Songül ÇAKMAKÇI, Emel ÖZ, Kübra ÇAKIROĞLU, Atilla POLAT, İlhami GÜLÇİN, Şaziye ILGAZ, Kimya SEYYEDCHERAGHI, İzzet ÖZHAMAMCI

Lactobacillus acidophilus ve Yeşil Çay Pudrası İle Üretilen Yoğurtların Probiyotik Raf Ömrü, Antioksidan, Duyusal, Fiziksel ve Kimyasal Özellikleri

Bu araştırmanın amacı, yoğurt üretiminde yeşil çay pudrası (GTP) ilavesinin Lactobacillus acidophilus (P) canlılığı ve yoğurt özellikleri üzerine etkilerini belirlemekti. Bu amaçla, dört farklı yoğurt çeşidi üretildi [P ve GTP ilavesiz yoğurt (Kontrol, C); sadece P içeren yogurt (PC); P + %1 GTP ilaveli yoğurt ve P + %2 GTP ilaveli yoğurt]. Yoğurt örnekleri 4°C’de muhafaza edildi. Süte GTP ilavesi, fermantasyon sırasında yoğurt bakterilerinin canlılığını etkilemedi. En yüksek L. acidophilus sayısı P + %2 GTP ilaveli yoğurtta tespit edildi. L. acidophilus sayısı 7. güne kadar yüksekti (7.54 log kob/g). Depolama süresince yoğurt örneklerinin hiçbirinde maya ve küf bulunmadı (

Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder

The aim of the present study was to determine the effects of the addition of green tea powder (GTP) in the production of yogurt on survival ofLactobacillus acidophilus (P) and the yogurt properties. Four yogurt groups (yogurt without P and GTP, Control, C; yogurt with P and without GTP,PC; P + 1% GTP; and P + 2% GTP) were produced. The yogurt samples were stored at 4°C. The addition of GTP into milk did not affect the viabilityof yogurt bacteria during fermentation. The highest count of L. acidophilus was detected in P + 2% GTP. The L. acidophilus count was high up tothe 7th day (7.54 log cfu/g). Yeast and mold were not counted (

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