Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Objective: In this study, 3% Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 as probiotics 8% hazelnut paste banana pulp prebiotics were added to milk jam samples produce functional jam. Physical, chemical, sensorial microbiological properties of discussed during 30 days storage. Materials Methods: The stored at +4 °C for days. Physicochemical (proximate analysis, acidity, hydroxymethylfurfural (HMF), total sugar, viscosity), analysis (Lactobacillus counts) carried out on 1st, 15th 30th Results: During storage, HMF, sugar L. B. found be 0,2-0,22%, 18,46-21,56 mg/L, 28,18 g/100 mL, 7,44-7,54 (log CFU/g) 5,4-6,65 control samples; 0,16-0,2%, 18,41-25,5 26,61 g/100mL, 7,44-7,58 5,6-6,54 0,15-0,2 %, 13,6-28,65 24,47 7,3-7,67 5-6,3 samples, respectively. Hazelnut probiotic had the highest overall acceptability score (6,01) given by panellists. Conclusion: It has been determined that microorganisms in which high content maintain effect level prebiotic source contributes viability ensures products are approved consumed.