The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage

ŞENGÜL M., ERKAYA T., ŞENGÜL M., Yildiz H.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.65, sa.3, ss.429-436, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 65 Sayı: 3
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1111/j.1471-0307.2012.00838.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.429-436
  • Anahtar Kelimeler: Sour cherry yoghurt, Phenolic content, Antioxidant activity, DPPH, FRUIT, MILK, VEGETABLES, PRODUCTS, RHEOLOGY
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study investigated the effect of adding sour cherry pulp into yoghurt on its physicochemical properties, phenolic content, antioxidant activity and sensory characteristics. Sour cherry pulp was added at 0%, 8%, 12% and 16% into the yoghurt, and measures were checked through 14 days cold storage. The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased. During storage, total phenolic contents and antioxidant activity in yoghurts ranged from 20 to 81 mu g gallic acid equivalent per mg of sample and from 48% to 86%, respectively.