The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt

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dc.authoridARSLANER, AYLA/0000-0002-2777-9697
dc.authoridSalik, Mehmet Ali/0000-0003-4727-9830
dc.contributor.authorArslaner, Ayla
dc.contributor.authorSalik, Mehmet Ali
dc.contributor.authorBakirci, Ihsan
dc.date.accessioned2024-10-04T18:53:54Z
dc.date.available2024-10-04T18:53:54Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, the effect of Hibiscus sabdariffa L. flowers marmalade (HM) addition at different ratios (0%, 15%, 20%) was determined on the certain quality properties, total phenolic contents, antioxidant activity, mineral composition and heavy metal content of stirred-type yogurts (C, HM15, and HM20). The marmalade addition increased dry matter, ash, titratable acidity and viscosity whereas decreased pH, fat and protein values. HM addition significantly increased the antioxidant properties of yogurt samples. 2,2-Diphenylpicrylhydrazyl radical-scavenging activity, Copper (II) reducing antioxidant capacity and total phenolic content were found to be in the range of 5.92-26.73 mg TE/100 g, 4.88-15.03 mg TE/100 g, and 5.57-14.69 mg GAE/100 g, respectively. There were no statistically differences between control and HM-added groups in terms of lactic acid bacteria (LAB) counts, also in all samples the total LAB count was above 6 Log cfu/g during the storage. Fe, Mn, B, and Ba mineral values of samples with HM were higher than control sample. Cd, As, Hg and Li heavy metals were not detected in any of the samples, consequently results were within reliable limits reported by JECFA (Joint FAO/WHO Expert Committee on Food Additives) and Turkish Food Codex. As a result of the sensory evaluation, the samples containing 20% HM generally received higher scores than the samples containing 15% HM. Considering all the parameters, it was concluded that HM yogurts can be used as a different type in the functional yogurt industry due to its pleasant and characteristic taste.en_US
dc.identifier.doi10.1007/s13197-020-04533-z
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue1en_US
dc.identifier.pmid33505067en_US
dc.identifier.scopus2-s2.0-85085390244en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04533-z
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3776
dc.identifier.volume58en_US
dc.identifier.wosWOS:000535145700001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal of Food Science and Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHibiscus sabdariffa Len_US
dc.subjectflowersen_US
dc.subjectAntioxidanten_US
dc.subjectTotal phenolic contenten_US
dc.subjectMineralen_US
dc.subjectYogurten_US
dc.titleThe effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurten_US
dc.typeArticleen_US

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