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Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties
No full textOptimizing the formulation is essential to enhance probiotic viability, sensory quality, and shelf-life stability, thereby supporting the development of a consumer-acceptable and commercially viable non-dairy functional beverage. This study focused on optimizing the fermentation process of apricot-based beverages using three probiotic strains: Lactiplantibacillus plantarum XL963 (LP), Limosilactobacillus fermentum W8 (LF), and Lactiplantibacillus pentosus ML104 (LPN). Fermentation conditions were optimized by varying sugar content (9–15%) and fermentation temperatures (20°C, 28.5°C, and 37°C) to maximize sensory properties, lactic acid bacteria (LAB) counts, and probiotic viability over 60 days of storage. Following fermentation optimization, beverages with a calorie reduction exceeding 30% were identified, and their physicochemical properties were evaluated throughout the refrigerated storage period for 60 days. LAB counts increased up to 5–6 log units (11.39 ± 0.85–14.69 ± 0.40 colony-forming units (CFU)/mL) during fermentation, rising from initial levels (9.04 ± 0.36–9.08 ± 0.84 log CFU/mL). Throughout the 10-day storage period, viable LAB populations were maintained above the critical threshold of 10⁶ CFU/mL, with counts ranging from 9.13 ± 0.05 to 13.80 ± 0.06 log CFU/mL during storage, as determined by the spread plate method. Calorie reductions ranged from 24.48% to 59.49%, depending on fermentation temperature, sugar content, and the probiotic strain used. The overall sensory acceptability scores of the LF, LP, and LPN samples—fermented under varying sugar concentrations (9–15%) and fermentation temperatures (20°C, 28.5°C, and 37°C)—ranged between 3.34 and 7.60, based on the average values obtained immediately after fermentation and following 10 days of refrigerated storage. Significant changes (p < 0.05) were observed in physicochemical properties, with soluble solids content between 20.73 ± 0.17 and 23.87 ± 0.06, pH values from 3.88 ± 0.01 to 4.28 ± 0.01, and dry matter content between 22.45 ± 0.02% and 26.01 ± 0.37%. Turbidity values ranged from 0.057 ± 0.002 to 0.176 ± 0.0012, while L*, a*, and b* values ranged from 28.45 ± 0.08 to 34.12 ± 0.56, 1.06 ± 0.04 to 3.43 ± 0.16, and 11.36 ± 0.16 to 18.47 ± 0.24, respectively. The color difference (ΔE*) ranged from 0.22 to 16.98, with the highest values observed at the beginning of storage. During the 60-day storage period, apricot beverages containing 12% added sugar and fermented with LF, LP, LPN, and the mix culture (LF + LP + LPN) maintained favorable sensory scores, with values ranging between 6.27 ± 0.82 and 7.18 ± 1.17 for taste, 5.85 ± 0.80 and 7.09 ± 0.60 for color and appearance, 5.82 ± 0.80 and 7.00 ± 0.77 for texture, 6.00 ± 0.83 and 7.00 ± 0.70 for smell, and 6.00 ± 0.65 and 7.00 ± 1.00 for overall acceptability. In conclusion, this study successfully developed reduced-calorie, probiotic-rich, and sensorially acceptable apricot-based beverages, providing a promising functional drink for consumers
Çevrimiçi Alışveriş Platformlarındaki Öneri Sistemlerinin ve Yorumların Tüketici Satın Alma Davranışına Etkileri
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Cationic dye biosorption from aqueous solution using sunflower tray and process optimization
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Enhancing 21st century skills of primary school students in rural areas through STEM activities
No full textPleiotrophin: A Key Player in the Pathophysiology of Aneurysmal Subarachnoid Hemorrhage?
No full textTracking puppy development: automated analysis and qualitative behavioral assessment in repeated open field tests
No full textEarly puppy development is a crucial period that significantly influences a dog’s lifelong health, behavior and personality. In this study, the behavioral development of Kangal puppies was investigated through repeated open-field testing, focusing on exploratory behavior, mobility, and responses to novel stimuli. Thirty-three Kangal puppies (20 males and 13 females) from various breeding centers in Sivas Province, Türkiye, were evaluated. The puppies were tested in a controlled open-field environment at 5, 6, and 8 weeks of age. Tests included a novel environment test at 5 weeks and novel object tests at 6 and 8 weeks. Mobility rate, exploration rate, and total distance parameters were measured using automated tracking software (ToxTrac). Qualitative behavioral assessments (QBAs) were performed to evaluate three distinct behavioral and emotional aspects: curiosity, comfort, and fearfulness. The results of these assessments revealed significant increases in curiosity and comfort scores over the testing weeks, with a concomitant decrease in fearfulness. Additionally, tracking data showed increased mobility and decreased exploration rates throughout the testing weeks. Significant correlations were found between curiosity and exploratory behavior, as well as between mobility and comfort scores. Overall, our findings suggest that Kangal puppies exhibit expected behavioral developments in repeated open field testing, with patterns consistent across multiple analyses. These results provide valuable insights into the behavioral development of Kangal puppies and underscore the importance of considering curiosity and other internal motivations in understanding animal behavior