Freeze drying of yoghurt with candied chestnut puree: Survival of lactic acid bacteria and determination of physical properties

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dc.contributor.authorErgün K.
dc.contributor.authorTiryaki-Gündüz G.
dc.contributor.authorSakin-Yilmazer M.
dc.contributor.authorDirim S.N.
dc.contributor.authorKaymak-Ertekin F.
dc.date.accessioned2019-10-26T21:33:15Z
dc.date.available2019-10-26T21:33:15Z
dc.date.issued2013
dc.departmentEge Üniversitesien_US
dc.description.abstractYoghurts with varying candied chestnut puree contents were freeze dried to produce a novel product: yoghurt powder containing candied chestnut puree. The amount of surviving lactic acid bacteria in the products was determined. The results showed that increasing the percentage of candied chestnut puree resulted in a decrease of moisture content, water activity, ash content, and L values of the powder. Yoghurt with candied chestnut puree could be satisfactorily freeze dried with a minimum level of 8.93 log cfu/g dry matter survival rates for the lactic acid bacteria.en_US
dc.identifier.endpage475en_US
dc.identifier.issn1120-1770
dc.identifier.issn1120-1770en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage470en_US
dc.identifier.urihttps://hdl.handle.net/11454/17809
dc.identifier.volume25en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofItalian Journal of Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCandied chestnut pureeen_US
dc.subjectFreeze dryingen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectYoghurt powderen_US
dc.titleFreeze drying of yoghurt with candied chestnut puree: Survival of lactic acid bacteria and determination of physical propertiesen_US
dc.typeArticleen_US

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