Effect of Fortification of Set-Type Yoghurt With Different Plant Extracts on Its Physicochemical, Rheological, Textural and Sensory Properties During Storage
| dc.authorid | Tuncturk, Yusuf/0000-0001-5240-200X | |
| dc.authorid | Alwazeer, Duried/0000-0002-2291-1628 | |
| dc.authorid | Bulut, Menekse/0000-0003-3902-6403 | |
| dc.authorscopusid | 57223912090 | |
| dc.authorscopusid | 6507272762 | |
| dc.authorscopusid | 6507315375 | |
| dc.authorwosid | Alwazeer, Duried/G-2589-2015 | |
| dc.contributor.author | Bulut, Menekse | |
| dc.contributor.author | Tuncturk, Yusuf | |
| dc.contributor.author | Alwazeer, Duried | |
| dc.date.accessioned | 2025-05-10T17:12:47Z | |
| dc.date.available | 2025-05-10T17:12:47Z | |
| dc.date.issued | 2021 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Bulut, Menekse] Igdir Univ, Fac Engn, Dept Food Engn, TR-76000 Igdir, Turkey; [Bulut, Menekse; Alwazeer, Duried] Igdir Univ, Res Ctr Redox Applicat Foods RCRAF, TR-76000 Igdir, Turkey; [Bulut, Menekse; Alwazeer, Duried] Igdir Univ, Innovat Food Technol Dev Applicat & Res Ctr, TR-76000 Igdir, Turkey; [Tuncturk, Yusuf] Van Yuzuncu Yil Univ, Fac Engn, Dept Food Engn, TR-65000 Van, Turkey; [Alwazeer, Duried] Igdir Univ, Fac Hlth Sci, Dept Nutr & Dietet, TR-76000 Igdir, Turkey | en_US |
| dc.description | Tuncturk, Yusuf/0000-0001-5240-200X; Alwazeer, Duried/0000-0002-2291-1628; Bulut, Menekse/0000-0003-3902-6403 | en_US |
| dc.description.abstract | The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract-fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract-fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME-fortified yoghurt was found tastiest with the highest overall appreciable score. These food-agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt. | en_US |
| dc.description.sponsorship | Van Yuzuncu Yl University Scientific Research Projects Department [FDK-2018-6762] | en_US |
| dc.description.sponsorship | This study was supported by the Van Yuzuncu Yl University Scientific Research Projects Department (Project number, FDK-2018-6762). We thank Prof. Dr. Abdulkadir Halkman for kindly providing bacteria. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1111/1471-0307.12803 | |
| dc.identifier.endpage | 736 | en_US |
| dc.identifier.issn | 1364-727X | |
| dc.identifier.issn | 1471-0307 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.scopus | 2-s2.0-85113761294 | |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 723 | en_US |
| dc.identifier.uri | https://doi.org/10.1111/1471-0307.12803 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/7996 | |
| dc.identifier.volume | 74 | en_US |
| dc.identifier.wos | WOS:000684036400001 | |
| dc.identifier.wosquality | Q2 | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley | 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 | Plant Extracts | en_US |
| dc.subject | Fortification | en_US |
| dc.subject | Rheological Property | en_US |
| dc.subject | Textural Property | en_US |
| dc.title | Effect of Fortification of Set-Type Yoghurt With Different Plant Extracts on Its Physicochemical, Rheological, Textural and Sensory Properties During Storage | en_US |
| dc.type | Article | en_US |