Rice bran improve probiotic viability in yoghurt and provide added antioxidative benefits

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dc.authorid0000-0001-8334-0403
dc.authorid0000-0002-8547-7304
dc.authorscopusid57038633100
dc.authorscopusid56297661100
dc.authorscopusid57210450340
dc.authorscopusid57195037912
dc.authorscopusid6602849143
dc.authorwosidAktaş, Kübra/AAK-4584-2021
dc.authorwosidÖztürk, Hale İnci/E-3257-2019
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.contributor.authorDemirci, Talha
dc.contributor.authorAktaş, Kubra
dc.contributor.authorSözeri, Didem
dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorAkın, Nihat
dc.date.accessioned2022-05-11T14:44:56Z
dc.date.available2022-05-11T14:44:56Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractExperimental yoghurts were made with 13% reconstituted skim milk supplemented with 1, 2, 3% rice bran (RB) and inoculated with probiotic culture of Lactobacillus casei 431. The products were stored at 4 degrees C for 3 weeks. During this period, the viability of the probiotic L. casei 431 strain and yoghurt starter cultures were evaluated. In addition to this, some physicochemical, antioxidative and sensory properties of yoghurts were also determined. L casei 431 remained above the 8 log CFU/g throughout the storage period in yoghurts fortified with 2% and 3% RB. Addition of rice bran decreased the syneresis and viscosity values whereas it increased scavenging activities of DPPH radical. However, yoghurts with RB had less sensory scores compared to plain yoghurt. (C) 2017 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.jff.2017.07.019
dc.identifier.endpage403
dc.identifier.issn1756-4646
dc.identifier.scopus2-s2.0-85024855485
dc.identifier.scopusqualityQ1
dc.identifier.startpage396
dc.identifier.urihttps://doi.org/10.1016/j.jff.2017.07.019
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9840
dc.identifier.volume36
dc.identifier.wosWOS:000408518300044
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorSözeri, Didem
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofJournal of Functional Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectYoghurt
dc.subjectRice bran
dc.subjectPrebiotic
dc.subjectProbiotic
dc.subjectFat Set Yogurt
dc.subjectLactobacillus-Acidophilus
dc.subjectFermentation Kinetics
dc.subjectSelective Enumeration
dc.subjectSensory Properties
dc.subjectDietary Fiber
dc.subjectMedia
dc.subjectCasei
dc.subjectMilk
dc.subjectAcid
dc.titleRice bran improve probiotic viability in yoghurt and provide added antioxidative benefits
dc.typeArticle

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