The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages

Akdeniz, Vildan

doi:10.1007/s13197-022-05612-z

Cited by 2 publications

(3 citation statements)

References 29 publications

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“…In the studies investigating the effect of carob products (flour, extract) on pH of yogurt, it was stated that the pH values were in the range of 3.52-4.97, respectively (21,27,28). The pH values measured in our study are similar to the literature.…”

Section: Results Ph and Total Titratable Acidity Values Of Yogurtsupporting

confidence: 87%

“…In our research, it was concluded that the addition of CMP to the yogurt formulation activates the metabolic activities of probiotic bacteria and improves the acidity development of the final product (26). In the studies investigating the effect of carob products (flour, extract) on pH of yogurt, it was stated that the pH values were in the range of 3.52-4.97, respectively (21,27,28). The pH values measured in our study are similar to the literature.…”

Section: Results Ph and Total Titratable Acidity Values Of Yogurtsupporting

confidence: 86%

“…As a result, brown yogurts were obtained. The change in color parameters (L*, a*, b*) compared to the control group is explained by the effect of color pigments in CMP (28). Similar to our research, functional yogurt production was carried out using 2% carob powder (36).…”

Section: Color Measurement Of Yogurtssupporting

confidence: 63%

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Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Öncel

Özdemır

2023

Toros University JFNG

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Yogurt, one of the fermented dairy products, is one of the foods consumed daily in many countries. In recent years, many studies have been carried out to increase the nutritional value of yogurt. In this study, a product favored by consumers has been developed by adding carob molasses pulp (CMP), which is rich in antioxidant components and dietary fiber, to yogurt. For this purpose, the effect of adding different amounts of carob molasses pulp (CMP) to yogurt on the physical, chemical and sensory properties of yogurt was investigated. As a result of the yogurt production, it was determined that the pH of the samples decreased (p<0.05) due to the increasing use of CMP, while the total titratable acidity increased (p>0.05). According to the results of color analysis, L* and a * values decreased (p<0.05) and b* values increased (p>0.05) in the samples compared to those with and without CMP. Depending on the use of CMP, significant increases were observed in the antioxidant capacity and total phenolic substance amounts of the samples and it was determined that CMP provided functionality to the final product (3.16 - 5.86 µmol Trolox/100 g and 8.07 - 14.07 mg GAE) /100 g ). According to the results of the sensory analysis, the samples enriched with 0.75% CMP by the panelists in terms of color and appearance, smell, taste, texture and consistency (with a spoon), structure and consistency (in the mouth) and general acceptability received the highest score.

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Section: Results Ph and Total Titratable Acidity Values Of Yogurtsupporting

confidence: 87%