio of samples increased, the antioxidant capacity values increased. GABA values of samples varied from 0.31 to 2.43 mg 100 g(-1). According to hierarchical cluster analysis, the samples with 20%, 30%, 40%, and 50% chestnut milk had similar compositional properties. Novelty impact statement The objective of the present study was to compare the nutritional, microbiological, and antioxidative properties of probiotic yogurts manufactured using skimmed milk and chestnut milk. Based on the findings of this study, the fortification of chestnut milk, in general, had positive effects on the nutritional properties of probiotic yogurt. The present study describes that yogurt with chestnut milk could be considered a potential source of antioxidant compounds as well as GABA. Chestnut milk-fortified dairy products could be contributed to ensure maximum functional benefits from these products and present a good alternative for consumers demanding healthier foods.
dc.identifier.doi10.1111/jfpp.17266
dc.identifier.issn0145-8892
dc.identifier.issue12, Special Issue
dc.identifier.urihttps://doi.org/10.1111/jfpp.17266
dc.identifier.urihttps://hdl.handle.net/11452/45884
dc.identifier.volume46
dc.identifier.wos000879403600001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley-hindawi
dc.relation.journalJournal Of Food Processing And Preservation
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAminobutyric-acid
dc.subjectLactobacillus-acidophilus
dc.subjectSelective enumeration
dc.subjectViability
dc.subjectExtracts
dc.subjectSurvival
dc.subjectBacteria
dc.subjectStrains
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleInteraction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (gaba) in chestnut milk-fortified yogurt
dc.typeArticle
dspace.entity.typePublication
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relation.isAuthorOfPublication4b87bb21-e6b9-4caf-a469-4b4fad49f199
relation.isAuthorOfPublication120b8ef1-95e8-4483-98aa-2cd905144fc8
relation.isAuthorOfPublicationee94d1fd-8c5a-45ba-8a64-610dbed02132
relation.isAuthorOfPublication.latestForDiscovery5b29021f-7d33-48d9-b980-48390664fbe5

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