Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Effect of sloe berry (Prunus spinosa L.) powder addition on physicochemical, rheological, antioxidant, and sensory properties of stirred yoghurt: a multivariate approach
Yeniçeri, Esra; Ürkek, Bayram; Şengül, Mustafa
In this study, stirred yogurt was produced using sloe berry powder at different ratios (0, 2, 4, 6, and 8%) and stored for 21 days. The effect of sloe berry powder addition on physicochemical properties was limited, whereas the effect of storage period was more pronounced. Lactic cocci and lactic bacilli counts ranged between 7.78–8.93 log CFU/g and 6.19–9.13 log CFU/g, respectively. Yeast and mold were detected in all samples after 14 days of storage. All color parameters were significantly affected by sloe berry powder addition (p <.001), whereas storage period had no significant effect (p >.05). Total phenolic content and antioxidant capacity increased with increasing levels of sloe berry powder. Only the potassium (K) content was affected by the addition of sloe berry powder. Viscosity and consistency values increased in yogurts containing 6% and 8% sloe berry powder on days 14 and 21 of storage. Sensory scores decreased in all samples at the end of storage. Principal component and correlation analyses indicated that the addition of sloe berry powder and storage period exerted distinct effects on the evaluated parameters. Overall, sloe berry powder can be considered a promising ingredient for the development of nutritional and functional stirred yogurt.
- MakaleAçık Erişim2024Physicochemical, sensory and antimicrobial properties of the ice cream containing lavender (Lavandula angustifolia) essential oil
Ürkek, Bayram; Aktas, Haktan; Öztug, Mirac Ozer; Yeniçeri, Esra; Öztug, Pinar
In this study, lavender essential oil (LEO) was added to ice creams as ingredient at 0, 0.02, 0.05 and 0.1% ratios. Some physicochemical, viscosity, rheological, colorimetric, sensory properties, and pathogen inhibition, including L. monocytogenes ATCC 7644 and S. aureus ATCC 29213, of the ice cream samples with the LEO were investigated. It was determined that the melting rate of the ice creams with the LEO was lower (P<0.05) and the overrun values were higher (P<0.05) than the control sample. The highest L* and a* values were determined in the control samples and the sample with 0.1% LEO, respectively. While C* value of the sample with 0.02% LEO was higher than the other samples (P<0.05), the highest white index (WI) value was determined in the control and the sample with 0.01% LEO. The sample containing 0.01% LEO had the highest viscosity values at 20 and 50 rpm. It was determined that there was no statistically significant difference in the consistency coefficients of the samples (P>0.05) and all samples had pseudolplastic flow. The control sample had the highest sensory score, followed by the sample with 0.02% LEO. It was determined that the LEO addition only had a decreasing effect on the count of S. aureus ATCC 29213.