| dc.creator |
Kok-Tas, Tugba |
|
| dc.creator |
Guzel-Seydim, Zeynep Banu |
|
| dc.date |
2009-12-31T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T10:49:16Z |
|
| dc.date.available |
2020-10-06T10:49:16Z |
|
| dc.identifier |
952c84b9-c560-46a4-9e63-75c7cb81e68d |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/952c84b9-c560-46a4-9e63-75c7cb81e68d/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/66805 |
|
| dc.description |
The aim of the study was to determine the rheological and sensory effects of the fat replacers Dairy-Lo (R) and inulin in non-fat probiotic Ayran production. The apparent viscosities of samples with Dairy-Lo (R) and the control samples were 35 mPas and 26 mPas at 60 rpm, respectively. Ayran samples exhibited non-Newtonian behavior pseudoplastic fluid with slight thixotropy. The sensory scores of Ayran samples containing Dairy-Lo (R) and non-fat dried milk were similar to that of the control sample. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Effects of fat replacers on the quality criteria of probiotic fermented milk |
|
| dc.type |
info:eu-repo/semantics/article |
|