Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage

Zehra Güler

doi:doi:10.11648/j.jfns.20130101.11

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Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage

Zehra Güler

Published in Journal of Food and Nutrition Sciences (Volume 1, Issue 1)

Received: 19 April 2013 Published: 2 May 2013

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Abstract

The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification also led to an increase in viscosity of yoghurts. At the end of storage, there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%) and wheat bran ( 1%) +carrot ( 1%) had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9) by panelists.

Published in	Journal of Food and Nutrition Sciences (Volume 1, Issue 1)
DOI	10.11648/j.jfns.20130101.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2013. Published by Science Publishing Group

Keywords

Yoghurts, Organic Acids, Sugars, Wheat Bran, Carrot

References

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[3]	Brady, L. J., & Gallaher, D. D. The role of probiotic cultures in the prevention of colon cancer, Journal Nutrition 130 (2000), pp. 410–414.
[4]	Wollowski, I., Rechkemmer, G., and Pool-Zobel, B. L. Protective role of probiotics and prebiotics in colon cancer, American Journal Clinical Nutrition 73 (2001), pp. 451S-455S.
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[6]	Özcan, M. M., & Chalchat, J. C. Chemical composition of carrot seeds (Daucus carota L) cultivated in Turkey: charac-terization of the seed oil and essential oil, Grasas Y Aceites, 58 (2007), pp. 359-365.
[7]	Angelino, P. D. (1993) Integration of fiber ingredients in fluid dairy products. MSc Thesis, Louisiana State University, Baton Rouge.
[8]	Fernandez-García, E., & McGregor, J.U. Fortification of sweetened plain yoghurt with insoluble dieatary fiber, Z Le-bensm Unters Forsch A 204 (1997), pp. 433-437.
[9]	TSI (2006). Yoghurt TS 1330 Ankara, Turkey: Turkish Standard Institution
[10]	Fernandez-García, E., & McGregor, J. U. Determination of Organic Acids During the Fermentationand Cold Storage of Yoghurt, Journal of Dairy Science 77 (1994), pp. 2934-2939.
[11]	Stern, L.D. (2009). A visual approach to SPPSS for win-dows: A Guide to SPSS 17.0. 2nd edition. Chicago: Pearson.
[12]	Tamime, A. Y., & Robinson, R. K. (2001). Yoghurt science and technology. New York: CRC Press.
[13]	Adhikari, K., Grün, I. U., Mustapha, A., and Fernando, L. N. Changes in the profile of organic acids in plain set and stirred yoghurts during manufacture and refrigerated storage, Journal Food Quality 25 (2002), pp. 435-451.
[14]	Walstra, P., & Jenness, R. (1984). Dairy chemistry and physics. Toronto: John Willey & Sons Inc.
[15]	Torre, L. A., Tamime, A. Y., and Muir, D. D. Rheology and sensonry profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures, International Journal Dairy Technolog 56 (2003), pp. 163-170.
[16]	Bevilacqua, A. E., & Califano, A. N. Determination of organic acids in dairy products by high performance liquid chromatography, Journal Food Science 54 (1989), pp.1076-1079.
[17]	Davies, D.D., Asker, H. Synthesis of oxalic acid by enzymes from lettuce leaves. Plant Physiology 72 (1983), pp. 134-138.
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APA Style

Zehra Güler. (2013). Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage. Journal of Food and Nutrition Sciences, 1(1), 1-6. https://doi.org/10.11648/j.jfns.20130101.11

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ACS Style

Zehra Güler. Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage. J. Food Nutr. Sci. 2013, 1(1), 1-6. doi: 10.11648/j.jfns.20130101.11

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AMA Style

Zehra Güler. Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage. J Food Nutr Sci. 2013;1(1):1-6. doi: 10.11648/j.jfns.20130101.11

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@article{10.11648/j.jfns.20130101.11,
  author = {Zehra Güler},
  title = {Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.jfns.20130101.11},
  url = {https://doi.org/10.11648/j.jfns.20130101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130101.11},
  abstract = {The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification  also led to an increase in viscosity of yoghurts. At the end of storage,  there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%)  and wheat bran ( 1%) +carrot ( 1%)  had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9)  by panelists.},
 year = {2013}
}

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TY  - JOUR
T1  - Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage
AU  - Zehra Güler
Y1  - 2013/05/02
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130101.11
DO  - 10.11648/j.jfns.20130101.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130101.11
AB  - The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification  also led to an increase in viscosity of yoghurts. At the end of storage,  there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%)  and wheat bran ( 1%) +carrot ( 1%)  had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9)  by panelists.
VL  - 1
IS  - 1
ER  -

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Author Information

Zehra Güler

Mustafa Kemal University, Agricultural of Faculty, Department of Food Engineering, Tayfur Sokmen Campus 31034 Antakya-Hatay-TURKEY

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Zehra Güler. (2013). Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage. Journal of Food and Nutrition Sciences, 1(1), 1-6. https://doi.org/10.11648/j.jfns.20130101.11

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ACS Style

Zehra Güler. Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage. J. Food Nutr. Sci. 2013, 1(1), 1-6. doi: 10.11648/j.jfns.20130101.11

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AMA Style

Zehra Güler. Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage. J Food Nutr Sci. 2013;1(1):1-6. doi: 10.11648/j.jfns.20130101.11

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@article{10.11648/j.jfns.20130101.11,
  author = {Zehra Güler},
  title = {Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {1},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.jfns.20130101.11},
  url = {https://doi.org/10.11648/j.jfns.20130101.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20130101.11},
  abstract = {The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification  also led to an increase in viscosity of yoghurts. At the end of storage,  there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%)  and wheat bran ( 1%) +carrot ( 1%)  had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9)  by panelists.},
 year = {2013}
}

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TY  - JOUR
T1  - Organic Acid and Carbonhydrate Changes in Carrot and Wheat Bran Fortified Set-Type Yoghurts at the End of Refrigerated Storage
AU  - Zehra Güler
Y1  - 2013/05/02
PY  - 2013
N1  - https://doi.org/10.11648/j.jfns.20130101.11
DO  - 10.11648/j.jfns.20130101.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20130101.11
AB  - The effects of using of wheat bran (1%), carrot (1%) and wheat bran (1%) +carrot ( 1%) as a supplement on pH, organic acids, carbohydrates and viscosity of yoghurt as well as overall acceptability were investigated. Fortification of milk with wheat bran resulted in a significant ( P<0.01) increase in oxalic, orotic, pyruvic, lactic, formic, acetic, propionic and hippuric acid contents, and a decrease in total sugar content of yoghurt. The lowest level of total organic acid and a slow post acidification rate were observed for yoghurt made with carrot which was much more prefered by panelists at the end of refrigerated storage. Fortification  also led to an increase in viscosity of yoghurts. At the end of storage,  there was a significant (P<0.05) increase in viscosity of control yoghurt, whereas fortified yoghurt did not any change. Increases in lactic acid (from 9084 to 10823 mgkg-1) and formic acid (from 665 to 802 mgkg-1) contents of control yoghurt resulted in a significant (P<0.05) decrease in overall acceptability score (from 7.5 to 6.2). It was concluded that yoghurt samples with wheat bran ( 1%)  and wheat bran ( 1%) +carrot ( 1%)  had the highest total organic acid content (about 14200 mgkg-1) and titratable acidity (about 1.85% as lactic acid) were received the lowest overall acceptability score ( 5.6 out of 9)  by panelists.
VL  - 1
IS  - 1
ER  -

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