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

Demirci, Talha; Öztürk Negiş, Hale İnci; Oraç, Aysun; Konak Göktepe, Çiğdem; Sözeri Atik, Didem; Aktaş, Kübra; Demirci, Sümeyye; Sert, Durmuş; Akın, Nihat

doi:10.1007/s13197-019-04019-7

Original Article
Published: 16 August 2019

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

Talha Demirci¹,
Hale İnci Öztürk Negiş ORCID: orcid.org/0000-0001-8334-0403²,
Aysun Oraç³,
Çiğdem Konak Göktepe³,
Didem Sözeri Atik⁴,
Kübra Aktaş⁵,
Sümeyye Demirci¹,
Durmuş Sert⁶ &
Nihat Akın¹

Journal of Food Science and Technology volume 56, pages 5474–5483 (2019)Cite this article

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Abstract

The 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.

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Affiliations

Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42050, Konya, Turkey
Talha Demirci, Sümeyye Demirci & Nihat Akın
Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University, 42080, Konya, Turkey
Hale İnci Öztürk Negiş
Department of Food Engineering, Karapınar Aydoğanlar Vocational School, Selcuk University, 42400, Konya, Turkey
Aysun Oraç & Çiğdem Konak Göktepe
Department of Food Engineering, Faculty of Agriculture, Namık Kemal University, Tekirdağ, Turkey
Didem Sözeri Atik
Department of Gastronomy and Culinary Arts, School of Applied Sciences, Karamanoğlu Mehmetbey University, 70200, Karaman, Turkey
Kübra Aktaş
Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, Turkey
Durmuş Sert

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Talha Demirci
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Hale İnci Öztürk Negiş
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Aysun Oraç
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Çiğdem Konak Göktepe
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Didem Sözeri Atik
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Kübra Aktaş
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Sümeyye Demirci
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Durmuş Sert
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Nihat Akın
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Correspondence to Hale İnci Öztürk Negiş.

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Demirci, T., Öztürk Negiş, H.İ., Oraç, A. et al. Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics. J Food Sci Technol 56, 5474–5483 (2019). https://doi.org/10.1007/s13197-019-04019-7

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Revised: 16 July 2019
Accepted: 08 August 2019
Published: 16 August 2019
Issue Date: December 2019
DOI: https://doi.org/10.1007/s13197-019-04019-7

Keywords

Immature wheat grain
Probiotic
Prebiotic
Yoghurt