Publication:
Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

dc.contributor.authorAydınol Sönmez, Pınar
dc.contributor.authorÖzcan, Tülay
dc.contributor.buuauthorAYDINOL SÖNMEZ, PINAR
dc.contributor.buuauthorÖZCAN, TÜLAY
dc.contributor.departmentBursa Uludağ Üniversitesi/Mustafakemalpaşa Meslek Yüksekokulu/Gıda Teknolojisi Bölümü
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0002-0223-3807
dc.contributor.researcheridAAG-8194-2021
dc.contributor.researcheridGNI-9116-2022
dc.date.accessioned2024-10-02T08:37:04Z
dc.date.available2024-10-02T08:37:04Z
dc.date.issued2022-01-01
dc.description.abstractIn recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index.
dc.identifier.doi10.1590/fst.61220
dc.identifier.eissn1678-457X
dc.identifier.issn0101-2061
dc.identifier.urihttps://doi.org/10.1590/fst.61220
dc.identifier.urihttps://www.scielo.br/j/cta/a/rfcfMMCvNTm4QzBbmQLrckp/
dc.identifier.urihttps://hdl.handle.net/11452/45653
dc.identifier.volume42
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.journalFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectProbiotic yogurt
dc.subjectGuar gum
dc.subjectCheese
dc.subjectMicrostructure
dc.subjectReplacers
dc.subjectQuality
dc.subjectMilk
dc.subjectProducts
dc.subjectRheology
dc.subjectSamples
dc.subjectYoghurt
dc.subjectCarob bean gum polysaccharides
dc.subjectFat replacer
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectFood science & technology
dc.titleAssessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides
dc.typeArticle
dspace.entity.typePublication
relation.isAuthorOfPublicationf97804a7-1ffd-4673-abe6-b73821a9d619
relation.isAuthorOfPublication120b8ef1-95e8-4483-98aa-2cd905144fc8
relation.isAuthorOfPublication.latestForDiscoveryf97804a7-1ffd-4673-abe6-b73821a9d619

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