Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

Basit Öğe Kaydı
dc.contributor.authorOzturk, Hale Inci
dc.contributor.authorAydin, Sumeyye
dc.contributor.authorSozeri, Didem
dc.contributor.authorDemirci, Talha
dc.contributor.authorSert, Durmus
dc.contributor.authorAkin, Nihat
dc.date.accessioned2020-03-26T19:54:01Z
dc.date.available2020-03-26T19:54:01Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of storage. Acidification kinetics, water holding capacity, syneresis level, textural characteristics and microstructure were firstly measured. Additionally, influence of oleaster flours on DPPH and ABTS(+) radical scavenging activity and total phenolic content of yoghurt samples was also assessed. Besides, all the products were subjected to sensorial preference test. Enrichment with 2% PO and UPO reduced fermentation time by 31 and 37 min, respectively. Addition of PO and UPO increased cohesiveness and the viscosity index, furthermore, syneresis decreased. Oleaster supplementation to yoghurt significantly increased scavenging activities of DPPH and ABTS radicals and the highest activities were determined in yoghurts fortified with 2% UPO. The results demonstrated that yoghurt with reduced syneresis, improved functional properties, and enhanced some textural characteristics can be achieved by a 2% UPO addition. Also, surprisingly yoghurts containing 2% UPO had similar consumer overall preference scores comparing to plain yoghurt.en_US
dc.identifier.doi10.1016/j.lwt.2018.01.012en_US
dc.identifier.endpage626en_US
dc.identifier.issn0023-6438en_US
dc.identifier.issn1096-1127en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage620en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.lwt.2018.01.012
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36643
dc.identifier.volume90en_US
dc.identifier.wosWOS:000426535600086en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.relation.ispartofLWT-FOOD SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectYoghurten_US
dc.subjectFortificationen_US
dc.subjectAcidificationen_US
dc.subjectTextureen_US
dc.subjectMicrostructureen_US
dc.titleFortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristicsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu