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<p>This study aimed to produce new functional yogurt varieties with the addition of different ratios (0, 1% or 3% w/v) of whole oleaster flour (OF) and with and without probiotic bacteria (<i>Lactobacillus acidophilus</i>). Yogurt samples were stored at 4 ± 1&#xa0;°C for 21 days, and the probiotic shelf life and techno-functional properties were examined at 7-day intervals. As the OF increased in the yogurt samples, the dry matter, ash and protein contents generally increased, whereas the fat content decreased. However, the dry matter, fat and protein contents and titratable acidity were lower in the yogurt samples enriched with probiotics. During storage, the pH decreased, and the acidity increased in all the samples. The viability of <i>L. acidophilus</i> at 7 days (&gt; 8 log cfu/g) and 14 days (&gt; 7 log cfu/g) was satisfactory for all the probiotic formulations in the present study. The highest <i>L. acidophilus</i> count was detected in the yogurt sample with 1% OF + <i>L. acidophilus</i> (8.54 log cfu/g) on the 7th day of storage. As the OF concentration increased, the total phenolic content and antioxidant activity of the yogurt samples increased. The <i>H</i>° values of the yogurt samples ranged from 99.31 to 111.65, and the <i>C</i>* values ranged from 10.10 to 11.07. OF did not dramatically change the color properties of the yogurt. The sensory properties of all the yogurt samples did not significantly change during storage. As a result, probiotic yogurt fortified with 1% OF for 7 days may constitute a new functional yogurt type.</p>

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Functional yogurt prepared using oleaster (Elaeagnus angustifolia L.) flour and Lactobacillus acidophilus: probiotic viability and techno-functional properties

  • 期刊论文

  • 发表日期：

    2025年10月22日

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  • Songül Çakmakçı,
  • Halenur Çalışkan,
  • Hatice Ertem Öztekin

摘要

This study aimed to produce new functional yogurt varieties with the addition of different ratios (0, 1% or 3% w/v) of whole oleaster flour (OF) and with and without probiotic bacteria (Lactobacillus acidophilus). Yogurt samples were stored at 4 ± 1 °C for 21 days, and the probiotic shelf life and techno-functional properties were examined at 7-day intervals. As the OF increased in the yogurt samples, the dry matter, ash and protein contents generally increased, whereas the fat content decreased. However, the dry matter, fat and protein contents and titratable acidity were lower in the yogurt samples enriched with probiotics. During storage, the pH decreased, and the acidity increased in all the samples. The viability of L. acidophilus at 7 days (> 8 log cfu/g) and 14 days (> 7 log cfu/g) was satisfactory for all the probiotic formulations in the present study. The highest L. acidophilus count was detected in the yogurt sample with 1% OF + L. acidophilus (8.54 log cfu/g) on the 7th day of storage. As the OF concentration increased, the total phenolic content and antioxidant activity of the yogurt samples increased. The H° values of the yogurt samples ranged from 99.31 to 111.65, and the C* values ranged from 10.10 to 11.07. OF did not dramatically change the color properties of the yogurt. The sensory properties of all the yogurt samples did not significantly change during storage. As a result, probiotic yogurt fortified with 1% OF for 7 days may constitute a new functional yogurt type.