Effects of Some Stabilizers on the Textural Properties of Set-Type Yogurt

This study was conducted to investigate the effect of various stabilizers on textural properties of set yogurt. Yogurtsamples were prepared by using seven various stabilizers such as sodium caseinate, gelatin, carrageenan, xanthangum, guar gum, locust bean gum and native corn starch. Control group samples were produced without usingstabilizer. Textural analyzes were made with a TA-XT2i texture analyzer. As a result of the statistical analysis, itwas determined that stabilizer and storage time had a significant effect (p0.01) on all texture parameters ofyogurt samples, the relaxation force values were not affected by only storage period (p0.05). In conclusion, Nacaseinatewas the most suitable stabilizer for yogurt texture compared to all stabilizers. These findings maycontribute to the selection of stabilizer material or preparation of stabilizer mixtures that can be used in theproduction of set type yogurt for developing different textural parameters

Portakal Lifli Yağı - Azaltılmış Sucuğun Tekstürel Özellikleri

Bu çalışmada, farklı oranlarda portakal lifi (%0, %2 ve %4) ve yağ (koyun kuyruk yağı) (%10, %15 ve %20) kullanılarak sucuk üretilmiş ve tekstürel parametreler olgunlaştırma süresince incelenmiştir. Portakal lifi kullanımı tüm gruplarda sertlik, çiğnenebilirlik, sakızımsılık ve esneklik parametrelerini önemli seviyede (P0.01) etkilemiştir. En yüksek sertlik değeri %4 portakal lifi içeren örneklerde belirlenmiştir. Buna karşın, yağ kullanımının sertlik üzerine istatiksel olarak önemli bir etkisi (P0.05) belirlenmemiştir. Yapışkanlık, elastikiyet, çiğnenebilirlik, sakızımsılık ve esneklik yağ seviyesinden etkilenen (P0.01) tekstürel parametreler iken, bağlayıcılık yağ seviyesinden (P0.05) etkilenmemiştir. Bununla birlikte olgunlaştırma süresi tüm tekstürel parametreler üzerinde en etkili faktördür (P0.01). Olgunlaştırma sırasında örneklerin sertlik, yapışkanlık, sakızımsılık ve çiğnenebilirlik değerlerinde sürekli bir artış gözlenirken, en yüksek değer (artış) sertlikte belirlenmiştir.In this study, sucuk samples with different orange fiber (0%, 2% and 4%) and fat (sheep tail fat) levels (10%, 15% and 20%) were produced and textural parameters were investigated during ripening time. Use of orange fiber significantly affected hardness, chewiness, gumminess and resilience parameters in all groups (P<0.01). The highest hardness score was detected in samples containing 4% orange fiber. In contrast, no statistically significant effect of fat usage was observed on hardness (P>0.05). While textural parameters, adhesiveness, springiness, chewiness, gumminess and resilience, were affected (P<0.01) by fat level, cohesiveness was not significantly affected by fat level (P>0.05). However, ripening time was the most effective factor on all textural parameters (P<0.01). While a permanent increase was observed in hardness, adhesiveness, gumminess and chewiness values of all samples during ripening, the highest value (increase) was determined in hardness