Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2018Scopus SJRQ2Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat
The aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.
AtıfScopus17WoS15OpenAlex16
İncele - MakaleAçık Erişim2017Scopus SJRQ2Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Mercan, Emİn; Akın, Nİhat
In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.
AtıfScopus17WoS16OpenAlex17İncele