Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/36959
Title: The impact of quinoa flour on some properties of ayran
Authors: Akkoyun, Y.
Arslan, Seher
Keywords: ayran
fermented dairy products
quinoa
quinoa flour
sensory properties
Publisher: Wiley-Blackwell
Abstract: In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant (p <.05). The counts of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subps. bulgaricus had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
URI: https://hdl.handle.net/11499/36959
https://doi.org/10.1002/fsn3.1832
ISSN: 2048-7177
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu / PubMed Indexed Publications Collection
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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