dc.contributor.author |
Cakmakci, S |
|
dc.contributor.author |
Tahmas-Kahyaoglu, D |
|
dc.contributor.author |
Erkaya, T |
|
dc.contributor.author |
Cebi, K |
|
dc.contributor.author |
Hayaloglu, AA |
|
dc.date.accessioned |
2022-10-13T12:31:36Z |
|
dc.date.available |
2022-10-13T12:31:36Z |
|
dc.date.issued |
2014 |
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dc.identifier.uri |
http://hdl.handle.net/11616/80067 |
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dc.description.abstract |
The purpose of this study was to enhance the color and sensory quality and -carotene content of yoghurt by addition of carrot juice (CJ). Yoghurt samples were produced using cow's milk with the addition of sugar (10%, w/v) and sugar-free (control), 15% CJ, 15% CJ plus 10% sugar, 20% CJ and 20% CJ plus 10% sugar and stored at 4 +/- 1C. The chemical composition was determined after the first day; however, viscosity, syneresis, titratable acidity, pH, yeast and mould counts, color measurements, -carotene contents and sensory qualities of yoghurt samples were determined after 1, 7, 14 and 21 days. The highest and lowest -carotene amounts were determined in CJ20 (130.39g/100g) and the control (2.87g/100g) samples, respectively, at 14 days of storage. Depending on the concentration of CJ, -carotene contents and color intensity values were high in the yoghurt samples with CJ. The yoghurt sample with 15% CJ and 10% sugar was the most favorable for all sensory attributes. Practical Application The purpose of this study is to enhance the color and sensory quality and -carotene content of yoghurt by addition of CJ. The addition of CJ improved the nutritional value of yoghurt in terms of -carotene. The increment of CJ ratio increased -carotene contents and color intensity values of yoghurts. Yoghurt sample with 15% CJ and 10% sugar was the most favorable by the panelists. |
|
dc.description.abstract |
C1 [Cakmakci, Songul; Tahmas-Kahyaoglu, Deren; Erkaya, Tuba; Cebi, Kadir] Ataturk Univ, Fac Agr, Dept Food Engn, TR-25240 Erzurum, Turkey. |
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dc.description.abstract |
[Cebi, Kadir] Erzincan Univ, Voc Sch Cayirli, Erzincan, Turkey. |
|
dc.description.abstract |
[Hayaloglu, Ali Adnan] Inonu Univ, Fac Engn, Dept Food Engn, Malatya, Turkey. |
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dc.source |
JOURNAL OF FOOD PROCESSING AND PRESERVATION |
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dc.title |
beta-Carotene Contents and Quality Properties of Set Type Yoghurt |
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dc.title |
Supplemented with Carrot Juice and Sugar |
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