The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt
Objective:This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurtsMethods:In this study, probiotic yogurt was produced using yogurt and probiotic yog...
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doaj-a3eaf37c02fe422bb48626f55721051c2020-11-25T02:13:01ZengGalenos Publishing HouseBezmiâlem Science2148-23732148-23732019-10-017431131610.14235/bas.galenos.2018.262813049054The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic YogurtAyşe GÜNEŞ BAYIR0Mehmet Gültekin BİLGİN1 Bezmialem Vakıf Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, İstanbul, Türkiye Bezmialem Vakıf Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü, İstanbul, Türkiye Objective:This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurtsMethods:In this study, probiotic yogurt was produced using yogurt and probiotic yogurt cultures. Yogurts are divided into four groups; control, cinnamon 1, cinnamon 2 and cinnamon 3 groups. To the groups, 0%, 0.3%, 1% and 2.5% of powdered cinnamon were added, respectively. Content analysis of cinnamon used in the study was conducted by gas chromatography- mass spectrometry method.Results:The addition of cinnamon to probiotic yogurt showed antibacterial activity on Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis while cinnamon depending on its concentration was found to support bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus. The pH values and the fat-free dry matter ratios varied depending on the proportion of cinnamon added to the yogurts. When the sensory characteristics of yogurt were compared, the score of the control group was higher than the score of cinnamon groups. On the other hand, cinnamon (1%) group had the closest score to the sensory analysis score of the control group.Conclusion:These results have shown that cinnamon added at different ratios in probiotic yogurt has a limited positive effect on the microbial, chemical and sensory properties of this food. http://bezmialemscience.org/archives/archive-detail/article-preview/the-effect-of-cinnamon-on-microbiological-chemical/30624 cinnamonfunctional foodprobiotic yogurtprobiotic bacteriayogurt bacteria |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ayşe GÜNEŞ BAYIR Mehmet Gültekin BİLGİN |
spellingShingle |
Ayşe GÜNEŞ BAYIR Mehmet Gültekin BİLGİN The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt Bezmiâlem Science cinnamon functional food probiotic yogurt probiotic bacteria yogurt bacteria |
author_facet |
Ayşe GÜNEŞ BAYIR Mehmet Gültekin BİLGİN |
author_sort |
Ayşe GÜNEŞ BAYIR |
title |
The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt |
title_short |
The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt |
title_full |
The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt |
title_fullStr |
The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt |
title_full_unstemmed |
The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt |
title_sort |
effect of cinnamon on microbiological, chemical and sensory analyses of probiotic yogurt |
publisher |
Galenos Publishing House |
series |
Bezmiâlem Science |
issn |
2148-2373 2148-2373 |
publishDate |
2019-10-01 |
description |
Objective:This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurtsMethods:In this study, probiotic yogurt was produced using yogurt and probiotic yogurt cultures. Yogurts are divided into four groups; control, cinnamon 1, cinnamon 2 and cinnamon 3 groups. To the groups, 0%, 0.3%, 1% and 2.5% of powdered cinnamon were added, respectively. Content analysis of cinnamon used in the study was conducted by gas chromatography- mass spectrometry method.Results:The addition of cinnamon to probiotic yogurt showed antibacterial activity on Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis while cinnamon depending on its concentration was found to support bacterial growth of Lactobacillus delbrueckii subsp. bulgaricus. The pH values and the fat-free dry matter ratios varied depending on the proportion of cinnamon added to the yogurts. When the sensory characteristics of yogurt were compared, the score of the control group was higher than the score of cinnamon groups. On the other hand, cinnamon (1%) group had the closest score to the sensory analysis score of the control group.Conclusion:These results have shown that cinnamon added at different ratios in probiotic yogurt has a limited positive effect on the microbial, chemical and sensory properties of this food. |
topic |
cinnamon functional food probiotic yogurt probiotic bacteria yogurt bacteria |
url |
http://bezmialemscience.org/archives/archive-detail/article-preview/the-effect-of-cinnamon-on-microbiological-chemical/30624
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