The effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurt

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dc.authoridBORAN, Osman Seracettin/0000-0002-4542-2536
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoriddagdemir, elif/0000-0002-5610-0188
dc.authorwosidBORAN, Osman Seracettin/ABG-1250-2021
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorBakirci, Sumeyra
dc.contributor.authorDagdemir, Elif
dc.contributor.authorBoran, Osman Seracettin
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:42:52Z
dc.date.available2024-08-04T20:42:52Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, the effect of pumpkin fibre (PF) on physicochemical, microbiological, rheological and microstructural characteristics of reduced-fat yogurt samples was investigated during storage. PF was added at three different concentrations (0.5%, 1.0% and 1.5%) to standardised (1.55% fat ratio) cow's milk. Plain yogurt (PF-free) was used for comparison. The addition of PF significantly affected total solid content, synaeresis, water-holding capacity, apparent viscosity and colour parameters (L*, a*, b*) of yogurt samples for all sampling time. The addition of PF caused a reduction in L* values (from 94.89 to 88.67), but caused an increase in a* (from -2.10 to + 4.22) and b* (from 10.79 to 25.88) values. Yogurts with PF exhibited lower synaeresis and more viscous structure than PF-free sample during storage. SEM images showed that distinctive microstructure profile was present between samples with or without PF. More filamentous structures and denser network were observed in the SEM images and these increased with increasing level of PF. Yogurt containing 1.0% PF showed a higher storage (G') (3687.87 at 21 day) and loss (G '') (543.10 at 21 day) moduli in comparison with other samples. In conclusion, the results revealed that PF improved the physical quality and contributed textural properties of half-fat yogurt.en_US
dc.description.sponsorshipAtaturk University Research Fund (Erzurum, Turkey) [2013/376]; TUBITAKen_US
dc.description.sponsorshipThe researchers are grateful to the Ataturk University Research Fund (Erzurum, Turkey) for financial support (Project No: 2013/376). We thank for scholarship support provided by TUBITAK for Sumeyra Bakirci.en_US
dc.identifier.doi10.1111/ijfs.13264
dc.identifier.endpage187en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85005810495en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage180en_US
dc.identifier.urihttps://doi.org/10.1111/ijfs.13264
dc.identifier.urihttps://hdl.handle.net/11616/97628
dc.identifier.volume52en_US
dc.identifier.wosWOS:000394511400018en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMicrostructureen_US
dc.subjectpumpkin fibreen_US
dc.subjectserum separationen_US
dc.subjectstorage modulusen_US
dc.subjectyogurten_US
dc.titleThe effect of pumpkin fibre on quality and storage stability of reduced-fat set-type yogurten_US
dc.typeArticleen_US

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