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Kimi sebzelerle üretilen set yoğurtların bazı özellikleri üzerine bir araştırma

Year 2023, Volume: 60 Issue: 2 - Journal of Agriculture Faculty of Ege University Volume: 60 Issue: 2, 277 - 289, 05.07.2023
https://doi.org/10.20289/zfdergi.1184157

Abstract

Amaç: Bu çalışmada, kontrol (K); kuru bakla (BK), kuru börülce (BRL), kereviz (KRVZ) ve enginar (EN) püreleri kullanılarak üretilen beş farklı set tipi yoğurdun bazı kimyasal ve mikrobiyolojik özellikleri incelenmiştir.
Materyal ve Yöntem: 5 farklı üretim olarak yürütülen çalışmada; enginar (EN), kuru bakla (BK), kuru börülce (BRL), kereviz (KRVZ) ve kontrol (K) grubu örneklerde depolamanın 1., 7., 14., 21. ve 28. günlerinde bazı kimyasal ve mikrobiyolojik analizler yapılmıştır.
Araştırma Bulguları: Analizlerden elde edilen bulgular ışığında püre haline getirilen sebze ilavesinin yoğurtlarda total fenolik bileşik miktarını arttırdığı görülmüş; protein miktarını, asitlik miktarını ve yoğurt bakterilerinin sayısını etkilediği belirlenmiştir.
Sonuç: Elde edilen bütün bulgular ışığında püre haline getirilen sebzelerin yoğurdun kimyasal ve mikrobiyolojik özelliklerini etkilediğini belirlenmiştir.

Supporting Institution

Ege Üniversitesi Bilimsel Araştırma Projeleri Komisyonu

Project Number

22381

Thanks

22381 Proje No’lu yüksek lisans tez çalışmasında maddi destek sağlayan Ege Üniversitesi Bilimsel Araştırma Projeleri Komisyonu'na teşekkür ederiz.

References

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An investigation on some properties of set yogurts produced by some vegetables

Year 2023, Volume: 60 Issue: 2 - Journal of Agriculture Faculty of Ege University Volume: 60 Issue: 2, 277 - 289, 05.07.2023
https://doi.org/10.20289/zfdergi.1184157

Abstract

Objective: In this study, chemical and microbiological properties of five different set types of yoghurts produced using control (K), dried broad beans (BK), dried cowpea (BRL), celery (KRVZ) and artichoke (EN) purees were examined.
Material and Methods: In the study carried out as 5 different productions; EN, BK, BRL, KRVZ, K sample groups were formed and evaluated.They were stored in the cold storage for 28 days and chemical and microbiological analyzes were made on the 1st, 7th,14th, 21st and 28th days of storage.
Results: In the light of the findings obtained from these analyzes, it was observed that the addition of mashed vegetables increased the total amount of phenolic compounds in yoghurts, It was determined that it affects the amount of protein, the amount of acidity and the number of yogurt bacteria.
Conclusion: In the light of all the findings obtained, it was determined that the pureed vegetables affected microbiological and chemical the properties of yogurt.

