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The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage

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dc.contributor.author Tarakci, Zekai
dc.contributor.author Temiz, Hasan
dc.contributor.author Ugur, Atnan
dc.date.accessioned 2024-03-25T06:16:52Z
dc.date.available 2024-03-25T06:16:52Z
dc.date.issued 2011
dc.identifier.citation Tarakci, Z., Temiz, H., Ugur, A. (2011). The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage. Int. J. Dairy Technol., 64(1), 108-116. https://doi.org/10.1111/j.1471-0307.2010.00636.x en_US
dc.identifier.issn 1364-727X
dc.identifier.issn 1471-0307
dc.identifier.uri http://dx.doi.org/10.1111/j.1471-0307.2010.00636.x
dc.identifier.uri https://www.webofscience.com/wos/woscc/full-record/WOS:000286431000012
dc.identifier.uri http://earsiv.odu.edu.tr:8080/xmlui/handle/11489/4938
dc.description WoS Categories: Food Science & Technology en_US
dc.description Web of Science Index: Science Citation Index Expanded (SCI-EXPANDED) en_US
dc.description Research Areas: Food Science & Technology en_US
dc.description.abstract The aim of this study was to investigate the influence of different herbs on physicochemical and organoleptic quality of labneh during storage. Analyses were carried out at 10-day intervals in a storage period of 30 days. There were to significant differences in dry matter, fat and ash contents of the labneh samples. The pH and titratable acidity values were influenced by herbs and storage periods. Adding herb to labneh altered the colour: L* values in all samples decreased, whereas a* and b* values were affected differently from herbs added. Calcium content of the labneh decreased with the addition of herbs, but phosphorus, iron, copper and zinc contents increased. The sensorial scores of the labneh samples were influenced by the variety of herb added and the storage times. Addition of dill and parsley to labneh resulted in the greatest sensory scores. en_US
dc.language.iso eng en_US
dc.publisher WILEY-HOBOKEN en_US
dc.relation.isversionof 10.1111/j.1471-0307.2010.00636.x en_US
dc.rights info:eu-repo/semantics/openAccess en_US
dc.subject Labneh, Herbs, Storage, Minerals, Organoleptic quality en_US
dc.subject CHEMICAL-COMPOSITION, YOGURT, COLOR, MILK, MINERALS, CHEESE, SEEDS en_US
dc.title The effect of adding herbs to labneh on physicochemical and organoleptic quality during storage en_US
dc.type article en_US
dc.relation.journal INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY en_US
dc.contributor.department Ordu Üniversitesi en_US
dc.contributor.authorID 0000-0001-6015-3146 en_US
dc.identifier.volume 64 en_US
dc.identifier.issue 1 en_US
dc.identifier.startpage 108 en_US
dc.identifier.endpage 116 en_US


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