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Journals / Akademik Gıda / 2012 / Cilt: 10 Sayı: 4

Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt

Pıhtısı Parçalanmış Yoğurdun Fiziksel ve Duyusal Özellikleri Üzerine Mercimek Unu İlavesinin Etkisi

Ahmet Küçükçetin(Akdeniz Üniversity, Faculty of Engineering, Department of Food Engineering)
Fundagül Erem(Akdeniz Üniversity, Faculty of Engineering, Department of Food Engineering)
Ülgen İlknur Konak(Akdeniz Üniversity, Faculty of Engineering, Department of Food Engineering)
Muammer Demir(Akdeniz Üniversity, Faculty of Engineering, Department of Food Engineering)
Muharrem Certel(Akdeniz Üniversity, Faculty of Engineering, Department of Food Engineering)
Pages
6–10
Publication Date
2012-12-01
DOI
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AI Summary & Key Takeaways

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

Yoghurts with red lentil flour had lower flow behavior index and higher firmness, apparent viscosity, consistency index, thixotropy and water holding capacity than those with either green or yellow lentil flour

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effect of lentil flour addition on the physical and sensory properties of stirred yoghurt was determined in this study.
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Key Findings & Data:The firmness, apparent viscosity, consistency index, thixotropy and water holding capacity of yoghurts increased with an increase in the ratio of lentil flour in the formulae; however the flow behavior index and sensory scores of the stirred yoghurt samples decreased.
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Conclusion & Impact:Yoghurts with red lentil flour had lower flow behavior index and higher firmness, apparent viscosity, consistency index, thixotropy and water holding capacity than those with either green or yellow lentil flour
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Mercimek · Yoğurt · Fiziksel özellikler

Abstract

The effect of lentil flour addition on the physical and sensory properties of stirred yoghurt was determined in this study. The firmness, apparent viscosity, consistency index, thixotropy and water holding capacity of yoghurts increased with an increase in the ratio of lentil flour in the formulae; however the flow behavior index and sensory scores of the stirred yoghurt samples decreased. Yoghurts with red lentil flour had lower flow behavior index and higher firmness, apparent viscosity, consistency index, thixotropy and water holding capacity than those with either green or yellow lentil flour

Özet

Bu çalışmanın amacı, mercimek unu tipi ve miktarının, pıhtısı parçalanmış yoğurdun fiziksel ve duyusal özelliklerini nasıl etkilediğini araştırmaktır. Mercimek unu oranı arttıkça yoğurdun sertlik, görünür viskozite, kıvam katsayısı, tiksotropi ve su tutma kapasitesi değerleri artmış, ancak akış davranış indeksi ve duyusal değerlendirme puanları azalmıştır. Kırmızı mercimek unu kullanılarak üretilen yoğurt, yeşil veya sarı mercimek unu ile üretilen yoğurda göre daha düşük akış davranış indeksine ve daha yüksek sertlik, görünür viskozite, kıvam katsayısı, tiksotropi ve su tutma kapasitesi değerlerine sahiptir

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Cite This Article

Küçükçetin, A., Erem, F., Konak, Ü. İ., Demir, M., Certel, M. (2012). Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt. Akademik Gıda, Cilt: 10 Sayı: 4, 6–10. https://ajindex.com/articles/1357567

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