THE EFFECT OF FRUITS TO THE CHARACTERISTICS OF FRUIT YOGURT
Yazarlar (2)
Prof. Dr. Ufuk KAMBER Kafkas Üniversitesi, Türkiye
Dr. Öğr. Üyesi Sezen HARMANKAYA Kafkas Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Pakistan Journal of Agricultural Sciences (Q3) | ||
| Dergi ISSN | 0552-9034 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 04-2019 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-04-2019 |
| Cilt / Sayı / Sayfa | 56 / 2 / 495–502 | DOI | 10.21162/PAKJAS/19.5706 |
| Makale Linki | http://dx.doi.org/10.21162/pakjas/19.5706 | ||
| UAK Araştırma Alanları |
Veterinerlik Gıda Hijyeni ve Teknolojisi
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| Özet |
| This study investigated the effects of yoghurt on the chemical (titratable acidity and pH), microbiological (L. delbrueckii subsp. bulgaricus, S. thermophilus, mould and yeast counts) and sensory properties of yoghurt that was prepared with fruit (strawberry, apricot, banana, peach) (at a ratio of 20%) during the incubation (checked at 0, 90 and 210 minutes) and storage (checked at 1, 3 and 7 days) periods. When compared to plain yoghurt, the values of the traits analysed during this study were found to be significantly different about both the different fruits and the time intervals. The average acidity counts at the end of the storage period were found to be highest in strawberry yoghurt (0.665 LA), while apricot yoghurt was found to have the lowest pH rate (-0.390 pH). The average count of L. delbrueckii subsp. bulgaricus at the end of the storage period was found to be highest in strawberry yoghurt (2.983 log10 cfu/ml), while peach yoghurt was found to have the lowest rate of L. delbrueckii subsp. bulgaricus (1.568 log10 cfu/ml). The highest rate of S. thermophilus was found in peach yoghurt (2.648 log10 cfu/ml), while the lowest rate was in banana yoghurt (1.301 log10 cfu/ml). The highest yeast count was found in plain yoghurt (3.264 log10 cfu/ml) and the lowest mould count was in banana yoghurt (2.246 log10 cfu/ml). Sensory analysis of the fruit yoghurts revealed that, while the type of fruit had no statistically significant effect on the sensory characteristics, the most popular were banana and strawberry yoghurts. The results confirmed that the varieties of added fruit affected the pH and acidity rates of the yoghurt and influenced the development of microflora, so we concluded that these factors could consequently affect the product’s shelf life. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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