Effect of Some Prebiotics Usage on Quality Properties of Concentrated Yogurt

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dc.contributor.authorSeckin, AK
dc.contributor.authorOzkilinc, AY
dc.date.accessioned2024-07-18T11:47:01Z
dc.date.available2024-07-18T11:47:01Z
dc.description.abstractPhysical, chemical, textural and sensory properties of concentrated yogurts made from milks including some prebiotics (inulin and oligofructose) added at different ratios were analyzed at the 1st, 7th 14th and 21st day of storage. All samples were examined for pH, titratable acidity, total solids, cholesterol, fat, ash, lactose, energy, yield, organic acids, sensory properties and textural parameters. While using prebiotic type affected texture and organic acid values of prebiotic concentrated yogurt while they didn't affect product composition. Generally, sensory scores of control samples were higher than that of other yogurts.
dc.identifier.issn1680-5593
dc.identifier.other1993-601X
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/3172
dc.language.isoEnglish
dc.publisherMEDWELL ONLINE
dc.subjectORGANIC-ACIDS
dc.subjectCOMPOSITIONAL CHARACTERISTICS
dc.subjectDAIRY-PRODUCTS
dc.subjectLABNEH
dc.subjectCHOLESTEROL
dc.subjectMICROSTRUCTURE
dc.subjectOLIGOFRUCTOSE
dc.subjectPHOSPHOLIPIDS
dc.subjectGOATS
dc.subjectMILKS
dc.titleEffect of Some Prebiotics Usage on Quality Properties of Concentrated Yogurt
dc.typeArticle

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