Manufacturing plant-based non-dairy and probiotic frozen desserts and their impact on physicochemical, sensory and functional aspects.

Unlabelled: The present study aimed to produce frozen dessert containing plant-based milk (almond, hazelnut, and lupine) and the probiotic bacteria and to evaluate the chemical, microbiological and sensory properties during the 90 day-storage. Frozen dessert antioxidant capacity at day 0 and 90 of evaluation and changes in the phenolic compounds based on variations between different species were significant ( < 0.05).

Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products.

The aim of this study was to determine the effects of fermentation and food matrix on the ACE inhibitory activities of the peptides obtained after in vitro gastrointestinal digestion, protein profiles (SDS-PAGE) and β-glucan amounts of oat products. Furthermore, the physicochemical and microbiological properties of fermented oat drinks and oat yogurt-like product obtained from oat fermentation were evaluated. Oat grains were mixed with a certain ratio of water 1:3 w/v (oat:water, yogurt consistency) and 1:5 w/v (oat:water, drink consistency), and this mixture was fermented with yogurt culture and probiotic Lactobacillus plantarum and fermented drinks and yogurt were produced.

Viability of Probiotics, Rheological and the Sensorial Properties of Probiotic Yogurts Fortified with Aqueous Extracts of Some Plants.

In this research, we aimed to evaluate the effects of various medicinal and aromatic plant aqueous extracts on physicochemical, rheological, sensorial properties of probiotic yogurts and the viability of yogurt bacteria and probiotic bacteria during the storage period. On the 28 day of storage, the maximum Bifidobacterium longum and Lacticaseibacillus casei counts were determined in thyme containing yogurt and mint and basil containing yogurt, respectively. On the 1st day of storage, the most favoured yogurt was garlic containing sample while on the 14th day, the control sample was the most favoured one.

The effect of aqueous extracts of some plants on in vitro antioxidant and antidiabetic activity of probiotic yogurt.

In this study, aqueous extracts of some medicinal and aromatic plants (garlic, Turkish Oregano, rosemary, basil, and peppermint) were used in probiotic yogurt production to increase functionality of probiotic yogurt. The in vitro antidiabetic, antioxidant activity, total phenolic compound content and phenolic compounds of yogurts were evaluated during the 28 day of storage period. Yogurt sample with Turkish Oregano had the highest α-amylase and α-glucosidase inhibitory activity.

Determination of the microbial flora in traditional İzmir Tulum cheeses by Denaturing Gradient Gel Electrophoresis.

In this study, it was aimed to determine microbial flora members in three traditional Tulum cheeses (C1, C2 and C3) produced in different villages and settlement areas in İzmir, Turkey. For this purpose, culture depended and 16S rRNA based culture independent methods were used. According to the results of culture depended method, spp.

Survival of Bifidobacterium longum and its effect on physicochemical properties and sensorial attributes of white brined cheese.

Survival of the probiotic adjunct culture Bifidobacterium longum and cheese starters during ripening of white brined cheese, effect of the probiotic culture on physicochemical properties and sensorial attributes of cheeses were investigated throughout 90 d of ripening. Bifidobacterium longum were able to survive at higher levels (>10(7 )cfu/g cheese) than the therapeutic minimum (10(6)-10(7 )cfu/g cheese) after 90 d and did not have any negative effect on the survival of Streptococcus spp. (including common cheese starters).

Immobilization of anti-aflatoxin B1 antibody by UV polymerization of aniline and aflatoxin B1 detection via electrochemical impedance spectroscopy.

In the study, we investigated the practicality of the UV polymerization of aniline for anti-aflatoxin B1 antibody immobilization, and utilization of the resulting biosensor in the impedimetric determination of aflatoxin B1. The anti-aflatoxin B 1 antibody was physically immobilized on gold electrodes by UV polymerization of aniline at a fixed wavelength. The biosensor was based on specific interaction anti-aflatoxin B1 - aflatoxin B1 recognition and investigation of this recognition event by electrochemical impedance spectroscopy.

The effect of using different probiotic cultures on conjugated linoleic acid (CLA) concentration and fatty acid composition of white pickle cheese.

Pickle white cheeses were produced from whole milk with five different probiotic cultures (Enterococcus faecium, Lactobacillus paracasei, Bifidobacterium longum, Bifidobacterium bifidum and Lactobacillus acidophilus). Conjugated linoleic acid (CLA) content of cheeses ranged from 3.52 to 3.

Development of an impedimetric aflatoxin M1 biosensor based on a DNA probe and gold nanoparticles.

The present work describes the construction and application of a new DNA biosensor for detection of aflatoxin M1. In order to immobilize a thiol-modified single stranded DNA (ss-HSDNA) probe that specifically bound aflatoxin M1, a self-assembled monolayer of cysteamine and gold nanoparticles on the SAM were prepared on gold electrodes, layer-by-layer. The assembly processes of cysteamine, gold nanoparticles, and ss-HSDNA were monitored with the help of electrochemical impedance spectroscopy (EIS) and cyclic voltammetry (CV) techniques.

Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese.

White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 4 +/- 1 degree C for 90 days. Five different concentrations of NaC1, KC1 or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl + 25% KCl; sample D, 50% NaC1+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening.