TY - JOUR T1 - Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels TT - Üzüm (Vitis vinifera L.) Çekirdeği Ekstraktı ile Zenginleştirilmiş Geleneksel Yoğurdun Fizikokimyasal Özellikleri ve Antioksidan Kapasitesi AU - Akdeniz, Bilge AU - Demirbüker Kavak, Dilek PY - 2019 DA - December Y2 - 2019 DO - 10.30607/kvj.596784 JF - Kocatepe Veterinary Journal JO - kvj PB - Afyon Kocatepe University WT - DergiPark SN - 1308-1594 SP - 398 EP - 395 VL - 12 IS - 4 LA - en AB - The aim of this study is to obtain the grape seed extract with highantioxidant activity and to investigate the quality characteristics oftraditional yogurts fortified with seed extracts at different concentrations.For this aim, batch hot water extraction was conducted and extractionconditions were optimized to produce Vitisvinifera L. grape seedextract using with the highest antioxidant activity. The fortification of yogurts was conducted at 0.1-0.15 and 0.2 g/ 100gextract level and antioxidant, physicochemical, microbial and sensorycharacteristics of the yogurt samples were analyzed. Results showed thatantioxidant activity of fortified yogurts were higher and up to 14 % moreantioxidant activity was detected compared to the control samples. Yogurtsamples preserved their physicochemical characteristics. Although sample with 0.1 g/100 g extract hadhighest scores in overall acceptance, the sample containing the highest extractconcentration of 0.2 g/100 g, exhibited negative perceptions by panelists insensorial analysis. In conclusion, grape seed may be used in traditional yogurtproduction by improving the taste and antioxidant potential. The fortification levels of 0.1-0.15g/100 g grape seed extract might be more feasible in functional yogurtproduction and might be more recommended for consumer’s appreciation in termsof positive health effects. KW - Grape Seed KW - Extraction KW - Yogurt KW - Functional Food KW - Antioxidant N2 - Bu çalışmanın amacı,antioksidan aktivitesi yüksek üzüm çekirdeği ekstraktı elde etmek ve farklıkonsantrasyonlardaki çekirdek ekstraktları ile takviye edilmiş gelenekselyoğurtların kalite özelliklerini araştırılmasıdır. Bu amaçla ilk olarak sıcaksu ekstraksiyonu uygulanarak en yüksek antioksidan aktiviteye sahip Vitis vinifera L. üzüm çekirdeğiekstraktı üretmek için ekstraksiyon koşulları optimize edilmiştir. Yoğurtlarınzenginleştirilmesi 0.1 - 0.15 ve 0.2 g/100g ekstrakt düzeyinde yapılmıştır.Yoğurt numunelerinin antioksidan, fizikokimyasal, mikrobiyal ve duyusalözellikleri analiz edilmiştir. Sonuçlara göre, zenginleştirilmiş yoğurtnumunelerinin antioksidan aktivitesinin daha yüksek olduğunu ve kontrolnumunelerine kıyasla % 14'e kadar daha fazla antioksidan aktivite gösterdikleritespit edilmiştir. Yoğurt numunelerinin ise fizikokimyasal özelliklerinikorunmuştur. 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