The effect of adding sour cherry pulp into yoghurt on the physicochemical properties, phenolic content and antioxidant activity during storage
Memnune Şengül, Memnune Şengül, Tuba Erkaya, Mustafa Şengül, Mustafa Şengül, Hilal Yıldız
International Journal of Dairy Technology
Abstract
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 μg gallic acid equivalent per mg of sample and from 48% to 86%, respectively.
Extracted Claims
10 claims extracted from this paper into the knowledge graph
sour cherry pulp increased pH of yoghurt
“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 a...”
sour cherry pulp decreased total solid of yoghurt
“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 a...”
sour cherry pulp decreased fat of yoghurt
“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 a...”