Prediction of Consumer Acceptability of Flavoured Youghurts by Sensory Measures in Turkey
Yazarlar (4)
Prof. Dr. Hilmi Yaman Adnan Menderes Üniversitesi, Türkiye
Mehmet Elmalı Mustafa Kemal Üniversitesi, Türkiye
Dr. Öğr. Üyesi Gencehan KARADAĞOĞLU Kafkas Üniversitesi, Türkiye
Doç. Dr. Asya ÇETİNKAYA Kafkas Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
(SCOPUS dergilerinde yayınlanan tam makale)
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| Dergi Adı | Pakistan Journal of Nutrition | ||
| Dergi ISSN | 1680-5194 Dergi Bilgileri (2006) | ||
| Dergi Tarandığı Indeksler | FOOD | ||
| Makale Dili | İngilizce | Basım Tarihi | 06-2006 |
| Cilt / Sayı / Sayfa | 5 / 1 / 93–96 | DOI | 10.3923/pjn.2006.93.96 |
| Makale Linki | https://scialert.net/qredirect.php?doi=pjn.2006.93.96&linkid=pdf | ||
| UAK Araştırma Alanları |
Veterinerlik Gıda Hijyeni ve Teknolojisi
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| Özet |
| The aim of this study was to determine the Turkish consumer descriptive panel ratings for yoghurts with different added fruit, fruit syrup and herbal paste comparing to plain yoghurt. Two yoghurts were added two kinds of fruits: honey pumpkin (Cucurbita mocshata) and date plum (Diospyros lotus L.). One of the yoghurt was added pekmez (concentrated grape juice) and another was added a paste, made of herbs and sugar. Fourty two (n=42) university students tasted and rated on a five-point hedonic scale their degree of liking for five samples of yoghurt varying in added ingredients. Subjects were asked to complete a questioner about consumption of yoghurt in their daily life. Degree of liking differed significantly among samples and the samples best liked were those flavoured with pekmez (grape syrup) and honey pumpkin (Cucurbita mocshata). Degree of liking of yoghurts did not have a correlation with dairy products consumption. © Asian Network for Scientific Information, 2006. |
| Anahtar Kelimeler |
| Flavoured yoghurt | Grape syrup | Herb | Honey pumpkin | Pekmez |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Yöksis | 2 |
| Scopus | 1 |