What is it about?
In full-fat and reduced-fat yogurt samples, pH, dry matter, and serum separation values decreased during the storage period. Scores for overall acceptability,consistency, and mouthfeel were higher for full-fat yogurts compared to reduced-fat yogurts. The hardness, consistency, cohesiveness and viscosity index values of full-fat yogurts were found to be higher than those of semi-fat yogurts.
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Why is it important?
The fat content of yogurts, combined with storage duration, directly and significantly affects both the sensory (perception of taste and consistency) and textural (physical structure) properties of the products.
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This page is a summary of: Depolama süresince farklı yağ içeriklerinin settipi yoğurdun fizikokimyasal, duyusal ve tekstürel özelliklerine etkisi, Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, June 2024, Osmaniye Korkut Ata University J Natural Applied Sciences,
DOI: 10.47495/okufbed.1364700.
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