TY - JOUR T1 - Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt TT - Yeşil ve Siyah Çay İlavesinin İçilebilir Yoğurdun Viskozitesi ve Duyusal Özellikleri Üzerine Etkisi AU - Ünal, Gülfem AU - Karagözlü, Cem AU - Kınık, Özer AU - Akan, Ecem AU - Akalın, Ayşe Sibel PY - 2016 DA - September Y2 - 2016 DO - 10.20289/zfdergi.390098 JF - Journal of Agriculture Faculty of Ege University PB - Ege University WT - DergiPark SN - 1018-8851 SP - 343 EP - 349 VL - 53 IS - 3 LA - en AB - The effect of black and greentea on viscosity and sensory characteristics of drinking yoghurt wasinvestigated. Two tea infusion concentrations (2% and 4%) were used in thestudy whereas drinking yoghurt without any additive was the control sample. Thehighest viscosity values were determined in control sample while there were nosignificant differences among the drinking yoghurts supplemented with teaextracts except 14th day. Addition of tea at a ratio of 4% adverselyaffected the taste scores when compared to the ratio of 2%. Drinking yoghurtinfused by 2% green tea had similar colour and texture values to that ofcontrol sample. There were no statistically differences between samplessupplemented with 2% either black or green tea in terms ofoverall acceptability. KW - Tea KW - drinking yoghurt KW - viscosity KW - sensory characteristics N2 - Siyah ve yeşil çayın içilebilir yoğurdun viskozitesi ve duyusal özellikleri üzerineetkisi araştırılmıştır. Çalışmada iki çay infüzyon konsantrasyonu (%2 ve %4)kullanılırken herhangi bir ilave yapılmayan içilebilir yoğurt kontrol örneğiolarak yer almıştır. En yüksek viskozite değerleri kontrol örneğinde tespitedilirken çay ekstraktı ilave edilen içilebilir yoğurtlar arasında 14.gündışında önemli bir fark bulunamamıştır. %4 oranında çay ilave edilmesi %2 oranıile kıyaslandığında tat puanlarını olumsuz yönde etkilemiştir. %2 yeşil çay ilemuamele edilen içilebilir yoğurt kontrol örneğine benzer renk ve tekstürdeğerleri göstermiştir. %2 siyah veya yaşil çay ilave edilen örneklerde toplamkabul edilebilirlik açısından istatistiksel olarak herhangi bir farkbelirlenememiştir. CR - Allah, A.A.A., M.I. Ibrahim, S.M.A. Allah and M.A. Amin. 2012. Antimicrobial effect of tea and tea with milk beverages on oral Streptococcus mutans and Lactobacilli. World Applied Sciences Journal, 19(9):1327-1334. CR - Amirdivani, S. and A.S.H. Baba. 2013. Rheological properties and sensory characteristics of green tea yoghurt during storage. Life Science Journal, 10(12): 378-390. CR - AOAC. 1995. Official Methods of Analysis. 16th edition. 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