Öz
Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas.
Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined.
Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product.
Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.
Anahtar Kelimeler
Destekleyen Kurum
Ege Üniversitesi BAP 2009 – ZRF - 018
Proje Numarası
2009 – ZRF - 018
Teşekkür
We’d like to thank the staff from the Ege University, Agricultural Faculty, Department of Dairy Technology. The authors would like to thank to the Ege University Scientific Research Fund (Project No: 2009-ZRF-018) Council for their financial support to this study. The authors would also like to thank to Pınar Sut Inc. and Aromsa Inc. for their support to the study with lactose free milk and flavor supplies.
Kaynakça
- Akalin, A. S. & G. Ünal, 2010. The influence of milk supplementation on the microbiological stability and textural characteristics of fermented milk. Milchwissenschaft, 65 (3): 291-294.
- Akdan, C., Ö. Kınık & F. İçier, 2020. Determination of some properties of kefir produced with buffalo milk and other milk mixtures, Ege Üniv. Ziraat Fak. Derg., Özel Sayı: 39-50.
- AOAC, 2005. Official Methods of Analysis of AOAC. (Eds. W. Horwitz & G. Latimer). 18th Ed. Association of Official Analytical Chemists, ISBN: 0935584773 Arlington, Virginia. USA, 771 pp.
- Atik, S. U., S. Gürsoy, T. Koçkar, H. Önal & E. S. Adal, 2016. Clinical, molecular, and genetic evaluation of galactosemia in Turkish children. Turkish Archives of Pediatrics, 51 (4): 204-209.
- Berry, G.T., 2012. Galactosemia: When is it a newborn screening emergency? Molecular Genetics and Metabolism, 106: 7-11.
- Chen, T. H., S. Y. Wang, K. N. Chen, J. R. & M. J. Chen, 2009. Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains. Journal of Dairy Science, 92: 3002-3013.
- Clark, S., M. Costello, M. Drake & F. Bodyfelt, 2009. The Sensory Evaluation of Dairy Products. 2th Edition, ISBN: 978-0-387-77406-0, Springer-Verlag, New York, USA, XV+576 pp.
- Cogulu, D., A. Topaloğlu Ak, E. Çağlar, N. Sandallı, C. Karagözlü, N. Ersin & O.Yerlikaya, 2010. Potential effects of a multi-strain probiotic-kefir on salivary. Journal of Dental Science, 5 (39): 144-149.
- Fiorentini, A. M., C.A. Ballus, M.L. de Oliveira, M. F. Cunha & V. M. Klajn, 2011. The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage. Food Science and Technology Campinas, 31 (3): 597-607.
- Guzel-Seydim, Z. J. Wyffels, A.C. Seydim & A. K. Green, 2005. Turkish kefir and kefir grains: Microbial enumeration and electron microscopic observation. International Journal of Dairy Technology, 58: 25-29.
- Irigoyen, A., I. Arana, M. Castiella, P. Torre & F. C. Ibanez, 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90: 613-620.
- Jacobs, M., 2010. “Institutional Review Boards and Independent Ethics Committees, 121-147”. In: Principles of Good Clinical Practice (Eds. M. J. McGraw, A. N. George, S. P. Shearn, R. G. Hall & T. F. Haws Jr.). ISBN 978 0 85369 790 9 Pharmaceutical Press. London, UK, 272 pp.
- Karagözlü, N., C. Karagözlü & B. Ergönül, 2007. Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during Kefir fermentation. Czech Journal of Food Sciences, 25: 202-207.
- Kerckhove, K. V., M. Diels, S. Vanhaesebrouck,K. Luyten, N. Pyck, A. de Meyer, M. van Driessche, M. Robert, K. Corthouts, A. Caris, E. Duchateau, M. Dassy & G. Bihet, 2015. Consensus on the guidelines for the dietary management of classical galactosemia. Clinical Nutrition ESPEN, 10: e1-e4.
- Kok-Tas, T., A. C. Seydim, B. Özer & Z. Güzel-Seydim, 2013. Effects of different fermentation parameters on quality characteristics of kefir. Journal of Dairy Science, 96 (2): 780-789.
