Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt
Küçük Resim Yok
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Blackwell Publishing Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the effects of different levels of pine honey addition (3%, 5% and 7% w/v) to the yoghurt milk on starter bacteria, physicochemical and sensory characteristics of set-type yoghurts during the storage were investigated. Antioxidant activity and total phenolic content of yoghurts with added honey increased compared to control yoghurt. There was a significant increase in water-holding capacity (WHC), viscosity, total solids, redness (a*) and yellowness (b*) values of the yoghurt samples with the addition of honey at higher concentrations, whereas water activity (aw), pH and luminosity (L*) values decreased. Viscosity and WHC of the yoghurts increased during the storage. © 2016 Society of Dairy Technology
Açıklama
Anahtar Kelimeler
Fortification, Functional foods, Pine honey, Yoghurt, Fortification, Functional foods, Pine honey, Yoghurt
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
70
Sayı
2
