Production of functional fermented buttermilk

In this study, it was aimed to use aromatic plant extracts obtained from edible flowers, seeds and tubers of some plants in the production of fermented/probiotic buttermilk, and to determine the functional composition and technological properties of the product. Sweet buttermilk fermented with a mixed probiotic culture containing S. thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus, and B. animalis subsp. lactis. Fermantation kinetics, growth/viability of probiotic bacteria, bioactive composition, textural and sensory properties of the product were investigated by adding flower extracts of hibiscus (Hibiscus sabdariffa L.), primrose (Primula veris L.) and rose (Rosa damascene) with fermented buttermilk samples; and also seed powders of date (Phoenix dactylifera L.), silverberry (Elaeagnus angustifolia), maca (Lepidum meyenii), celery (Apium graveolens) with sweet buttermilk samples. It was determined that the growth of probiotic bacteria increased during storage and the viability microorganism remained at the biotherapeutic level (>6 log10 cfu/g) in fermented buttermilk samples produced with the additions of hibiscus, primrose and rose extract, date and silverberry seed, maca and celery tuber powder. It has been determined that the therapeutic effect can be improved with the increase in the total phenolic content and antioxidant capacity values in fermented buttermilk. As a result of the study, it was determined that in addition to its nutraceutical properties, the addition of natural food-derived herbal extracts containing intense bioactive components and pigments to the product can develop a functional probiotic dairy product with acceptable sensory qualities.