- Oliviera, M. N., I. Sodini, F. Remeuf & G. F Corrieu, 2001. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11: 935-942.
- Ozer, D., S. Akin & B. Ozer, 2005. Effect of inulin on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt. Food Science and Technology International, 11(1): 19-25.
- Robinson, R. K., A. Y. Tamime & L. W. Chubb, 1977. Acetaldehyde as an indicator of flavor intensity in yoghurt. Milk Industry, 79: 4-6.
- Sodini, I., F. Remeuf, S. Haddad & G. Corrıeu, 2004. The relative effect of milk base, starter, and process on yogurt texture: A review. Critical Reviews in Food Science and Nutrition, 44: 113-137.
- Tharmaraj, N. & N. P. Shah, 2003. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria. Journal of Dairy Science, 86: 2288-2296.
- Tonguc, I. E., Ö. Kınık, H. Kesenkaş & M. Acu, 2013. Physicochemical, Microbiological and Sensory Characteristics of Using Different Probiotic Fermented Milk. Pakistan Journal of Nutrition, 12 (6): 549-554.
- Turkısh Food Codex, 2009. Fermented Dairy Products Communiqué (Communiqué No: 2009/25) 16.02.2009/27143 Resmi Gazete, Ankara, Turkey.
- Van De Casteele, S., T Van Heuverzwijn, T. Ruyssen, P. Van Assche, J. Swings & G. Huys, 2005. Evaluation of culture media for selective enumeration of probiotic strains lactobacilli and bifidobacteria in combination with yoghurt or cheese starters. International Dairy Journal, 16 (12): 1470-1476.
- Varga, Z., M. Palvolgyi, M. Juhasz-Roman & M. Toth-Markus, 2006. Development of Therapeutic kefir-like products with low galactose content for patients with galactose intolerance. Acta Alimentaria, 35 (3): 295-304.
- Wszolek, M., A. Y. Tamime, D. D. Muir & M. N. I. Barclay, 2005. Properties of kefir made in Scotland and Poland using bovine caprine and ovine milk with different start¬er cultures. LWT-Food Science and Technology, 34: 251-261.
- Yerlikaya, O., A. Akpınar, A. Torunoglu, Ö. Kınık, N. Akbulut & H. R. Uysal, 2012. Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages. AgroFOOD Industry Hi-Tech, Monographic Supplement Series: Dietary Fibers and Pre/Probiotics, 23 (6): 27-29.
- Yerlikaya, O., G. Ender, A. Torunoğlu & N. Akbulut, 2013. Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis ssp. lactis and Lactobacillus casei. Agro Food Industry Hi-Tech, 24 (2): 49-52.
Öz
Amaç: Bu araştırmada, sütün içerisinde bulunan laktozu hidrolize ederek ve galaktozu da tolere edilebilir seviyeye çekerek laktoz intoleransına sahip ve/veya galakotosemi hastası olan kişilerin tüketebileceği, fonksiyonel, fermente süt ürünleri geliştirilmiştir.
Materyal ve Yöntem: Laktozu hidrolize edilmiş UHT inek sütü, galaktoz içermeyen iki farklı biberon maması ile 1:1 oranında karıştırılarak elde edilen hammaddelerden çilek aromalı asidofilus sütü ve kefir üretilmiştir. Aynı ürünler ayrıca sadece laktozu hidrolize edilmiş süt ve standart süt ile de üretilerek dört paralel olarak çalışılmıştır. Ürünler 30 gün depolanmış ve analizlerin özelliğine göre 1., 10., 20. ve 30. günlerinde analizleri yapılmıştır. Ürünlerin amacına uygunluğunu belirlemek amacıyla galaktoz ve laktoz oranları tespit edilmiştir. Bunu yanısıra pH, toplam kurumadde, yağ, protein asitlik, tirozin, asetaldehit ile viskozite ve mikrobiyolojik olarak laktobasil, lactokok ve maya analizler yapılmış, duyusal olarak değerlendirilmiştir.
