Effect of fortification of set-type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage

Bulut M., Tunçtürk Y., Alwazeer D.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.74, sa.4, ss.723-736, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74 Sayı: 4
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/1471-0307.12803
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.723-736
  • Anahtar Kelimeler: Yoghurt, Plant extracts, Fortification, Rheological property, Textural property, STIRRED YOGURT, DIETARY FIBER, GREEN TEA, PHENOLIC-COMPOUNDS, FERMENTED MILK, ANTIOXIDANT, COLOR, VIABILITY, SOY, MICROSTRUCTURE
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

The effects of yoghurt fortification with rhubarb (RE), grape seed (GSE), thyme (TE), green tea (GTE) and mint (ME) extracts on the physicochemical, rheological, textural and sensory properties during cold storage were investigated. The syneresis value of the extract-fortified yoghurts was higher and the colour was lighter in comparison with control sample. The values of texture parameters such as firmness and consistency in RE and TE samples were higher than of CS, and all extract-fortified samples, except GSE, showed higher cohesiveness and viscosity. The ME-fortified yoghurt was found tastiest with the highest overall appreciable score. These food-agriculture wastes could be valorised for improving the nutritional and textural properties of yoghurt.