Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2134
Title: Quality of flavored yogurt containing added coffee and sugar
Authors: Tan, Gürdal
Korel, Figen
Korel, Figen
Izmir Institute of Technology. Food Engineering
Keywords: Bacteria
Yogurt
Flavors
Yogurt products
Issue Date: Jun-2007
Publisher: Hindawi Publishing Corporation
Source: Tan, 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.x
Abstract: Yogurts 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.
URI: http://doi.org/10.1111/j.1745-4557.2007.00125.x
http://hdl.handle.net/11147/2134
ISSN: 0146-9428
0146-9428
1745-4557
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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