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Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder

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dc.contributor.author Balpetek Kulcu, Duygu
dc.contributor.author Kosgin, Emine Busra
dc.contributor.author Celik, Omer Faruk
dc.contributor.author Turabi Yolacaner, Elif
dc.date.accessioned 2023-01-06T12:02:20Z
dc.date.available 2023-01-06T12:02:20Z
dc.date.issued 2021
dc.identifier.citation Kulcu, DB., Kosgin, EB., Celik, OF., Yolacaner, ET. (2021). Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder. Journal of Food Processing and Preservation, 45(6), -.Doi:10.1111/jfpp.15549 en_US
dc.identifier.isbn 0145-8892
dc.identifier.isbn 1745-4549
dc.identifier.uri http://dx.doi.org/10.1111/jfpp.15549
dc.identifier.uri https://www.webofscience.com/wos/woscc/full-record/WOS:000641694700001
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/3603
dc.description WoS Categories : Food Science & Technology Web of Science Index : Science Citation Index Expanded (SCI-EXPANDED) Research Areas : Food Science & Technology en_US
dc.description.abstract In this study, five types of yogurt samples were produced with different concentrations (0% [control group], 0.05%, 0.10%, 0.15%, and 0.20%) of Mentha pulegium L. (pennyroyal) powder (MPP) and their physicochemical, textural, sensory, and microbiological properties were investigated on the 1st, 7th, and 14th days of storage. Increasing concentrations of MPP affected the L* and a* values of yogurt considerably. About 0.05% and 0.15% MPP addition improved the textural properties of yogurt samples. The higher the MPP concentration, the lower the lactic acid bacteria counts were; however, the numbers were still over the minimum requirement for yogurt. Fibrous and filamentous structures in yogurt samples with MPP were monitored by scanning electron microscopy. Consequently, it can be stated that MPP can be successfully added to yogurt. Furthermore, considering sensory evaluations, it would be plausible to say that yogurt samples containing MPP up to 0.10% may have market potential in the future. Practical applications Currently, there is a growing trend of healthy and functional foods throughout the world. Dairy product, especially yogurt, is one of the best conveyors for the functional ingredients. Therefore, enrichment of yogurt with different herbs/spices/fruits attracts great attention among consumers. Mentha pulegium L. (MPP, pennyroyal) is a functional herb and a good candidate to be utilized in yogurt with its dense aromatic properties. This study presents the first findings of MPP incorporation into yogurt. MPP addition up to 0.10% was found acceptable considering textural and organoleptic properties. Lactic acid bacteria counts in yogurt samples slightly decreased with increasing concentrations of MPP. The results of the research showed that MPP can be utilized in yogurt up to 0.10% without any problems. en_US
dc.language.iso eng en_US
dc.publisher WILEY HOBOKEN en_US
dc.relation.isversionof 10.1111/jfpp.15549 en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.title Investigation of physicochemical, microbiological, textural, and sensory properties of set-type yogurt with Mentha pulegium L. (pennyroyal) powder en_US
dc.type article en_US
dc.relation.journal JOURNAL OF FOOD PROCESSING AND PRESERVATION en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0002-6105-4825 en_US
dc.contributor.authorID 0000-0001-7108-2654 en_US
dc.identifier.volume 45 en_US
dc.identifier.issue 6 en_US


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