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- MakaleYalnız künye2019Scopus SJRQ3Preliminary investigation of yoghurt enriched with hazelnut milk
Ilyasoğlu, H.; Yilmaz, F.
The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75:25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The control sample was prepared with CM only. The proximate composition, physicochemical and sensorial properties, and fatty acid and sterol compositions were determined. The proximate composition of the HMEY samples was found to be compatible with dairy yoghurt. The HMEY samples were rich in monounsaturated fatty acids (mainly oleic acid), whereas the control sample had a higher level of saturated fatty acids. The HMEY samples had a lower cholesterol content than the control sample. They also contained phytosterols (mainly β-sitosterol). These findings reveal that HM might have a potential in yoghurt manufacturing, and that the use of HM might enhance the health benefits of yoghurt especially in sustaining cardiovascular health.
AtıfScopus11WoS10İncele - MakaleAçık Erişim2015Scopus SJRQ3Barley flour addition decreases the oil uptake of wheat chips during frying
Yuksel, F.; Karaman, S.; Kayacier, A.
In the present study, wheat chips enriched with barley flour at different concentrations (5, 10, 15, 20, 25 and 30%) were produced and some physicochemical and textural properties, fatty acid composition and sensory quality of enriched chips were investigated. An increase in the values of some physicochemical parameters of wheat chips, namely hardness, dry matter, ash and some fatty acids levels, was observed with the increasing barley flour concentration in the formulation. Barley flour addition provided a significant oil uptake reduction as the oil content of the control sample was 27.23% while that of the enriched samples with 30% barley flour was 18.21%. Overall acceptability of wheat chips added with no barley flour samples was determined to be similar to compared to enriched ones. But addition of barley flour higher than 10% caused a decrease in sensory scores of the final products.
AtıfScopus16WoS11OpenAlex11İncele - MakaleYalnız künye2015Scopus SJRQ1Preliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodology
Ilyasoğlu, Huri; Yilmaz, Firat; Burnaz, Nesibe Arslan; Baltaci, Cemalettin
The aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total solids content of the hazelnut slurry (TSCHS, 8-16g100g-1) and the content of milk powder (CMP, 6-9g100g-1) on the proximate composition, physicochemical and sensorial properties, fatty acid composition, total phenolic content (TPC) and antioxidant activity of the product were evaluated using response surface methodology. Both the TSCHS and the CMP had a significant effect on the total solids content, b value, syneresis, palmitic and oleic acid content, and FRAP value. Only the TSCHS showed a significant effect on the protein and fat content, a value, water-holding capacity, TPC and ABTS values. Only the CMP showed a significant effect on the carbohydrate and ash content and the acidity. The characteristics of the product generally appeared to be compatible with those of yoghurt. The product was rich in unsaturated fatty acids. Therefore, using hazelnut slurry in manufacture of yoghurt may be proposed to enhance the health benefits of yoghurt.
AtıfScopus24WoS22OpenAlex26İncele