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Journals / Alınteri Zirai Bilimler Dergisi / 2019 / Cilt: 34 - Sayı: 1

Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt

Emine MACİT
M. Murat KARAOĞLU
İHSAN BAKIRCI
Pages
15–20
DOI
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AI Summary & Key Takeaways

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

In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt.
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Key Findings & Data:Textural analyzes were made with a TA-XT2i texture analyzer.
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Conclusion & Impact:In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Özet

This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurt samples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthan gum, guar gum, locust bean gum and native corn starch. Control group samples were produced without using stabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, it was determined that stabilizer and storage time had a significant effect (p 0.05). In conclusion, Nacaseinate was the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings may contribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in the production of set type yogurt for developing different textural parameters.

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Cite This Article

MACİT, E., KARAOĞLU, M. M., BAKIRCI, İ. (2019). Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt. Alınteri Zirai Bilimler Dergisi, Cilt: 34 - Sayı: 1, 15–20. https://ajindex.com/articles/142370

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