The effect of resveratrol examination on some quality qualifications of dogs produced by using classic and probiotic culture

In this study, resveratrol, a polyphenolic phytoalexin, was added to yogurt, one of the most important nutrients of our daily diet, and aimed to produce functional yogurts that individuals from each age group could consume. For this purpose, classical (Lactobacillus bulgaricus+Streptococcus thermophilus) and probiotic (Lb. bulgaricus+S. thermophilus: Lb. acidophilus (1:1)) 10 types of yogurt were produced with 4 different proportions of resveratrol (25mg/100g, 50mg/100g, 75mg/100g ve 100mg/g) as two replications. Some physical, chemical, microbiological and sensory properties of the classical and probiotic group yogurt samples produced by the addition of resveratrol were determined during the storage (1st, 7th, 14th, 21st and 28th; 4±1°C) period of probiotic shelf life. Considering the milk and skimmed milk powder ratios used in production, the expected dry, ash, protein and fat values of the classical and probiotic yogurts produced by the addition of 4 different proportions of resveratrol were determined. The effect of storage period on the acidity and pH values of yogurt samples was found to be significant (p<0,01). It was determined that the acidity rate increased and the pH decreased during the storage. The addition of resveratrol in yogurt samples increased the viscosity value (p <0.01). The effect of sample variable and storage time on S. thermophilus, Lb. bulgaricus and Lb. acidophilus counts were significant at p <0.01 level. In probiotic yogurt samples, Lb. acidophilus count did not fall below 106 cfu/g and were detected at levels sufficient to provide the desired therapeutic effect during storage. Lb. acidophilus viability rate was found in the range of 79.27-85,86%. As a result of sensory evaluations, it was found that the sample variable significantly affected all sensory properties except the odor scores (p <0.05), and the total sensory scores of the samples decreased after the 14th day of storage. As a result; it was determined that the addition of resveratrol maintained the probiotic viability and had no negative effect on the quality characteristics of yogurt when all parameters were considered. When the physicochemical and microbiological characteristics and the total sensory scores at the end of the 28th day were evaluated by considering all parameters, 50 mg/100g resveratrol added classical and probiotic yogurts could be presented to the consumer as new functional products. Key words: Resveratrol, Yogurt, Probiotic, Lb. acidophilus