Scopus
YÖKSİS DOI Eşleşti
SJR Q1
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
Lwt · Ocak 2020
YÖKSİS Kayıtları
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
LWT · 2020 SCI-Expanded
Doç. Dr. TALHA DEMİRCİ →
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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
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Makale Bilgileri
Dergi
Lwt
ISSN00236438
Yayın TarihiOcak 2020
Cilt / Sayfa118
Scopus ID2-s2.0-85075748141
Özet
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 activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. paracasei F19 counts was higher than 106 CFU/g at the end of storage.
Yazarlar (6)
1
Talha Demirci
2
Durmuş Sert
3
Kübra Aktaş
4
Didem Sözeri Atik
5
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
6
Nihat Akın
ORCID: 0000-0002-0966-1126
Anahtar Kelimeler
Cold break
Hot break
L. paracasei
Tomato
Yoghurt
Kurumlar
Karamanoğlu Mehmetbey Üniversitesi
Karaman Turkey
Konya Gida ve Tarim Üniversitesi
Konya Turkey
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Tekirdağ Namık Kemal Üniversitesi
Tekirdag Turkey
Scimago Dergi (ISSN Eşleşmesi)
LWT
Q1
OA
SJR Skoru1,394
H-Index202
YayıncıAcademic Press
ÜlkeUnited States
Food Science (Q1)
Metrikler
43
Atıf
6
Yazar
5
Anahtar Kelime