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The Buffering Capacity of Probiotic Yogurt

Esber Çaglar ; Department of Paediatric Dentistry, Dental School, Yeditepe University, Istanbul, Turkey
Nukhet Sandalli ; Department of Paediatric Dentistry, Dental School, Yeditepe University, Istanbul, Turkey
Ozgur Onder KUSCU ; Department of Paediatric Dentistry, Dental School, Yeditepe University, Istanbul, Turkey
Betul Kargul ; Department of Paediatric Dentistry, School of Dentistry, Marmara University, Istanbul, Turkey

Puni tekst: engleski, pdf (433 KB) str. 41-45 preuzimanja: 354* citiraj
APA 6th Edition
Çaglar, E., Sandalli, N., KUSCU, O.O. i Kargul, B. (2011). The Buffering Capacity of Probiotic Yogurt. Acta stomatologica Croatica, 45 (1), 41-45. Preuzeto s https://hrcak.srce.hr/65635
MLA 8th Edition
Çaglar, Esber, et al. "The Buffering Capacity of Probiotic Yogurt." Acta stomatologica Croatica, vol. 45, br. 1, 2011, str. 41-45. https://hrcak.srce.hr/65635. Citirano 07.03.2021.
Chicago 17th Edition
Çaglar, Esber, Nukhet Sandalli, Ozgur Onder KUSCU i Betul Kargul. "The Buffering Capacity of Probiotic Yogurt." Acta stomatologica Croatica 45, br. 1 (2011): 41-45. https://hrcak.srce.hr/65635
Harvard
Çaglar, E., et al. (2011). 'The Buffering Capacity of Probiotic Yogurt', Acta stomatologica Croatica, 45(1), str. 41-45. Preuzeto s: https://hrcak.srce.hr/65635 (Datum pristupa: 07.03.2021.)
Vancouver
Çaglar E, Sandalli N, KUSCU OO, Kargul B. The Buffering Capacity of Probiotic Yogurt. Acta stomatologica Croatica [Internet]. 2011 [pristupljeno 07.03.2021.];45(1):41-45. Dostupno na: https://hrcak.srce.hr/65635
IEEE
E. Çaglar, N. Sandalli, O.O. KUSCU i B. Kargul, "The Buffering Capacity of Probiotic Yogurt", Acta stomatologica Croatica, vol.45, br. 1, str. 41-45, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/65635. [Citirano: 07.03.2021.]
Puni tekst: hrvatski, pdf (433 KB) str. 41-45 preuzimanja: 361* citiraj
APA 6th Edition
Çaglar, E., Sandalli, N., KUSCU, O.O. i Kargul, B. (2011). Puferski kapacitet probiotičkih jogurta. Acta stomatologica Croatica, 45 (1), 41-45. Preuzeto s https://hrcak.srce.hr/65635
MLA 8th Edition
Çaglar, Esber, et al. "Puferski kapacitet probiotičkih jogurta." Acta stomatologica Croatica, vol. 45, br. 1, 2011, str. 41-45. https://hrcak.srce.hr/65635. Citirano 07.03.2021.
Chicago 17th Edition
Çaglar, Esber, Nukhet Sandalli, Ozgur Onder KUSCU i Betul Kargul. "Puferski kapacitet probiotičkih jogurta." Acta stomatologica Croatica 45, br. 1 (2011): 41-45. https://hrcak.srce.hr/65635
Harvard
Çaglar, E., et al. (2011). 'Puferski kapacitet probiotičkih jogurta', Acta stomatologica Croatica, 45(1), str. 41-45. Preuzeto s: https://hrcak.srce.hr/65635 (Datum pristupa: 07.03.2021.)
Vancouver
Çaglar E, Sandalli N, KUSCU OO, Kargul B. Puferski kapacitet probiotičkih jogurta. Acta stomatologica Croatica [Internet]. 2011 [pristupljeno 07.03.2021.];45(1):41-45. Dostupno na: https://hrcak.srce.hr/65635
IEEE
E. Çaglar, N. Sandalli, O.O. KUSCU i B. Kargul, "Puferski kapacitet probiotičkih jogurta", Acta stomatologica Croatica, vol.45, br. 1, str. 41-45, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/65635. [Citirano: 07.03.2021.]

Sažetak
Aim: The potential buffering role of probiotic yogurt has not been investigated. The aim of the study was to determine the pH, titratable acidity of a selection of various probiotic yogurts, their buffering effects with an emphasis on the pH range in which the buffer is efficient. Material & Methods: A quantity of 25 ml of each yogurt was titrated with 1 mol/L sodium hydroxide, added gradually by 0.5 ml, until the pH reached 10 to assess the total titratable acidity - a measure of probiotic yogurt’s own buffering capacity. Results: The initial pH was the lowest for Activia peach yogurt (4.40± 0.14) and the highest for Danone natural yogurt (5.29± 0.10). The buffering capacities can be listed as follows: Danone natural >Danone peach >Activia plain >Activia strawberry >Activia peach. There were no statistically significant differences observed between yogurts within any of the five groups compared as a whole with one another. (p >0.05). Conclusions: Buffering capacities of probiotic yogurts should be undermined.

Ključne riječi
Bifidobacterium; Buffers; Probiotics; Yogurt

Hrčak ID: 65635

URI
https://hrcak.srce.hr/65635

[hrvatski]

Posjeta: 1.275 *