Sürdürülebilir Kalkınma Amaçları

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• MakaleYalnız künye2019/r/gumushane/15297
  Characterisation of yoghurt enriched with polyunsaturated fatty acids by using walnut slurry

  İlyasoğlu, Huri; Yilmaz, Fırat

  This study aimed to evaluate the physicochemical, chemical, rheological, sensorial and microbiological properties of yoghurt enriched with polyunsaturated fatty acids (PUFAs). The PUFA-enriched yoghurt was prepared with walnut slurry (10%−50%) and skimmed milk (50%−90%). Compared with the control yoghurt, it contained a lower content of protein, potassium, sodium and phosphorus, and a higher content of fat, iron, magnesium and zinc. Moreover, it exhibited a lower syneresis value and a higher water-holding capacity value. Its fat was rich in omega fatty acids, mainly linoleic and linolenic acids. These research findings revealed that walnut slurry could be used in yoghurt manufacture to develop fermented milk products as functional foods, especially when enriched with omega fatty acids.

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  İncele
• MakaleYalnız künye2012/r/gumushane/15587
  The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage

  Şengül, Memnune; Erkaya, Tuba; Şengül, Mustafa; Yildiz, Hilal

  This study investigated the effect of adding sour cherry pulp into yoghurt on its physicochemical properties, phenolic content, antioxidant activity and sensory characteristics. Sour cherry pulp was added at 0%, 8%, 12% and 16% into the yoghurt, and measures were checked through 14days cold storage. The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased. During storage, total phenolic contents and antioxidant activity in yoghurts ranged from 20 to 81μg gallic acid equivalent per mg of sample and from 48% to 86%, respectively.

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