Publication:
Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk

dc.contributor.authorYılmaz-Ersan, Lütfiye
dc.contributor.authorTopçuoğlu, Esra
dc.contributor.buuauthorYILMAZ ERSAN, LÜTFİYE
dc.contributor.buuauthorTopçuoğlu, Esra
dc.contributor.orcid0000-0002-8482-5055
dc.contributor.researcheridAAG-8219-2021
dc.contributor.researcheridGEA-6157-2022
dc.date.accessioned2024-06-13T11:13:57Z
dc.date.available2024-06-13T11:13:57Z
dc.date.issued2021-02-08
dc.description.abstractIn this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product's attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant (P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.
dc.identifier.doi10.1007/s13197-021-04994-w
dc.identifier.endpage143
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue1
dc.identifier.startpage133
dc.identifier.urihttps://doi.org/10.1007/s13197-021-04994-w
dc.identifier.urihttps://link.springer.com/article/10.1007/s13197-021-04994-w
dc.identifier.urihttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC7868674/
dc.identifier.urihttps://hdl.handle.net/11452/42151
dc.identifier.volume59
dc.identifier.wos000616031800001
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSpringer
dc.relation.bapQUAP(Z) 2019/6
dc.relation.journalJournal of Food Science and Technology-mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectPhysical-properties
dc.subjectColor stability
dc.subjectSubstitutes
dc.subjectProduct
dc.subjectProbiotic yogurt
dc.subjectAlmond milk
dc.subjectInstrumental and sensory measurements
dc.subjectMultivariate analysis
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleEvaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublication5b29021f-7d33-48d9-b980-48390664fbe5
relation.isAuthorOfPublication.latestForDiscovery5b29021f-7d33-48d9-b980-48390664fbe5

Files

Original bundle

Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
Yılmaz_ve_Topçuoğlu_2021.pdf
Size:
373.73 KB
Format:
Adobe Portable Document Format

Collections