Effects of different prebiotic stabilisers and types of molasses on physicochemical, sensory, colour and mineral characteristics of probiotic set yoghurt
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.66, sa.4, ss.490-497, 2013 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 66 Sayı: 4
- Basım Tarihi: 2013
- Doi Numarası: 10.1111/1471-0307.12058
- Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.490-497
- Çukurova Üniversitesi Adresli: Evet
Özet
The physicochemical, sensory, properties and mineral profile of probiotic set yoghurts prepared with different prebiotic stabilisers (pectin and guar) at 0.5% (w/v) and different molasses (grape, mulberry and carob) at 10% (v/v) were investigated. Guar-supplemented yoghurts had the lowest titratable acidity values (P<0.01) also the highest water-holding capacity values (P<0.01). However, guar had a negative effect on gel firmness and sensory properties of yoghurts. The effect of different stabilisers and molasses on colour L* and a*values was statistically significant (P<0.01). Panelists gave the highest flavour scores to the pectin-added yoghurts during storage period (P<0.01).