Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/30277
Title: Effect of fortification with almond milk on quality characteristics of probiotic yoghurt
Authors: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0002-8482-5055
0000-0002-7964-1008
Topçuoğlu, Esra
Ersan, Lütfiye Yılmaz
AAG-8219-2021
57212587402
35750795400
Keywords: Almond milk
Fortification
Probiotic
Quality
Yoghurt
Antioxidant capacity
Optimization
Enumeration
Extraction
Food science & technology
Antioxidants
Bacteria
Carbohydrates
Cold storage
Fermented milk
Minerals
Nutrients
Nutrition
Physicochemical properties
Probiotics
Proteins
Unsaturated fatty acids
Adverse health effects
Buffering capacities
Fermented dairy products
Nutrient-dense foods
Nutritional properties
Quality characteristic
Statistically significant difference
Total phenolic content
Dairies
Issue Date: 18-Oct-2020
Publisher: Wiley
Citation: Topçuoğlu, E. ve Ersan, L. Y. (2020). "Effect of fortification with almond milk on quality characteristics of probiotic yoghurt". Journal of Food Processing and Preservation, 44(12).
Abstract: In this study, five proportions of reconstituted skim milk to almond milk were prepared and probiotic yoghurt was manufactured using these mixtures. The physicochemical, microbiological, and nutritional properties of probiotic yoghurts were examined. Raising the ratio of the almond milk from 0% to 100% resulted in considerably changes in the rate of pH drop due to lack of its buffering capacity. This also led to a considerable increase in viability of starter bacteria, including probiotics, during cold storage. According to nutritional analyses, all parameters (dry matter, protein, lipid, carbohydrate, ash, and mineral elements) had statistically significant differences in all samples. It was observed that the almond milk ratio had significant effect on total phenolic contents and antioxidant capacity of samples. Practical applications Almond, a nutrient-dense food, contains high quality protein, carbohydrates with low glycemic index, unsaturated fatty acids, vitamins, minerals, dietary fiber, phenolic acids, and flavonoids which are essential nutrients for daily consumption and might be stimulator nutrients for probiotic bacteria. Almond milk could be used to produce yoghurts to increase some functional and health-promoting effects, as well as to develop nutritional properties. Almond milk could be used as a supplement in fortification instead of using synthetic ingredients such as sweeteners, flavorings and antioxidants causing adverse health effects. In addition, almond milk can be used a supplement to manufacture novel fermented dairy products.
URI: https://doi.org/10.1111/jfpp.14943
https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.14943
http://hdl.handle.net/11452/30277
ISSN: 0145-8892
1745-4549
Appears in Collections:Scopus
Web of Science

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