The effect of inulin addition on probiotic bacteria viability and volatile components in low fat probiotic Tulum cheese Utjecaj dodatka inulina na preživljavanje probiotičkih bakterija i udjel hlapljivih spojeva u probiotičkom posnom Tulum siru
Mljekarstvo, cilt.72, sa.4, ss.237-249, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 72 Sayı: 4
- Basım Tarihi: 2022
- Doi Numarası: 10.15567/mljekarstvo.2022.0405
- Dergi Adı: Mljekarstvo
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
- Sayfa Sayıları: ss.237-249
- Anahtar Kelimeler: low fat Tulum cheese, inulin, probiotic, volatile aroma components, sensory properties, STREPTOCOCCUS-THERMOPHILUS, LACTOBACILLUS-ACIDOPHILUS, SENSORY QUALITY, SURVIVAL, CULTURES
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
© 2022, Hrvatska Mljekarska Udruga. All rights reserved.In this study the effects of probiotic bacteria and inulin addition on microbiological qualities, volatile aroma components and sensory properties during ripening of low-fat Tulum cheeses were examined. Adding inulin to low-fat Tulum cheeses improved the volatile aroma components, microbiological qualities, and sensory properties. The addition of inulin enhanced the growth and viability of probiotic bacteria. The total quantities of alcohol, aldehyde, carboxylic acid, hydrocarbon, and terpene increased as inulin increased due to maturation. During storage, inulin had a beneficial effect on numerous sensory qualities such as the appearance, texture, taste, and odour of the samples. The addition of 1 % inulin had a more favourable effect on probiotic viability.