Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt

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dc.contributor.authorMercan, Emin
dc.contributor.authorSert, Durmuş
dc.contributor.authorKarakavuk, Emrah
dc.contributor.authorAkın, Nihat
dc.date.accessioned2020-03-26T19:53:30Z
dc.date.available2020-03-26T19:53:30Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt.en_US
dc.identifier.doi10.1111/1471-0307.12415en_US
dc.identifier.endpage43en_US
dc.identifier.issn1364-727Xen_US
dc.identifier.issn1471-0307en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage34en_US
dc.identifier.urihttps://dx.doi.org/10.1111/1471-0307.12415
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36523
dc.identifier.volume71en_US
dc.identifier.wosWOS:000428328700004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_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.subjectYoghurten_US
dc.subjectGrapeseed oilen_US
dc.subjectFunctional fooden_US
dc.titleEffect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurten_US
dc.typeArticleen_US

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