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    Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt
    (Faculty Food Technology and Biotechnology, 2024) Cinar, Senay Burak; Unal, Gulfem; Koc, Gulsah Caliskan; Dirim, Safiye Nur; Akalin, Ayse Sibel
    Research background. In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation. Experimental approach. The influence of the addition of quince powder (0 (control), 0.5, 1.0 and 1.5 %) on the antioxidant and proteolytic activities and culture viability of probiotic yoghurt was investigated for 28 days. Results and conclusions. The viable counts of yoghurt bacteria and Bifidobacterium lactis BB-12 (R) were above 8 log CFU/g. Higher viability of all bacteria was obtained in yoghurt fortified with 1.5 % quince powder than those of other samples after 14 days. Probiotic yoghurt with added 1.5 % quince powder had the highest proteolytic activity during the last two weeks of storage, while the highest total phenolic content and (2,2-diphenyl-1-picrylhydrazyl) radical (DPPH center dot) scavenging activity were obtained for the same sample throughout the storage period. Noveltyand scientificcontribution. Quince powder supports the health of the digestive system thanks to its high fibre content, while it is also rich in vitamins, minerals and antioxidant activity. These properties emphasise the importance of using quince powder in yoghurt production. This innovation has the potential to provide consumers with a tasty alternative, while at the same time increasing the intake of health-promoting ingredients. Furthermore, such products offer higher nutritional value than conventional yoghurt, offering consumers with a healthier option. Therefore, the production of yoghurt with quince powder can be considered as an important innovation in the field of nutrition and a practice that contributes to increasing health awareness.
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    Textural and sensorial characteristics of set-type yogurt containingBifidobacterium animalissubsp.lactisBb-12 and quince powder
    (Springer, 2020) Cinar, Senay Burak; Koc, Gulsah Caliskan; Dirim, Safiye Nur; Unal, Gulfem; Akalin, Ayse Sibel
    The aim of this study was to investigate the effect of quince powder (QP) on the textural and sensory properties of set-type yogurt, containingBifidobacterium animalsssp.lactisBb12, as a function of concentration, during 28 days of refrigerated storage. For this purpose, the fresh quinces were peeled, the seeds removed, the quince cut into slices, then convectively dried, and then ground into a powder. the obtained QP was then analyzed and used in set-type yogurt formulation at different ratios (0, 0.5, 1.0, and 1.5%). the obtained QP with a particle size of d(0.5) = 78.46 +/- 6.21 mu m, a moisture content of 3.07 +/- 0.48%, water activity of 0.305 +/- 0.003, and a water-holding capacity of 3.05 +/- 0.18 g g(-1), possessed the acceptability regarding its flowability and cohesiveness values. the incorporation of QP to the milk base weakened the gel strength, while the apparent viscosity increased in yogurts fortified with 0.5% and 1.0% QP. the amount of whey loss also decreased when QP was added over the ratio of 0.5%. the color parameters of the experimental yogurts changed with the addition of QP, providing an increase in the L* values and a decrease in the a* and b* values. Similar values of texture, appearance, taste, and aroma were obtained between the control and experimental yogurts fortified with 0.5% or 1% QP.