Effect of phenolic compounds on characteristics of strained yoghurts produced from sheep milk

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dc.contributor.authorErsoz, Erman
dc.contributor.authorKinik, Oezer
dc.contributor.authorYerlikaya, Oktay
dc.contributor.authorAcu, Merve
dc.date.accessioned2019-10-27T21:35:46Z
dc.date.available2019-10-27T21:35:46Z
dc.date.issued2011
dc.departmentEge Üniversitesien_US
dc.description.abstractThis study aims to investigate the effect of phenolic compounds extracted grape seed and pomegranate seed on characteristics of strained yoghurts produced from sheep milk. Firstly, phenolic compounds were extracted grape and pomegranate seed and their amounts for strained yoghurts were determined by estimating their phenolic activities. Also antimicrobial activity of seed extracts was determined. On 1(st), 7(th), and 14(th) day of storage, chemical analyses as dry matter, protein, acidity, pH, proteolysis and peroxide value and microbiological analyses such as enumeration of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and sensory analysis were conducted on strained yoghurt samples. According to analysis results, while addition of phenolic compounds affects chemical and microbiological properties of strained yoghurt positively, sensory quality was affected negatively.en_US
dc.description.sponsorshipEge University Scientific Research Fund Research Fund CouncilEge University [2008-ZRF-013]; Yildiz Milk and Milk Products Factory (Menemen-Izmir/Turkey)en_US
dc.description.sponsorshipThe authors thank the Ege University Scientific Research Fund Research Fund Council for financial support to this study (Project Number: 2008-ZRF-013) and Yildiz Milk and Milk Products Factory (Menemen-Izmir/Turkey).en_US
dc.identifier.endpage5359en_US
dc.identifier.issn1991-637X
dc.identifier.issn1991-637Xen_US
dc.identifier.issue23en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage5351en_US
dc.identifier.urihttps://hdl.handle.net/11454/45928
dc.identifier.volume6en_US
dc.identifier.wosWOS:000298504300019en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.relation.ispartofAfrican Journal of Agricultural Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNatural antioxidantsen_US
dc.subjectphenolic compoundsen_US
dc.subjectsheep milken_US
dc.subjectstrained yoghurten_US
dc.titleEffect of phenolic compounds on characteristics of strained yoghurts produced from sheep milken_US
dc.typeArticleen_US

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