Safety and quality evaluation of a yogurt-based drink processed by a pilot plant pef system

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dc.authoridJin, Tony/0000-0003-0504-5817
dc.contributor.authorEvrendilek, GA
dc.contributor.authorYeom, HW
dc.contributor.authorJin, ZT
dc.contributor.authorZhang, QH
dc.date.accessioned2024-09-18T21:05:21Z
dc.date.available2024-09-18T21:05:21Z
dc.date.issued2004
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractYogurt-based drink samples were prepared by mixing plain yogurt, water, sugar, and strawberry flavored fruit syrup. The samples were treated by both the mild heat (60C for 30 s) combined with a pilot plant pulsed electric field (PEF) system and the mild heat only in order to determine changes in the product safety and quality. Changes in the product safety were measured as microbial count, and changes in the product quality as L, a, b, degreesBrix and pH values. The treated and control samples were stored at 4 and 22C for microbial, physical and sensory evaluations. Since the 60C-treated samples exploded after 14-day storage, the safety and quality evaluations for 91 days were performed for the 60C+PEF and control samples, only. Microbial count of the 60C+PEF samples was significantly lower than that of the control samples at the two temperatures for the 91-day storage (P < 0.05). There was no significant difference in the L, a, b values, degreesBrix and pH between the control and 60C+PEF samples (P < 0.05). The control and 60C+PEF samples revealed no significant difference in the selected sensory attributes (P < 0.05).en_US
dc.identifier.doi10.1111/j.1745-4530.2004.tb00630.x
dc.identifier.endpage212en_US
dc.identifier.issn0145-8876
dc.identifier.issn1745-4530
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-4544344974en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage197en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2004.tb00630.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13525
dc.identifier.volume27en_US
dc.identifier.wosWOS:000223536900003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPulsed Electric-Fieldsen_US
dc.subjectEscherichia-Colien_US
dc.subjectInactivationen_US
dc.subjectPasteurizationen_US
dc.subjectGrowthen_US
dc.subjectYeastsen_US
dc.subjectJuiceen_US
dc.subjectFoodsen_US
dc.titleSafety and quality evaluation of a yogurt-based drink processed by a pilot plant pef systemen_US
dc.typeArticleen_US

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