Changes on some quality characteristics of fermented soy milk beverage with added apple juice

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dc.contributor.authorIçier F.
dc.contributor.authorGündüz G.T.
dc.contributor.authorYilmaz B.
dc.contributor.authorMemeli Z.
dc.date.accessioned2019-10-26T21:22:56Z
dc.date.available2019-10-26T21:22:56Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractThe fermented soy milk beverage with added apple juice was produced by using Lactobacillus acidophilus. The numbers of L.acidophilus, rheological properties, acidity and pH values were determined both after the production and during the storage period of 21 days at 4°C. In addition, sensory analyses of the beverages were done. The flow behavior of beverage was assessed by using three different rheological models, namely: Power Law, Herschel Bulkley and Vocadlo models. Vocadlo model was selected as the best model fitting the experimental data. The beverage was found to be a pseudoplastic fluid having the shear thinning nature. The results showed that L.acidophilus had good growth and viability in the beverage with or without apple juice. L.acidophilus counts were in the range of 8.73-9.11 log cfu/g after storage at 4°C for 21 days, thus they met required number of viable bacteria for probiotic functional food. Results revealed that this beverage could be a good vehicle to deliver probiotic microorganisms to consumers and carry a potential to become a commercial product. It is thought that the results of this study could provide valuable information for the design of pumping systems for the fermented soy milk beverages. © 2015 Elsevier Ltd.en_US
dc.description.sponsorship2013-MUH-073en_US
dc.description.sponsorshipThe authors are grateful for financial support provided for the project entitled “Investigation of rheological and microbiological characteristics of fermented soy milk beverage with added apple juice” under Ege University BAP project no: 2013-MUH-073 Turkey. --en_US
dc.identifier.doi10.1016/j.lwt.2015.03.102
dc.identifier.endpage64en_US
dc.identifier.issn0023-6438
dc.identifier.issn0023-6438en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage57en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2015.03.102
dc.identifier.urihttps://hdl.handle.net/11454/17017
dc.identifier.volume63en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Pressen_US
dc.relation.ispartofLWT - Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFermented fooden_US
dc.subjectLactobacillus acidophilusen_US
dc.subjectModelen_US
dc.subjectRheologyen_US
dc.subjectSoy milken_US
dc.titleChanges on some quality characteristics of fermented soy milk beverage with added apple juiceen_US
dc.typeArticleen_US

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