Research Article
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Year 2023, Volume: 29 Issue: 2, 561 - 572, 31.03.2023
https://doi.org/10.15832/ankutbd.1015063

Abstract

Supporting Institution

Ondokuz Mayıs Üniversitesi

Project Number

PYO.MUH.1904.17.019.

Thanks

Projemizi destekleyen Ondokuz Mayıs Üniversitesi rektörlüğüne teşekkürlerimizi sunarız.

References

  • Akhtar S, Ismail T, Fraternale D & Sestili P (2015). Pomegranate peel and peel extracts: chemistry and food features. Food Chemistry 174: 417-425 https:// doi.org/10.1016/j.foodchem.2014.11.035
  • Alexandre E M C, Silva S, Santos S A O, Silvestre A J D, Duarte M F, Saraiva J A & Pintado, M (2019). Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction. Food Research International 115: 167-176 https:// doi.org/10.1016/j.foodres.2018.08.044
  • Amyrgialaki E, Makris D P, Mauromoustakos A Kefalas P (2014). Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology. Industrial Crops and Products 59: 216-222 https:// doi.org/10.1016/j.indcrop.2014.05.011
  • Bedani R, Campos M M, Castro I A, Rossi E A & Saad S M (2014a). Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture 94: 119-125 https:// doi.org/10.1002/jsfa.6212
  • Bedani R, Vieira A D S, Rossi E A, Saad S M I (2014b). Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. Lwt-Food Science and Technology 55: 436-443 https:// doi.org/10.016/j.lwt.2013.10.015
  • Caleja C, Barros L, Antonio A L, Carocho M, Oliveira M B & Ferreira I C (2016). Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry 210: 262-268 https:// doi.org/10.1016/j.foodchem.2016.04.114
  • Cho M J, Chun J, Kim H J, Kim J S & Kim J H (2013). Production of soy yogurt enriched with glyceollins. Food Science and Biotechnology 22: 739-745 https:// doi.org/10.1007/s10068-013-0139-0
  • Çilek B, Luca A, Hasirci V, Sahin S & Sumnu G (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. European Food Research and Technology 235: 587-596 https:// doi.org/10.1007/s00217-012-1786-8
  • Cruz N S, Capellas M, Jaramillo D P, Trujillo A J, Guamis B & Ferragut V (2009). Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product. Food Hydrocolloids 23: 490-496 https:// doi.org/10.1016/j.foodhyd.2008.03.010
  • Çam M, İçyer N C & Erdoğan F (2014). Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT - Food Science and Technology 55: 117-123 https:// doi.org/10.1016/j.lwt.2013.09.011
  • Drake M A & Gerard P D (2003). Consumer attitudes and acceptability of soy-fortified yogurts. Journal of Food Science 68: 1118-1122 https:// doi.org/10.1111/j.1365-2621.2003.tb08297.x
  • El Kar, C., Ferchichi A, Attia F & Bouajila J (2011). Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity. Journal of Food Science 76: 795-800 https:// doi.org/10.1111/j.1750-3841.2011.02211.x
  • Fawole,O A & Opara U L (2016). Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complement Altern Med 16: 358 https:// doi.org/10.1186/s12906-016-1343-2
  • Ferragut V, Cruz N S, Trujillo A, Guamis B & Capellas M (2009). Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk. Journal of Food Engineering 92: 63-69 https:// doi.org/10.1016/j.jfoodeng.2008.10.026
  • Fischer U A, Carle R & Kammerer D R (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chemistry 127: 807-821 https:// doi.org/10.1016/j.foodchem.2010.12.156
  • Goula A M & Lazarides H N (2015). Integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes. Journal of Food Engineering 167: 45-50 https:// doi.org/10.1016/j.jfoodeng.2015.01.003
  • Gu Q, Zhang C, Song D, Li P & Zhu X (2015). Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri. International Journal of Food Microbiology 206: 56-59 https:// doi.org/10.1016/j.ijfoodmicro.2015.04.033
  • Gullon B, Pintado M E, Pérez-Álvarez J A & Viuda-Martos M (2016). Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. Food Control 59: 94-98 https:// doi.org/10.1016/j.foodcont.2015.05.025
  • Ismail T, Sestili P & Akhtar S (2012). Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. Journal of Ethnopharmacology 143: 397-405 https:// doi.org/10.1016/j.jep.2012.07.004
  • Kaderides K, Goula A M & Adamopoulos K G (2015). A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation. Food Science & Emerging Technologies 31: 204-215 https:// doi.org/10.1016/j.ifset.2015.08.006
  • Karaaslan M, Vardin H, Varlıklıöz S & Yılmaz F M (2014). Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions. International Journal of Food Science & Technology 49: 82-90 https:// doi.org/10.1111/ijfs.12278
