Munzur ÜniversitesiMunzur ÜniversitesiAçık Erişim Arşivi · RDL Open

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

MakaleAçık ErişimScopus SJRQ2
  • SDG 2 · Açlığa Son

Özet

The 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 21 days 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.

Anahtar Kelimeler

Functional foodGrapeseed oilYoghurt
RDL Kalıcı Bağlantı (PID)
https://rdlopen.rawdatalibrary.net/r/munzur/3503Resmi atıflarda kullanılan kalıcı adres
DOI
https://doi.org/10.1111/1471-0307.12415Yayıncı resmi DOI adresi
İndeks kayıtları
ScopusScopusWeb of ScienceWeb of Science
Kaydın indeks veri tabanlarındaki sayfası (aktarımda alınan kayıt numarasıyla). Erişim, indeksin kendi koşullarına bağlıdır.
Atıflar
Scopus
17
OpenAlex
16
Her kaynağın kendi saydığı toplam atıf; aktarım ve zenginleştirme sırasında alındı.
Tam Kayıt
AlanDeğerDil
dc.contributor.authorMercan, Emİn
dc.contributor.authorSert, Durmuş
dc.contributor.authorKarakavuk, Emrah
dc.contributor.authorAkın, Nİhat
dc.date.accessioned2026-10-28T14:56:43.297045384Z
dc.date.available2026-10-28T14:56:43.297045384Z
dc.date.issued2018
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 21 days 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.
dc.identifier.doi10.1111/1471-0307.12415
dc.identifier.eissn1471-0307
dc.identifier.endpage43
dc.identifier.issn1364-727X
dc.identifier.scopus2-s2.0-85020227746
dc.identifier.startpage34
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/munzur/3503
dc.identifier.volume71
dc.identifier.wosWOS:000428328700004
dc.language.isoen
dc.publisherBlackwell Publishing Ltd
dc.relation.ispartofInternational Journal of Dairy Technology
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFunctional food
dc.subjectGrapeseed oil
dc.subjectYoghurt
dc.titleEffect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt
dc.typeArticle
rdl.citation.openalex16
rdl.citation.scopus17
rdl.oa.statusclosed
rdl.oa.statusgreen
rdl.oa.urlhttps://hdl.handle.net/20.500.12403/402
rdl.scopus.quartileQ2
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS