Effect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurt

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dc.authorid55648724700
dc.authorid6602849143
dc.contributor.authorMercan E.
dc.contributor.authorAkın N.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:19Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:19Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn 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 Technologyen_US
dc.identifier.doi10.1111/1471-0307.12332
dc.identifier.endpage252
dc.identifier.issn1364-727X
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84992672539en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage245
dc.identifier.urihttps://dx.doi.org/10.1111/1471-0307.12332
dc.identifier.urihttps://hdl.handle.net/20.500.12403/501
dc.identifier.volume70
dc.identifier.wosWOS:000398541800011en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltd
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.subjectFortification
dc.subjectFunctional foods
dc.subjectPine honey
dc.subjectYoghurt
dc.subjectFortification
dc.subjectFunctional foods
dc.subjectPine honey
dc.subjectYoghurt
dc.titleEffect of different levels of pine honey addition on physicochemical, microbiological and sensory properties of set-type yoghurten_US
dc.typeArticleen_US

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