  • Kazemi M, Karim R, Mirhosseini H & Abdul Hamid A (2016). Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids. Food Chemistry 206: 156-166 https:// doi.org/10.1016/j.foodchem.2016.03.017
  • Kotilainen L, Rajalahti R, Ragasa C & Pehu E (2006). Health enhancing foods: Opportunities for strengthening the sector in developing countries. Agriculture and Rural Development Discussion Paper (Vol. no. 30). Washington, DC: World Bank. http://documents.worldbank.org/curated/en/314421468324275640/pdf/370670Health1E1s1ARD1DP13001PUBLIC1.pdf
  • McCann T H, Fabre F & Day L (2011). Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles. Food Research International 44: 884-892 https:// doi.org/10.1016/j.foodres.2011.01.045
  • Morris E R (1994). Rheological and organoleptic properties of food hydrocolloids. In Food Hydrocolloids, (pp. 201-210): Springer, Boston, MA
  • Mushtaq M, Sultana B, Anwar F, Adnan A & Rizvi S S H (2015). Enzyme-assisted supercritical fluid extraction of phenolic antioxidants from pomegranate peel. Journal of Supercritical Fluids 104: 122-131 https:// doi.org/10.1016/j.supflu.2015.05.020
  • Orak H H, Yagar H & Isbilir S S (2012). Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents. Food Science and Biotechnology 21: 373-387 https:// doi.org/10.1007/s10068-012-0049-6
  • Osman M M D & Razig K A A (2010). Quality attributes of soy-yoghurt during storage period. Pakistan Journal of Nutrition 9: 1088-1093 https:// doi.org/10.3923/pin.2010.1088.1093
  • Pan L H, Liu F, Luo S Z & Luo J P (2019). Pomegranate juice powder as sugar replacer enhanced quality and functionof set yogurts: Structure, rheological property, antioxidant activity andinvitrobioaccessibility. LWT - Food Science and Technology 115: 108479 https:// doi.org/10.1016/j.lwt.2019.108479
  • Robert P, Gorena T, Romero N, Sepulveda E, Chavez J & Saenz C (2010). Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International Journal of Food Science & Technology 45: 1386-1394 https:// doi.org/10.1111/j.1365-2621.2010.02270.x
  • Sendra E, Kuri V, Fernandez-Lopez J, Sayas-Barbera E, Navarro C & Perez-Alvarez J A (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT - Food Science and Technology 43: 708-714 https:// doi.org 10.1016/j.lwt.2009.12.005
  • Shori A B (2013). Antioxidant activity and viability of lactic acid bacteria in soybean yogurt made from cow and camel milk. Journal of Taibah University for Science 7: 202-208 https://doi.org/10.1016/j.jtusci.2013.06.003
  • Surek E & Nilufer-Erdil D (2016). Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes. International Journal of Food Science & Technology 51: 231-239 https://doi.org/10.1111/ijfs.13000
  • Temiz H & Çakmak E (2018). The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink. International Journal of Dairy Technology 71: 906-920 https://doi.org/10.1111/1471-0307.12521
  • Trindade C S, Terzi S C, Trugo L C, Della Modesta R C & Couri S (2001). Development and sensory evaluation of soy milk based yoghurt. Archivos Latinoamericanos de Nutricion 51: 100-104 Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/11515226
  • Tripathi J, Chatterjee S, Gamre S, Chattopadhyay S, Variyar P S & Sharma A (2014). Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.). LWT - Food Science and Technology 59: 461-466 https://doi.org/10.1016/j.lwt.2014.05.055
  • Tseng A & Zhao Y (2013). Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry 138: 356-365 https://doi.org/10.1016/j.foodchem.2012.09.148
  • Turgut S S, Soyer A & Isikci F (2016). Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science 116: 126-132 https://doi.org/10.1016/j.meatsci.2016.02.011
  • Vij S, Hati S & Yadav D (2011). Biofunctionality of Probiotic Soy Yoghurt. Food and Nutrition Sciences 02: 502-509 https://doi.org/10.4236/fns.2011.25073
  • Wang Y C, Yu R-C, Yang H Y & Chou C C (2003). Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiology 20: 333-338 https://doi.org/10.1016/s0740-0020(02)00125-9
  • Wang X Y, Kristo E & LaPointe G (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids 100: 105453 https://doi.org/10.1016/j.foodhyd.2019.105453
  • Ye M, Ren L, Wu Y N, Wang Y & Liu Y (2013). Quality characteristics and antioxidant activity of hickory-black soybean yogurt. LWT - Food Science and Technology 51: 314-318 https://doi.org/10.1016/j.lwt.2012.09.027

