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

Year 2016, Volume: 53 Issue: 3, 343 - 349, 27.09.2016

Gülfem Ünal Cem Karagözlü Özer Kınık Ecem Akan Ayşe Sibel Akalın

https://doi.org/10.20289/zfdergi.390098

Cited By: 3

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.

Keywords

Çay, içilebilir yoğurt, viskozite, duyusal özellikler

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

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 14^th 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.

Keywords

Tea, drinking yoghurt, viscosity, sensory characteristics

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