Development of strained probiotic yoghurt with natural additives
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Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Eutscher Fachverlag GMBH
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, strained probiotic yoghurts containing additives of beef bone broth, spinach powder, yellow onion peel broth and quince seed gel were produced. Their physicochemical and sensory characteristics were investigated during a storage period of 28 days. The addition of additives increased the acidity (3.85 +/- 0.16). Spinach powder caused the highest decrease in L* (85.14 +/- 0.50), a* value (-2.82 +/- 0.10), and there was the highest increase in b* value (10.62 +/- 0.42) with the addition of each additive. Of all additives, spinach powder increased the hardness (24 1 1.6 +/- 130.1) and consistency (3973.6 +/- 1479) values of the sample yoghurts. Probiotic yoghurts containing either beef bone broth or quince seed gel had the highest consumer acceptability (4.7). Yoghurts containing spinach powder (4.0) and yellow onion peel broth (4.0) were preferred with similar acceptance. The results indicated probiotic yoghurts can be incorporated with different natural additives and be stored for up to 28 days at refrigerator temperature (4 degrees C) with minor changes in the physicochemical properties.
Açıklama
WOS:000898517200039
Anahtar Kelimeler
Kaynak
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
102
Sayı
11
Künye
Yerlikaya, S., Şimşek, H. (2023). Development of strained probiotic yoghurt with natural additives. Fleischwirtschaft, 102, 11, 79-84.
