Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/30638
Title: Functional and textural properties of vegetable-fibre enriched yoghurt
Authors: Bursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü.
0000-0002-0223-3807
Yıldız, Eda
Özcan, Tülay
AAG-8194-2021
57203536652
25926089700
Keywords: Food science & technology
Yoghurt
Vegetable puree
Fibre
Texture
Functional
Pumpkin cucurbita-pepo
Dietary fiber
Streptococcus-thermophilus
Lactobacillus-acidophilus
Physical-properties
Sensory profile
Fermented milk
Fruit
Antioxidant
Products
Issue Date: May-2019
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.
URI: https://doi.org/10.1111/1471-0307.12566
https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12566
http://hdl.handle.net/11452/30638
ISSN: 1364-727X
1471-0307
Appears in Collections:Scopus
Web of Science

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