1 Ocak 2014 Dergi makalesi Açık Erişim

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

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{
  "@context": "https://schema.org/", 
  "@id": 62069, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey", 
      "name": "Sanli, Tuba"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey", 
      "name": "Senel, Ebru"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey", 
      "name": "Sezgin, Emel"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Ankara Univ, Dept Biol, Fac Sci, TR-06100 Ankara, Turkey", 
      "name": "Benli, Mehlika"
    }
  ], 
  "datePublished": "2014-01-01", 
  "description": "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.", 
  "headline": "The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt", 
  "identifier": 62069, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt", 
  "url": "https://aperta.ulakbim.gov.tr/record/62069"
}