Determination of Some Quality Characteristics and Rheological Properties of Yoghurts Made Using Cow Milk and Soy Drink Mixture Enriched with Pomegranate Peel Extract

Year 2023, Volume: 29 Issue: 2, 561 - 572, 31.03.2023
https://doi.org/10.15832/ankutbd.1015063

Abstract

This study examined the applicability of pomegranate peel extracts (PPE) and microencapsulated PPE extracts (MPE) in yoghurts which are made with cow’s milk and soy drink mixtures. For preparing PPE, pomegranate peel powders were extracted by 50% ethanol in an ultrasonic water bath. PPE was encapsulated by using a spray dryer. Phytochemical composition and antioxidant activity of PPE and MPE were determined and PPE and MPE were added to cow milk and soy drink mixture (4:1) for yoghurt production at 0.5% and 1% rates, respectively. Physicochemical, rheological, microbial and sensory properties of the yoghurt samples stored at 4 °C were determined during storage. Extract addition affected storage modulus (G’) values and lost tangent (tanδ) values. The extract additive prevented the growth of yeasts and moulds and extended the shelf life of the samples. The favorable effect of the extract on taste and aroma was determined in sensory tests. The overall acceptability scores for PY1 and MY1 samples increased during the storage time and the higher scores was determined on the 28th days of storage. However, the extract contributed to the loss of textural properties such as syneresis and visible viscosity.

Project Number

PYO.MUH.1904.17.019.

