Influence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurt

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dc.authoridBORAN, Osman Seracettin/0000-0002-4542-2536
dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authoridGürkan, Hacer/0000-0003-3529-5710
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidBORAN, Osman Seracettin/ABG-1250-2021
dc.authorwosidGürkan, Hacer/ABC-3157-2020
dc.authorwosidGürkan, Hacer/HHZ-2385-2022
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorGurkan, Hacer
dc.contributor.authorBoran, Osman Seracettin
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:45:41Z
dc.date.available2024-08-04T20:45:41Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractFour different types of yoghurt were manufactured using purple basil which was added to milk as water extract or powder forms at levels of 1.0 % and 0.4 % (w/w). Physicochemical and rheological properties, antioxidant capacity, color and total phenolic contents of yoghurt samples were measured during 21 days of storage. None of changes were observed for titratable acidity, pH and hardness parameters of yoghurt samples; however, some changes were observed during storage. The contents for total phenolic compounds and antioxidant activity [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt (ABTS(+)*) and 22-Diphenyl-1-picrylhydrazyl (DPPH*) values] were dramatically higher in powder-added yoghurt samples than those of its water extract counterparts, while the lowest total phenolics and ABTS(+)* were observed in control sample during storage. The values for storage and loss modulus were higher in water extract-added samples than powder-added counterparts. In conclusion, no significant effect of the addition of powder or water extract of basil was observed on gross chemical characteristics of yoghurt, while use of basil powder positively contributed to antioxidant activity and changed the rheological behavior of yoghurt gel.en_US
dc.identifier.doi10.15567/MLJEKARSTVO.2019.0104
dc.identifier.endpage52en_US
dc.identifier.issn0026-704X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85060442177en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage42en_US
dc.identifier.urihttps://doi.org/10.15567/MLJEKARSTVO.2019.0104
dc.identifier.urihttps://hdl.handle.net/11616/98623
dc.identifier.volume69en_US
dc.identifier.wosWOS:000459269000004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectyoghurten_US
dc.subjectOcimum basilicumen_US
dc.subjectbasilen_US
dc.subjectantioxidant activityen_US
dc.subjectrheologyen_US
dc.titleInfluence of purple basil extract (Ocimum basilicum L.) on chemical composition, rheology and antioxidant activity of set-type yoghurten_US
dc.typeArticleen_US

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