The Antioxidant Activity of Rose hip Marmalade Yogurt
Küçük Resim Yok
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, the highest antioxidant Rose hip marmalade was added before fermentation in different concentration (5%, 10% and 15%) to yogurt (set Rose hip marmalade yogurt). The antioxidant activity and the phenolic compounds content of Rose hip marmalade yogurt determined and comparing with plain yogurt during 21 days of cold storage. The Rose hip marmalade enhanced the radical scavenging activity of yogurt. where the significant decreases of antioxidant activity and phenolic compounds content occurred during cold storage period, Rose hip marmalade yogurt remained more rich in antioxidant and phenolic compounds comparing with plain yogurt.
Açıklama
Anahtar Kelimeler
Antioxidant Activity, Fortified yogurt, phenolic compounds, Rose hip marmalade
Kaynak
Journal of Selcuk University Natural and Applied Science
WoS Q Değeri
Scopus Q Değeri
Cilt
4
Sayı
1
Künye
Alzamara, R. M., Akin, N. (2015). The Antioxidant Activity of Rose hip Marmalade Yogurt. Journal of Selcuk University Natural and Applied Science, 4, (1), 20-26.
