Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar
Yazarlar (5)
Prof. Dr. Songul Cakmakci Atatürk Üniversitesi, Türkiye
Doç. Dr. Deren TAHMAS KAHYAOĞLU Atatürk Üniversitesi, Türkiye
Tuba Erkaya Atatürk Üniversitesi, Türkiye
Dr. Öğr. Üyesi Kadir Cebi Atatürk Üniversitesi, Türkiye
Ali Adnan Hayaloglu Inönü Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation (Q4) | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2014 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 16-04-2013 |
| Cilt / Sayı / Sayfa | 38 / 3 / 1155–1163 | DOI | 10.1111/jfpp.12075 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.12075 | ||
| Özet |
| The purpose of this study was to enhance the color and sensory quality and β‐carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar‐free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 ± 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, β‐carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest β‐carotene amounts were determined in CJ20 (130.39 μg/100 g) and the control (2.87 μg/100 g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, β‐carotene contents and color intensity values were high in the yoghurt samples with CJ. The … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Web of Science | 22 |
| Scopus | 30 |
| Google Scholar | 49 |