Özer KINIK, Cem KARAGÖZLÜ, Ayşe Sibel AKALIN, Ecem AKAN, Gülfem ÜNAL

Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt

Siyah ve yeşil çayın içilebilir yoğurdun viskozitesi ve duyusal özellikleri üzerine etkisi araştırılmıştır. Çalışmada iki çay infüzyon konsantrasyonu (%2 ve %4) kullanılırken herhangi bir ilave yapılmayan içilebilir yoğurt kontrol örneği olarak yer almıştır. En yüksek viskozite değerleri kontrol örneğinde tespit edilirken çay ekstraktı ilave edilen içilebilir yoğurtlar arasında 14.gün dışında önemli bir fark bulunamamıştır. %4 oranında çay ilave edilmesi %2 oranı ile kıyaslandığında tat puanlarını olumsuz yönde etkilemiştir. %2 yeşil çay ile muamele edilen içilebilir yoğurt kontrol örneğine benzer renk ve tekstür değerleri göstermiştir. %2 siyah veya yaşil çay ilave edilen örneklerde toplam kabul edilebilirlik açısından istatistiksel olarak herhangi bir fark belirlenememiştir.

Yeşil ve Siyah Çay İlavesinin İçilebilir Yoğurdun Viskozitesi ve Duyusal Özellikleri Üzerine Etkisi

The effect of black and green tea on viscosity and sensory characteristics of drinking yoghurt was investigated. Two tea infusion concentrations (2% and 4%) were used in the study whereas drinking yoghurt without any additive was the control sample. The highest viscosity values were determined in control sample while there were no significant differences among the drinking yoghurts supplemented with tea extracts except 14th day. Addition of tea at a ratio of 4% adversely affected the taste scores when compared to the ratio of 2%. Drinking yoghurt infused by 2% green tea had similar colour and texture values to that of control sample. There were no statistically differences between samples supplemented with 2% either black or green tea in terms of overall acceptability.

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