Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurtsamples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthangum, guar gum, locust bean gum and native corn starch. Control group samples were produced without usingstabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, itwas determined that stabilizer and storage time had a significant effect (p0.01) on all texture parameters ofyogurt samples, the relaxation force values were not affected by only storage period (p0.05). In conclusion, Nacaseinatewas the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings maycontribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in theproduction of set type yogurt for developing different textural parameters.
Açıklama
Anahtar Kelimeler
Bahçe Bitkileri, Bitki Bilimleri, Gıda Bilimi ve Teknolojisi, Mühendislik, Deniz, Orman Mühendisliği, Tarımsal Ekonomi ve Politika, Veterinerlik, Ziraat Mühendisliği, Ziraat, Toprak Bilimi
Kaynak
Alınteri Zirai Bilimler Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
34
Sayı
1