Araştırma Bulguları: Probiyotik süt içeceklerinin kimyasal, reolojik, mikrobiyolojik ve duyusal özelliklerinin, fonksiyonel, fermente bir süt ürünün taşıması gereken özelliklere sahip olduğu tespit edilmiştir. Yine laktoz içermeyen inek sütünden elde edilen fermente süt ürünlerinde de benzeri olumlu kimyasal, reolojik, mikrobiyolojik ve duyusal özelliklerin elde edildiği tespit edilmiştir.
Sonuç: Laktoz içermeyen süt-mama karışımlarından elde edilen fermente ürünlerdeki galaktoz seviyesinin, galaktosemi hastalarının tolere edebileceği sınır galaktoz altına düştüğü belirlenmiştir.
Anahtar Kelimeler
Proje Numarası
2009 – ZRF - 018
Kaynakça
- Akalin, A. S. & G. Ünal, 2010. The influence of milk supplementation on the microbiological stability and textural characteristics of fermented milk. Milchwissenschaft, 65 (3): 291-294.
- Akdan, C., Ö. Kınık & F. İçier, 2020. Determination of some properties of kefir produced with buffalo milk and other milk mixtures, Ege Üniv. Ziraat Fak. Derg., Özel Sayı: 39-50.
- AOAC, 2005. Official Methods of Analysis of AOAC. (Eds. W. Horwitz & G. Latimer). 18th Ed. Association of Official Analytical Chemists, ISBN: 0935584773 Arlington, Virginia. USA, 771 pp.
- Atik, S. U., S. Gürsoy, T. Koçkar, H. Önal & E. S. Adal, 2016. Clinical, molecular, and genetic evaluation of galactosemia in Turkish children. Turkish Archives of Pediatrics, 51 (4): 204-209.
- Berry, G.T., 2012. Galactosemia: When is it a newborn screening emergency? Molecular Genetics and Metabolism, 106: 7-11.
- Chen, T. H., S. Y. Wang, K. N. Chen, J. R. & M. J. Chen, 2009. Microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains. Journal of Dairy Science, 92: 3002-3013.
- Clark, S., M. Costello, M. Drake & F. Bodyfelt, 2009. The Sensory Evaluation of Dairy Products. 2th Edition, ISBN: 978-0-387-77406-0, Springer-Verlag, New York, USA, XV+576 pp.
- Cogulu, D., A. Topaloğlu Ak, E. Çağlar, N. Sandallı, C. Karagözlü, N. Ersin & O.Yerlikaya, 2010. Potential effects of a multi-strain probiotic-kefir on salivary. Journal of Dental Science, 5 (39): 144-149.
- Fiorentini, A. M., C.A. Ballus, M.L. de Oliveira, M. F. Cunha & V. M. Klajn, 2011. The influence of different combinations of probiotic bacteria and fermentation temperatures on the microbiological and physicochemical characteristics of fermented lactic beverages containing soybean hydrosoluble extract during refrigerated storage. Food Science and Technology Campinas, 31 (3): 597-607.
- Guzel-Seydim, Z. J. Wyffels, A.C. Seydim & A. K. Green, 2005. Turkish kefir and kefir grains: Microbial enumeration and electron microscopic observation. International Journal of Dairy Technology, 58: 25-29.
- Irigoyen, A., I. Arana, M. Castiella, P. Torre & F. C. Ibanez, 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90: 613-620.
- Jacobs, M., 2010. “Institutional Review Boards and Independent Ethics Committees, 121-147”. In: Principles of Good Clinical Practice (Eds. M. J. McGraw, A. N. George, S. P. Shearn, R. G. Hall & T. F. Haws Jr.). ISBN 978 0 85369 790 9 Pharmaceutical Press. London, UK, 272 pp.
- Karagözlü, N., C. Karagözlü & B. Ergönül, 2007. Survival characteristics of E. coli O157:H7, S. typhimurium and S. aureus during Kefir fermentation. Czech Journal of Food Sciences, 25: 202-207.
