<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had the highest average dry matter (13.8%) and the lowest syneresis values (35.8%). Homemade yoghurts had the lowest average viscosity (at 20 rpm, 4079 cP; 50 rpm, 2142 cP), consistency coefficient values (44.4). It was determined that the flow behavior index values of all yoghurt samples were between 0 and 1 and showed pseudoplastic behavior. It was found that the national commercial yoghurt samples were higher than the homemade and regional samples in terms of dry matter, syneresis, viscosity and consistency coefficient. Although the mean benzoic acid values were detected between 5.43 and 31.9 mg kg<sup>−1</sup>, sorbic acid was found in only one sample (local brand yoghurt sample).</p>
</abstract>

In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of homemade, local and national) collected from different provinces of Turkey were investigated. It was determined that national yoghurt samples had the highest average dry matter (13.8%) and the lowest syneresis values (35.8%). Homemade yoghurts had the lowest average viscosity (at 20 rpm, 4079 cP; 50 rpm, 2142 cP), consistency coefficient values (44.4). It was determined that the flow behavior index values of all yoghurt samples were between 0 and 1 and showed pseudoplastic behavior. It was found that the national commercial yoghurt samples were higher than the homemade and regional samples in terms of dry matter, syneresis, viscosity and consistency coefficient. Although the mean benzoic acid values were detected between 5.43 and 31.9 mg kg−1, sorbic acid was found in only one sample (local brand yoghurt sample).

Comparison of some characteristics of homemade, local and national brands yoghurts

Ataturk University, Faculty of Agriculture

Ovidius University Annals of Chemistry

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

In the study, some physicochemical, viscosity, rheological properties, benzoic and sorbic acid contents of a total of 96 yoghurt samples (consisting of...

Comparison of some characteristics of homemade, local and national brands yoghurts

Online veröffentlicht: 08. März 2023

Seitenbereich: 8 - 13

Eingereicht: 29. Sept. 2022

Akzeptiert: 30. Jan. 2023

DOI: https://doi.org/10.2478/auoc-2023-0002

Schlüsselwörter
yoghurt, rheological properties, syneresis, benzoic acid, sorbic acid

© 2023 Haktan Aktaş et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Comparison of some characteristics of homemade, local and national brands yoghurts

Online veröffentlicht: 08. März 2023

Seitenbereich: 8 - 13

Eingereicht: 29. Sept. 2022

Akzeptiert: 30. Jan. 2023

DOI: https://doi.org/10.2478/auoc-2023-0002

Schlüsselwörteryoghurt, rheological properties, syneresis, benzoic acid, sorbic acid

© 2023 Haktan Aktaş et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
yoghurt, rheological properties, syneresis, benzoic acid, sorbic acid