BibTex RIS Kaynak Göster

Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt

Yıl 2012, Cilt: 10 Sayı: 4, 6 - 10, 01.12.2012

Öz

The effect of lentil flour addition on the physical and sensory properties of stirred yoghurt was determined in this study. The firmness, apparent viscosity, consistency index, thixotropy and water holding capacity of yoghurts increased with an increase in the ratio of lentil flour in the formulae; however the flow behavior index and sensory scores of the stirred yoghurt samples decreased. Yoghurts with red lentil flour had lower flow behavior index and higher firmness, apparent viscosity, consistency index, thixotropy and water holding capacity than those with either green or yellow lentil flour

Kaynakça

  • Tamime, A.Y., 2004. Recent Developments in Dairy Science and Technology. In Proceedings of the International Dairy Symposium, pp. 24-28. Isparta, Turkey.
  • Chandan, R.C., 2006. Basic Background. In, Chandan RC, White CH, Kilara A, Hui YH (Eds): Manufacturing Yogurt and Fermented Milks. 1st ed., pp. 3-15. Blackwell Publishing Ltd, Oxford.
  • Schmidt, K., Herald, T.J., Khatib, K. A., 2001. Modified wheat starches used as stabilizers in set- style yogurt. J. Food Quality 24: 421-434.
  • Ozen, A.E., Kılıc, M., 2009. Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. J. Texture Stud. 40: 288-299.
  • Chryssanthopoulos, C., Maridaki, M., 2010. Nutritional Aspects of Yogurt and Functional Dairy Products. In Yildiz F (Ed): Development and Manufacture of Yogurt and Other Functional Dairy Products, 1st ed., pp. 267-305. CRC Press Taylor and Francis Group, New York.
  • Zare, F., Boye, J.I., Orsat, V., Champagne, C., Simpson, B.K., 2011. Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Res. Int. 44: 2482-2488.
  • Zou, Y., Chang, S.K.C., Gu, Y., Qian, S.Y., 2011. Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J. Agr. Food Chem. 59: 2268-2276.
  • Thavarajah, D., Ruszkowski, J., Vandenberg, A., 2008. High potential for selenium biofortification of lentils (Lens culinaris L.). J. Agr. Food Chem. 56: 10747-10753.
  • Anonymous, 1995. Official Methods of Analysis of Association of Official Agricultural Chemists International, AOAC, 16th ed. Arlington, VA, USA.
  • Sodini, I., Montella, J., Tong, P.S., 2005. Physical properties of yogurt fortified with various commercial whey protein concentrates. J. Sci. Food Agr. 85: 853-859.
  • Rasmussen, M.A., Janhoj, T.H., Ipsen, R., 2007. Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. Milchwissenschaft 62: 54-58.
  • Michael, M., Campderros, M.E., Padilla, A.P., 2010. Impact of a plant extract on the viability of Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. Int. Dairy J. 20: 665-672.
  • Bodyfelt, F.W., Tobias, J., Trout, G.M., 1988. The Sensory Evaluation of Dairy Products, 2nd ed., pp. 598, Van Nostrand Reinhold, New York. 1988.

Pıhtısı Parçalanmış Yoğurdun Fiziksel ve Duyusal Özellikleri Üzerine Mercimek Unu İlavesinin Etkisi

Yıl 2012, Cilt: 10 Sayı: 4, 6 - 10, 01.12.2012

Öz

Bu çalışmanın amacı, mercimek unu tipi ve miktarının, pıhtısı parçalanmış yoğurdun fiziksel ve duyusal özelliklerini nasıl etkilediğini araştırmaktır. Mercimek unu oranı arttıkça yoğurdun sertlik, görünür viskozite, kıvam katsayısı, tiksotropi ve su tutma kapasitesi değerleri artmış, ancak akış davranış indeksi ve duyusal değerlendirme puanları azalmıştır. Kırmızı mercimek unu kullanılarak üretilen yoğurt, yeşil veya sarı mercimek unu ile üretilen yoğurda göre daha düşük akış davranış indeksine ve daha yüksek sertlik, görünür viskozite, kıvam katsayısı, tiksotropi ve su tutma kapasitesi değerlerine sahiptir

