Formulation and Evaluation of Lactose-Free Probiotic Milk Beverage with Added Dried Figs

Utku Ökay

Aydın Adnan Menderes University

https://orcid.org/0009-0004-4687-5782

Kadir Çoral

Aydın Adnan Menderes University

https://orcid.org/0009-0000-1331-9991

Tuğçe Çetinkaya

Aydın Adnan Menderes University

https://orcid.org/0009-0009-6490-5435

Pelin Timur

Aydın Adnan Menderes University

https://orcid.org/0009-0003-6242-2479

Dilara Konuk Takma

Aydın Adnan Menderes Üniversity

https://orcid.org/0000-0001-7620-1173

DOI: https://doi.org/10.56038/oprd.v5i1.553

Keywords: Lactose-free milk, Dried fig, Probiotic, In vitro digestion, Functional food


Abstract

Digestive issues have become widespread due to factors such as imbalanced nutrition and the increase in fast-food consumption. The foods which are available to meet the daily probiotic consumption of individuals are limited. To overcome this nutritional need through the consumed foods, a newly formulated food product called "lactose-free milk beverage with dried fig and probiotic supplements" has been developed. It is formulated with lactose-free milk to be suitable for consumption by all individuals. Dried figs produced and exported in our country are functional ingredients not only for their nutritional values but also for their natural prebiotic effect. In addition to the prebiotic role of dried figs, Bacillus clausii bacteria has been used to impart probiotic properties to the product. Different ratios of dried fig puree and probiotic ratio were studied, and in vitro digestion analyses were conducted to prove the probiotic effect. Sensory evaluation of the novel functional milk beverage was also carried out. According to the preferences of a total of 60 panelists, the product ranking results indicated that the developed formulation enriched with probiotics and dried fig was the most preferred sample. Furthermore, during the storage of the developed lactose-free milk beverage with dried fig and probiotic supplements at 4°C, color, total bacteria count, and probiotic bacteria count were determined. The research provided a new functional product designed to support individuals with digestive comfort, promote an increased probiotic population in the intestines, and address concerns related to lactose intolerance.


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