?-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar

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dc.authoridTahmas Kahyaoğlu, Deren/0000-0001-5863-1452
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoridErkaya, Tuba/0000-0003-4571-3090
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.authorwosidTahmas Kahyaoğlu, Deren/AAR-5760-2020
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.contributor.authorCakmakci, Songul
dc.contributor.authorTahmas-Kahyaoglu, Deren
dc.contributor.authorErkaya, Tuba
dc.contributor.authorCebi, Kadir
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:39:44Z
dc.date.available2024-08-04T20:39:44Z
dc.date.issued2014
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar-free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 +/- 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, -carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest -carotene amounts were determined in CJ20 (130.39g/100g) and the control (2.87g/100g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, -carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application The purpose of this study is to enhance the color and sensory quality and -carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of -carotene. The increment of CJ ratio increased -carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists.en_US
dc.identifier.doi10.1111/jfpp.12075
dc.identifier.endpage1163en_US
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84902358897en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1155en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.12075
dc.identifier.urihttps://hdl.handle.net/11616/96476
dc.identifier.volume38en_US
dc.identifier.wosWOS:000337612900048en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMilken_US
dc.subjectStorageen_US
dc.subjectProvitaminen_US
dc.subjectStabilityen_US
dc.subjectColoren_US
dc.title?-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugaren_US
dc.typeArticleen_US

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