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Scopus YÖKSİS DOI Eşleşti SJR Q1

Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics

Lwt · Nisan 2018

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YÖKSİS Kayıtları
Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
LWT · 2018 SCI-Expanded
Doç. Dr. TALHA DEMİRCİ →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 20 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Microencapsulation of probiotic Saccharomyces cerevisiae var boulardii with different wall materials by spray drying
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Rheological characteristics of Salvia sclarea seed gum solutions at different hydration temperature levels: Application of three interval thixotropy test (3ITT)
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Single and double layered microencapsulation of probiotics by spray drying and spray chilling
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Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
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Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics
2018 ISSN: 0023-6438 SCI-Expanded Q1
Doç. Dr. TALHA DEMİRCİ →
Production of a minimally processed jelly candy for children using honey instead of sugar
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Changes in quality, bioactive compounds, fatty acids, tocopherols, andphenolic composition in oven- and microwave-roasted poppy seeds and oil
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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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Salvia nemorosa L.: A novel source of bioactive agents with functional connections
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Moisture sorption isotherm, isosteric heat and adsorption surface area of whole chia seeds
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Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
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Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods
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The effects of germination and heating on bioactive properties, phenolic compounds and mineral contents of green gram seeds
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In vitro assessment of probiotic and virulence potential of Enterococcus faecium strains derived from artisanal goatskin casing Tulum cheeses produced in central Taurus Mountains of Turkey
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Detection of biofilm formation, virulence factor genes, antibiotic-resistance, adherence properties, and some beneficial properties of cheese origin S. infantarius, S. gallolyticus, and S. lutetiensis strains belonging to the S. bovis/S. equinus complex
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
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A metagenomic approach to homemade back-slopped yogurts produced in mountainous villages of Turkey with the potential next-generation probiotics
2022 ISSN: 0023-6438 SCI Q1
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Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
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Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds
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Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages
2021 ISSN: 0023-6438 SCI-Expanded Q1
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Makale Bilgileri

Dergi Lwt
ISSN00236438
Yayın TarihiNisan 2018
Cilt / Sayfa90 · 620-626
DOI10.1016/j.lwt.2018.01.012
Scopus ID2-s2.0-85040308132
Özet The effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of storage. Acidification kinetics, water holding capacity, syneresis level, textural characteristics and microstructure were firstly measured. Additionally, influence of oleaster flours on DPPH and ABTS+ radical scavenging activity and total phenolic content of yoghurt samples was also assessed. Besides, all the products were subjected to sensorial preference test. Enrichment with 2% PO and UPO reduced fermentation time by 31 and 37 min, respectively. Addition of PO and UPO increased cohesiveness and the viscosity index, furthermore, syneresis decreased. Oleaster supplementation to yoghurt significantly increased scavenging activities of DPPH and ABTS+ radicals and the highest activities were determined in yoghurts fortified with 2% UPO. The results demonstrated that yoghurt with reduced syneresis, improved functional properties, and enhanced some textural characteristics can be achieved by a 2% UPO addition. Also, surprisingly yoghurts containing 2% UPO had similar consumer overall preference scores comparing to plain yoghurt.

Yazarlar (6)

1
Hale İnci Öztürk
ORCID: 0000-0001-8334-0403
2
Sümeyye Aydın
3
Didem Sözeri Atik
4
Talha Demirci
5
Durmuş Sert
6
Nihat Akın
ORCID: 0000-0002-0966-1126

Anahtar Kelimeler

Acidification Fortification Microstructure Texture Yoghurt

Kurumlar

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)
Dergi sayfasına git

Metrikler

78
Atıf
6
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

TD
TALHA DEMİRCİ
Doç. Dr.

Hızlı Erişim

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