The Effect of Pineapple Addition at Different Rates to Sheep Yoghurt on Antioxidant Activity, 5-Hydroxymethylfurfural (HMF) Content, and ABT-2 Probiotic Culture Growth

Authors : Murat Emre TERZİOĞLU, Neslihan YILDIZ KÜÇÜK, İhsan BAKIRCI

Pages : 84-97

Doi:10.18185/erzifbed.1199636

View : 10 | Download : 6

Publication Date : 2022-12-23

Article Type : Research Paper

Abstract :In the present study, the effect of adding pineapple at different rates to sheep yoghurt produced using ABT-2 culture on antioxidant activity, total phenolic compound amount, and 5-hydroxymethylfurfural insert ignore into journalissuearticles values(HMF); content was investigated. In addition, the effect of pineapple addition at different rates and storage periods on physicochemical analyses insert ignore into journalissuearticles values(total solids, fat, protein, ash, viscosity, pH, and titratable acidity values);, growth of ABT-2 probiotic cultures insert ignore into journalissuearticles values(Streptococcus salivarius subsp. thermophilus, Bifidobacterium sp., Lactobacillus acidophilus);, and sensory evaluation in the experimental sheep yoghurt samples were examined. It was determined that the addition of pineapple to sheep yoghurt samples produced with ABT-2 probiotic culture had a very significant effect insert ignore into journalissuearticles values(p<0.01); on all physicochemical analyses, antioxidant activity, total phenolic compound amount, HMF content, microbiological analyses, and sensory evaluation. It was determined that the storage period had a very significant effect insert ignore into journalissuearticles values(p<0.01); on viscosity, titratable acidity, pH value, microbiological analyses, appearance, and overall acceptability. It was found that the antioxidant activity and the total amount of phenolic compounds increased with the addition of fruit to the yoghurt samples. On the other hand, it was determined that HMF, which is a toxic component, increased with the addition of fruit. As a result of the research, it was revealed that by adding pineapple at different rates to yoghurt, the growth of ABT-2 probiotic cultures was supported and the functionality increased.
Keywords : koyun yoğurdu, ABT 2 probiyotik kültür, ananas, antioksidan aktivite, HMF içeriği