<?xml version="1.0" encoding="UTF-8"?><OAI-PMH xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/ http://www.openarchives.org/OAI/2.0/OAI-PMH.xsd"><responseDate>2026-10-23T14:58:58Z</responseDate><request verb="GetRecord" identifier="oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/12597" metadataPrefix="oai_dc">https://gumushane-rdlopen.rawdatalibrary.net/oai/request</request><GetRecord><record><header><identifier>oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/12597</identifier><datestamp>2026-10-22T11:35:36Z</datestamp><setSpec>openaire</setSpec><setSpec>driver</setSpec><setSpec>com_gumushane_10000</setSpec><setSpec>col_gumushane_10001</setSpec><setSpec>com_gumushane_10007</setSpec><setSpec>col_gumushane_10171</setSpec></header><metadata><oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><dc:title>Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream; [Yeşil Çay (Camellia sinensis L.) Pudrası ve Probiyotik Bakteri Kullanımının Dondurmanın Probiyotik Raf Ömrü ve Kalite Özelliklerine Etkisi]</dc:title><dc:creator>Gündoğdu, Engin</dc:creator><dc:creator>Ertem, Hatice</dc:creator><dc:creator>Çakmakçı, Songül</dc:creator><dc:subject>Bifidobacterium BB–12</dc:subject><dc:subject>Functional food</dc:subject><dc:subject>Green tea powder</dc:subject><dc:subject>Ice cream</dc:subject><dc:subject>Shelf life</dc:subject><dc:description>In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four ice cream groups (Control, C: without GTP and P; Probiotic Control (PC): with P; P+1% GTP; P+3% GTP samples) were produced. Bifidobacterium BB-12 (P) was added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time and sensory properties were carried out on the second day. P was counted at 2, 15, 30, 45, 60, 75 and 90 days of storage. Bifidobacterium BB-12 number of PC was 6.54 log cfu/g at the 90th day. Bifidobacterium BB-12 number of PC was 7.10 log cfu/g, P+1% GTP sample was 6.48 log cfu/g and P+3% GTP sample was 5.84 log cfu/g at the 75th day. Bifidobacterium BB-12 number of PC was 7.24 log cfu/g, P+1% GTP sample was 6.59 log cfu/g and P+3% GTP sample was 6.69 at the 60th day. Sensory properties and probiotic counts showed that P+1% GTP sample could be accepted as a probiotic ice cream until day 75. Hence, GTP could be successfully used as a functional ingredient in the production of probiotic ice cream.</dc:description><dc:publisher>Sidas Medya A.S.</dc:publisher><dc:date>2022</dc:date><dc:type>Article</dc:type><dc:identifier>https://rdlopen.rawdatalibrary.net/r/gumushane/12597</dc:identifier><dc:identifier>https://doi.org/10.24323/akademik-gida.1149849</dc:identifier><dc:identifier>1304-7582</dc:identifier><dc:language>en</dc:language><dc:relation>Akademik Gida</dc:relation><dc:rights>info:eu-repo/semantics/openAccess</dc:rights><dc:type>info:eu-repo/semantics/article</dc:type><dc:identifier>https://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/12597</dc:identifier></oai_dc:dc></metadata></record></GetRecord></OAI-PMH>