Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Abstract

Objective: In this study, 3% Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 as probiotics and 8% hazelnut paste and banana pulp as prebiotics were added to milk jam samples to produce functional milk jam. Physical, chemical, sensorial and microbiological properties of milk jam samples were discussed during 30 days of storage. Materials and Methods:The milk jam samples were stored at +4 °C for 30 days. Physicochemical (proximate analysis, acidity, hydroxymethylfurfural (HMF), total sugar, viscosity), sensorial and microbiological analysis (Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 counts) of milk jam samples were carried out on 1 st , 15 th and 30 th days of storage.