Dergi makalesi Açık Erişim
Sanli, Tuba; Senel, Ebru; Sezgin, Emel; Benli, Mehlika
<?xml version='1.0' encoding='UTF-8'?> <record xmlns="http://www.loc.gov/MARC21/slim"> <leader>00000nam##2200000uu#4500</leader> <datafield tag="245" ind1=" " ind2=" "> <subfield code="a">The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt</subfield> </datafield> <datafield tag="909" ind1="C" ind2="4"> <subfield code="p">INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY</subfield> <subfield code="v">67</subfield> <subfield code="n">2</subfield> <subfield code="c">237-245</subfield> </datafield> <controlfield tag="001">62069</controlfield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="a">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="520" ind1=" " ind2=" "> <subfield code="a">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.</subfield> </datafield> <datafield tag="650" ind1="1" ind2="7"> <subfield code="2">opendefinition.org</subfield> <subfield code="a">cc-by</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="u">Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey</subfield> <subfield code="a">Senel, Ebru</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="u">Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey</subfield> <subfield code="a">Sezgin, Emel</subfield> </datafield> <datafield tag="700" ind1=" " ind2=" "> <subfield code="u">Ankara Univ, Dept Biol, Fac Sci, TR-06100 Ankara, Turkey</subfield> <subfield code="a">Benli, Mehlika</subfield> </datafield> <datafield tag="980" ind1=" " ind2=" "> <subfield code="b">article</subfield> <subfield code="a">publication</subfield> </datafield> <datafield tag="542" ind1=" " ind2=" "> <subfield code="l">open</subfield> </datafield> <datafield tag="100" ind1=" " ind2=" "> <subfield code="u">Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey</subfield> <subfield code="a">Sanli, Tuba</subfield> </datafield> <datafield tag="260" ind1=" " ind2=" "> <subfield code="c">2014-01-01</subfield> </datafield> <controlfield tag="005">20210316012150.0</controlfield> <datafield tag="909" ind1="C" ind2="O"> <subfield code="o">oai:zenodo.org:62069</subfield> <subfield code="p">user-tubitak-destekli-proje-yayinlari</subfield> </datafield> <datafield tag="856" ind1="4" ind2=" "> <subfield code="z">md5:dc44155a0c4b1102c22cecd244a3943e</subfield> <subfield code="s">289</subfield> <subfield code="u">https://aperta.ulakbim.gov.trrecord/62069/files/bib-8f95b594-bb54-47f6-a556-e274b2f99c0f.txt</subfield> </datafield> <datafield tag="540" ind1=" " ind2=" "> <subfield code="u">http://www.opendefinition.org/licenses/cc-by</subfield> <subfield code="a">Creative Commons Attribution</subfield> </datafield> <datafield tag="024" ind1=" " ind2=" "> <subfield code="a">10.1111/1471-0307.12127</subfield> <subfield code="2">doi</subfield> </datafield> </record>
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