The effects of black and green tea on antioxidant activity and sensory characteristics of kefir

Basit Öğe Kaydı
dc.contributor.authorKaragozlu, Cem
dc.contributor.authorUnal, Gulfem
dc.contributor.authorAkalin, A. Sibel
dc.contributor.authorAkan, Ecem
dc.contributor.authorKinik, Ozer
dc.date.accessioned2019-10-27T11:09:50Z
dc.date.available2019-10-27T11:09:50Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description.abstractThe effects of supplementation with green and black tea on chemical and sensory properties and antioxidant activities of kefir were investigated during 21 days of storage. pH and titrable acidity values were within acceptable levels during 21 days of storage. Total dry matter, fat and lactic acid contents of all samples were in accordance with Turkish Food Codex. The samples containing green tea extract had the highest DPPH center dot scavenging activity compared to those of supplemented with black tea extract throughout the storage. Green tea had a superior effect compared to black tea in terms of total phenolic content of kefir samples. Statistical differences change between parameters kefir samples. CK (control) group received higher scores compared to those in black and green tea groups and they were also appreciated by the panelists during storage. All kefir samples with added black or green tea showed acceptable sensory scores.en_US
dc.description.sponsorshipEge University Scientific Research Fund CouncilEge University [2011-ZRF-012]en_US
dc.description.sponsorshipThe authors thank the Ege University Scientific Research Fund (Project No: 2011-ZRF-012) Council for financial support to this study.en_US
dc.identifier.endpage80en_US
dc.identifier.issn1722-6996
dc.identifier.issn2035-4606
dc.identifier.issn1722-6996en_US
dc.identifier.issn2035-4606en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage77en_US
dc.identifier.urihttps://hdl.handle.net/11454/32331
dc.identifier.volume28en_US
dc.identifier.wosWOS:000400924800020en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTeknoscienze Publen_US
dc.relation.ispartofAgro Food Industry Hi-Techen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTeaen_US
dc.subjectkefiren_US
dc.subjectantioxidant activityen_US
dc.subjectsensory characteristicsen_US
dc.titleThe effects of black and green tea on antioxidant activity and sensory characteristics of kefiren_US
dc.typeArticleen_US

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