The Effect of Interaction on the Functional Properties of Dairy Powder Solutions

Basit Öğe Kaydı
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorSert, Durmuş
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T18:05:12Z
dc.date.available2020-03-26T18:05:12Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of interactions between dairy powders skim milk powder (SMP), yogurt powder (VP) and buttermilk powder (BMP) on the functional properties of dairy powder mixture solutions (DPMS) was evaluated by using the simplex lattice mixture design to study 15 combinations of the dairy powders. For this purpose, these dairy powders were produced by spray drying. DPMS were prepared in order to detect the effect of each powder on the functional properties of their mixture solutions. The mixture design approach revealed that SMP increased the pH, protein solubility, water and oil absorption capacity values of DPMS. The foaming capacity and stability values of DPMS were increased by the addition of VP; however, BMP decreased these values. It was concluded that the mixture design could be effectively used to determine the interaction effects of each dairy powder in the dairy mixture solutions.en_US
dc.description.sponsorshipSelcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipAuthors would like to thank the Scientific Research Projects (SU-BAP-Konya, Turkey) of Selcuk University Coordinating Office for financial support.en_US
dc.identifier.citationSert, D., Karakaya, M., Yılmaz, M. T., (2010). The Effect of Interaction on the Functional Properties of Dairy Powder Solutions. Australian Journal of Dairy Technology, 65(1), 15-22.
dc.identifier.endpage22en_US
dc.identifier.issn0004-9433en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage15en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25345
dc.identifier.volume65en_US
dc.identifier.wosWOS:000278973500003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorSert, Durmuş
dc.institutionauthorKarakaya, Mustafa
dc.language.isoenen_US
dc.publisherDAIRY INDUSTRY ASSOC AUSTRALIAen_US
dc.relation.ispartofAustralian 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.titleThe Effect of Interaction on the Functional Properties of Dairy Powder Solutionsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu