Makale detayı · 2023
Farklı Oranlarda Turunçgil İlave Edilen Kefirin Fiziksel, Kimyasal, Duyusal ve Organik Madde Profili
Tekirdag Ziraat Fakultesi Dergisi
- Yıl
- 2023
- ISSN
1302-7050- Tür
- article
Veri kaynağı ayrımı
- YÖKSİS YÖKSİS makale kaydı
- OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)
Özet
İngilizce (OpenAlex)
This study aims to increase the functionality of plain kefir by adding citrus fruits. Dry matter ratios of kefir samples ranged from 11.04 % to 11.75 %. The addition of fruit to kefir reduced the milk-fat ratios. The pH values of kefir samples ranged from 3.37 to 4.08 depending on fruit concentration. pH values also ranged from 3.37 to 4.08 depending on fruit concentration. Kefir samples containing grapefruit (37.5 %) had the lowest pH value (3.37) among the kefir samples. The viscosity of kefir samples at 20 rpm and 50 rpm at sliding speed ranged from 0.42 Pa.s to 2.88 Pa.s and from 0.31 to 1.60 Pa.s, respectively. The addition of fruit to plain kefir was reduced its viscosity. DPPH* of samples was between 1.21 and 38.93 % DPPH of samples with citrus fruit were statistically (p
Konular
- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Proteins in Food Systems
Birincil konu Meat and Animal Product Quality