Physical, chemical and flavour quality of non-fat yogurt as affected by a ?-glucan hydrocolloidal composite during storage

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.contributor.authorSahan, N.
dc.contributor.authorYasar, K.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2025-01-27T20:55:49Z
dc.date.available2025-01-27T20:55:49Z
dc.date.issued2008
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, a possible use of beta-glucan hydrocolloidal composite as a fat replacer in the manufacture of non-fat yogurts was investigated. The yogurts with added beta-glucan composite were compared with non-fat yogurt without addition of beta-glucan composite and the samples were analysed for physical, chemical and sensory attributes after 1, 7 or 15 d of storage. Fat and protein contents of the experimental yogurts were identical, while ash content differed. Addition of beta-glucan composite did not show a significant change of pH, titratable acidity, acetaldehyde, volatile fatty acids and tyrosine contents at any storage time. Titratable acidity and tyrosine content increased significantly throughout storage. Gel firmness and water-holding capacity in the yogurts were not influenced by addition of beta-glucan composite, but these variables decreased with storage time. Addition of beta-glucan composite and storage time caused a decrease in whey separation. Viscosity values in the yogurts increased by addition of beta-glucan composite and storage time. Sensory results indicated a preference for control yogurts; however, use of low levels of beta-glucan composite in the production of non-fat yogurt gave satisfactory sensory scores. Yogurts containing 0.25% or 0.50% beta-glucan hydrocolloidal composite were acceptable by expert panels and had scores similar to the control yogurt. (C) 2007 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.foodhyd.2007.06.010
dc.identifier.endpage1297
dc.identifier.issn0268-005X
dc.identifier.issn1873-7137
dc.identifier.issue7
dc.identifier.scopus2-s2.0-44349165279
dc.identifier.scopusqualityQ1
dc.identifier.startpage1291
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2007.06.010
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26194
dc.identifier.volume22
dc.identifier.wosWOS:000257275700011
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Hydrocolloids
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectyogurt
dc.subjecthydrocolloid
dc.subjectbeta-glucan
dc.subjectviscosity
dc.subjectconsistency
dc.titlePhysical, chemical and flavour quality of non-fat yogurt as affected by a ?-glucan hydrocolloidal composite during storage
dc.typeArticle

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