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Title: | Functional and textural properties of vegetable-fibre enriched yoghurt |
Authors: | Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü. Bursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü. 0000-0002-0223-3807 Yıldız, Eda Özcan, Tülay AAG-8194-2021 57203536652 25926089700 |
Keywords: | Yoghurt Vegetable puree Fibre Texture Functional Pumpkin cucurbita-pepo Dietary fiber Streptococcus-thermophilus Lactobacillus-acidophilus Physical-properties Sensory profile Fermented milk Fruit Antioxidant Products Food science & technology |
Issue Date: | 29-Oct-2018 |
Publisher: | Wiley |
Citation: | Yıldız, E. ve Özcan, T. (2019). ''Functional and textural properties of vegetable-fibre enriched yoghurt''. International Journal of Dairy Technology, 72(2), 199-207. |
Abstract: | In this study, different vegetable-fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, Delta E values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics. |
URI: | https://doi.org/10.1111/1471-0307.12566 https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12566 http://hdl.handle.net/11452/29834 |
ISSN: | 1364-727X 1471-0307 |
Appears in Collections: | Scopus Web of Science |
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