The Effect of Cinnamon on Microbiological, Chemical and Sensory Analyses of Probiotic Yogurt

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Güneş Bayır A., Bilgin M. G.

BEZMIALEM SCIENCE, vol.7, pp.311-316, 2019 (ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 7
  • Publication Date: 2019
  • Doi Number: 10.14235/bas.galenos.2018.2628
  • Journal Name: BEZMIALEM SCIENCE
  • Journal Indexes: Emerging Sources Citation Index (ESCI), TR DİZİN (ULAKBİM)
  • Page Numbers: pp.311-316
  • Keywords: Cinnamon, functional food, probiotic yogurt, probiotic bacteria, yogurt bacteria, SELECTIVE ENUMERATION, CULTURE-MEDIA, BIFIDOBACTERIA, LACTOBACILLI, PREBIOTICS, PRODUCTS, FOOD
  • Bezmialem Vakıf University Affiliated: Yes

Abstract

Objective: This study was performed with the aim of determining the effects of different levels of cinnamon which were added to probiotic yogurts on the microbiological, chemical and sensory properties of these yogurts