Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/29834
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dc.date.accessioned2022-12-13T05:34:14Z-
dc.date.available2022-12-13T05:34:14Z-
dc.date.issued2018-10-29-
dc.identifier.citationYıldız, E. ve Özcan, T. (2019). ''Functional and textural properties of vegetable-fibre enriched yoghurt''. International Journal of Dairy Technology, 72(2), 199-207.en_US
dc.identifier.issn1364-727X-
dc.identifier.issn1471-0307-
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12566-
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12566-
dc.identifier.urihttp://hdl.handle.net/11452/29834-
dc.description.abstractIn 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.en_US
dc.description.sponsorshipSEKtr_TR
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYoghurten_US
dc.subjectVegetable pureeen_US
dc.subjectFibreen_US
dc.subjectTextureen_US
dc.subjectFunctionalen_US
dc.subjectPumpkin cucurbita-pepoen_US
dc.subjectDietary fiberen_US
dc.subjectStreptococcus-thermophilusen_US
dc.subjectLactobacillus-acidophilusen_US
dc.subjectPhysical-propertiesen_US
dc.subjectSensory profileen_US
dc.subjectFermented milken_US
dc.subjectFruiten_US
dc.subjectAntioxidanten_US
dc.subjectProductsen_US
dc.subjectFood science & technologyen_US
dc.titleFunctional and textural properties of vegetable-fibre enriched yoghurten_US
dc.typeArticleen_US
dc.identifier.wos000465040800003tr_TR
dc.identifier.scopus2-s2.0-85055676532tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.tr_TR
dc.contributor.departmentBursa Uludağ Üniversitesi/Fen Bilimleri Enstitüsü.tr_TR
dc.relation.bap2015-29tr_TR
dc.contributor.orcid0000-0002-0223-3807tr_TR
dc.identifier.startpage199tr_TR
dc.identifier.endpage207tr_TR
dc.identifier.volume72tr_TR
dc.identifier.issue2tr_TR
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.contributor.buuauthorYıldız, Eda-
dc.contributor.buuauthorÖzcan, Tülay-
dc.contributor.researcheridAAG-8194-2021tr_TR
dc.relation.collaborationYurt içitr_TR
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ3en_US
dc.contributor.scopusid57203536652tr_TR
dc.contributor.scopusid25926089700tr_TR
dc.subject.scopusViability; Bifidobacterium Animalis; Probiotic Agenten_US
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