Project Number

22381

References

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  • Açıkgözoğlu, A.B., 2008. Antioksidanca Zengin Nar ve Vişne Konsantreleri Kullanılarak Hazırlanan Meyveli Yoğurtların Bazı Özelliklerinin Belirlenmesi. Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, (Basılmamış) Yüksek Lisans Tezi, Konya, 86 s.
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  • Anonymous, 2000. Türk Gıda Kodeksi, Çiğ Süt ve Isıl İşlem Görmüş İçme Sütleri Tebliği, Tebliğ No: 2000/6, 14 Şubat 2000, Sayı: 23964 Resmi Gazete Sayfa: 27.
  • Atamer, M. & E. Sezgin, 1986. Yoğurtlarda Kurumadde Arttırımının Fiziksel Özellikleri Üzerine Etkisi. Gıda Dergisi, 11 (6): 327-331.
  • Atasever, M., 2009. Yoğurt üretiminde bazı stabilizörlerin kullanımı. Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 15 (1-2): 1-4.
  • Barnes, D.L., S.J. Harper, F.W. Bodyfelt & M.R. Daniel, 1991. Prediction of consumer acceptability of yogurt by sensory and analytical measures of sweetness and sourness. Journal of Dairy Science, 74 (11): 3746-3754.
  • Be’al, C., P. Louvet & G. Corrieu, 1989. Influence of controlled pH and temperature on the growth and acidification of pure cultures of Streptococcus thermophilus 404 and Lactobacillus bulgaricus 398. Applied, Microbiology and Biotechnology, 32 (2): 148-154.
  • Biberoğlu Ö. & Z.G. Ceylan, 2013. Geleneksel olarak üretilen yoğurtların bazı kimyasal özellikleri. Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 8 (1): 43-51.
  • Bird, A.R, I.L. Brown & D.L. Topping, 2000. Starches, resistant starches, the gut microflora and human health. Current Issues in Intestinal Microbiology, 1 (1): 25-37.
  • Bonczar, G., M. Wszoleka & A. Sġuta, 2002. The effects of certain factors on the properties of yoghurt made fuysalrom ewe‟s milk. Food Chemistry, 79 (1): 85-91.
  • Cemeroglu, B. & J. Acar, 1986. Meyve ve Sebze İsleme Teknolojisi. Gıda Teknolojisi Derneği Ankara Yayın No:6, 406 s.
  • Curadi, M., P. Picciarelli, R. Lorenzi, A. Graifenberg & N. Ceccarelli, 2005. Antioxidant activity and phenolic compounds in the edible parts of early and late Italian artichoke (Cynara scolymus L.) varieties. Italian Journal of Food Science, 17 (1): 33-44.
  • Dauchet, L., P. Amouyel & J. Dallongeville, 2009. Fruits, vegetables and coronary heart disease. Nature Reviews Cardiology, 6 (9): 599-608.
  • Demirci, M. & H. Gündüz, 1983, Farklı oranlarda süt tozu katılmış inek sütlerinden değişik maya (starter kültür) kullanılarak elde edilen yoğurtların özellikleri üzerinde bir araştırma. Gıda Dergisi, 8 (6): 281-286.
  • El-Said M.M., H.F. Haggag, H.M. Fakhr El-Din, A.S. Gad & A.M. Farahat, 2014. Antioxidant activities and physical properties of stirred yoghurt fortified with pomegranate peel extracts. Annals of Agricultural Sciences, 59 (2): 207-212.
  • Espirito Santo, A.P., P. Perego, A. Converti & M.N. Oliveira, 2011. Influence of food matrices on probiotic viability-a review focusing on the fruity bases. Trends in Food Science and Technology, 22 (7): 377-385.
  • Fenderya, S. & A.S. Akalın, 2003. Probiyotik yoğurtların bazı kimyasal özellikleri Üzerine bir araştırma. Ege Üniversitesi Ziraat Fakültesi Dergisi, 40 (1): 87-94.
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There are 78 citations in total.

Details

Primary Language Turkish
Subjects Agricultural Engineering, Dairy Technology
Journal Section Articles
Authors

Prof. Dr. Harun Raşit Uysal 0000-0003-0426-8525

Arca Tekyiğit 0000-0002-7646-3007

Project Number 22381
Early Pub Date July 18, 2023
Publication Date July 5, 2023
Submission Date October 18, 2022
Acceptance Date February 28, 2023
Published in Issue Year 2023 Volume: 60 Issue: 2 - Journal of Agriculture Faculty of Ege University Volume: 60 Issue: 2

Cite

APA Uysal, P. D. H. R., & Tekyiğit, A. (2023). Kimi sebzelerle üretilen set yoğurtların bazı özellikleri üzerine bir araştırma. Journal of Agriculture Faculty of Ege University, 60(2), 277-289. https://doi.org/10.20289/zfdergi.1184157

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