A traditional cheese from Greece to Turkey: Armola
Küçük Resim Yok
Tarih
2019
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In the present study, red capia pepper, broccoli, pumpkin, carrot purees and a probiotic culture containing Lactobacillus acidophilus were added to the conventionally produced Armola cheese to improve the functional properties of the cheese. the analyses showed that there were significant differences between the physicochemical and functional properties of the cheese samples. the samples containing broccoli had the highest antioxidant activity. Except for the control sample, L. acidophilus counts in Armola cheese samples were found to be 10(6) log cfu/g on day 30 and the samples were found to maintain their probiotic properties until the end of the storage period.
Açıklama
YERLIKAYA, OKTAY/0000-0002-1532-4687
Anahtar Kelimeler
Functional foods, Armola cheese, Antioxidant activity, Antimicrobial activity
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
72
Sayı
4
