Akademik Veri Yönetim Sistemi
IV-International Conference of Food, Agriculture, and Veterinary Sciences, Van, Türkiye, 27 - 28 Mayıs 2022, ss.931-935
In order to get more efficiency from food in nutrition, enrichment process can be applied by adding different components. In this way, the aspects of foods that are thought to be deficient are completed and foods with more positive effects in terms of health can be produced. Fruits (bananas, strawberries, raspberries, passion fruit, apple, apricot etc.), which are an important source of various bioactive compounds, are added to yogurt, and enrich the nutritional content of yogurt and give it functional properties. Fruits, which are shown as an important source of fiber, are also an important source of nutrition and health with the mineral substances, vitamins, monoterpenes, phytoestrogens, flavonoids, sulfur compounds, and bioactive peptides in their structure. In addition to calcium, yogurt contains minerals and vitamins needed in the body such as phosphorus, zinc, magnesium, B1 (thiamine), B2 (riboflavin), B3 (niacin), and B12 at a higher rate than milk. Yogurt has functional properties with the components it contains (bioactive peptides, fatty acids, vitamins, and mineral substances), and these functional properties can be improved with the addition of fruit. The use of probiotic microorganisms (Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum, and Bifidobacterium lactis) instead of classical starter cultures (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) in yogurt production plays an active role in the production of digestive enzymes in the body, in the increase of the bioavailability of mineral substances, in the production of vitamins, in the regulation of cholesterol levels and in the prevention of constipation. With the addition of fruit in yogurt, a prebiotic (inulin, fructooligosaccharides, and galactooligosaccharides) effect is created on probiotic microorganisms and their development is supported and their survival rate is increased during the storage period. Although there are various studies conducted in this field, new and detailed studies are needed to be carried out in order to increase the variety of products and eliminate deficiencies in the dairy industry. This study has the characteristic of an evaluation of fruity probiotic yogurts in terms of their various properties.