The optimisation of processing and storage conditions of lyophilised purslane-fortified yoghurts by central composite design

Satkin B., Aktaş A. B.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.77, sa.2, ss.282-291, 2024 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 77 Sayı: 2
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/1471-0307.13034
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.282-291
  • Sivas Cumhuriyet Üniversitesi Adresli: Evet

Özet

The objectives of this study were to manufacture lyophilised purslane-fortified yoghurts in order toimprove the functional properties of yoghurt and to optimise processing and storage conditions offortified yoghurts. A central composite design was created by considering the storage time (5–12 days), lyophilised purslane concentration (0.25–0.5%) and starter culture ratio (1–3%) as fac-tors. The fortified yoghurts were supplemented by phenolics (up to 36.94 mg gallic acid equivalentper kg) and linoleic acid (3.15–11.31%). The optimal fortified yoghurt processing and storageparameters were determined to be 0.55% lyophilised purslane, 3.41% starter culture ratios and5 days of storage at 4°C.