TY  - JOUR
T1  - Investigation of Correlations Between Color, Texture and Physico-chemical Properties in Yogurts
TT  - Yoğurtlarda Renk, Doku ve Fiziko-Kimyasal Özellikleri Arasındaki Korelasyonların İncelenmesi
AU  - Turgut, Tamer
AU  - Diler, Abdulkerim
PY  - 2025
DA  - June
Y2  - 2025
JF  - Bahri Dağdaş Hayvancılık Araştırma Dergisi
JO  - Bahri Dağdaş Hayv. Arşt. Derg.
PB  - Bahri Dağdaş Uluslararası Tarımsal Araştırma Enstitüsü
WT  - DergiPark
SN  - 2148-3213
SP  - 1
EP  - 9
VL  - 14
IS  - 1
LA  - en
AB  - The aim of this study is to investigate the correlations between color parameters, textural and physicochemical properties of yogurt samples sold in Erzurum province. The samples were taken from yogurts produced in local dairy farms in Erzurum province and sold in markets. The results of instrumental colour and texture analysis of yogurt samples were evaluated using descriptive and Pearson correlation analyses. The results of the statistical analysis showed that there were significant correlations between the properties compared. High significant positive correlations were found between dry matter and a*, b*, C* and ΔE and between pH and the color values of L*, a*, C* and ΔE in yogurt samples. Significant negative correlations were found between the water holding capacity (WHC) of the samples and the textural properties of adhesiveness, springiness, and cohesiveness. In this study, the textural and physicochemical properties of locally produced yogurts sold in Erzurum were also characterized comprehensively.
KW  - Yogurt
KW  - yogurt texture analysis
KW  - yogurt color parameters
N2  - Bu çalışmanın amacı Erzurum ilinde satışa sunulan yoğurt örneklerinin renk parametreleri, dokusal ve fizikokimyasal özellikleri arasındaki korelasyonları araştırmaktır. Örnekler Erzurum ilindeki süt işleme fabrikalarında üretilip satışa sunulan yoğurtlardan alınmıştır.  Yoğurt örneklerinin enstrümantal renk ve tekstür analiz sonuçları deskriptif ve pearson korelasyon analizleri kullanılarak değerlendirilmiştir. İstatistiksel analiz sonuçları karşılaştırılan özellikler arasında önemli korelasyonlar olduğunu göstermiştir. Yoğurt örneklerinde Kuru madde ile a*, b*, C* ve ΔE arasında ve pH değeri ile L*, a*, C* ve ΔE renk değerleri arasında yüksek önemli pozitif korelasyonlar bulunmuştur. Örneklerin su tutma kapasitesi (WHC) ile yapışkanlık, elastikiyet ve kohezyon dokusal özellikleri arasında ise önemli negatif korelasyonlar saptanmıştır. Bu çalışma ile Erzurumda satışa sunulan yerel üretim yoğurtların tekstürel ve fizikokimyasal özellikleri de kapsamlı bir şekilde karakterize edilmiştir.
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UR  - https://dergipark.org.tr/tr/pub/bdhad/issue//1620595
L1  - https://dergipark.org.tr/tr/download/article-file/4523955
ER  -