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Öğe Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts(Inst Tecnologia Parana, 2020) Atik, Didem Sozeri; Demirci, Talha; Ozturk, Hale Inci; Demirc, Sumeyye; Sert, Durmus; Akin, NihatTexture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.Öğe Chia Seed Mucilage Versus Guar Gum: Effects on Microstructural, Textural, and Antioxidative Properties of Set-Type Yoghurts(Inst Tecnologia Parana, 2020) Atik, Didem Sozeri; Demirci, Talha; Ozturk, Hale Inci; Demirc, Sumeyye; Sert, Durmus; Akin, NihatTexture is an important parameter which influences on the quality and acceptability of yoghurts. The utilize of stabilizers in yoghurt manufacturing has become a prevalent application to improve the textural properties of yoghurts. In this context, guar gum obtained from Cyamopsis tetragonolobus is generally used as a natural stabilizer for its thickening and gelling properties. Accordingly, this study evaluated the use of chia seed mucilage as an alternative to guar gum to improve the textural properties of yoghurt. This study focused on the effect of using chia seed mucilage (CSM) and guar gum (GG) at 1, 2, and 3% concentrations on the textural and microstructural characteristics of yoghurts. The results of fortifications with CSM and GG on the physicochemical, sensory, and antioxidative properties of yoghurts were also evaluated. Compared to GG, CSM provided higher antioxidant activity which improved with increasing concentrations of CSM. An enhancement was observed in textural properties of yoghurts containing CSM and GG, but CSM concentrations up to 2% gave better effect on firmness. Besides, the microstructure of yoghurt was enhanced depending on the increase in CSM and GG amounts. No negative effect was determined on the sensory properties of the samples by CSM and GG additions. The results showed that CSM can be used in set-type yoghurt production as an alternative stabilizer by improving firmness and consistency and reducing syneresis. Furthermore, its use is suitable for industrial yoghurt production with regards to sensorial properties.Öğe Fortification of set-type yoghurts with Elaeagnus angustifolia L. flours: Effects on physicochemical, textural, and microstructural characteristics(Elsevier Science Bv, 2018) Ozturk, Hale Inci; Aydin, Sumeyye; Sozeri, Didem; Demirci, Talha; Sert, Durmus; Akin, NihatThe effect of peeled oleaster (Elaeagnus angustifolia L.) flour (PO) and unpeeled oleaster flour (UPO) in different levels (1% and 2%) on the quality parameters of set type yoghurt was investigated throughout 28 days of storage. Acidification kinetics, water holding capacity, syneresis level, textural characteristics and microstructure were firstly measured. Additionally, influence of oleaster flours on DPPH and ABTS(+) radical scavenging activity and total phenolic content of yoghurt samples was also assessed. Besides, all the products were subjected to sensorial preference test. Enrichment with 2% PO and UPO reduced fermentation time by 31 and 37 min, respectively. Addition of PO and UPO increased cohesiveness and the viscosity index, furthermore, syneresis decreased. Oleaster supplementation to yoghurt significantly increased scavenging activities of DPPH and ABTS radicals and the highest activities were determined in yoghurts fortified with 2% UPO. The results demonstrated that yoghurt with reduced syneresis, improved functional properties, and enhanced some textural characteristics can be achieved by a 2% UPO addition. Also, surprisingly yoghurts containing 2% UPO had similar consumer overall preference scores comparing to plain yoghurt.Öğe Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics(Springer India, 2019) Demirci, Talha; Ozturk Negis, Hale Inci; Orac, Aysun; Konak Goktepe, Cigdem; Sozeri Atik, Didem; Aktas, Kubra; Demirci, SumeyyeThe aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG positively affected LNCFM and L20079 counts during cold storage whereas no statistical improvement was observed in the viability of L431. The addition of IWG clearly supported the antioxidative activity and total phenolic content in yoghurt. No statistical differences were discovered regarding syneresis and water holding capacity in all probiotic applications. Although, enrichment with IWG enhanced the firmness of probiotic yoghurts, it simultaneously reduced the cohesiveness and viscosity index. This study demonstrated that IWG may be used as a food additive for enhancing probiotic LNCFM and L20079 survival and providing functional aspects in yoghurt.Öğe Influence of hot and cold break tomato powders on survival of probiotic L. paracasei subsp. paracasei F19, texture profile and antioxidative activity in set-type yoghurts(Elsevier, 2020) Demirci, Talha; Sert, Durmus; Aktas, Kubra; Atik, Didem Sozeri; Negis, Hale Inci Ozturk; Akin, NihatThe yoghurt samples enriched with hot and cold break tomato powders (HBT and CBT) were evaluated by monitoring the changes in some physicochemical properties and bacterial viability during storage. Besides, radical scavenging activity, total phenolic contents, and textural parameters of samples were determined. Tomato powders were added at different levels (0.5, 1, 2%) and L. paracasei F19 was used with starter culture in yoghurt production. Total solids and ash content of yoghurt without powders were lower than the others. HBT supplementation significantly increased DPPH and ABTS + scavenging activities and the highest activities were determined in yoghurt samples containing 2% HBT (197.7 g/kg, 4.84 mol trolox/kg respectively). Total phenolic content of samples ranged from 5.00 to 14.92 g GAE/kg. The addition of tomato powders decreased firmness and viscosity and plain yoghurt was found to be more consistence (12161.80 g s) and cohesive (219.50 g). The pH values of samples decreased whereas titratable acidity values increased throughout 21 days of storage and L. pantacasei F19 counts was higher than 10(6) CFU/g at the end of storage.