Fortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization

Basit Öğe Kaydı
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorGürbüz, Başak
dc.date.accessioned2024-10-29T17:52:58Z
dc.date.available2024-10-29T17:52:58Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe impact of adding xanthan gum (0.05, 0.1 and 0.2%) biosynthesized from grape juice pomace on the physicochemical characteristics (pH, titratable acidity, total solid, water holding capacity and syneresis) of set-type yoghurt was examined during 21 days of storage period at 4 oC in this study. Textural, color (L*, a* and b*) and sensory attributes (appearance, color, texture, taste and odor) were also assessed in samples with and without biosynthesized xanthan gum. The textural properties and water-holding capacity of the yoghurt were significantly (p<0.05) improved with the increase of the xanthan gum concentration. Accordingly, 0.2% of xanthan supplementation resulted in the best texture of yoghurt and obtained an average firmness of 411.52 g. The pH decrease trend was more pronounced in samples containing more than 0.1% xanthan on the first day of storage. The susceptibility to syneresis of yoghurt samples increased with the addition of xanthan gum however, there was no significant difference (p>0.05) between the samples at the end of storage, except for the sample with 0.2% xanthan gum. The addition of the highest concentration of xanthan gum increased the a* and b* values while decreasing the L* value (p<0.05). There was no significant difference (p> 0.05) between BX0.1% and BX0.2%, the samples with the lowest L* value. The addition of biosynthesized xanthan had no significant effect (p> 0.05) on the total solid, protein and ash content of yoğurt. Besides, the biosynthesized xanthan gum had no negative impacts on the sensory characteristics of yoghurt, except for the appearance. The findings indicated that biosynthesized xanthan may be a desirable additive since it enhances the physical characteristics of yoghurt without affecting its nutritional value or sensory properties.
dc.identifier.doi10.33462/jotaf.1252469
dc.identifier.endpage460
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue2en_US
dc.identifier.startpage452
dc.identifier.trdizinid1183803
dc.identifier.urihttps://doi.org/10.33462/jotaf.1252469
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1183803
dc.identifier.urihttps://hdl.handle.net/20.500.11776/13285
dc.identifier.volume20
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTekirdağ Ziraat Fakültesi Dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectGum
dc.subjectGrape pomace
dc.subjectHydrocolloid
dc.subjectYoghurt
dc.subjectBiosynthesized xanthan
dc.titleFortification of Yoghurt with Xanthan Gum Biosynthesized from Grape Juice Pomace: Physicochemical, Textural and Sensory Characterization
dc.typeArticle

Dosyalar

Koleksiyon

TR-Dizin İndeksli Yayınlar Koleksiyonu
Tekirdağ Ziraat Fakültesi Dergisi