An investigation on some properties of set yogurts produced by some vegetables

Prof. Dr. Harun Raşit Uysal; Arca Tekyiğit

Makale detayları

An investigation on some properties of set yogurts produced by some vegetables

Yazarlar:

Prof. Dr. Harun Raşit Uysal | Arca Tekyiğit

Yayıncı:

Ege University

Ana Başlıklar:

Ziraat Mühendisliği | Süt Teknolojisi

Dergi:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 2, pp.277-289

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295978

pISSN:

1018-8851

Anahtar kelimeler:

Özet:

 Objective: In this study, chemical and microbiological properties of five different set types of yoghurts produced using control K, dried broad beans BK, dried cowpea BRL, celery KRVZ and artichoke EN purees were examined. Material and Methods: In the study carried out as 5 different productions; EN, BK, BRL, KRVZ, K sample groups were formed and evaluated.They were stored in the cold storage for 28 days and chemical and microbiological analyzes were made on the 1st, 7th,14th, 21st and 28th days of storage. Results: In the light of the findings obtained from these analyzes, it was observed that the addition of mashed vegetables increased the total amount of phenolic compounds in yoghurts, It was determined that it affects the amount of protein, the amount of acidity and the number of yogurt bacteria. Conclusion: In the light of all the findings obtained, it was determined that the pureed vegetables affected microbiological and chemical the properties of yogurt.

 Objective: In this study, chemical and microbiological properties of five different set types of yoghurts produced using control K, dried broad beans BK, dried cowpea BRL, celery KRVZ and artichoke EN purees were examined. Material and Methods: In the study carried out as 5 different productions; EN, BK, BRL, KRVZ, K sample groups were formed and evaluated.They were stored in the cold storage for 28 days and chemical and microbiological analyzes were made on the 1st, 7th,14th, 21st and 28th days of storage. Results: In the light of the findings obtained from these analyzes, it was observed that the addition of mashed vegetables increased the total amount of phenolic compounds in yoghurts, It was determined that it affects the amount of protein, the amount of acidity and the number of yogurt bacteria. Conclusion: In the light of all the findings obtained, it was determined that the pureed vegetables affected microbiological and chemical the properties of yogurt.

 Objective: In this study, chemical and microbiological properties of five different set types of yoghurts produced using control K, dried broad beans BK, dried cowpea BRL, celery KRVZ and artichoke EN purees were examined. Material and Methods: In the study carried out as 5 different productions; EN, BK, BRL, KRVZ, K sample groups were formed and evaluated.They were stored in the cold storage for 28 days and chemical and microbiological analyzes were made on the 1st, 7th,14th, 21st and 28th days of storage. Results: In the light of the findings obtained from these analyzes, it was observed that the addition of mashed vegetables increased the total amount of phenolic compounds in yoghurts, It was determined that it affects the amount of protein, the amount of acidity and the number of yogurt bacteria. Conclusion: In the light of all the findings obtained, it was determined that the pureed vegetables affected microbiological and chemical the properties of yogurt.

 Amaç: Bu çalışmada, kontrol K; kuru bakla BK, kuru börülce BRL, kereviz KRVZ ve enginar EN püreleri kullanılarak üretilen beş farklı set tipi yoğurdun bazı kimyasal ve mikrobiyolojik özellikleri incelenmiştir. Materyal ve Yöntem: 5 farklı üretim olarak yürütülen çalışmada; enginar EN, kuru bakla BK, kuru börülce BRL, kereviz KRVZ ve kontrol K grubu örneklerde depolamanın 1., 7., 14., 21. ve 28. günlerinde bazı kimyasal ve mikrobiyolojik analizler yapılmıştır. Araştırma Bulguları: Analizlerden elde edilen bulgular ışığında püre haline getirilen sebze ilavesinin yoğurtlarda total fenolik bileşik miktarını arttırdığı görülmüş; protein miktarını, asitlik miktarını ve yoğurt bakterilerinin sayısını etkilediği belirlenmiştir. Sonuç: Elde edilen bütün bulgular ışığında püre haline getirilen sebzelerin yoğurdun kimyasal ve mikrobiyolojik özelliklerini etkilediğini belirlenmiştir.

Makale detayları

An investigation on some properties of set yogurts produced by some vegetables

Yazarlar:

Prof. Dr. Harun Raşit Uysal | Arca Tekyiğit

Yayıncı:

Ege University

Ana Başlıklar:

Ziraat Mühendisliği | Süt Teknolojisi

Dergi:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 2, pp.277-289

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295978

pISSN:

1018-8851

Functional

yoghurt

vegetableFonksiyonel

yoğurt

sebze

Sayı

Makale detayları

An investigation on some properties of set yogurts produced by some vegetables

Yazarlar: Prof. Dr. Harun Raşit Uysal | Arca Tekyiğit

Yayıncı: Ege University

Ana Başlıklar: Ziraat Mühendisliği | Süt Teknolojisi

Dergi: Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 2, pp.277-289

Belge Tipi: Makale

Yayın Tarihi: 5/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001295978

pISSN: 1018-8851

Functional

yoghurt

vegetableFonksiyonel

yoğurt

sebze

Sayı

Yazarlar:

Prof. Dr. Harun Raşit Uysal | Arca Tekyiğit

Yayıncı:

Ege University

Ana Başlıklar:

Ziraat Mühendisliği | Süt Teknolojisi

Dergi:

Ege Üniversitesi Ziraat Fakültesi Dergisi Vol.60 Issue 2, pp.277-289

Belge Tipi:

Makale

Yayın Tarihi:

5/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001295978

pISSN:

1018-8851