Sürdürülebilir Kalkınma Amaçları

• 1

• MakaleAçık Erişim2018Scopus SJRQ2/r/munzur/3503
  Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt

  Mercan, Emİn; Sert, Durmuş; Karakavuk, Emrah; Akın, Nİhat

  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.

  • 
  AtıfScopus17·OpenAlex16

  İncele
• MakaleAçık Erişim2016Scopus SJRQ2/r/munzur/4012
  Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

  Eroglu, Ali; Toker, Omer Said; Dogan, Mahmut

  In this study, four different fresh Kashar cheese samples were ripened for 90 days. The physicochemical properties, texture attributes, fatty acid composition and volatile compound profiles of the samples were measured every 30 days of ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. The results of this study highlighted that texture parameters as a function of ripening period should be considered for both fresh and aged Kashar cheeses to determine the ripening period as they are very important for consumer acceptability and consumption of the end product.

  AtıfWoS27

  İncele