Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

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dc.contributor.authorDemirci, Talha
dc.contributor.authorSert, Durmuş
dc.contributor.authorAktaş, Kübra
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorNegiş, Hale İnci Öztürk
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T20:20:20Z
dc.date.available2020-03-26T20:20:20Z
dc.date.issued2020
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. pantacasei F19 counts was higher than 10(6) CFU/g at the end of storage.en_US
dc.identifier.citationDemirci, T., Sert, D., Aktaş, K., Atik, D. S., Negiş, H. İ. Ö., Akın, N. (2020). Influence of Hot and Cold Break Tomato Powders on Survival of Probiotic L. paracasei subsp. paracasei F19, Texture Profile and Antioxidative Activity in Set-type Yoghurts. LWT - Food Science and Technology, 118, 1-6.
dc.identifier.doi10.1016/j.lwt.2019.108855en_US
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2019.108855
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38562
dc.identifier.volume118en_US
dc.identifier.wosWOS:000503313900126en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorDemirci, Talha.
dc.institutionauthorAkın, Nihat.
dc.language.isoenen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTomatoen_US
dc.subjectHot breaken_US
dc.subjectCold breaken_US
dc.subjectYoghurten_US
dc.subjectL. paracaseien_US
dc.titleInfluence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurtsen_US
dc.typeArticleen_US

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