Abstract
In this study, synbiotic kefir types were produced by the addition of probiotic bacteria and prebiotics to cow and goat milk. Commercial DVS kefir cultures, Lactobacillus acidophilus LA-5, Bifidobacterium bifidum BB-11 as probiotic cultures and inulin as prebiotic for the production of the kefir samples. The effect of the different probiotics and prebiotic on some characteristics of kefir made from cow and goat milk was investigated. Titratable acidity, tyrosine content, volatile components and sensory properties of samples were examined on the 1st, 7th, 14th and 21st day of storage. According to the results, titratable acidity and tyrosine amount in kefir increased during the storage period. There was a gradual increase in the acetaldehyde value of kefir made from cow milk during the storage period, whereas there were no regular changes obtained in the kefir produced from goat milk. However, the diacetyl content varied in all the synbiotic products during storage. The total acceptability results showed that the synbiotic kefir made from cow milk was more preferred to the one made from goat milk.
Highlights
The changes in lifestyle nowdays has led to a great interest in societies with regard to nutrition and food production with technology aiming at producing high nutritional foods that have a possible impact on health promotion
The cow milk used for the production of kefir was obtained from Ankara University, Dairy Factory (Ankara, Turkey), and the goat milk was obtained from Atatürk Forest Farm (AFF) Dairy Factory (Ankara, Turkey)
Due to the compositions of the milk used during the productions, the dry matter (DM) contents of kefir made from cow and goat milk differed from each other (p < 0.05) (Table 1)
Summary
The changes in lifestyle nowdays has led to a great interest in societies with regard to nutrition and food production with technology aiming at producing high nutritional foods that have a possible impact on health promotion. There are 3 main approaches for the production of functional dairy products These are: (i) probiotic, prebiotic-containing, or synbiotic dairy products (ii) enriched dairy products and (iii) energy-reduced dairy products (Sezen & Kocak, 2006). Prebiotics have potential of improving human and animal health and reduce the risk of disease caused by microbiota deviations known as a substrate which have beneficial and selective effects on the host of microorganisms (Gibson et al, 2017). The term ‘synbiotic’ is defined as an increase in the probiotic bacteria count as a result of the combination of these bacteria with prebiotics to show a synergistic action beneficial to health (Harish & Varghese, 2006), but definition was updated to “[...] a mixture comprising live microorganisms and substrate(s) selectively utilized by host microorganisms that confers a health benefit on the host [...]” It is recommended to use synbiotic products in the functional food market (Gibson & Roberfroid, 1995, Ziemer & Gibson, 1998, Holzapfel & Schillinger, 2002, Konar et al, 2018)
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