Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee


Kavaz Yüksel A. , Yüksel M.

International Journal of Food Engineering, cilt.2020, no.1, ss.1-9, 2020 (SCI Expanded İndekslerine Giren Dergi)

  • Cilt numarası: 2020 Konu: 3
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1515/ijfe-2019-0365
  • Dergi Adı: International Journal of Food Engineering
  • Sayfa Sayıları: ss.1-9

Özet

In the worldwide, the consumption of traditional

coffees has been widely increased due to their

distinctive aroma. Turpentine coffee (TC), known as

“menengic coffee” is one of the most consumed coffees in

the Turkey. The aim of this study was to produce a new and

functional yoghurt using different concentrations of TC

(0.5, 1 and 2%) and evaluated the effect of TC addition on

the physicochemical and microbiological properties,

colour values, organic acid profiles and sensory parameters

of yoghurts during 21 days of storage at ±4 °C. The ash,

protein, fat, viscosity, syneresis, titratable acidity and pH

values, a* and b* colour properties, orotic, citric, lactic,

acetic, butyric and propionic acid levels of yoghurts

showed an increase with the increment of TC amount,

while total solids, Lactobacillus delbrueckii spp. bulgaricus,

Streptococcus thermophilus and yeast-mould counts, L*

colour value, pyruvic acid amount and all observed sensory

properties of yoghurts decreased. Total solids, ash,

protein and syneresis values, L. bulgaricus and S. thermophilus

counts, L*, a* and b* colour parameters, appearance

scores of yoghurts have shown almost similar changing

during storage. Generally, all observed parameters showed

statistically significant differences (P < 0.01; P < 0.05) with

the addition of TC except for syneresis value, orotic, pyruvic,

butyric and malic acid concentrations.

Keywords: organic acid; physicochemical; sensory;

storage; turpentine; yoghurt.