Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder
The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 an...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001098095/Details |
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| Matična publikacija: |
Mljekarstvo.com 70 (2020), 4 ; str. 313-324 |
| Glavni autori: | Say, Dilek (Author), Soltani, Mostafa, Güzeler, Nuray |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0409 Hrčak |
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| 003 | HR-ZaNSK | ||
| 005 | 20210520131503.0 | ||
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| 008 | 210419s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.15567/mljekarstvo.2020.0409 | |
| 035 | |a (HR-ZaNSK)001098095 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b eng |b hrv | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 636/639 |2 2011 | |
| 100 | 1 | |a Say, Dilek |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Texture, colour and sensory properties of non-fat yoghurt as influenced by tara gum or combinations of tara gum with buttermilk powder |h [Elektronička građa] / |c Dilek Say, Mostafa Soltani, Nuray Güzeler. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 40 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt. | ||
| 520 | |a Tekstura, boja i senzorska svojstva nemasnog jogurta proizvedenog uz dodatak različitih koncentracija tara gume (0,25, 0,50 i 1,0 gL-1) kao različitih omjera tara gume (TG) i mlaćenice u prahu (BP) (0,25+10, 0,50+10 i 1,0+10 gL-1) ispitivani su tijekom perioda skladištenja. Dodatak tara gume u koncentracijama 0,25 i 0,50 gL-1 uzrokovao je porast čvrstoće, konzistencije, kohezivnosti i indeksa viskoznosti u proizvedenim uzorcima jogurta, dok je dodatak tara gume ili tara gume u kombinaciji s mlaćenicom u prahu u koncentraciji od 1 gL-1 uzrokovao smanjenje prethodno navedenih parametara. Povećanje koncentracije dodane tara gume tijekom perioda skladištenja uzrokovalo je značajan pad L* i a* vrijednosti, te značajan porast b* vrijednosti jogurta. Senzorska svojstva nemasnih jogurta proizvedenih s dodatkom 0,25 i 0,50 gL-1 tara gume nisu se značajno razlikovala od kontrolnih uzoraka. Suprotno tomu, dodatak tara gume ili kombinacije mlaćenice u prahu i tara gume u koncentracijama od 1 gL-1 uzrokovao je značajan pad senzorskih ocjena uzoraka nemasnog jogurta. | ||
| 653 | 0 | |a Jogurt |a Mlaćenica |a Senzorska svojstva |a Tara guma |a Tekstura | |
| 700 | 1 | |a Soltani, Mostafa |4 aut |9 HR-ZaNSK | |
| 700 | 1 | |a Güzeler, Nuray |4 aut |9 HR-ZaNSK | |
| 773 | 0 | |t Mljekarstvo.com |x 1846-4025 |g 70 (2020), 4 ; str. 313-324 |w nsk.(HR-ZaNSK)000625306 | |
| 981 | |b Be2020 |b B02/20 | ||
| 998 | |b dalo2105 | ||
| 856 | 4 | 0 | |u https://doi.org/10.15567/mljekarstvo.2020.0409 |
| 856 | 4 | 0 | |u https://hrcak.srce.hr/243652 |y Hrčak |
| 856 | 4 | 1 | |y Digitalna.nsk.hr |