Physical, chemical and flavour quality of non-fat yogurt as affected by a ?-glucan hydrocolloidal composite during storage

Basit Öğe Kaydı
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729;
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidGÜZELER, Nuray/F-4738-2018
dc.contributor.authorSahan, N.
dc.contributor.authorYasar, K.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:30:50Z
dc.date.available2024-08-04T20:30:50Z
dc.date.issued2008
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn this study, a possible use of beta-glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated. The yogurts with added beta-glucan composite were compared with non-fat yogurt without addition of beta-glucan composite and the samples were analysed for physical, chemical and sensory attributes after 1, 7 or 15 d of storage. Fat and protein contents of the experimental yogurts were identical, while ash content differed. Addition of beta-glucan composite did not show a significant change of pH, titratable acidity, acetaldehyde, volatile fatty acids and tyrosine contents at any storage time. Titratable acidity and tyrosine content increased significantly throughout storage. Gel firmness and water-holding capacity in the yogurts were not influenced by addition of beta-glucan composite, but these variables decreased with storage time. Addition of beta-glucan composite and storage time caused a decrease in whey separation. Viscosity values in the yogurts increased by addition of beta-glucan composite and storage time. Sensory results indicated a preference for control yogurts; however, use of low levels of beta-glucan composite in the production of non-fat yogurt gave satisfactory sensory scores. Yogurts containing 0.25% or 0.50% beta-glucan hydrocolloidal composite were acceptable by expert panels and had scores similar to the control yogurt. (C) 2007 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodhyd.2007.06.010
dc.identifier.endpage1297en_US
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.issue7en_US
dc.identifier.scopus2-s2.0-44349165279en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1291en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2007.06.010
dc.identifier.urihttps://hdl.handle.net/11616/94556
dc.identifier.volume22en_US
dc.identifier.wosWOS:000257275700011en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Hydrocolloidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectyogurten_US
dc.subjecthydrocolloiden_US
dc.subjectbeta-glucanen_US
dc.subjectviscosityen_US
dc.subjectconsistencyen_US
dc.titlePhysical, chemical and flavour quality of non-fat yogurt as affected by a ?-glucan hydrocolloidal composite during storageen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu