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Journals / Gıda / 1986 / Cilt: 11 Sayı: 6

Effect of Increasing the Level of Total Solids on Physical Properties of Yoghurt (Turkish with English Abstract)

Yoğurtlarda, Kurumadde Artırımının Pıhtının Fiziksel Özellikleri Üzerine Etkisi

Metin Atamer
Emel Sezgin
Journal
Gıda
Pages
—
Publication Date
1986-12-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Regression coefficients were also found as –14.530; +206.504; -0.758 respectively.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study the relationship between total solids and consistency, viscosity, serum separation of yoghurts were determined statistically.
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Key Findings & Data:Consistency, viscosity and serum separation measurements were determined in yoghurt samples with total solids varying from 9.38% to 23.68%.
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Conclusion & Impact:Regression coefficients were also found as –14.530; +206.504; -0.758 respectively.
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study the relationship between total solids and consistency, viscosity, serum separation of yoghurts were determined statistically. Consistency, viscosity and serum separation measurements were determined in yoghurt samples with total solids varying from 9.38% to 23.68%. Relationship between the properties was found important. Correlation coefficients between total solid and consistency, viscosity, serum separation were found –0.97; +0.98; -0.99 respectively. Regression coefficients were also found as –14.530; +206.504; -0.758 respectively.

Özet

Araştırmada yoğurtlarda toplam kurumadde ile konsistens, viskozite ve serum ayrılması arasındaki ilişkinin derecesi istatistiksel yöntemlerle saptanmaya çalışılmıştır. Kurumadde oranları %9.38 ile %23.68 arasında değişen yoğurtlarda, konsistens, viskozite ve serum ayrılması ölçümleri yapılmıştır. Anılan özellikler arasındaki ilişki önemli bulunup, sonuçlar aşağıdaki şekilde özetlenmiştir. - Kurumadde ile konsistens, viskozite ve serum ayrılması arasındaki korrelasyon katsayıları sırasıyla, -0.97; +0.96; -0.99 olarak, regresyon katsayıları ise –14.530; +206.504; -0.758 olarak belirlenmiştir.

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Cite This Article

Atamer, M., Sezgin, E. (1986). Effect of Increasing the Level of Total Solids on Physical Properties of Yoghurt (Turkish with English Abstract). Gıda, Cilt: 11 Sayı: 6. https://ajindex.com/articles/1107159

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