Comparison of Physicochemical, Microbiological, and Sensorial Characteristics of Fermented Probiotic Drinks Produced from Corn and Cow Milks

Authors : Emine Mine ÇOMAK GÖÇER, Firuze ERGİN ZEREN, Ahmet KÜÇÜKÇETİN

Pages : 119-131

Doi:10.24323/akademik-gida.1350935

View : 64 | Download : 51

Publication Date : 2023-08-29

Article Type : Research Paper

Abstract :This study was focused on preparing corn milk by boiling corns, and producing fermented probiotic drinks by adding inulin and sugar into this milk as well as producing a probiotic drink from cow\`s milk. Milks were fermented by using a yogurt starter culture and Lactobacillus acidophilus LA-5. Fermented probiotic drinks were stored at 4°C for 30 days, and the physicochemical, microbiological, and sensorial characteristics of the drinks were compared during storage. The probiotic drink made from cow\`s milk exhibited the highest protein insert ignore into journalissuearticles values(2.25%);, titratable acidity insert ignore into journalissuearticles values(0.46%);, L* color insert ignore into journalissuearticles values(84.41); values and general sensory liking score insert ignore into journalissuearticles values(4.09); while having the lowest pH insert ignore into journalissuearticles values(4.46);, syneresis insert ignore into journalissuearticles values(4.50 mL/50 mL); and apparent viscosity insert ignore into journalissuearticles values(0.09 Pa.s); values. The titratable acidity, syneresis, and apparent viscosity values of drinks increased during storage as the counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus decreased. The power-law model showed that the probiotic drinks exhibited a pseudoplastic flow behavior. Notably, the apparent viscosity value of probiotic drinks produced from corn milk was higher than that of the other samples insert ignore into journalissuearticles values(p<0.05);. Additionally, the probiotic drink produced from corn milk had the lowest average counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus. During storage, the highest decrease insert ignore into journalissuearticles values(%); in the counts of L. acidophilus was determined in probiotic drinks produced from corn milk insert ignore into journalissuearticles values(8.54%);, followed by corn milk and sugar insert ignore into journalissuearticles values(5.50%);, corn milk and inulin insert ignore into journalissuearticles values(5.46%);, and cow’s milk insert ignore into journalissuearticles values(4.30%);.
Keywords : Mısır sütü, İnek sütü, Probiyotik içecek, Lactobacillus acidophilus, Fizikokimyasal özellikler