Textural and sensorial characteristics of set-type yogurt containingBifidobacterium animalissubsp.lactisBb-12 and quince powder

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dc.contributor.authorCinar, Senay Burak
dc.contributor.authorKoc, Gulsah Caliskan
dc.contributor.authorDirim, Safiye Nur
dc.contributor.authorUnal, Gulfem
dc.contributor.authorAkalin, Ayse Sibel
dc.date.accessioned2020-12-01T11:58:58Z
dc.date.available2020-12-01T11:58:58Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.1007/s11694-020-00552-8
dc.identifier.endpage3077en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issn2193-4126en_US
dc.identifier.issn2193-4134en_US
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85087839351en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3067en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00552-8
dc.identifier.urihttps://hdl.handle.net/11454/62159
dc.identifier.volume14en_US
dc.identifier.wosWOS:000547803600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYogurten_US
dc.subjectQuince powderen_US
dc.subjectTextureen_US
dc.subjectSensoryen_US
dc.titleTextural and sensorial characteristics of set-type yogurt containingBifidobacterium animalissubsp.lactisBb-12 and quince powderen_US
dc.typeArticleen_US

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