Publication:
Determination of gelation properties and bio-therapeutic potential of black carrot fibre-enriched functional yoghurt produced using pectin and gum arabic as prebiotic

dc.contributor.authorKaraman, Saliha
dc.contributor.authorÖzcan, Tülay
dc.contributor.buuauthorKaraman, Saliha
dc.contributor.buuauthorÖZCAN, TÜLAY
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridCXT-2807-2022
dc.date.accessioned2024-06-12T07:45:33Z
dc.date.available2024-06-12T07:45:33Z
dc.date.issued2021-03-31
dc.description.abstractIn this study, bacterial viability, changes in gel matrix properties of functional yoghurts produced with the addition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef variety) fibre, pectin and gum arabic during storage, was investigated with consumer preference and bio-therapeutic potential. Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis cultures were used in the production of probiotic yoghurts. It was found that the addition of pectin, gum arabic and black carrot fibre to probiotic yoghurt stimulated the growth of probiotic bacteria and gel development during storage. The viability of the probiotic bacteria was determined within the bio-therapeutic level (>7 log(10) cfu/g) with potential prebiotic effects. It was determined that black carrot, pectin and gum arabic addition increased the total phenolic content and antioxidant activity of probiotic yoghurts, as well as improved the textural properties. Sensorial attributes increased throughout storage with yoghurts containing gum arabic and black carrot displayed higher scores for sensorial qualifications.
dc.identifier.doi10.1111/1471-0307.12776
dc.identifier.eissn1471-0307
dc.identifier.endpage517
dc.identifier.issn1364-727X
dc.identifier.issue3
dc.identifier.startpage505
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12776
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12776
dc.identifier.urihttps://hdl.handle.net/11452/42045
dc.identifier.volume74
dc.identifier.wos000635448100001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherWiley
dc.relation.journalInternational Journal of Dairy Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectYoghurt
dc.subjectProbiotic
dc.subjectBlack carrot
dc.subjectPectin
dc.subjectGum arabic
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleDetermination of gelation properties and bio-therapeutic potential of black carrot fibre-enriched functional yoghurt produced using pectin and gum arabic as prebiotic
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication120b8ef1-95e8-4483-98aa-2cd905144fc8
relation.isAuthorOfPublication.latestForDiscovery120b8ef1-95e8-4483-98aa-2cd905144fc8

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