Improving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatment

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dc.contributor.authorAkgun, Abdullah
dc.date.accessioned2024-06-12T11:07:52Z
dc.date.available2024-06-12T11:07:52Z
dc.date.issued2024
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this study, the impact of high pressure homogenization at 50, 100 and 150 MPa, on the physicochemical, rheological, textural, microstructural, and sensory properties as well as acidification kinetics of low-fat yoghurt was investigated. The results showed that a shorter fermentation time was obtained for yoghurt samples produced from high-pressure homogenized milk compared to the control sample. Homogenization of milk at high pressures resulted in an increase in the water holding capacity from 42.83 to 52.67 % and firmness from 1.01 to 1.45 N of yoghurt samples. The viscosity (?50) of yoghurt increased up to 0.446 Pa.s by milk homogenization and all yoghurt samples showed shear thinning behaviour. Microstructural analyses revealed that control sample had a typical open porous gel network of casein, while fewer porous and more dense protein network was observed in yoghurts from high pressure homogenized milk. The positive effect of the milk homogenization treatment on the sensory properties of yoghurts was observed as well. Principal component analysis visualized the effect of high pressure homogenization treatment and confirmed the close relationship between structural properties and overall acceptability. Among the tested low-fat yoghurts, high pressure milk homogenization at 150 MPa had the greatest potential for improving yoghurt structure, whereas 100 MPa pressure imparted the most acceptable sensorial properties.en_US
dc.description.sponsorshipFund of Scientific Research Projects of Trakya University (TUBAP) [2017/77]en_US
dc.description.sponsorshipAcknowledgements This research was supported by the Fund of Scientific Research Projects of Trakya University (TUBAP, Grant No: 2017/77) .en_US
dc.identifier.doi10.15567/mljekarstvo.2024.0103
dc.identifier.endpage44en_US
dc.identifier.issn0026-704X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85181704609en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage33en_US
dc.identifier.urihttps://doi.org/10.15567/mljekarstvo.2024.0103
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22203
dc.identifier.volume74en_US
dc.identifier.wosWOS:001137402600002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCroatian Dairy Unionen_US
dc.relation.ispartofMljekarstvoen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLow-Fat Yoghurten_US
dc.subjectHigh-Pressure Homogenizationen_US
dc.subjectFermentation Kineticsen_US
dc.subjectRheologyen_US
dc.subjectMicrostructureen_US
dc.subjectSensory Propertiesen_US
dc.subjectTreated Milken_US
dc.subjectSet Yogurten_US
dc.subjectSkim Milken_US
dc.subjectRheologyen_US
dc.subjectMicrostructureen_US
dc.subjectSuitabilityen_US
dc.subjectTextureen_US
dc.subjectHeaten_US
dc.titleImproving the acidification kinetics, structural and sensory properties of low-fat yoghurt using high-pressure homogenization treatmenten_US
dc.typeArticleen_US

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