- Kerckhove, K. V., M. Diels, S. Vanhaesebrouck,K. Luyten, N. Pyck, A. de Meyer, M. van Driessche, M. Robert, K. Corthouts, A. Caris, E. Duchateau, M. Dassy & G. Bihet, 2015. Consensus on the guidelines for the dietary management of classical galactosemia. Clinical Nutrition ESPEN, 10: e1-e4.
- Kok-Tas, T., A. C. Seydim, B. Özer & Z. Güzel-Seydim, 2013. Effects of different fermentation parameters on quality characteristics of kefir. Journal of Dairy Science, 96 (2): 780-789.
- Oliviera, M. N., I. Sodini, F. Remeuf & G. F Corrieu, 2001. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. International Dairy Journal, 11: 935-942.
- Ozer, D., S. Akin & B. Ozer, 2005. Effect of inulin on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in acidophilus-bifidus yoghurt. Food Science and Technology International, 11(1): 19-25.
- Robinson, R. K., A. Y. Tamime & L. W. Chubb, 1977. Acetaldehyde as an indicator of flavor intensity in yoghurt. Milk Industry, 79: 4-6.
- Sodini, I., F. Remeuf, S. Haddad & G. Corrıeu, 2004. The relative effect of milk base, starter, and process on yogurt texture: A review. Critical Reviews in Food Science and Nutrition, 44: 113-137.
- Tharmaraj, N. & N. P. Shah, 2003. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria. Journal of Dairy Science, 86: 2288-2296.
- Tonguc, I. E., Ö. Kınık, H. Kesenkaş & M. Acu, 2013. Physicochemical, Microbiological and Sensory Characteristics of Using Different Probiotic Fermented Milk. Pakistan Journal of Nutrition, 12 (6): 549-554.
- Turkısh Food Codex, 2009. Fermented Dairy Products Communiqué (Communiqué No: 2009/25) 16.02.2009/27143 Resmi Gazete, Ankara, Turkey.
- Van De Casteele, S., T Van Heuverzwijn, T. Ruyssen, P. Van Assche, J. Swings & G. Huys, 2005. Evaluation of culture media for selective enumeration of probiotic strains lactobacilli and bifidobacteria in combination with yoghurt or cheese starters. International Dairy Journal, 16 (12): 1470-1476.
- Varga, Z., M. Palvolgyi, M. Juhasz-Roman & M. Toth-Markus, 2006. Development of Therapeutic kefir-like products with low galactose content for patients with galactose intolerance. Acta Alimentaria, 35 (3): 295-304.
- Wszolek, M., A. Y. Tamime, D. D. Muir & M. N. I. Barclay, 2005. Properties of kefir made in Scotland and Poland using bovine caprine and ovine milk with different start¬er cultures. LWT-Food Science and Technology, 34: 251-261.
- Yerlikaya, O., A. Akpınar, A. Torunoglu, Ö. Kınık, N. Akbulut & H. R. Uysal, 2012. Effect of some prebiotic combination on viability of probiotic bacteria in reconstituted whey and milk beverages. AgroFOOD Industry Hi-Tech, Monographic Supplement Series: Dietary Fibers and Pre/Probiotics, 23 (6): 27-29.
- Yerlikaya, O., G. Ender, A. Torunoğlu & N. Akbulut, 2013. Production of probiotic milk drink containing Lactobacillus acidophilus, Bifidobacterium animalis ssp. lactis and Lactobacillus casei. Agro Food Industry Hi-Tech, 24 (2): 49-52.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Ziraat Mühendisliği |
| Bölüm | Makaleler |
| Yazarlar | |
| Proje Numarası | 2009 – ZRF - 018 |
| Erken Görünüm Tarihi | 28 Mart 2022 |
| Yayımlanma Tarihi | 30 Mart 2022 |
| Gönderilme Tarihi | 10 Eylül 2021 |
| Kabul Tarihi | 24 Ekim 2021 |
| Yayımlandığı Sayı | Yıl 2022 Cilt: 59 Sayı: 1 |
