Show simple item record

dc.contributor.authorTan, Gürdal
dc.contributor.authorKorel, Figen
dc.date.accessioned2016-08-17T11:31:53Z
dc.date.available2016-08-17T11:31:53Z
dc.date.issued2007-06
dc.identifier.citationTan, G. and Korel, F. (2007). Quality of flavored yogurt containing added coffee and sugar. Journal of Food Quality, 30(3), 342-356. doi:10.1111/j.1745-4557.2007.00125.xen_US
dc.identifier.issn0146-9428
dc.identifier.urihttp://doi.org/10.1111/j.1745-4557.2007.00125.x
dc.identifier.urihttp://hdl.handle.net/11147/2134
dc.description.abstractYogurts flavored with instant coffee (0.5, 0.7 and 0.9%) and sweetened with sugar (4 or 5%) and a control yogurt (no coffee or sugar) were evaluated for chemical, physical, microbiological and sensory properties. The added ingredients generally had no effect on the chemical, physical and microbiological quality of yogurts at day 1 after preparation as compared to the control. During 15 days at 5-7C, pH and lactic acid bacteria counts decreased (P < 0.05) and titratable acidity increased (P < 0.05) in all samples. Yogurts with 0.5% coffee flavoring and 4 and 5% sugar met Turkish Institute Standards for yogurt sensory quality when evaluated by a trained 10-member panel. Yogurt flavored with 0.5% coffee and containing 5% sugar had most attributes rated in the "like" category by 50% or more of 51 consumer panelists.en_US
dc.description.sponsorshipCelal Bayar University research funds, Project No. 2001/23en_US
dc.language.isoengen_US
dc.publisherBlackwell Publishingen_US
dc.relation.isversionof10.1111/j.1745-4557.2007.00125.xen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBacteriaen_US
dc.subjectYogurten_US
dc.subjectFlavorsen_US
dc.subjectYogurt productsen_US
dc.titleQuality of flavored yogurt containing added coffee and sugaren_US
dc.typearticleen_US
dc.contributor.authorIDTR110179en_US
dc.contributor.iztechauthorKorel, Figen
dc.relation.journalJournal of Food Qualityen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.volume30en_US
dc.identifier.issue3en_US
dc.identifier.startpage342en_US
dc.identifier.endpage356en_US
dc.identifier.wosWOS:000246794200005
dc.identifier.scopusSCOPUS:2-s2.0-34249679170
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record