Effect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt

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dc.authorid55648724700
dc.authorid22935816700
dc.authorid56198031500
dc.authorid6602849143
dc.contributor.authorMercan E.
dc.contributor.authorSert D.
dc.contributor.authorKarakavuk E.
dc.contributor.authorAkın N.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:07Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:07Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the effect of different concentrations of grapeseed oil (GSO) addition (0.5%, 1% and 1.5% w/v) to yoghurt milk on survival of starter bacteria, and physicochemical, textural and sensory properties of set-type yoghurts during the 21 days of storage. Moreover, radical scavenging activity (RSA) and total phenolic content (TPC) of yoghurts were investigated. Yoghurts containing GSO exhibited significantly higher TPC and RSA as compared to control yoghurts. The results obtained from this investigation show that GSO has a potential to be used as a food supplement to improve health-promoting properties of yoghurt. © 2017 Society of Dairy Technologyen_US
dc.identifier.doi10.1111/1471-0307.12415
dc.identifier.endpage43
dc.identifier.issn1364-727X
dc.identifier.scopus2-s2.0-85020227746en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage34
dc.identifier.urihttps://dx.doi.org/10.1111/1471-0307.12415
dc.identifier.urihttps://hdl.handle.net/20.500.12403/402
dc.identifier.volume71
dc.identifier.wosWOS:000428328700004en_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.subjectFunctional food
dc.subjectGrapeseed oil
dc.subjectYoghurt
dc.subjectFunctional food
dc.subjectGrapeseed oil
dc.subjectYoghurt
dc.titleEffect of different levels of grapeseed (Vitis vinifera) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurten_US
dc.typeArticleen_US

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