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Yeşil ve Siyah Çay İlavesinin İçilebilir Yoğurdun Viskozitesi ve Duyusal Özellikleri Üzerine Etkisi

Year 2016, , 343 - 349, 27.09.2016
https://doi.org/10.20289/zfdergi.390098

Abstract






Siyah ve yeşil çayın içilebilir yoğurdun viskozitesi ve duyusal özellikleri üzerine
etkisi araştırılmıştır. Çalışmada iki çay infüzyon konsantrasyonu (%2 ve %4)
kullanılırken herhangi bir ilave yapılmayan içilebilir yoğurt kontrol örneği
olarak yer almıştır. En yüksek viskozite değerleri kontrol örneğinde tespit
edilirken çay ekstraktı ilave edilen içilebilir yoğurtlar arasında 14.gün
dışında önemli bir fark bulunamamıştır. %4 oranında çay ilave edilmesi %2 oranı
ile kıyaslandığında tat puanlarını olumsuz yönde etkilemiştir. %2 yeşil çay ile
muamele edilen içilebilir yoğurt kontrol örneğine benzer renk ve tekstür
değerleri göstermiştir. %2 siyah veya yaşil çay ilave edilen örneklerde toplam
kabul edilebilirlik açısından istatistiksel olarak herhangi bir fark
belirlenememiştir.

References

  • 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.
  • 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.
  • AOAC. 1995. Official Methods of Analysis. 16th edition. Gaithersburg MD, sec.33.2.11. Method 991.20.
  • Avci, E., Z. Yuksel and Y.K. Erdem. 2010. Green yoghurt revolution. Identification of interactions between green tea polyhenols and milk proteins and resultant functional modifications in yoghurt gel. 5th Central European Congress on Food, 19-22 May, Bratislava 01-2010.
  • Bodyfelt, F.W., J. Tobias and G.M. Trout. 1988. The sensory evaluation of dairy products. Van Nostrand Reinhold, New York, p.598.
  • Chan, E.W.C., E.Y. Soh, P.P. Tie and Y.P. Law. 2011. Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research, 3(4): 266-272.
  • Ciron, C.I.E., V.L. Gee, A.L. Kelly and M.A.E. Auty. 2012. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chemistry, 130(3):510-519.
  • Erkaya, T., M. Başlar, M. Şengül and M.F. Ertugay. 2015. Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry, 23: 406-412.
  • Gulseren, İ. and M. Corredig. 2013. Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids. Journal of Agricultural and Food Chemistry, 61: 3242-3251.
  • Irigoyen, A., I. Arana, M. Castiella, P. Torre. and F.Z. Ibáñez. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4): 613-620.
  • Jaziri, I., M.B. Slama, H. Mhadhbi, M. Urdaci and M. Hamdi. 2009. Effect of green black teas (Camellia sinens L.) on the characteristic microflora of yogurt during fermentation and regriferated storage. Food Chemistry, 112(3): 614-620.
  • Köksoy, A. and M. Kılıç. 2003. Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 13(10):835-839.
  • Marhamatizadeh, M.H., E. Ehsandoost and P. Gholami. 2013. The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences, 2(17): 599-606.
  • Najgebauer-Lejko, D. 2014. Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology, 94: 327-339.
  • Najgebauer-Lejko, D., M. Sady, T. Grega and M. Walczycka. 2011. The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal, 21(8): 568-574.
  • Pohjanheimo, T and M. Sandell. 2009. Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information. International Dairy Journal, 19(8):459-466.
  • Renner, E. 1993. Milchpractikum. Pp.9-10. Germany: Justus-Liebig-Universita
  • Sanli, T., E. Sezgin, E. Senel and M. Benli. 2013. The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran. International Journal of Dairy Technology, 66(3): 410-416.
  • Vega, C and M.K. Grover. 2011. Physicochemical properties of acidified skim milk gels containing cocoa flavanols. Journal of Agricultural and Food Chemistry, 59: 6740-6747.
  • Ye, J., F.X.X. Fan and Y. Liang. 2013. Interactions of black and green tea polyphenols with whole milk. Food Research International, 53(1): 449-455.

Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt

Year 2016, , 343 - 349, 27.09.2016
https://doi.org/10.20289/zfdergi.390098

Abstract

The effect of black and green
tea on viscosity and sensory characteristics of drinking yoghurt was
investigated. Two tea infusion concentrations (2% and 4%) were used in the
study whereas drinking yoghurt without any additive was the control sample. The
highest viscosity values were determined in control sample while there were no
significant differences among the drinking yoghurts supplemented with tea
extracts except 14th day. Addition of tea at a ratio of 4% adversely
affected the taste scores when compared to the ratio of 2%. Drinking yoghurt
infused by 2% green tea had similar colour and texture values to that of
control sample. There were no statistically differences between samples
supplemented with 2% either black or
green tea in terms of
overall acceptability.

References

  • 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.
  • 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.
  • AOAC. 1995. Official Methods of Analysis. 16th edition. Gaithersburg MD, sec.33.2.11. Method 991.20.
  • Avci, E., Z. Yuksel and Y.K. Erdem. 2010. Green yoghurt revolution. Identification of interactions between green tea polyhenols and milk proteins and resultant functional modifications in yoghurt gel. 5th Central European Congress on Food, 19-22 May, Bratislava 01-2010.
  • Bodyfelt, F.W., J. Tobias and G.M. Trout. 1988. The sensory evaluation of dairy products. Van Nostrand Reinhold, New York, p.598.
  • Chan, E.W.C., E.Y. Soh, P.P. Tie and Y.P. Law. 2011. Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research, 3(4): 266-272.
  • Ciron, C.I.E., V.L. Gee, A.L. Kelly and M.A.E. Auty. 2012. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chemistry, 130(3):510-519.
  • Erkaya, T., M. Başlar, M. Şengül and M.F. Ertugay. 2015. Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry, 23: 406-412.
  • Gulseren, İ. and M. Corredig. 2013. Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids. Journal of Agricultural and Food Chemistry, 61: 3242-3251.
  • Irigoyen, A., I. Arana, M. Castiella, P. Torre. and F.Z. Ibáñez. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4): 613-620.
  • Jaziri, I., M.B. Slama, H. Mhadhbi, M. Urdaci and M. Hamdi. 2009. Effect of green black teas (Camellia sinens L.) on the characteristic microflora of yogurt during fermentation and regriferated storage. Food Chemistry, 112(3): 614-620.
  • Köksoy, A. and M. Kılıç. 2003. Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 13(10):835-839.
  • Marhamatizadeh, M.H., E. Ehsandoost and P. Gholami. 2013. The influence of green tea (Camellia sinensis L.) extract on characteristic of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. International Journal of Farming and Allied Sciences, 2(17): 599-606.
  • Najgebauer-Lejko, D. 2014. Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science and Technology, 94: 327-339.
  • Najgebauer-Lejko, D., M. Sady, T. Grega and M. Walczycka. 2011. The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt. International Dairy Journal, 21(8): 568-574.
  • Pohjanheimo, T and M. Sandell. 2009. Explaining the liking for drinking yoghurt: The role of sensory quality, food choice motives, health concern and product information. International Dairy Journal, 19(8):459-466.
  • Renner, E. 1993. Milchpractikum. Pp.9-10. Germany: Justus-Liebig-Universita
  • Sanli, T., E. Sezgin, E. Senel and M. Benli. 2013. The effect of transglutaminase on some physicochemical and sensory properties of the Turkish drinking yoghurt Ayran. International Journal of Dairy Technology, 66(3): 410-416.
  • Vega, C and M.K. Grover. 2011. Physicochemical properties of acidified skim milk gels containing cocoa flavanols. Journal of Agricultural and Food Chemistry, 59: 6740-6747.
  • Ye, J., F.X.X. Fan and Y. Liang. 2013. Interactions of black and green tea polyphenols with whole milk. Food Research International, 53(1): 449-455.
There are 20 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Gülfem Ünal This is me

Cem Karagözlü This is me

Özer Kınık This is me

Ecem Akan This is me

Ayşe Sibel Akalın This is me

Publication Date September 27, 2016
Submission Date April 5, 2016
Acceptance Date May 9, 2016
Published in Issue Year 2016

Cite

APA Ünal, G., Karagözlü, C., Kınık, Ö., Akan, E., et al. (2016). Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt. Journal of Agriculture Faculty of Ege University, 53(3), 343-349. https://doi.org/10.20289/zfdergi.390098

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