Probiotic rice pudding production

In this study, it has been aimed to add probiotic properties to the traditional Turkish milk dessert, rice pudding. For this purpose different microorganisms (Bifidobacterium bifidum and Lactobacillus acidophilus) and the combination with 50% addition of these two bacteria was used as starter culture for rice pudding production. During the storage stage microbiological, physical, chemical and sensory properties of produced and riced puddings and the controlled rice pudding sample were determined. Four different rice pudding samples used in the study were comprised of three different probiotic properties rice puddings (A, B, M) with 5% Lactobacillus acidophilus, 5% Bifidobacterium bifidum and 7.5% Lactobacillus acidophilus and Bifidobacterium bifidum bacteria injected in equal rates and pudding sample (K) produced without any additives. The use of these bacteria and their combination was intended to add probiotic properties to traditional rice pudding dessert. In the pudding samples taken during sampling times of the storage process; Lactobacillus acidophilus, Bifidobacterium bifidum, total bacteria, yeast and mold count, coliform bacteria count, dry matter, ash, acidity, pH, fat, protein, sugar, texture and sensory analysis were conducted. Rice pudding samples were stored at 4 ± 1°C for 7 days and during storage (on the 1st, 3rd and 7th days) the specified analysis were performed. According to research results, total dry matter, ash, proteın, sugar and pH values of final products were in the range of 23.19-24.29 %, 0.72-1.07 %, 0.35-0.48 %, 1.9-2.4 %, 20.09-21.46 %, 5.49-6.43 respectively .Total bacteria and yeast counts were changed 0-0.55 log10 cob/g and 0-0.73 log10 cob/g respectively. Mold and choliform bacteria counts were under the determinable limits. Lactobacillus acidophilus and Bifidobacterium bifidum counts were changed 7.54-7.73 log10 cob/g and 7.68-7.78 log10 cob/g respectively. İn sensory analysis generally probiotics rice pudding products were favoured.