1 Ocak 2014 Dergi makalesi Açık Erişim

Sanli, Tuba; Senel, Ebru; Sezgin, Emel; Benli, Mehlika

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/62069</identifier>
  <creators>
    <creator>
      <creatorName>Sanli, Tuba</creatorName>
      <givenName>Tuba</givenName>
      <familyName>Sanli</familyName>
      <affiliation>Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Senel, Ebru</creatorName>
      <givenName>Ebru</givenName>
      <familyName>Senel</familyName>
      <affiliation>Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Sezgin, Emel</creatorName>
      <givenName>Emel</givenName>
      <familyName>Sezgin</familyName>
      <affiliation>Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Benli, Mehlika</creatorName>
      <givenName>Mehlika</givenName>
      <familyName>Benli</familyName>
      <affiliation>Ankara Univ, Dept Biol, Fac Sci, TR-06100 Ankara, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>The Effects Of Using Transglutaminase, Exopolysaccharide-Producing Starter Culture And Milk Powder On The Physicochemical, Sensory And Texture Properties Of Low-Fat Set Yoghurt</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2014</publicationYear>
  <dates>
    <date dateType="Issued">2014-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/62069</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1111/1471-0307.12127</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">This study focused on the effects of transglutaminase (TGase), exopolysaccharide (EPS)-producing starter culture or skim milk powder addition on some properties of low-fat set yoghurt. The incorporation of TGase to yoghurt did not affect the acidity of the experimental samples. However, the proteolytic activity of the starter culture significantly decreased in TGase-treated yoghurt. Addition of TGase to yoghurt with a low dry matter content (11.08%) resulted in low serum separation and gel firmness and viscosity close to those of yoghurt with a higher dry matter content (14.81%). According to the sensory results, it would be possible to produce an acceptable product with a low dry matter and low fat content using TGase. The results shown that the use of EPS-producing starter cultures for the purpose of improving the texture properties of low dry matter content yoghurt could not be recommended.</description>
  </descriptions>
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