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 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.
Keywords
Kaynakça
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