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Comparison of some characteristics of homemade, local and national brands yoghurts

Comparison of some characteristics of homemade, local and national brands yoghurts AbstractIn the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had the highest average dry matter (13.8%) and the lowest syneresis values (35.8%). Homemade yoghurts had the lowest average viscosity (at 20 rpm, 4079 cP; 50 rpm, 2142 cP), consistency coefficient values (44.4). It was determined that the flow behavior index values of all yoghurt samples were between 0 and 1 and showed pseudoplastic behavior. It was found that the national commercial yoghurt samples were higher than the homemade and regional samples in terms of dry matter, syneresis, viscosity and consistency coefficient. Although the mean benzoic acid values were detected between 5.43 and 31.9 mg kg−1, sorbic acid was found in only one sample (local brand yoghurt sample). http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Analele Universitatii Ovidius Constanta - Seria Chimie de Gruyter

Comparison of some characteristics of homemade, local and national brands yoghurts

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References (18)

Publisher
de Gruyter
Copyright
© 2023 Haktan Aktaş et al., published by Sciendo
ISSN
1223-7221
eISSN
2286-038X
DOI
10.2478/auoc-2023-0002
Publisher site
See Article on Publisher Site

Abstract

AbstractIn the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had the highest average dry matter (13.8%) and the lowest syneresis values (35.8%). Homemade yoghurts had the lowest average viscosity (at 20 rpm, 4079 cP; 50 rpm, 2142 cP), consistency coefficient values (44.4). It was determined that the flow behavior index values of all yoghurt samples were between 0 and 1 and showed pseudoplastic behavior. It was found that the national commercial yoghurt samples were higher than the homemade and regional samples in terms of dry matter, syneresis, viscosity and consistency coefficient. Although the mean benzoic acid values were detected between 5.43 and 31.9 mg kg−1, sorbic acid was found in only one sample (local brand yoghurt sample).

Journal

Analele Universitatii Ovidius Constanta - Seria Chimie – de Gruyter

Published: Jan 1, 2023

Keywords: yoghurt; rheological properties; syneresis; benzoic acid; sorbic acid

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