References

  • Akhtar S, Ismail T, Fraternale D & Sestili P (2015). Pomegranate peel and peel extracts: chemistry and food features. Food Chemistry 174: 417-425 https:// doi.org/10.1016/j.foodchem.2014.11.035
  • Alexandre E M C, Silva S, Santos S A O, Silvestre A J D, Duarte M F, Saraiva J A & Pintado, M (2019). Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction. Food Research International 115: 167-176 https:// doi.org/10.1016/j.foodres.2018.08.044
  • Amyrgialaki E, Makris D P, Mauromoustakos A Kefalas P (2014). Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology. Industrial Crops and Products 59: 216-222 https:// doi.org/10.1016/j.indcrop.2014.05.011
  • Bedani R, Campos M M, Castro I A, Rossi E A & Saad S M (2014a). Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture 94: 119-125 https:// doi.org/10.1002/jsfa.6212
  • Bedani R, Vieira A D S, Rossi E A, Saad S M I (2014b). Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage. Lwt-Food Science and Technology 55: 436-443 https:// doi.org/10.016/j.lwt.2013.10.015
  • Caleja C, Barros L, Antonio A L, Carocho M, Oliveira M B & Ferreira I C (2016). Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives. Food Chemistry 210: 262-268 https:// doi.org/10.1016/j.foodchem.2016.04.114
  • Cho M J, Chun J, Kim H J, Kim J S & Kim J H (2013). Production of soy yogurt enriched with glyceollins. Food Science and Biotechnology 22: 739-745 https:// doi.org/10.1007/s10068-013-0139-0
  • Çilek B, Luca A, Hasirci V, Sahin S & Sumnu G (2012). Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio. European Food Research and Technology 235: 587-596 https:// doi.org/10.1007/s00217-012-1786-8
  • Cruz N S, Capellas M, Jaramillo D P, Trujillo A J, Guamis B & Ferragut V (2009). Soymilk treated by ultra high-pressure homogenization: Acid coagulation properties and characteristics of a soy-yogurt product. Food Hydrocolloids 23: 490-496 https:// doi.org/10.1016/j.foodhyd.2008.03.010
  • Çam M, İçyer N C & Erdoğan F (2014). Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT - Food Science and Technology 55: 117-123 https:// doi.org/10.1016/j.lwt.2013.09.011
  • Drake M A & Gerard P D (2003). Consumer attitudes and acceptability of soy-fortified yogurts. Journal of Food Science 68: 1118-1122 https:// doi.org/10.1111/j.1365-2621.2003.tb08297.x
  • El Kar, C., Ferchichi A, Attia F & Bouajila J (2011). Pomegranate (Punica granatum) juices: chemical composition, micronutrient cations, and antioxidant capacity. Journal of Food Science 76: 795-800 https:// doi.org/10.1111/j.1750-3841.2011.02211.x
  • Fawole,O A & Opara U L (2016). Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion. BMC Complement Altern Med 16: 358 https:// doi.org/10.1186/s12906-016-1343-2
  • Ferragut V, Cruz N S, Trujillo A, Guamis B & Capellas M (2009). Physical characteristics during storage of soy yogurt made from ultra-high pressure homogenized soymilk. Journal of Food Engineering 92: 63-69 https:// doi.org/10.1016/j.jfoodeng.2008.10.026
  • Fischer U A, Carle R & Kammerer D R (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chemistry 127: 807-821 https:// doi.org/10.1016/j.foodchem.2010.12.156
  • Goula A M & Lazarides H N (2015). Integrated processes can turn industrial food waste into valuable food by-products and/or ingredients: The cases of olive mill and pomegranate wastes. Journal of Food Engineering 167: 45-50 https:// doi.org/10.1016/j.jfoodeng.2015.01.003
  • Gu Q, Zhang C, Song D, Li P & Zhu X (2015). Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri. International Journal of Food Microbiology 206: 56-59 https:// doi.org/10.1016/j.ijfoodmicro.2015.04.033
  • Gullon B, Pintado M E, Pérez-Álvarez J A & Viuda-Martos M (2016). Assessment of polyphenolic profile and antibacterial activity of pomegranate peel (Punica granatum) flour obtained from co-product of juice extraction. Food Control 59: 94-98 https:// doi.org/10.1016/j.foodcont.2015.05.025
  • Ismail T, Sestili P & Akhtar S (2012). Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. Journal of Ethnopharmacology 143: 397-405 https:// doi.org/10.1016/j.jep.2012.07.004
  • Kaderides K, Goula A M & Adamopoulos K G (2015). A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation. Food Science & Emerging Technologies 31: 204-215 https:// doi.org/10.1016/j.ifset.2015.08.006
  • Karaaslan M, Vardin H, Varlıklıöz S & Yılmaz F M (2014). Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions. International Journal of Food Science & Technology 49: 82-90 https:// doi.org/10.1111/ijfs.12278
  • Kazemi M, Karim R, Mirhosseini H & Abdul Hamid A (2016). Optimization of pulsed ultrasound-assisted technique for extraction of phenolics from pomegranate peel of Malas variety: Punicalagin and hydroxybenzoic acids. Food Chemistry 206: 156-166 https:// doi.org/10.1016/j.foodchem.2016.03.017
