Konu "Inulin" için Ziraat Fakültesi Koleksiyonu listeleme
Toplam kayıt 4, listelenen: 1-4
-
Effect of inulin addition on physico-chemical and sensory characteristics of meatballs
(Springer India, 2009)Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs ... -
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
(Elsevier, 2020)The 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 ... -
Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates
(Taylor & Francis Inc, 2017)In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation ... -
Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
(Wiley, 2022)In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate ...