Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt

Basit Öğe Kaydı
dc.contributor.authorMacit, Emine
dc.contributor.authorKaraoğlu, M. Murat
dc.contributor.authorBakırcı, İhsan
dc.date.accessioned2020-01-26T19:48:50Z
dc.date.available2020-01-26T19:48:50Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.28955/alinterizbd.441313
dc.identifier.endpage20en_US
dc.identifier.issn2564-7814
dc.identifier.issn2587-2249
dc.identifier.issue1en_US
dc.identifier.startpage15en_US
dc.identifier.trdizinid313421en_US
dc.identifier.urihttps://dx.doi.org/10.28955/alinterizbd.441313
dc.identifier.urihttp://www.trdizin.gov.tr/publication/paper/detail/TXpFek5ESXhNUT09
dc.identifier.urihttps://hdl.handle.net/20.500.12403/1473
dc.identifier.volume34en_US
dc.identifier.wosWOS:000487564100003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofAlınteri Zirai Bilimler Dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBahçe Bitkilerien_US
dc.subjectBitki Bilimlerien_US
dc.subjectGıda Bilimi ve Teknolojisien_US
dc.subjectMühendisliken_US
dc.subjectDenizen_US
dc.subjectOrman Mühendisliğien_US
dc.subjectTarımsal Ekonomi ve Politikaen_US
dc.subjectVeterinerliken_US
dc.subjectZiraat Mühendisliğien_US
dc.subjectZiraaten_US
dc.subjectToprak Bilimien_US
dc.titleEffects of Some Stabilizers on the Textural Properties of Set-Type Yogurten_US
dc.typeArticleen_US

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