Ahmet KÜÇÜKÇETİN, Fundagül EREM, Muammer DEMİR, Ülgen İlknur KONAK, Muharrem CERTEL

Pıhtısı Parçalanmış Yoğurdun Fiziksel ve Duyusal Özellikleri Üzerine Mercimek Unu İlavesinin Etkisi

Bu çalışmanın amacı, mercimek unu tipi ve miktarının, pıhtısı parçalanmış yoğurdun fiziksel ve duyusal özelliklerini nasıl etkilediğini araştırmaktır. Mercimek unu oranı arttıkça yoğurdun sertlik, görünür viskozite, kıvam katsayısı, tiksotropi ve su tutma kapasitesi değerleri artmış, ancak akış davranış indeksi ve duyusal değerlendirme puanları azalmıştır. Kırmızı mercimek unu kullanılarak üretilen yoğurt, yeşil veya sarı mercimek unu ile üretilen yoğurda göre daha düşük akış davranış indeksine ve daha yüksek sertlik, görünür viskozite, kıvam katsayısı, tiksotropi ve su tutma kapasitesi değerlerine sahiptir.

Effect of Lentil Flour Addition on Physical and Sensory Properties of Stirred Yoghurt

The effect of lentil flour addition on the physical and sensory properties of stirred yoghurt was determined in this study. The firmness, apparent viscosity, consistency index, thixotropy and water holding capacity of yoghurts increased with an increase in the ratio of lentil flour in the formulae; however the flow behavior index and sensory scores of the stirred yoghurt samples decreased. Yoghurts with red lentil flour had lower flow behavior index and higher firmness, apparent viscosity, consistency index, thixotropy and water holding capacity than those with either green or yellow lentil flour.

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