Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

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dc.authorid0000-0002-8547-7304
dc.authorid0000-0001-8334-0403
dc.authorid0000-0003-4615-1050
dc.authorscopusid57038633100
dc.authorscopusid57195037912
dc.authorscopusid57209615605
dc.authorscopusid57210451223
dc.authorscopusid57210450340
dc.authorscopusid56297661100
dc.authorscopusid57210443974
dc.authorwosidGÖKTEPE, ÇİĞDEM KONAK/AAJ-9242-2021
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.authorwosidAktaş, Kübra/AAK-4584-2021
dc.authorwosidÖztürk, Hale İnci/E-3257-2019
dc.contributor.authorDemirci, Talha
dc.contributor.authorÖztürk Negis, Hale İnci
dc.contributor.authorOrac, Aysun
dc.contributor.authorKonak Goktepe, Çiğdem
dc.contributor.authorSözeri Atik, Didem
dc.contributor.authorAktaş, Kubra
dc.contributor.authorAkın, Nihat
dc.date.accessioned2022-05-11T14:44:59Z
dc.date.available2022-05-11T14:44:59Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.
dc.identifier.doi10.1007/s13197-019-04019-7
dc.identifier.endpage5483
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue12en_US
dc.identifier.pmid31749495
dc.identifier.scopus2-s2.0-85070750333
dc.identifier.scopusqualityQ1
dc.identifier.startpage5474
dc.identifier.urihttps://doi.org/10.1007/s13197-019-04019-7
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9866
dc.identifier.volume56
dc.identifier.wosWOS:000495345400032
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorSözeri Atik, Didem
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectImmature wheat grain
dc.subjectProbiotic
dc.subjectPrebiotic
dc.subjectYoghurt
dc.subjectLactobacillus-Casei
dc.subjectSensory Properties
dc.subjectProfile
dc.subjectViability
dc.subjectFermentation
dc.subjectMilk
dc.subjectFructooligosaccharides
dc.subjectAcidophilus
dc.subjectPrevention
dc.subjectRhamnosus
dc.titleImmature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics
dc.typeArticle

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