Izvorni znanstveni članak
https://doi.org/10.15567/mljekarstvo.2017.0108
The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese
Özer Kınık
; Ege University Faculty of Agriculture Department of Dairy Technology, Izmir-Turkey
Harun Kesenkaş
orcid.org/0000-0003-0837-1183
; Ege University Faculty of Agriculture Department of Dairy Technology, Izmir-Turkey
Pelin Günç Ergönül
; Celal Bayar University Faculty of Engineering Department of Food Engineering, Manisa-Turkey
Ecem Akan
orcid.org/0000-0001-6479-7336
; Ege University Faculty of Agriculture Department of Dairy Technology, Izmir-Turkey
Sažetak
The aim of this study was to evaluate the effects of probiotics as an adjunct culture, and the use of inulin and oligofructose as a prebiotic product, on symbiotic goat cheeses during their ripening period. The control group had the lowest value in terms of aromatic compounds, and the probiotics used in the production of cheese increased the aromatic substances. The control group was found to have the highest hardness values and that the use of prebiotics and probiotic cultures in cheese production significantly changed the textural profile depending on the probiotic and prebiotic type. The most favoured cheeses were found to contain E. faecium and oligofructose.
Ključne riječi
symbiotic goat cheese; aroma; texture profile
Hrčak ID:
174101
URI
Datum izdavanja:
1.2.2017.
Posjeta: 2.264 *