Investigation of general properties of krill oil added probiotic yoghurt

Some ingredients are added in probiotic yoghurts, which remain popular among functional foods; in order to increase the nutritional value, to improve their probiotic activity, to increase their consumption by enriching the flavor components. In this study, 1% yoghurt culture, 1% probiotic culture, 0.5%, 1% and 2% cyrillic oil were added to cow's milk to produce probiotic yoghurt with cyrillic oil and probiotic yoghurt with cyrillic oil added at +4 ℃ for 28 days. Its effects on quality properties were evaluated by storing in. Physical, chemical, microbiological, textural and some sensory analyzes were applied to probiotic yoghurts with cyrillic oil added on the 1st, 7th, 14th and 28th storage days. Production and analyzes were performed in 3 replications. According to the analysis results obtained; It was determined that the addition of cyrillic oil during the storage period caused a decrease in the pH values of the yoghurts, an increase in the amount of viscosity, dry matter, ash and protein, variations (increasing or decreasing) were determined in the amount of fat (p<0.05). Within the scope of the textural analysis, it was determined that there was an increase in the firmness and consistency values of the yoghurts, and a decrease in the stickiness and viscosity indexes and L*, a*, b* color values during the storage period. According to the results of tyrosine determination, it was determined that the rancidity of yoghurts decreased during storage. As a result of microbiological analysis, It was determined that there was a decrease in total aerobic mesophilic bacteria, lactic acid bacteria and an increase in L.acidophilus numbers, Streptococcus salivarius subsp. thermophilus. According to the results of the sensory analysis, the most liked by the panelists were the experimental groups K0 and K1. In line with the data obtained, it has been observed that the addition of cyrillic oil to probiotic yoghurts has generally positive results in the quality of the product. When all the results are evaluated, it has been concluded that the K1 group containing 0.5% cyrillic oil can be preferred as functional food if it is developed in both the components it contains and the product with high general acceptability.