An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage

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Bakırcı İ., Kavaz A.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.61, ss.270-276, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1111/j.1471-0307.2008.00409.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.270-276
  • Anahtar Kelimeler: ABT starter culture, banana puree, probiotics, storage, yogurt t
  • Atatürk Üniversitesi Adresli: Evet

Özet

Five yogurt batches were prepared with banana puree and sugar combinations and ABT-2 (Streptococcus salivarius ssp. thermophilus, Lactobaccilus acidophilus and Bifidobacterium spp.) as starter culture. The addition of fruit influenced (P < 0.05) the syneresis, titratable acidity and pH, whereas the viscosity value, and S. salivarius ssp. thermophilus, L. acidophilus and Bifidobacterium spp. counts were found to be insignificant. Storage time significantly (P < 0.05) affected the syneresis, titratable acidity, pH value, and S. salivarius ssp. thermophilus counts, while the viscosity value and L. acidophilus and Bifidobacterium spp. counts were not affected. The sensory evaluations showed that the sample B was most preferred by panellists.