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

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dc.authorid0000-0002-5208-355Xen_US
dc.contributor.authorTarakçı, Zekai
dc.contributor.authorUǧur, Atnan
dc.contributor.authorTemiz, Hasan
dc.contributor.authorDağ, Beşir
dc.date.accessioned2021-04-13T08:32:07Z
dc.date.available2021-04-13T08:32:07Z
dc.date.issued2013en_US
dc.departmentBatman Üniversitesi Fen - Edebiyat Fakültesi Kimya Bölümüen_US
dc.description.abstractThe 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.en_US
dc.identifier.citationTarakçı, 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.en_US
dc.identifier.endpage212en_US
dc.identifier.issn1459-0255
dc.identifier.issn1459-0263
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage208en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12402/2853
dc.identifier.volume11en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWFL Publisheren_US
dc.relation.journalJournal of Food, Agriculture and Environmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYogurten_US
dc.subjectPhysicochemicalen_US
dc.subjectOrganoleptic Qualityen_US
dc.subjectLettucesen_US
dc.titleInfluence of yogurt adding on physicochemical and sensorial properties of some lettuce typesen_US
dc.typeArticleen_US

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