Effects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storage

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dc.contributor.authorSert, Durmus
dc.contributor.authorAkin, Nihat
dc.contributor.authorDertli, Enes
dc.date.accessioned2020-03-26T18:14:26Z
dc.date.available2020-03-26T18:14:26Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe primary purpose of this research was to monitor the influence of sunflower honey addition (2%, 4% and 6% w/v) to yoghurt milk on survival of the microbial flora of yoghurt and the physicochemical and sensory characteristics during refrigerated storage for 4 weeks. The water activity decreased according to the addition of honey with higher concentrations in the storage period (4 degrees C). At the end of fermentation, pH values of yoghurt samples ranged between 4.33 (without honey) and 4.52 (addition of honey with 6%). The highest water holding capacity, consistency and the lowest brightness values were determined in the groups produced with 6% honey addition. The water holding capacity and a* (redness) values of the honey incorporated yoghurt samples increased during storage. Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus values of the yoghurt with honey increased compared with the control group samples (P < 0.01). Addition of honey to yoghurt milk has affected the vitality of the characteristics starters in the incubation and storage time of the yoghurt samples (P < 0.01). Optimum sweetness was obtained with the samples containing 4% honey level.en_US
dc.description.sponsorshipSelcuk University Coordinating Office, Konya, TurkeySelcuk Universityen_US
dc.description.sponsorshipThe authors would like to thank the Scientific Research Projects (SU-BAP, Konya, Turkey) of the Selcuk University Coordinating Office for financial support. The authors are also indebted to CEBEL honey, Konya, Turkey for supplying the sunflower honey.en_US
dc.identifier.doi10.1111/j.1471-0307.2010.00635.xen_US
dc.identifier.endpage107en_US
dc.identifier.issn1364-727Xen_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage99en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1471-0307.2010.00635.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26425
dc.identifier.volume64en_US
dc.identifier.wosWOS:000286431000011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELL PUBLISHING, INCen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSunflower honeyen_US
dc.subjectYoghurten_US
dc.subjectStreptococcus thermophilusen_US
dc.subjectLactobacillus delbrueckii subspen_US
dc.subjectbulgaricusen_US
dc.titleEffects of sunflower honey on the physicochemical, microbiological and sensory characteristics in set type yoghurt during refrigerated storageen_US
dc.typeArticleen_US

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