Akademik Veri Yönetim Sistemi
Akademik Gida, cilt.21, sa.2, ss.119-131, 2023 (Scopus)
This study was focused on preparing corn milk by boiling corns, and producing fermented probiotic drinks by adding inulin and sugar into this milk as well as producing a probiotic drink from cow's milk. Milks were fermented by using a yogurt starter culture and Lactobacillus acidophilus LA-5. Fermented probiotic drinks were stored at 4°C for 30 days, and the physicochemical, microbiological, and sensorial characteristics of the drinks were compared during storage. The probiotic drink made from cow's milk exhibited the highest protein (2.25%), titratable acidity (0.46%), L* color (84.41) values and general sensory liking score (4.09) while having the lowest pH (4.46), syneresis (4.50 mL/50 mL) and apparent viscosity (0.09 Pa.s) values. The titratable acidity, syneresis, and apparent viscosity values of drinks increased during storage as the counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus decreased. The power-law model showed that the probiotic drinks exhibited a pseudoplastic flow behavior. Notably, the apparent viscosity value of probiotic drinks produced from corn milk was higher than that of the other samples (p<0.05). Additionally, the probiotic drink produced from corn milk had the lowest average counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and L. acidophilus. During storage, the highest decrease (%) in the counts of L. acidophilus was determined in probiotic drinks produced from corn milk (8.54%), followed by corn milk and sugar (5.50%), corn milk and inulin (5.46%), and cow's milk (4.30%).