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Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt (Record no. 129971)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01922nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241028b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Merve Akalan |
| 245 ## - TITLE STATEMENT | |
| Title | Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p958–968 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | In the current study, yogurts containing instant stevia powder (ISP) at varying proportions (0.1, 0.2, 0.3, and 0.4 g/100 mL) were perused in terms of physicochemical attributes, textural behavior, antioxidant activity, and sensory acceptability during 14 day storage at 4 °C. For this, bioactive components extracted by using microwave-assisted system were spray dried in optimum conditions (11 mL/min flow rate and 167 °C inlet air temperature) and then incorporated into yogurts. The minimal syneresis value (17.09 g/100 g) at the day of 14 was detected in ISP (0.4 g/100 mL)-supplemented yogurts while this value was reached to 19.45 g/100 g in control counterpart without stevia powder. Enriching yogurts with powders was a plausible way for boosting their mechanical properties. The antioxidative parameters namely total phenolic content (TPC), DPPH, ABTS, FRAP, and CUPRAC values were tendency to increase with ISP increment in yogurts. Low scores in sensory evaluation were detected in yogurts loaded with ISP above a certain amount (more than 0.2 g/100 mL). Sum up, the findings proved that the hypotheses (fabricating innovative dairy product rich in bioactive substances and maintaining quality parameters of yogurts during storage) predicted for this study were successfully achieved. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Instant stevia powder ">Instant stevia powder </a> |
| -- | <a href="Spray drying ">Spray drying </a> |
| -- | <a href="Yogurt ">Yogurt </a> |
| -- | <a href="Textural behavior ">Textural behavior </a> |
| -- | <a href="Functional dairy product">Functional dairy product</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110103 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP339 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
No items available.