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- Öztürk, Hale İnci; Aydın, Sümeyye; Sözeri, Didem; Demirci, Talha; Sert, Durmuş; Akın, Nihat
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.90 pp. 620-626
- food fortification, etc ; 2,2-diphenyl-1-picrylhydrazyl; Elaeagnus angustifolia; acidification; antioxidant activity; cohesion; fermentation; flour; free radicals; microstructure; storage time; viscosity; water holding capacity; yogurt; Show all 14 Subjects
- ... The 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 flo ...