Publication:
The buffering capacity of probiotic yogurt [Puferski kapacitet probiotičkih jogurta]

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dc.contributor.authorsÇaglar E., Sandalli N., Kuscu O.O., Kargul B.
dc.date.accessioned2022-03-28T14:59:51Z
dc.date.available2022-03-28T14:59:51Z
dc.date.issued2011
dc.description.abstractAim: The potential buffering role of probiotic yogurt has not been investigated. The aim of the study was to determine the pH, titratable acidity of a selection of various probiotic yogurts, their buffering effects with an emphasis on the pH range in which the buffer is efficient. Material & Methods: A quantity of 25 ml of each yogurt was titrated with 1 mol/L sodium hydroxide, added gradually by 0.5 ml, until the pH reached 10 to assess the total titratable acidity - a measure of probiotic yogurt's own buffering capacity. Results: The initial pH was the lowest for Activia peach yogurt (4.40± 0.14) and the highest for Danone natural yogurt (5.29± 0.10). The buffering capacities can be listed as follows: Danone natural >Danone peach >Activia plain >Activia strawberry >Activia peach. There were no statistically significant differences observed between yogurts within any of the five groups compared as a whole with one another. (p >0.05). Conclusions: Buffering capacities of probiotic yogurts should be undermined.
dc.identifier.issn17019
dc.identifier.urihttps://hdl.handle.net/11424/256669
dc.language.isohrv
dc.relation.ispartofActa Stomatologica Croatica
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBifidobacterium
dc.subjectBuffers
dc.subjectProbiotics
dc.subjectYogurt
dc.titleThe buffering capacity of probiotic yogurt [Puferski kapacitet probiotičkih jogurta]
dc.typearticle
dspace.entity.typePublication
local.import.packageSS36
local.import.sourceScopus
local.indexed.atSCOPUS
oaire.citation.endPage45
oaire.citation.issue1
oaire.citation.startPage41
oaire.citation.titleActa Stomatologica Croatica
oaire.citation.volume45

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