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Physico-Chemical, Sensory and Microbial Quality of Stirred Yoghurt Prepared With Different Fruit Flavourings

dc.authorscopusid 8261854700
dc.authorscopusid 6602513287
dc.contributor.author Tarakci, Z
dc.contributor.author Kücükoner, E
dc.date.accessioned 2025-05-10T16:59:28Z
dc.date.available 2025-05-10T16:59:28Z
dc.date.issued 2004
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp Yuzuncu Yil Univ, Fac Agr, Dept Food Engn, TR-65080 Van, Turkey en_US
dc.description.abstract Yoghurt with different fruit-flavours (Cornelian and Rose hip marmalade, grape molasses, date pulps, and Morello cherry) and control (without additive) was prepared and stored up to 10 days at 5degreesC. The fruit flavours were added at 7% (w/w) level. Yoghurt samples were analysed for physical, chemical, microbiological and sensory characteristics. The total bacterial count, coliform count, and yeast and mold counts were determined in yoghurt samples at 1, 6 and 10 days intervals. There were differences in the fat, ash, protein, total solids contents and titratable acidity (TA) for samples at I day of storage. There were marked differences in the protein and dry matter due to different flavour additives. Syneresis and TA increased over the storage period. The yoghurt containing grape molasses and Morello cherry had higher flavour scores than the product made using other flavourings. The total bacterial count was significantly higher in the yoghurt sample containing grape molasses. Yeast and mold count increased significantly during storage at 5degreesC. en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 181 en_US
dc.identifier.issn 0022-1155
dc.identifier.issn 0975-8402
dc.identifier.issue 2 en_US
dc.identifier.scopus 2-s2.0-4544294369
dc.identifier.scopusquality Q1
dc.identifier.startpage 177 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/4631
dc.identifier.volume 41 en_US
dc.identifier.wos WOS:000224011000014
dc.identifier.wosquality Q2
dc.language.iso en en_US
dc.publisher Springer india en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Yoghurt en_US
dc.subject Turkish Yoghurt en_US
dc.subject Fruit-Flavoured en_US
dc.subject Sensory Quality en_US
dc.subject Storage en_US
dc.subject Physico-Chemical Properties en_US
dc.subject Microbial Quality en_US
dc.title Physico-Chemical, Sensory and Microbial Quality of Stirred Yoghurt Prepared With Different Fruit Flavourings en_US
dc.type Article en_US

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