Investigation of the use of Ellettaria cardamomum in some probiotic dairy products by examining the antimicrobial activity and antioxidant capacity

In this study, it was aimed to increase the antioxidant capacity of functional fermented dairy products by using cardamom (Elettaria cardamomum) as an antimicrobial preservative in dairy products and to investigate the changes in the quality parameters of these products. The study mainly consisted of two parts. Cardamom was added to raw milk and UHT milk inoculated with Escherichia coli, Salmonella spp., Staphylococcus aureus and Listeria monocytogenes at 0.1%, 0.3%, 0.5%, 1%, 3%, 5% and 10% to examine the antimicrobial properties. Microbiological analyses were performed on raw milk and UHT milk at specified intervals. In the second part, probiotic product experiments were carried out. For this purpose, yogurt, yogurt ice cream and probiotic ice cream with cardamom added at different rates were produced under laboratory conditions. On the 1st, 7th, 14th, 21st and 28th days of storage, starter culture (Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium bifidum) counting, pH value determination, titration acidity determination, serum separation analysis, first drip and complete melting time determination and antioxidant capacity value measurement were performed according to the product group. Fat analysis and dry matter analysis were performed only on the 1st day of storage. In all product groups, a taste test was conducted to examine the use of cardamom as a new flavoring and its effect on the quality and sensory properties of the products. According to the results obtained in our study, cardamom showed antimicrobial properties in the food matrix at 3%, 5% and 10% ratios and can be used both as a food component and as a preservative. It did not suppress starter cultures in probiotic products and did not adversely affect the physicochemical properties and quality parameters of the product. Cardamom containing antioxidant components increased the antioxidant capacity in all products. According to the taste test results, different forms and proportions of cardamom received high scores from the panelists in yogurt ice cream and probiotic ice cream products. It was concluded that the use of cardamom as a new flavoring in fermented milk products will contribute to the production of industrial products with increased functional properties.