USAGE OF RICE MILK IN PROBIOTIC YOGHURT PRODUCTION

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dc.contributor.authorUzuner, Aydin Erdem
dc.contributor.authorKinik, Ozer
dc.contributor.authorKorel, Figen
dc.contributor.authorYildiz, Gamze
dc.contributor.authorYerlikaya, Oktay
dc.date.accessioned2019-10-27T23:12:16Z
dc.date.available2019-10-27T23:12:16Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstractThere are previous studies focusing on the production of probiotic and fermented dairy products made using vegetable based raw materials like oats and soy, however there is a limited number of studies on the usage of rice milk in fermented dairy products. Four different types of yoghurt samples were produced and stored for 21 days at 4 degrees C. Physical, chemical, microbiological and sensory characteristics of the samples were performed at the 1st, 7th, 14th and 21st days of the storage. It was determined that rice milk increased the viscosity values but decreased the values of the texture, whey separation and the chemical and microbiological properties of yoghurts. Acetaldehyde, acetoin, acetone and diacetyl of carbonyl compounds were detected as main flavor components of yoghurt samples. In the sensory analysis, scores decreased as the rice milk proportions in yoghurt was increased and the panelists reported that P1 sample (25% rice milk + 75% cow's milk) was the closest sample to the control sample (100% cow's milk). Generally speaking, samples containing rice milk did not give good results. However, P1 samples were the most favored products among the samples containing rice milk as they were the closest product to the control group. The consumption of such products is continuously increasing as the customers' tendency to consider them as functional products rather than traditional food products increase.en_US
dc.description.sponsorshipEge University Scientific Research FundEge University [2011-ZRF-009]en_US
dc.description.sponsorshipThis work was supported by Ege University Scientific Research Fund (Project No: 2011-ZRF-009). The authors would like to thank to "Izmir Institute of Technology, Environmental Development, Application and Research Center" for GC-MS analysis.en_US
dc.identifier.endpage25en_US
dc.identifier.issn2066-6845
dc.identifier.issn2344-5459
dc.identifier.issn2066-6845en_US
dc.identifier.issn2344-5459en_US
dc.identifier.issue4en_US
dc.identifier.startpage5en_US
dc.identifier.urihttps://hdl.handle.net/11454/53195
dc.identifier.volume8en_US
dc.identifier.wosWOS:000393547000001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherNorth Univ Center Baia Mareen_US
dc.relation.ispartofCarpathian Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectRice milken_US
dc.subjectProbiotic yoghurten_US
dc.subjectFunctional foodsen_US
dc.subjectCereal milken_US
dc.subjectDairy productsen_US
dc.subjectNon-dairy productsen_US
dc.titleUSAGE OF RICE MILK IN PROBIOTIC YOGHURT PRODUCTIONen_US
dc.typeArticleen_US

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