The effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.contributor.authorGuven, M
dc.contributor.authorYasar, K
dc.contributor.authorKaraca, OB
dc.contributor.authorHayaloglu, AA
dc.date.accessioned2025-01-27T20:58:12Z
dc.date.available2025-01-27T20:58:12Z
dc.date.issued2005
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe influence of different levels of inulin on the quality of fat-free yogurt production was investigated. Inulin was added to milk containing 0.1% of milk fat to give inulin levels of 1, 2 and 3%. The experimental yogurts were compared with control yogurt produced from whole milk. The total solids content of milk was standardized to 14% by adding skim milk powder to the experimental yogurt. The chemical composition, pH, titratable acidity, whey separation, consistency, acetaldehyde and volatile fatty acidity contents were determined in the experimental yogurts after 1, 7 and 15 days. Sensory properties of the yogurts were evaluated during storage. The addition of inulin at more than 1% increased whey separation and consistency. Acetaldehyde, pH and titratable acidity were not influenced by addition of inulin. Tyrosine and volatile fatty acidity levels were negatively affected by inulin addition. With respect to the organoleptic quality of yogurt, inulin addition caused a decrease in organoleptic scores: the control yogurt had the highest score, and the lowest score was obtained in yogurt samples containing 3% of inulin. Overall, the yogurt containing 1% of inulin was similar in quality characteristics to control yogurt made with whole milk.
dc.identifier.doi10.1111/j.1471-0307.2005.00210.x
dc.identifier.endpage184
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue3
dc.identifier.scopus2-s2.0-23244433951
dc.identifier.scopusqualityQ1
dc.identifier.startpage180
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2005.00210.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26640
dc.identifier.volume58
dc.identifier.wosWOS:000230601700008
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectfat replacers
dc.subjectinulin
dc.subjectlow-fat yogurt
dc.subjectstorage
dc.subjectyogurt
dc.titleThe effect of inulin as a fat replacer on the quality of set-type low-fat yogurt manufacture
dc.typeArticle

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