Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

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dc.authorid0000-0001-8334-0403
dc.authorid0000-0002-8547-7304
dc.authorscopusid57195037912
dc.authorscopusid57200220152
dc.authorscopusid57210450340
dc.authorscopusid57038633100
dc.authorscopusid22935816700
dc.authorscopusid6602849143
dc.authorwosidÖztürk, Hale İnci/E-3257-2019
dc.authorwosidAtik, Didem Sözeri/AAF-5056-2019
dc.contributor.authorÖztürk, Hale İnci
dc.contributor.authorAydın, Sümeyye
dc.contributor.authorSözeri, Didem
dc.contributor.authorDemirci, Talha
dc.contributor.authorSert, Durmuş
dc.contributor.authorAkın, Nihat
dc.date.accessioned2022-05-11T14:44:58Z
dc.date.available2022-05-11T14:44:58Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of storage. Acidification kinetics, water holding capacity, syneresis level, textural characteristics and microstructure were firstly measured. Additionally, influence of oleaster flours on DPPH and ABTS(+) radical scavenging activity and total phenolic content of yoghurt samples was also assessed. Besides, all the products were subjected to sensorial preference test. Enrichment with 2% PO and UPO reduced fermentation time by 31 and 37 min, respectively. Addition of PO and UPO increased cohesiveness and the viscosity index, furthermore, syneresis decreased. Oleaster supplementation to yoghurt significantly increased scavenging activities of DPPH and ABTS radicals and the highest activities were determined in yoghurts fortified with 2% UPO. The results demonstrated that yoghurt with reduced syneresis, improved functional properties, and enhanced some textural characteristics can be achieved by a 2% UPO addition. Also, surprisingly yoghurts containing 2% UPO had similar consumer overall preference scores comparing to plain yoghurt.
dc.identifier.doi10.1016/j.lwt.2018.01.012
dc.identifier.endpage626
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85040308132
dc.identifier.scopusqualityQ1
dc.identifier.startpage620
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.01.012
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9852
dc.identifier.volume90
dc.identifier.wosWOS:000426535600086
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorSözeri, Didem
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectYoghurt
dc.subjectFortification
dc.subjectAcidification
dc.subjectTexture
dc.subjectMicrostructure
dc.subjectLow-Fat Yogurt
dc.subjectRheological Properties
dc.subjectRefrigerated Storage
dc.subjectIncubation-Temperature
dc.subjectAntioxidant Activity
dc.subjectProbiotic Yogurts
dc.subjectFunctional Yogurt
dc.subjectInulin Addition
dc.subjectFiber Addition
dc.subjectDietary Fiber
dc.titleFortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
dc.typeArticle

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