Macit, EmineKaraoğlu, M. MuratBakırcı, İhsan2020-01-262020-01-2620192564-78142587-2249https://dx.doi.org/10.28955/alinterizbd.441313http://www.trdizin.gov.tr/publication/paper/detail/TXpFek5ESXhNUT09https://hdl.handle.net/20.500.12403/1473This 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.eninfo:eu-repo/semantics/openAccessBahçe BitkileriBitki BilimleriGıda Bilimi ve TeknolojisiMühendislikDenizOrman MühendisliğiTarımsal Ekonomi ve PolitikaVeterinerlikZiraat MühendisliğiZiraatToprak BilimiArticle341152010.28955/alinterizbd.441313313421WOS:000487564100003N/A