Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts

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dc.authorid0000-0001-8334-0403
dc.authorid0000-0002-8547-7304
dc.authorid0000-0002-0197-0768
dc.authorscopusid57038633100
dc.authorscopusid22935816700
dc.authorscopusid56297661100
dc.authorscopusid57210450340
dc.authorscopusid57195037912
dc.authorscopusid6602849143
dc.authorwosidÖztürk, Hale İnci/E-3257-2019
dc.authorwosidAktaş, Kübra/AAK-4584-2021
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.contributor.authorDemirci, Talha
dc.contributor.authorSert, Durmus
dc.contributor.authorAktaş, Kubra
dc.contributor.authorAtik, Didem Sözeri
dc.contributor.authorNegis, Hale Inci Ozturk
dc.contributor.authorAkın, Nihat
dc.date.accessioned2022-05-11T14:45:00Z
dc.date.available2022-05-11T14:45:00Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. pantacasei F19 counts was higher than 10(6) CFU/g at the end of storage.
dc.identifier.doi10.1016/j.lwt.2019.108855
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85075748141
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2019.108855
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9876
dc.identifier.volume118
dc.identifier.wosWOS:000503313900126
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorAtik, Didem Sözeri
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectTomato
dc.subjectHot break
dc.subjectCold break
dc.subjectYoghurt
dc.subjectL. paracasei
dc.subjectSensory Properties
dc.subjectLactobacillus-Paracasei
dc.subjectViability
dc.subjectInulin
dc.subjectFortification
dc.subjectFermentation
dc.subjectProducts
dc.subjectLycopene
dc.subjectProvide
dc.subjectOkara
dc.titleInfluence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts
dc.typeArticle

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