How do different cooling temperatures affect the characteristics of set-type yoghurt gel

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dc.contributor.authorOraç, Aysun
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T20:14:31Z
dc.date.available2020-03-26T20:14:31Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe impact of cooling temperatures on gel characteristics of set-type yoghurts was investigated through 28 days of storage. Yoghurt samples were cooled at four different temperatures (-10 degrees C, -5 degrees C, 0 degrees C, 4 degrees C) after incubation until the central temperature of yoghurt cups reached 4 degrees C. Cooling temperature and storage period were determined as significant factors affecting the yoghurt gel characteristics (p < 0.05). Yoghurts cooled at 0 degrees C clearly differed from the other yoghurts in terms of gel firmness and consistency. Confocal images of yoghurts cooled at 0 degrees C showed more homogeneous protein matrix than the other samples. Microbial counts and the acidity of the yoghurt samples increased with storage period. Textural parameters, water holding capacity and susceptibility to syneresis increased until 14th day of storage and then decreased. Sensory analysis of yoghurt samples confirmed the results obtained by microbiological and textural measurements. (C) 2019 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Selcuk UniversitySelcuk University [14101014]en_US
dc.description.sponsorshipThis study was supported by the Scientific Research Projects Coordination Unit of Selcuk University (Grant number 14101014).en_US
dc.identifier.citationOraç, A., Akın, N. (2019). How do Different Cooling Temperatures Affect the Characteristics of Set-Type Yoghurt Gel?. International Dairy Journal, 97, 49-56.
dc.identifier.doi10.1016/j.idairyj.2019.06.003en_US
dc.identifier.endpage56en_US
dc.identifier.issn0958-6946en_US
dc.identifier.issn1879-0143en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage49en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.idairyj.2019.06.003
dc.identifier.urihttps://hdl.handle.net/20.500.12395/37892
dc.identifier.volume97en_US
dc.identifier.wosWOS:000480338500007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorOraç, Aysun.
dc.institutionauthorAkın, Nihat.
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofINTERNATIONAL DAIRY JOURNALen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectset-type
dc.subjectyoghurt gel
dc.subjectcooling temperatures
dc.titleHow do different cooling temperatures affect the characteristics of set-type yoghurt gelen_US
dc.typeArticleen_US

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