Ihsan Bakirci

An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations

Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volatile compounds were identified in yogurt samples during storage consisting of 2 aldehydes, 6 ketones, 4 alcohols, 6 acids, 5 esters, 3 terpenes, 3 aromatic hydrocarbons, and 12 aliphatic hydro-carbons. Acetaldehyde, diacetyl, acetoin, 2-heptanone, ethanol, isoamyl alcohol, acetic acid, caproic acid, caprilic acid, and capric acid were the major volatile compounds in all probiotic yogurt samples.

Influence of inulin and demineralised whey powder addition on the organic acid profiles of probiotic yoghurts

In this study, the effect of the different concentrations of inulin and demineralised whey (d-whey) powder on the chemical characteristics and organic acid profiles of probiotic yoghurts were investigated. Analysis of chemical composition was performed on the first day, while pH and organic acid profiles were carried out during storage. The results indicated that different proportions of inulin and d-whey powder significantly influenced the levels of the organic acids, produced while the duration of storage affected the orotic, pyruvic, citric, lactic and acetic acid levels. There was a direct relationship between the level of d-whey powder and organic acid (except for butyric acid) concentration in the probiotic yoghurt.