• Türkçe
    • English
  • English 
    • Türkçe
    • English
  • Login
View Item 
  •   DSpace Home
  • Fakülteler
  • Fen - Edebiyat Fakültesi
  • Kimya Bölümü
  • Fen - Edebiyat Fakültesi, Kimya Bölümü, Makale Koleksiyonu
  • View Item
  •   DSpace Home
  • Fakülteler
  • Fen - Edebiyat Fakültesi
  • Kimya Bölümü
  • Fen - Edebiyat Fakültesi, Kimya Bölümü, Makale Koleksiyonu
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types

Date

2013

Author

Tarakçı, Zekai
Uǧur, Atnan
Temiz, Hasan
Dağ, Beşir

Metadata

Show full item record

Citation

Tarakçı, Z., Uǧur, A., Temiz, H., Dağ, B. (2013). Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types. Journal of Food, Agriculture and Environment, 11 (2), pp. 208-212.

Abstract

The aim of this study was to investigate the effects of adding yogurt and roasting treatment on some physicochemical, L*, a* and b* colour values and organoleptic acceptability properties of lettuce types. The 10 different lettuce varieties included kasam, mangano, robinson, olenka, arapsaçi{dotless}, red leaf, lolorosso, red salat, palamet and salanova were used. After cleaning and cutting into 0.5 mm, the lettuces were roasted with equal amount added yogurt for about 5 min and then applied to the mixing process. There were significant differences in dry matter and pH values between the lettuces added yogurt and raw lettuces. While dry matter of lettuces was increased significantly with yogurt, the pH levels were decreased. The whiteness values (L*) for lettuces have caused significant differences by adding yogurt and roasting applications. L* values of control sample without lettuces were significantly higher than the samples prepared by adding yogurt to lettuces. Lettuce types had a significant effect on the L* colour of samples. The lettuces were a significant a* color values between before and after roasting. After adding yogurt to lettuces; b* values of kasam, robinson and olenka colour values were significantly higher than the other samples prepared by adding yogurt to lettuce types. The lowest overall acceptability scores were detected for olenka, robinson and lolorosso lettuce types while the highest overall acceptability scores were detected for arapsaci, red salat and salanova lettuce types, which were common use in Turkish meals.

Source

Journal of Food, Agriculture and Environment

Volume

11

Issue

2

URI

https://hdl.handle.net/20.500.12402/2853

Collections

  • Fen - Edebiyat Fakültesi, Kimya Bölümü, Makale Koleksiyonu [78]
  • Scopus İndeksli Yayınlar Koleksiyonu [339]
  • WoS İndeksli Yayınlar Koleksiyonu [335]



DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 




| Open Science Policy ||
|| Open Access Policy
| Guide | Contact |

DSpace@Batman

by OpenAIRE
Advanced Search

sherpa/romeo

Browse

All of DSpaceCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsTypeDepartmentPublisherCategoryLanguageAccess TypeThis CollectionBy Issue DateAuthorsTitlesSubjectsTypeDepartmentPublisherCategoryLanguageAccess Type

My Account

LoginRegister

Statistics

View Google Analytics Statistics

DSpace software copyright © 2002-2015  DuraSpace
Contact Us | Send Feedback
Theme by 
@mire NV
 

 


|| Open Science Policy || Open Access Policy || Guide || Library || Batman University || OAI-PMH ||

If you find any errors in content, please contact: earsiv@batman.edu.tr

Creative Commons License
DSpace@Batman by Batman University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License..

DSpace@Batman:


DSpace 6.2

tarafından İdeal DSpace hizmetleri çerçevesinde özelleştirilerek kurulmuştur.