Kaynakça

  • Tamime, A.Y., 2004. Recent Developments in Dairy Science and Technology. In Proceedings of the International Dairy Symposium, pp. 24-28. Isparta, Turkey.
  • Chandan, R.C., 2006. Basic Background. In, Chandan RC, White CH, Kilara A, Hui YH (Eds): Manufacturing Yogurt and Fermented Milks. 1st ed., pp. 3-15. Blackwell Publishing Ltd, Oxford.
  • Schmidt, K., Herald, T.J., Khatib, K. A., 2001. Modified wheat starches used as stabilizers in set- style yogurt. J. Food Quality 24: 421-434.
  • Ozen, A.E., Kılıc, M., 2009. Improvement of physical properties of nonfat fermented milk drink by using whey protein concentrate. J. Texture Stud. 40: 288-299.
  • Chryssanthopoulos, C., Maridaki, M., 2010. Nutritional Aspects of Yogurt and Functional Dairy Products. In Yildiz F (Ed): Development and Manufacture of Yogurt and Other Functional Dairy Products, 1st ed., pp. 267-305. CRC Press Taylor and Francis Group, New York.
  • Zare, F., Boye, J.I., Orsat, V., Champagne, C., Simpson, B.K., 2011. Microbial, physical and sensory properties of yogurt supplemented with lentil flour. Food Res. Int. 44: 2482-2488.
  • Zou, Y., Chang, S.K.C., Gu, Y., Qian, S.Y., 2011. Antioxidant activity and phenolic compositions of lentil (Lens culinaris var. Morton) extract and its fractions. J. Agr. Food Chem. 59: 2268-2276.
  • Thavarajah, D., Ruszkowski, J., Vandenberg, A., 2008. High potential for selenium biofortification of lentils (Lens culinaris L.). J. Agr. Food Chem. 56: 10747-10753.
  • Anonymous, 1995. Official Methods of Analysis of Association of Official Agricultural Chemists International, AOAC, 16th ed. Arlington, VA, USA.
  • Sodini, I., Montella, J., Tong, P.S., 2005. Physical properties of yogurt fortified with various commercial whey protein concentrates. J. Sci. Food Agr. 85: 853-859.
  • Rasmussen, M.A., Janhoj, T.H., Ipsen, R., 2007. Effect of fat, protein and shear on graininess, viscosity and syneresis in low-fat stirred yoghurt. Milchwissenschaft 62: 54-58.
  • Michael, M., Campderros, M.E., Padilla, A.P., 2010. Impact of a plant extract on the viability of Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus in nonfat yogurt. Int. Dairy J. 20: 665-672.
  • Bodyfelt, F.W., Tobias, J., Trout, G.M., 1988. The Sensory Evaluation of Dairy Products, 2nd ed., pp. 598, Van Nostrand Reinhold, New York. 1988.
Toplam 13 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Research Article
Yazarlar

Ahmet Küçükçetin Bu kişi benim

Fundagül Erem Bu kişi benim

Ülgen İlknur Konak Bu kişi benim

Muammer Demir Bu kişi benim

Muharrem Certel Bu kişi benim

Yayımlanma Tarihi 1 Aralık 2012
Yayımlandığı Sayı Yıl 2012 Cilt: 10 Sayı: 4

Kaynak Göster

APA Küçükçetin, A., Erem, F., Konak, Ü. İ., Demir, M., vd. (2012). Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt. Akademik Gıda, 10(4), 6-10.
AMA Küçükçetin A, Erem F, Konak Üİ, Demir M, Certel M. Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt. Akademik Gıda. Aralık 2012;10(4):6-10.
Chicago Küçükçetin, Ahmet, Fundagül Erem, Ülgen İlknur Konak, Muammer Demir, ve Muharrem Certel. “Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt”. Akademik Gıda 10, sy. 4 (Aralık 2012): 6-10.
EndNote Küçükçetin A, Erem F, Konak Üİ, Demir M, Certel M (01 Aralık 2012) Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt. Akademik Gıda 10 4 6–10.
IEEE A. Küçükçetin, F. Erem, Ü. İ. Konak, M. Demir, ve M. Certel, “Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt”, Akademik Gıda, c. 10, sy. 4, ss. 6–10, 2012.
ISNAD Küçükçetin, Ahmet vd. “Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt”. Akademik Gıda 10/4 (Aralık 2012), 6-10.
JAMA Küçükçetin A, Erem F, Konak Üİ, Demir M, Certel M. Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt. Akademik Gıda. 2012;10:6–10.
MLA Küçükçetin, Ahmet vd. “Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt”. Akademik Gıda, c. 10, sy. 4, 2012, ss. 6-10.
Vancouver Küçükçetin A, Erem F, Konak Üİ, Demir M, Certel M. Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt. Akademik Gıda. 2012;10(4):6-10.

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