Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt
| dc.authorid | Boran, Gokhan/0000-0002-8871-8433 | |
| dc.authorid | Andic, Seval/0000-0002-8306-0222 | |
| dc.authorwosid | Andiç, Seval/Aea-5669-2022 | |
| dc.authorwosid | Boran, Gokhan/F-3623-2011 | |
| dc.contributor.author | Pancar, Eda D. | |
| dc.contributor.author | Andic, Seval | |
| dc.contributor.author | Boran, Gokhan | |
| dc.date.accessioned | 2025-05-10T17:39:28Z | |
| dc.date.available | 2025-05-10T17:39:28Z | |
| dc.date.issued | 2016 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Pancar, Eda D.; Andic, Seval; Boran, Gokhan] Yuzuncu Yil Univ, Fac Engn Architecture, Dept Food Engn, TR-65080 Van, Turkey | en_US |
| dc.description | Boran, Gokhan/0000-0002-8871-8433; Andic, Seval/0000-0002-8306-0222 | en_US |
| dc.description.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). | en_US |
| dc.description.sponsorship | Scientific Research Fund of Yuzuncu Yil University [2012-FBE-YL025] | en_US |
| dc.description.sponsorship | Financial support was provided by the Scientific Research Fund of Yuzuncu Yil University under the Project 2012-FBE-YL025. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1080/10498850.2014.944293 | |
| dc.identifier.endpage | 853 | en_US |
| dc.identifier.issn | 1049-8850 | |
| dc.identifier.issn | 1547-0636 | |
| dc.identifier.issue | 6 | en_US |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 843 | en_US |
| dc.identifier.uri | https://doi.org/10.1080/10498850.2014.944293 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/14901 | |
| dc.identifier.volume | 25 | en_US |
| dc.identifier.wos | WOS:000383446600007 | |
| dc.identifier.wosquality | Q4 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis inc | 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 | Yogurt | en_US |
| dc.subject | Fish Gelatin | en_US |
| dc.subject | Bovine Skin Gelatin | en_US |
| dc.subject | Locust Bean Gum | en_US |
| dc.subject | Syneresis | en_US |
| dc.subject | Viscosity | en_US |
| dc.title | Comparative Effects of Fish and Cow Gelatins and Locust Bean Gum on Chemical, Textural, and Sensory Properties of Yogurt | en_US |
| dc.type | Article | en_US |