Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt

TARAKÇI, ZEKAİ

Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt

Zekai TARAKÇI (Ordu Üniversitesi, Ziraat Fakültesi, Ordu Türkiye)

Kafkas Üniversitesi Veteriner Fakültesi Dergisi

4 0

Yıl: 2010 Cilt: 16 Sayı: 2 Sayfa Aralığı: 173 - 178 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt

Öz:

Yoğurdun viskozite, serum ayrılması, L*, a* ve b* renk değerleri ve duyusal özellikleri üzerine Kivi marmeladı ilavesinin etkisi 7’şer gün arayla 21 gün boyunca analiz edilmiştir. Kontrol ve katkılı yoğurtların serum ayrılması ve viskozite karakterleri açısından istatistiksel olarak önemli farklılıklar gösterdiği belirlenmiştir (P<0.05). Yoğurtta marmelat oranının artışı serum ayrılmasını ve L*, b* renk değerlerini düşürürken, a* değerini, toplam kuru madde, titrasyon asitliği ve viskozite değerlerini önemli derecede (P<0.05) artırmıştır. Depolama süresi boyunca yoğurtların pH, serum ayrılması ve viskozite değerleri sürekli olarak düşüş göstermiştir (P<0.05). Sonuç olarak, kivi marmeladı ilaveli yoğurtların genel kabul edilebilirlik değerleri yüksek bulunmuştur.

Anahtar Kelime: renk viskozite reolojik özelikler marmelat yoğurt duyusal değerlendirme kivi

Konular: Veterinerlik

Meyveli yoğurdun reolojik karakterleri, renk değerleri ve duyusal kabul edilebilirlik özellikleri üzerine Kivi marmeladının etkisi

Öz:

The effect of Kiwi marmalade on some chemical characteristics, viscosity, syneresis, and L*, a* and b* colour values and sensorial properties of yogurt were examined at a seven-day interval for 21 days. Significant differences were found between the control and flavoured yogurts with respect to syneresis and viscosity characteristics (P<0.05). The increasing amount of marmalade in yogurt resulted in a decrease in syneresis and L*, b* values of yogurt colour. However, increasing marmalade increased significantly (P<0.05) the values for a* colour, total solid, titratable acidity and viscosity. During the storage pH, syneresis and viscosity values of the yogurts decreased continuously (P<0.05). In conclusion, yogurts containing Kiwi marmalade were found to be acceptable with respect to overall acceptability.

Anahtar Kelime: rheological properties marmalade yoghurt sensory evaluation kiwifruits colour viscosity

Konular: Veterinerlik

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TARAKÇI Z (2010). Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. , 173 - 178.
Chicago	TARAKÇI ZEKAİ Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. (2010): 173 - 178.
MLA	TARAKÇI ZEKAİ Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. , 2010, ss.173 - 178.
AMA	TARAKÇI Z Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. . 2010; 173 - 178.
Vancouver	TARAKÇI Z Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. . 2010; 173 - 178.
IEEE	TARAKÇI Z "Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt." , ss.173 - 178, 2010.
ISNAD	TARAKÇI, ZEKAİ. "Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt". (2010), 173-178.

APA	TARAKÇI Z (2010). Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16(2), 173 - 178.
Chicago	TARAKÇI ZEKAİ Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 16, no.2 (2010): 173 - 178.
MLA	TARAKÇI ZEKAİ Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, vol.16, no.2, 2010, ss.173 - 178.
AMA	TARAKÇI Z Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2010; 16(2): 173 - 178.
Vancouver	TARAKÇI Z Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergisi. 2010; 16(2): 173 - 178.
IEEE	TARAKÇI Z "Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt." Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 16, ss.173 - 178, 2010.
ISNAD	TARAKÇI, ZEKAİ. "Influence of kiwi marmalade on the rheology characteristics, color values and sensorial acceptability of fruit yogurt". Kafkas Üniversitesi Veteriner Fakültesi Dergisi 16/2 (2010), 173-178.