Changes in salted yoghurt during storage

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dc.authoridGuler, Zehra/0000-0003-1889-9379
dc.contributor.authorGuler, Zehra
dc.date.accessioned2024-09-18T20:25:13Z
dc.date.available2024-09-18T20:25:13Z
dc.date.issued2007
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe study was conducted to determine the gross chemical composition and concentrations of free fatty acids (FFAs) and volatile compounds of salted yoghurt made from indigenous goat's milk. The effects of some chemical properties on sensory attributes of salted yoghurt were also studied. Changes in FFAs (P < 0.01) and volatile compounds were statistically significant (P < 0.05) during storage. The most abundant FFAs were 9-octadecenoic (C-18:1), hexadecanoic (C-16), tetradecanoic (C-14) and decanoic (C-10) acids, respectively. Ethanol and ethyl acetate were principal volatile compounds through the end of storage period. The storage period affected the intensity of flavour attributes and overall flavour score of salted yoghurt (P < 0.05). According to factor analysis result, chemical compounds including volatiles, FFAs up to C-14, tyrosine and titratable acidity, and flavour attributes explained 86.50% and 55.33% of total variance, respectively.en_US
dc.identifier.doi10.1111/j.1365-2621.2006.01505.x
dc.identifier.endpage245en_US
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-33846889559en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage235en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2006.01505.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10170
dc.identifier.volume42en_US
dc.identifier.wosWOS:000244003800017en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfree fatty aciden_US
dc.subjectgoat's milken_US
dc.subjectsalted yoghurten_US
dc.subjectsensory analysisen_US
dc.subjectvolatile compoundsen_US
dc.titleChanges in salted yoghurt during storageen_US
dc.typeArticleen_US

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