Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

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dc.contributor.authorDemirci, Talha
dc.contributor.authorOzturk Negis, Hale Inci
dc.contributor.authorOrac, Aysun
dc.contributor.authorKonak Goktepe, Cigdem
dc.contributor.authorSozeri Atik, Didem
dc.contributor.authorAktas, Kubra
dc.contributor.authorDemirci, Sumeyye
dc.date.accessioned2024-02-23T14:00:00Z
dc.date.available2024-02-23T14:00:00Z
dc.date.issued2019
dc.departmentNEÜen_US
dc.description.abstractThe aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.en_US
dc.identifier.doi10.1007/s13197-019-04019-7
dc.identifier.endpage5483en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue12en_US
dc.identifier.pmid31749495en_US
dc.identifier.scopus2-s2.0-85070750333en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage5474en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-019-04019-7
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11418
dc.identifier.volume56en_US
dc.identifier.wosWOS:000495345400032en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectImmature Wheat Grainen_US
dc.subjectProbioticen_US
dc.subjectPrebioticen_US
dc.subjectYoghurten_US
dc.titleImmature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probioticsen_US
dc.typeArticleen_US

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