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Journals / Toros University Journal of Food Nutrition and Gastronomy / 2026 / Cilt: 2 Sayı: 1

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

Başak Öncel(Toros Üniversitesi)0000-0001-7372-0138
Yüksel Özdemir(TOROS UNIVERSITY)0000-0001-7089-3690
Pages
11–19
Publication Date
2023-06-22
DOI
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AI Summary & Key Takeaways

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

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.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Yogurt, one of the fermented dairy products, is one of the foods consumed daily in many countries.
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Key Findings & Data:In recent years, many studies have been carried out to increase the nutritional value of yogurt.
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Conclusion & Impact: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.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Yogurt · carob molasses pulp · functional properties

Abstract

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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Cite This Article

Öncel, B., Özdemir, Y. (2023). Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt. Toros University Journal of Food Nutrition and Gastronomy, Cilt: 2 Sayı: 1, 11–19. https://ajindex.com/articles/1646967

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