KaydedilenlerDerginizi ekleyin

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

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

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

Gülfem Ünal
Cem Karagözlü
Özer Kınık
Ecem Akan
Ayşe Sibel Akalın
Sayfa
343–349
Yayın Tarihi
2016-09-27
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

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

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:The effect of black and green tea on viscosity and sensory characteristics of drinking yoghurt was investigated.
📊
Temel Bulgular & Veri:Two tea infusion concentrations (2% and 4%) were used in the study whereas drinking yoghurt without any additive was the control sample.
💡
Sonuç & Katkı:There were no statistically differences between samples supplemented with 2% either black or green tea in terms of overall acceptability.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler: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.

🔖

Bu Makaleye Atıf Yap

Ünal, G., Karagözlü, C., Kınık, Ö., Akan, E., Akalın, A. S. (2016). Yeşil ve Siyah Çay İlavesinin İçilebilir Yoğurdun Viskozitesi ve Duyusal Özellikleri Üzerine Etkisi. Ege Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 53 - Sayı: 3, 343–349. https://ajindex.com/articles/50385

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (11)

  1. Allah, A.A.A., M.I. Ibrahim, S.M.A. Allah and M.A. Amin. 2012. Antimicrobial effect of tea and tea with milk beverages on oral Streptococcus mutans and Lactobacilli. World Applied Sciences Journal, 19(9):1327-1334.
  2. Amirdivani, S. and A.S.H. Baba. 2013. Rheological properties and sensory characteristics of green tea yoghurt during storage. Life Science Journal, 10(12): 378-390. AOAC. 1995. Official Methods of Analysis. 16th edition. Gaithersburg MD, sec.33.2.11. Method 991.20. Avci, E., Z. Yuksel and Y.K. Erdem. 2010. Green yoghurt revolution. Identification of interactions between green tea polyhenols and milk proteins and resultant functional modifications in yoghurt gel. 5th Central European Congress on Food, 19-22
  3. May, Bratislava 01-2010.
  4. Bodyfelt, F.W., J. Tobias and G.M. Trout. 1988. The sensory evaluation of dairy products. Van Nostrand Reinhold, New York, p.598. Chan, E.W.C., E.Y. Soh, P.P. Tie and Y.P. Law. 2011. Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis. Pharmacognosy Research, 3(4): 266-272.
  5. Ciron, C.I.E., V.L. Gee, A.L. Kelly and M.A.E. Auty. 2012. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chemistry, 130(3):510-519.
  6. Erkaya, T., M. Başlar, M. Şengül and M.F. Ertugay. 2015. Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry, 23: 406-412.
  7. Gulseren, İ. and M. Corredig. 2013. Storage stability and physical characteristics of tea-polyphenol-bearing nanoliposomes prepared with milk fat globule membrane phospholipids. Journal of Agricultural and Food Chemistry, 61: 3242-3251.
  8. Irigoyen, A., I. Arana, M. Castiella, P. Torre. and F.Z. Ibáñez. 2005. Microbiological, physicochemical, and sensory characteristics of kefir during storage. Food Chemistry, 90(4): 613-620.
  9. Jaziri, I., M.B. Slama, H. Mhadhbi, M. Urdaci and M. Hamdi. 2009. Effect of green black teas (Camellia sinens L.) on the characteristic microflora of yogurt during fermentation and regriferated storage. Food Chemistry, 112(3): 614-620.
  10. Köksoy, A. and M. Kılıç. 2003. Effects of water and salt level on rheological properties of ayran, a Turkish yoghurt drink. International Dairy Journal, 13(10):835-839.
  11. Marhamatizadeh, M.H., E. Ehsandoost and P. Gholami. 2013. The influence of green tea (Camellia sinensis L.) extract on characteristic of probioti