Akademik Veri Yönetim Sistemi
Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi, cilt.15, sa.1, ss.84-97, 2022 (Hakemli Dergi)
In the present study, sheep milk was used for production of yoghurts with addition of different concentrations of pineapple, using ABT-2 cultures and its effect on antioxidant activity, total phenolic compound and 5-hydroxymethylfurfural (HMF) contents were investigated. During storage the experimental sheep yoghurt samples were analyzed for physicochemical parameters (total solids, fat, protein, ash, viscosity, pH, and titratable acidity values), growth of ABT-2 probiotic cultures (Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus), and sensory evaluation. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect (p<0.01) on all physicochemical analyses, antioxidant activity, total phenolic compound, HMF content, microbiological analyses, and sensory evaluation. It was determined that the storage period had a very significant effect (p<0.01) on viscosity, titratable acidity, pH value, microbiological analyses, appearance, and overall acceptability. It was found that the antioxidant activity and the total amount of phenolic compounds increased with the addition of fruit to the yoghurt samples. On the other hand, it was determined that HMF, which is a toxic component, increased with the addition of fruit. As a result of the research, it was revealed that by adding pineapple at different rates to yoghurt, the growth of ABT-2 probiotic cultures was supported and the functionality increased.