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Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt

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Date

2016

Journal Title

Journal ISSN

Volume Title

Publisher

Taylor & Francis inc

Abstract

Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4 degrees C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p < 0.05).

Description

Boran, Gokhan/0000-0002-8871-8433; Andic, Seval/0000-0002-8306-0222

Keywords

Yogurt, Fish Gelatin, Bovine Skin Gelatin, Locust Bean Gum, Syneresis, Viscosity

Turkish CoHE Thesis Center URL

WoS Q

Q4

Scopus Q

Q2

Source

Volume

25

Issue

6

Start Page

843

End Page

853