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dc.contributor.authorIlyasoglu, Huri
dc.contributor.authorYilmaz, Firat
dc.contributor.authorBurnaz, Nesibe Arslan
dc.contributor.authorBaltaci, Cemalettin
dc.date.accessioned2019-12-20T11:37:59Z
dc.date.available2019-12-20T11:37:59Z
dc.date.issued2015
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2014.06.023
dc.description.abstractThe aim of this study was to evaluate the possibility of using hazelnut slurry in manufacture of yoghurt. A yoghurt-like product was prepared from hazelnut slurry fortified with skimmed milk powder. The effects of the total solids content of the hazelnut slurry (TSCHS, 8-16 g 100 g(-1)) and the content of milk powder (CMP, 6-9 g 100 g(-1)) on the proximate composition, physicochemical and sensorial properties, fatty acid composition, total phenolic content (TPC) and antioxidant activity of the product were evaluated using response surface methodology. Both the TSCHS and the CMP had a significant effect on the total solids content, b value, syneresis, palmitic and oleic acid content, and FRAP value. Only the TSCHS showed a significant effect on the protein and fat content, a value, water-holding capacity, TPC and ABTS values. Only the CMP showed a significant effect on the carbohydrate and ash content and the acidity. The characteristics of the product generally appeared to be compatible with those of yoghurt. The product was rich in unsaturated fatty acids. Therefore, using hazelnut slurry in manufacture of yoghurt may be proposed to enhance the health benefits of yoghurt. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipGumushane University, Scientific CouncilGumushane University [13.A0114.02.1]en_US
dc.description.sponsorshipThis study was supported by Gumushane University, Scientific Council (Project Number : 13.A0114.02.1).en_US
dc.language.isoengen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.rightsCC0 1.0 Universal*
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.subjectResearch Subject Categories::NATURAL SCIENCESen_US
dc.titlePreliminary assessment of a yoghurt-like product manufactured from hazelnut slurry: Study using response surface methodologyen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.description.wospublicationidWOS:000352115500018en_US
dc.description.scopuspublicationid2-s2.0-84924121034en_US
dc.departmentGümüşhane Üniversitesien_US
dc.authoridBurnaz, Nesibe Arslan / 0000-0003-1163-4829
dc.authoridBaltaci, Cemalettin / 0000-0002-4336-4002
dc.identifier.volume62en_US
dc.identifier.issue1en_US
dc.identifier.startpage497en_US
dc.identifier.doi10.1016/j.lwt.2014.06.023
dc.identifier.endpage505en_US
dc.authorwosidBurnaz, Nesibe Arslan / W-9211-2019
dc.authorscopusid35272389300
dc.authorscopusid55335229600
dc.authorscopusid24576346400
dc.authorscopusid6505770287


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CC0 1.0 Universal
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