Bu öğeden alıntı yapmak, öğeye bağlanmak için bu tanımlayıcıyı kullanınız: http://hdl.handle.net/11452/29834
Başlık: Functional and textural properties of vegetable-fibre enriched yoghurt
Yazarlar: 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
Anahtar kelimeler: 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
Yayın Tarihi: 29-Eki-2018
Yayıncı: Wiley
Atıf: Yıldız, E. ve Özcan, T. (2019). ''Functional and textural properties of vegetable-fibre enriched yoghurt''. International Journal of Dairy Technology, 72(2), 199-207.
Özet: 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
Koleksiyonlarda Görünür:Scopus
Web of Science

Bu öğenin dosyaları:
Bu öğeyle ilişkili dosya bulunmamaktadır.


DSpace'deki bütün öğeler, aksi belirtilmedikçe, tüm hakları saklı tutulmak şartıyla telif hakkı ile korunmaktadır.