The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture

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dc.authoridKaraca, Oya Berkay/0000-0002-1131-5863
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidKaraca, Oya Berkay/J-2152-2018
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorGuven, M
dc.contributor.authorYasar, K
dc.contributor.authorKaraca, OB
dc.contributor.authorHayaloglu, AA
dc.date.accessioned2024-08-04T20:14:54Z
dc.date.available2024-08-04T20:14:54Z
dc.date.issued2005
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe influence of different levels of inulin on the quality of fat-free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat to give inulin levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurt produced from whole milk. The total solids content of milk was standardized to 14% by adding skim milk powder to the experimental yogurt. The chemical composition, pH, titratable acidity, whey separation, consistency, acetaldehyde and volatile fatty acidity contents were determined in the experimental yogurts after 1, 7 and 15 days. Sensory properties of the yogurts were evaluated during storage. The addition of inulin at more than 1% increased whey separation and consistency. Acetaldehyde, pH and titratable acidity were not influenced by addition of inulin. Tyrosine and volatile fatty acidity levels were negatively affected by inulin addition. With respect to the organoleptic quality of yogurt, inulin addition caused a decrease in organoleptic scores: the control yogurt had the highest score, and the lowest score was obtained in yogurt samples containing 3% of inulin. Overall, the yogurt containing 1% of inulin was similar in quality characteristics to control yogurt made with whole milk.en_US
dc.identifier.doi10.1111/j.1471-0307.2005.00210.x
dc.identifier.endpage184en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-23244433951en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage180en_US
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2005.00210.x
dc.identifier.urihttps://hdl.handle.net/11616/94038
dc.identifier.volume58en_US
dc.identifier.wosWOS:000230601700008en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfat replacersen_US
dc.subjectinulinen_US
dc.subjectlow-fat yogurten_US
dc.subjectstorageen_US
dc.subjectyogurten_US
dc.titleThe effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufactureen_US
dc.typeArticleen_US

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