This Journal is indexed and abstracted in
Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2019 , Vol 25 , Issue 5
Probiotic Shelf Life, Antioxidant, Sensory, Physical and Chemical Properties of Yogurts Produced with Lactobacillus acidophilus and Green Tea Powder
Songül ÇAKMAKÇI1, Emel ÖZ1, Kübra ÇAKIROĞLU1, Atilla POLAT2, İlhami GÜLÇİN3, Şaziye ILGAZ2, Kimya SEYYEDCHERAGHI1, İzzet ÖZHAMAMCI4
1Atatürk University, Department of Food Engineering, TR-25240 Erzurum - TURKEY
2Atatürk Tea and Horticultural Research Institute, TR-53100 Rize - TURKEY
3Atatürk University, Department of Chemistry, TR-25240 Erzurum - TURKEY
4Ardahan University, Department of Food Engineering, TR-75000 Ardahan - TURKEY
DOI : 10.9775/kvfd.2018.21598 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 of Lactobacillus 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 viability of yogurt bacteria during fermentation. The highest count of L. acidophilus was detected in P + 2% GTP. The L. acidophilus count was high up to the 7th day (7.54 log cfu/g). Yeast and mold were not counted (<2 log cfu/g) in any yogurt sample during storage. GTP has antioxidant properties that could be attributed to the presence of phenolic and flavonoids compounds. The panelists preferred the PC and P + 1% GTP samples during the storage period. As a result of this research, we can suggest the consumption and production of probiotic yogurt with 1% GTP supplement. Keywords : Yogurt, Green tea powder, Lactobacillus acidophilus, Shelf life, Antioxidant activity, Phenolic compounds