Investigation of probiotic properties of cold brewed and fermented cold coffee beverage
tarafından
 
Semiz, Şevval, author.

Başlık
Investigation of probiotic properties of cold brewed and fermented cold coffee beverage

Yazar
Semiz, Şevval, author.

Yazar Ek Girişi
Semiz, Şevval, author.

Fiziksel Tanımlama
xiv, 120 leaves: charts;+ 1 computer laser optical disc.

Özet
The goal of the project was to produce a functional probiotic fermented cold brewed coffee that is perapered with medium roasted, grinded Colombian Arabica beans with patented probiotic yeast Saccharomyces boulardii that can survive in human gastrointestinal conditions. With pasteurization of the product, safe fermentation environment and long shelf life was achieved. Coffee brew samples were prepared with different techniques to understand the effects of fermentation and glucose fortification to fermentation media on coffee chemistry, microbiota and sensory characteristic. One of the three coffee brews was only pasteurized (P), one of them fermented (F) and the other was fermented with glucose (FG). The cold brewing and fermentation were performed respectively at 22 °C and 30 °C for 24 hours. The brewed samples were pasteurized before fermentation at 65 °C for 30 minutes. Each sample was examined during their 120 days shelf life (at +4 °C). Although the probiotic yeast enabled fermentation in coffee, it did not survive after the first week. Pasteurization was successful, so pathogen growth was not detected in any of the samples during their shelf life. While FG was evaluated as undrinkable, the other samples gave positive results in terms of sensory. Caffeine, chlorogenic acid, and ethanol levels were significantly altered during shelf life. This is the first study in which chemical, microbiological and sensory analyzes of cold coffee that was brewed via cold immersion method, pasteurized and fermented with patented S. boulardii yeast during shelf-life were conducted, and will lead to new studies in this field.

Konu Başlığı
Probiotics
 
Fermented foods

Yazar Ek Girişi
Baysal, Ayşe Handan,

Tüzel Kişi Ek Girişi
Izmir Institute of Technology. Food Engineering.

Tek Biçim Eser Adı
Thesis (Master)--İzmir Institute of Technology: Food Engineering.
 
İzmir Institute of Technology:Chemical Engineering--Thesis (Master).

Elektronik Erişim
Access to Electronic Versiyon.


LibraryMateryal TürüDemirbaş NumarasıYer NumarasıDurumu/İade Tarihi
IYTE LibraryTezT002731TP371.44 .S47 2023Tez Koleksiyonu