| Yazarlar |
ÇAKMAKÇI SONGÜL
Atatürk Üniversitesi, Türkiye |
Doç. Dr. Deren TAHMAS KAHYAOĞLU
Kastamonu Üniversitesi, Türkiye |
|
ERKAYA TUBA
Atatürk Üniversitesi, Türkiye |
|
ÇEBİ KADİR
Erzincan Üniversitesi, Türkiye |
|
HAYALOĞLU ALİ ADNAN
İnönü Üniversitesi, Türkiye |
| 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 (130.39μg/100g) and the control (2.87μg/100g) 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 yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application: The purpose of this study is to enhance the color and sensory quality and β-carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of β-carotene. The increment of CJ ratio increased β-carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists. © 2013 Wiley Periodicals, Inc. |
| Anahtar Kelimeler |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | JOURNAL OF FOOD PROCESSING AND PRESERVATION |
| Dergi ISSN | 0145-8892 |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 06-2014 |
| Cilt No | 38 |
| Sayı | 3 |
| Sayfalar | 1155 / 1163 |
| Doi Numarası | 10.1111/jfpp.12075 |
| Makale Linki | http://doi.wiley.com/10.1111/jfpp.12075 |
| Atıf Sayıları | |
| WoS | 19 |
| SCOPUS | 25 |
| Google Scholar | 39 |
