Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts

dc.authoridÖztürk, Hale Inci/0000-0001-8334-0403
dc.authorwosidÖztürk, Hale Inci/E-3257-2019
dc.contributor.authorSözeri Atik, Didem
dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorAkın, Nihat
dc.contributor.authorÖzer, Barbaros
dc.date.accessioned2023-05-06T17:23:39Z
dc.date.available2023-05-06T17:23:39Z
dc.date.issued2023
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractCultures isolated from artisanal yoghurts were evaluated for yoghurt production with preserved tradi-tional properties. In this context, the textural, microbiological, physicochemical properties, and acidifi-cation kinetics of experimental yoghurt samples were evaluated and compared with yoghurts produced from commercial starter cultures for a 28-day cold storage period. All yoghurt samples completed the fermentation at a similar time. However, the B1 and K2 isolates had higher viable cell performance during the storage period, and their yoghurts had counts of Lactobacillus bulgaricus and Streptococcus thermophilus similar to those of control yoghurt samples. Also, at the end of the storage, yoghurts pro-duced from the new isolates had higher complex modulus (G*) than the control, except K1 thorn B1 yo-ghurts. This study demonstrated that the best results related to these parameters were obtained in yoghurts of isolates B1 and K2, and they can be recommended as potential yoghurt starters.(c) 2022 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipKonya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship [RDAP-2021/001]
dc.description.sponsorshipThe authors are grateful to Konya Food and Agriculture Uni- versity Scientific Research Projects Coordinatorship for giving financial support to conduct this research by the project number RDAP-2021/001.
dc.identifier.doi10.1016/j.idairyj.2022.105557
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85143965596
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2022.105557
dc.identifier.urihttps://hdl.handle.net/20.500.11776/12222
dc.identifier.volume138
dc.identifier.wosWOS:000929738800005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorSözeri Atik, Didem
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectLactic-Acid Bacteria
dc.subjectSensory Properties
dc.subjectStreptococcus-Thermophilus
dc.subjectLactobacillus-Bulgaricus
dc.subjectStarter Cultures
dc.subjectFermented Foods
dc.subjectMilk
dc.subjectMicrostructure
dc.subjectExopolysaccharides
dc.subjectFortification
dc.titleTextural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim Yok
İsim:
12222.pdf
Boyut:
1.41 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text