Influence of Different Fruit Additives on Some Properties of Stirred Yoghurt During Storage
| dc.contributor.author | Küçüköner, E. | |
| dc.contributor.author | Tarakçi, Z. | |
| dc.date.accessioned | 2025-05-10T17:51:14Z | |
| dc.date.available | 2025-05-10T17:51:14Z | |
| dc.date.issued | 2004 | |
| dc.description.abstract | In this study, stirred type yoghurt with rosehip, cornelian andmorello cherry (jam), grape (molasses), date (pulp) added and control set type yoghurt were produced and stored up to 10 days at 4 ± 1°C. Physico-chemical, microbiological properties and sensory quality of yoghurt samples were evaluated at day 1, 6 and 10 of storage. According to analysis during storage total solids were found to be 14.58-20.51%, fat 2.95-3.10%, protein 3.61-4.34%, ash content 0.82-1.08%, titratable acidity (TA) 1.27-1.62, and pH 3.93-4.29 were found during storage. Syneresis and TA increased over the storage period. Total mesophilic bacteria count were significantly different among yoghurt samples (p < 0.05). Moreover, mold and yeast count showed significant increase during storage period. Sensory evaluation showed that there were no statistical differences among the yoghurt samples. | en_US |
| dc.identifier.issn | 0026-3788 | |
| dc.identifier.scopus | 2-s2.0-1642372403 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/18017 | |
| dc.language.iso | en | en_US |
| dc.relation.ispartof | Milchwissenschaft | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.title | Influence of Different Fruit Additives on Some Properties of Stirred Yoghurt During Storage | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.scopusid | 6602513287 | |
| gdc.author.scopusid | 8261854700 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::journal::journal article | |
| gdc.description.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| gdc.description.departmenttemp | Küçüköner E., Department of Food Engineering, College of Agriculture, Yüzüncü Yil Univ., Van, Turkey; Tarakçi Z., Department of Food Engineering, College of Agriculture, Yüzüncü Yil Univ., Van, Turkey | en_US |
| gdc.description.endpage | 161 | en_US |
| gdc.description.issue | 3-4 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 159 | en_US |
| gdc.description.volume | 59 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.identifier.trdizinid | 30824 | |
| gdc.index.type | Scopus | |
| gdc.index.type | TR-Dizin |