USE OF PROBIOTICS IN CHEESECAKE PRODUCTION
Project no. 1387 · Status: Kapanmış · 2017
Summary
In this study, cheesecake, which is a widely used pastry product in our country and all over the world, is aimed to be produced by using a special formulation with the addition of probiotic and to introduce an alternative product to the probiotic food market. Microbiological (Total mesophilic aerobic bacteria, Total coliform, Escherichia coli, Staphylococcus aureus, mold and yeast analysis), physical and chemical (pH, total acidity, ash, moisture, fat, protein and carbohydrate) and sensory analysis were performed in cheesecake samples produced with probiotic (Lactobacillus rhamnosus HN001) and without probiotic (control) additions. The viability of probiotics was investigated during storage (at -20°C for 120 days and at 4°C for 5 days). During storage period at -20°C and 4°C, the numbers of L. rhamnosus HN001 in cheesecake samples with probiotic were in the range of 7.43-7.67 log CFU/g and 7.47-7.61 log CFU/g, respectively (P>0.05). During storage period, with probiotic cheesecake samples had higher scores in terms of taste, texture and overall acceptance than control samples. However, control samples stored at 4°C for 5 days had higher appearance scores than probiotic supplemented cheesecake samples. As a result, it was determined that the cheesecake formulation used in this study had a food matrix suitable for the growth of L. rhamnosus HN001.