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Journals / Ege Üniversitesi Ziraat Fakültesi Dergisi / 2016 / Cilt: 53 - Sayı: 3

Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt

Yeşil ve Siyah Çay İlavesinin İçilebilir Yoğurdun Viskozitesi ve Duyusal Özellikleri Üzerine Etkisi

Gülfem Ünal
Cem Karagözlü
Özer Kınık
Ecem Akan
Ayşe Sibel Akalın
Pages
343–349
Publication Date
2016-09-27
DOI
—
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AI Summary & Key Takeaways

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

There were no statistically differences between samples supplemented with 2% either black or green tea in terms of overall acceptability.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effect of black and green tea on viscosity and sensory characteristics of drinking yoghurt was investigated.
📊
Key Findings & Data:Two tea infusion concentrations (2% and 4%) were used in the study whereas drinking yoghurt without any additive was the control sample.
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Conclusion & Impact:There were no statistically differences between samples supplemented with 2% either black or green tea in terms of overall acceptability.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Çay · içilebilir yoğurt · viskozite

Abstract

The effect of black and green tea on viscosity and sensory characteristics of drinking yoghurt was investigated. Two tea infusion concentrations (2% and 4%) were used in the study whereas drinking yoghurt without any additive was the control sample. The highest viscosity values were determined in control sample while there were no significant differences among the drinking yoghurts supplemented with tea extracts except 14th day. Addition of tea at a ratio of 4% adversely affected the taste scores when compared to the ratio of 2%. Drinking yoghurt infused by 2% green tea had similar colour and texture values to that of control sample. There were no statistically differences between samples supplemented with 2% either black or green tea in terms of overall acceptability.

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Cite This Article

Ünal, G., Karagözlü, C., Kınık, Ö., Akan, E., Akalın, A. S. (2016). Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 53 - Sayı: 3, 343–349. https://ajindex.com/articles/50385

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