Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt

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dc.contributor.authorMercan, Emin
dc.contributor.authorAkin, Nihat
dc.date.accessioned2020-03-26T19:35:04Z
dc.date.available2020-03-26T19:35:04Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage.en_US
dc.description.sponsorshipScientific Research Projects (SU-BAP, Konya, Turkey) of the Selcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipThe authors would like to thank the Scientific Research Projects (SU-BAP, Konya, Turkey) of the Selcuk University Coordinating Office for financial support. The authors are also indebted to ENKA Dairy Company, Konya, Turkey, for supplying the whole milk powder.en_US
dc.identifier.doi10.1111/1471-0307.12332en_US
dc.identifier.endpage252en_US
dc.identifier.issn1364-727Xen_US
dc.identifier.issn1471-0307en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage245en_US
dc.identifier.urihttps://dx.doi.org/10.1111/1471-0307.12332
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34998
dc.identifier.volume70en_US
dc.identifier.wosWOS:000398541800011en_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.subjectPine honeyen_US
dc.subjectYoghurten_US
dc.subjectFortificationen_US
dc.subjectFunctional foodsen_US
dc.titleEffect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurten_US
dc.typeArticleen_US

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