Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink
Aloe vera (AV) is used in functional food products including milk, ice cream, confectionery and health drinks. In this study, yogurt was produced by addition of Lactobacillus plantarum AB6-25 strain which has probiotic and technological properties, and AV gel drink at the rates of 1, 2.5 and 5%. Phy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Burdur Mehmet Akif Ersoy University
2021-12-01
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| Series: | Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü |
| _version_ | 1797921872825810944 |
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| author | Cansu SÖKÜT Gülden BAŞYİĞİT KILIÇ Sultan BARIN Aslı ALBAYRAK |
| author_facet | Cansu SÖKÜT Gülden BAŞYİĞİT KILIÇ Sultan BARIN Aslı ALBAYRAK |
| author_sort | Cansu SÖKÜT |
| collection | DOAJ |
| description | Aloe vera (AV) is used in functional food products including milk, ice cream, confectionery and health drinks. In this study, yogurt was produced by addition of Lactobacillus plantarum AB6-25 strain which has probiotic and technological properties, and AV gel drink at the rates of 1, 2.5 and 5%. Physicochemical, microbiological analysis and sensory evaluation of yoghurts were performed produced on the 1st, 7th, 14th and 21st days of storage. Results indicated that pH, fat, titratable acidity, dry matter and syneresis were determined as 4.54-4.61 and, 2.90-3.0% and 0.51-0.58% and 11.32-11.93% and, 24.67-39.70% and 29.60-39.11% on day 1 and 4.34-4.45, 2.85-3.0%, 1.07-1.51%, 10.97-11.47, 24.67-39.70 and 29.60-39.11 on day 21, respectively. As a result of the research, the highest lactic acid bacteria counts for all groups were detected after 21 days of storage. Sensory analysis results revealed that 14 days of storage was the most appropriate storage period for yoghurts produced with AV. Results of the physicochemical analysis, revealed that the addition of AV gel water in probiotic yoghurt could be used as a carrier for probiotic bacteria and the addition of AV gel water between 1 and 5% could be used successfully in the production of probiotic yoghurt. |
| first_indexed | 2024-04-10T14:23:24Z |
| format | Article |
| id | doaj.art-e99e2fbb5cea4cc5ac82248e258756cc |
| institution | Directory Open Access Journal |
| issn | 1309-2243 |
| language | English |
| last_indexed | 2024-04-10T14:23:24Z |
| publishDate | 2021-12-01 |
| publisher | Burdur Mehmet Akif Ersoy University |
| record_format | Article |
| series | Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü |
| spelling | doaj.art-e99e2fbb5cea4cc5ac82248e258756cc2023-02-15T16:09:15ZengBurdur Mehmet Akif Ersoy UniversityMehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü1309-22432021-12-0112228729610.29048/makufebed.941230Production of Probiotic Yogurt Enriched with Aloe Vera Gel DrinkCansu SÖKÜTGülden BAŞYİĞİT KILIÇSultan BARINAslı ALBAYRAKAloe vera (AV) is used in functional food products including milk, ice cream, confectionery and health drinks. In this study, yogurt was produced by addition of Lactobacillus plantarum AB6-25 strain which has probiotic and technological properties, and AV gel drink at the rates of 1, 2.5 and 5%. Physicochemical, microbiological analysis and sensory evaluation of yoghurts were performed produced on the 1st, 7th, 14th and 21st days of storage. Results indicated that pH, fat, titratable acidity, dry matter and syneresis were determined as 4.54-4.61 and, 2.90-3.0% and 0.51-0.58% and 11.32-11.93% and, 24.67-39.70% and 29.60-39.11% on day 1 and 4.34-4.45, 2.85-3.0%, 1.07-1.51%, 10.97-11.47, 24.67-39.70 and 29.60-39.11 on day 21, respectively. As a result of the research, the highest lactic acid bacteria counts for all groups were detected after 21 days of storage. Sensory analysis results revealed that 14 days of storage was the most appropriate storage period for yoghurts produced with AV. Results of the physicochemical analysis, revealed that the addition of AV gel water in probiotic yoghurt could be used as a carrier for probiotic bacteria and the addition of AV gel water between 1 and 5% could be used successfully in the production of probiotic yoghurt. |
| spellingShingle | Cansu SÖKÜT Gülden BAŞYİĞİT KILIÇ Sultan BARIN Aslı ALBAYRAK Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink Mehmet Akif Ersoy Üniversitesi Fen Bilimleri Enstitüsü |
| title | Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink |
| title_full | Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink |
| title_fullStr | Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink |
| title_full_unstemmed | Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink |
| title_short | Production of Probiotic Yogurt Enriched with Aloe Vera Gel Drink |
| title_sort | production of probiotic yogurt enriched with aloe vera gel drink |
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