Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios


KARACA O. B. , SAYDAM I. B. , GÜVEN M.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.65, ss.111-117, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 65 Konu: 1
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1111/j.1471-0307.2011.00731.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Sayfa Sayıları: ss.111-117

Özet

This study investigated the effects of adding grape, mulberry and carob molasses (Pekmez) at 6%, 10% or 14% on titratable acidity, pH, viscosity, whey separation, water holding capacity (WHC), gel firmness, acetaldehyde, volatile fatty acids, colour values, mineral profile and sensory properties of set-type yoghurts. Increasing concentration of the molasses decreased whiteness value, viscosity and WHC, but increased redness/greenness and yellowness/blueness values, whey separation and mineral contents of the samples significantly (P < 0.05). Nevertheless, the yoghurts produced by adding grape molasses had the highest points in the sensory evaluation, followed by mulberry and carob molasses.