Production of fermented milk beverage enriched with germinated pseudo-cereal and determination of its some bioactive properties

In this thesis, development of fermented probiotic milk bevarages enriched with germinated quinoa and flaxseed seeds was aimed. Fermented beverages containing %2 germinated quinoa and flaxseed were stored at 4°C for 30 days. The physicochemical and microbiological properties of the fermented beverages on the 1st, 15th, and 30th days were examined; their sensory acceptability was evaluated. In conclusion; significant changes were observed in L*, Hue, and Chroma values of the beverages containing germinated quinoa and flaxseed. The dry matter (%), fat (%), protein (%), and ash (%) contents of the fermented beverages with the addition of germinated quinoa and flaxseed were found to be higher than those of plain fermented beverages. It was determined that the addition of germinated flaxseed decreased serum separation. It was determined that the fermented beverage containing germinated quinoa exhibited the lowest pH values during storage, while the plain fermented beverage showed the highest pH values. According to the results of microbiological analysis; during the 30 day storage period of all fermented beverages, the count of L. bulgaricus, S. thermophilus, and L. acidophilus was determined to be 7-8 log CFU/g, 8-9 log CFU/g, and 7 log CFU/g, respectively.