Aslı AKPINARCeyda SÖBELİMelike Gizem ÇETİNMerve ZEYTİNZekiye DİLEK2024-07-242024-07-2420211018-8851http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20861Objective: In this study, 3% Lactobacillus rhamnosus and Bifidobacterium animalissubsp lactis BB-12 as probiotics and 8% hazelnut paste and banana pulp as prebioticswere added to milk jam samples to produce functional milk jam. Physical, chemical,sensorial and microbiological properties of milk jam samples were discussed during 30days of storage.Materials and Methods: The milk jam samples were stored at +4 °C for 30 days.Physicochemical (proximate analysis, acidity, hydroxymethylfurfural (HMF), totalsugar, viscosity), sensorial and microbiological analysis (Lactobacillus rhamnosus andBifidobacterium animalis subsp lactis BB-12 counts) of milk jam samples were carriedout on 1st, 15th and 30th days of storage.Results: During storage, acidity, HMF, total sugar and L. rhamnosus and B. lactis BB12 of samples were found to be 0,2-0,22%, 18,46-21,56 mg/L, 28,18 g/100 mL, 7,44-7,54 (log CFU/g) and 5,4-6,65 (log CFU/g) for control samples; 0,16-0,2%, 18,41-25,5mg/L, 26,61 g/100mL, 7,44-7,58 (log CFU/g) and 5,6-6,54 (log CFU/g) for hazelnutpaste added samples and 0,15-0,2 %, 13,6-28,65 mg/L, 24,47 g/100 mL, 7,3-7,67 (logCFU/g) and 5-6,3 (log CFU/g) for banana pulp added samples, respectively. Hazelnutpaste added probiotic milk jam samples had the highest overall acceptability score(6,01) given by panellists.Conclusion: It has been determined that probiotic microorganisms in milk jam whichhas high sugar content maintain probiotic effect level during 30 days storage, hazelnutadded as prebiotic source contributes to viability of probiotics and ensures thatproducts are approved and consumed.engAraştırma Makalesi10.20289/zfdergi.772761