Properties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oil

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dc.authoridKaya, Yalcin/0000-0002-9297-8633
dc.authorwosidKaya, Yalcin/O-2754-2014
dc.contributor.authorAskin, Buket
dc.contributor.authorOzturk, Deniz
dc.contributor.authorDurusoy, Begum
dc.contributor.authorKaya, Yalcin
dc.date.accessioned2024-06-12T11:19:54Z
dc.date.available2024-06-12T11:19:54Z
dc.date.issued2022
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn the study, oleoresin containing capsaicin was extracted by solvent extraction from red hot pepper peel and seeds (extract of oleoresin containing capsaicin, OCE) and were used in yogurt production. Thus, it is aimed to obtain a product with richer nutritional value and a new taste. For this purpose, oleoresin extracts that obtained from peel (peel extracts, PE), peel and seed (PSE), and seeds (seed extracts, SE) were added to milk with different percentages. Color characteristics were measured by a Minolta Colorimeter. There were reductions in L* (60.44-29.77) of yogurt samples by enriched process, especially for samples which contain 3% PSE and 1.5% PSE. A remarkable increase was noticed for a* values from -1.44 to 19.35 for the same samples. It was pointed out by the consumers that bitterness in taste as well as the red color in appearance are experienced. Practical applications With the acceptance of new nutritional perceptions, the food processing is complimenting current foods, with herbs, fruits, vegetables, or their extracts especially to create functional foods. Besides, obtaining new tastes has high importance for this aim. Our results pointed out that the fermented yogurt content has better quality and sensorial properties with capsaicin extracts in comparison with traditional fermented yogurt.en_US
dc.identifier.doi10.1111/jfpp.15633
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85107532150en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.15633
dc.identifier.urihttps://hdl.handle.net/20.500.14551/25387
dc.identifier.volume46en_US
dc.identifier.wosWOS:000659044800001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal Of Food Processing And Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSet Type Yogurten_US
dc.subjectSensory Characteristicsen_US
dc.subjectFiberen_US
dc.subjectColoren_US
dc.titleProperties of yogurt fortified with capsaicin extracts dissolved in high oleic sunflower oilen_US
dc.typeArticleen_US

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