Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
Brazilian Archives of Biology and Technology · Ocak 2020
YÖKSİS Kayıtları
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
Brazilian Archives of Biology and Technology · 2020 SCI-Expanded
DOÇENT TALHA DEMİRCİ →
Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts
Brazilian Archives of Biology and Technology · 2020 SCI-Expanded
PROFESÖR NİHAT AKIN →
Makale Bilgileri
DergiBrazilian Archives of Biology and Technology
Yayın TarihiOcak 2020
Cilt / Sayfa63 · 1-12
Scopus ID2-s2.0-85100654438
Erişim🔓 Açık Erişim
Özet
: Texture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.
Yazarlar (6)
1
Didem Sözeri Atik
2
Sümeyye Demirci
3
Talha Demirci
4
Durmuş Sert
5
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
6
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
antioxidant activity
firmness
microstructure
stabilizer
yoghurt
Kurumlar
Konya Gida ve Tarim Üniversitesi
Konya Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Metrikler
13
Atıf
6
Yazar
5
Anahtar Kelime