  • Kotilainen L, Rajalahti R, Ragasa C & Pehu E (2006). Health enhancing foods: Opportunities for strengthening the sector in developing countries. Agriculture and Rural Development Discussion Paper (Vol. no. 30). Washington, DC: World Bank. http://documents.worldbank.org/curated/en/314421468324275640/pdf/370670Health1E1s1ARD1DP13001PUBLIC1.pdf
  • McCann T H, Fabre F & Day L (2011). Microstructure, rheology and storage stability of low-fat yoghurt structured by carrot cell wall particles. Food Research International 44: 884-892 https:// doi.org/10.1016/j.foodres.2011.01.045
  • Morris E R (1994). Rheological and organoleptic properties of food hydrocolloids. In Food Hydrocolloids, (pp. 201-210): Springer, Boston, MA
  • Mushtaq M, Sultana B, Anwar F, Adnan A & Rizvi S S H (2015). Enzyme-assisted supercritical fluid extraction of phenolic antioxidants from pomegranate peel. Journal of Supercritical Fluids 104: 122-131 https:// doi.org/10.1016/j.supflu.2015.05.020
  • Orak H H, Yagar H & Isbilir S S (2012). Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents. Food Science and Biotechnology 21: 373-387 https:// doi.org/10.1007/s10068-012-0049-6
  • Osman M M D & Razig K A A (2010). Quality attributes of soy-yoghurt during storage period. Pakistan Journal of Nutrition 9: 1088-1093 https:// doi.org/10.3923/pin.2010.1088.1093
  • Pan L H, Liu F, Luo S Z & Luo J P (2019). Pomegranate juice powder as sugar replacer enhanced quality and functionof set yogurts: Structure, rheological property, antioxidant activity andinvitrobioaccessibility. LWT - Food Science and Technology 115: 108479 https:// doi.org/10.1016/j.lwt.2019.108479
  • Robert P, Gorena T, Romero N, Sepulveda E, Chavez J & Saenz C (2010). Encapsulation of polyphenols and anthocyanins from pomegranate (Punica granatum) by spray drying. International Journal of Food Science & Technology 45: 1386-1394 https:// doi.org/10.1111/j.1365-2621.2010.02270.x
  • Sendra E, Kuri V, Fernandez-Lopez J, Sayas-Barbera E, Navarro C & Perez-Alvarez J A (2010). Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment. LWT - Food Science and Technology 43: 708-714 https:// doi.org 10.1016/j.lwt.2009.12.005
  • Shori A B (2013). Antioxidant activity and viability of lactic acid bacteria in soybean yogurt made from cow and camel milk. Journal of Taibah University for Science 7: 202-208 https://doi.org/10.1016/j.jtusci.2013.06.003
  • Surek E & Nilufer-Erdil D (2016). Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes. International Journal of Food Science & Technology 51: 231-239 https://doi.org/10.1111/ijfs.13000
  • Temiz H & Çakmak E (2018). The effect of microbial transglutaminase on probiotic fermented milk produced using a mixture of bovine milk and soy drink. International Journal of Dairy Technology 71: 906-920 https://doi.org/10.1111/1471-0307.12521
  • Trindade C S, Terzi S C, Trugo L C, Della Modesta R C & Couri S (2001). Development and sensory evaluation of soy milk based yoghurt. Archivos Latinoamericanos de Nutricion 51: 100-104 Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/11515226
  • Tripathi J, Chatterjee S, Gamre S, Chattopadhyay S, Variyar P S & Sharma A (2014). Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.). LWT - Food Science and Technology 59: 461-466 https://doi.org/10.1016/j.lwt.2014.05.055
  • Tseng A & Zhao Y (2013). Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chemistry 138: 356-365 https://doi.org/10.1016/j.foodchem.2012.09.148
  • Turgut S S, Soyer A & Isikci F (2016). Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science 116: 126-132 https://doi.org/10.1016/j.meatsci.2016.02.011
  • Vij S, Hati S & Yadav D (2011). Biofunctionality of Probiotic Soy Yoghurt. Food and Nutrition Sciences 02: 502-509 https://doi.org/10.4236/fns.2011.25073
  • Wang Y C, Yu R-C, Yang H Y & Chou C C (2003). Sugar and acid contents in soymilk fermented with lactic acid bacteria alone or simultaneously with bifidobacteria. Food Microbiology 20: 333-338 https://doi.org/10.1016/s0740-0020(02)00125-9
  • Wang X Y, Kristo E & LaPointe G (2020). Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks. Food Hydrocolloids 100: 105453 https://doi.org/10.1016/j.foodhyd.2019.105453
  • Ye M, Ren L, Wu Y N, Wang Y & Liu Y (2013). Quality characteristics and antioxidant activity of hickory-black soybean yogurt. LWT - Food Science and Technology 51: 314-318 https://doi.org/10.1016/j.lwt.2012.09.027
There are 42 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Research Article
Authors

Hasan Temiz 0000-0003-3586-336X

Elif Büşra Ersöz 0000-0002-8060-4036

Project Number PYO.MUH.1904.17.019.
Publication Date March 31, 2023
Submission Date October 26, 2021
Acceptance Date October 31, 2022
Published in Issue Year 2023 Volume: 29 Issue: 2

Cite

APA Temiz, H., & Ersöz, E. B. (2023). Determination of Some Quality Characteristics and Rheological Properties of Yoghurts Made Using Cow Milk and Soy Drink Mixture Enriched with Pomegranate Peel Extract. Journal of Agricultural Sciences, 29(2), 561-572. https://doi.org/10.15832/ankutbd.1015063

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