Production of probiotic incir uyutmasi dessert which has functional properties

Keywords: İncir uyutması, probiotic, prebiotic, sensory properties, rheological propertiesIn this research, ?Probiotic İncir Uyutması? which is the traditional dairy dessert was produced with using different probiotic culture combinations and inülin as prebiotic. Probiotic dairy dessert samples were stored at 5 °C and analyzed for some physical, chemical, microbiological and sensory characteristics on days of 1, 10 and 20 of the storage. In all of the dessert samples, probiotic counts were much more than 6 log cfu/g. All of the dairy dessert samples had probiotic properties according to those results. While adding inülin didn?t cause important increase in probiotic bacteria counts, storage time caused an important decrease in probiotic bacteria counts. As sensory properties, general acceptability of L.acidophilus, B.lactis, L.bulgaricus, S.thermophilus added dessert sample among probiotic dairy dessert samples had the highest points, lowest acceptability score was for dairy dessert which added L.acidophilus culture. During storage, while an important difference didn?t become in the dry matter, whey separation and viscosity, important decrease occured in the pH. According to the results obtained in this research, probiotic cultures which were used in the production of incir uyutması desserts, affected physical, chemical and microbiological properties of the desserts as positive.