Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades

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dc.authorid0000-0003-3586-336Xen_US
dc.authorid0000-0002-3828-3232en_US
dc.authorid0000-0002-5208-355Xen_US
dc.contributor.authorTemiz, Hasan
dc.contributor.authorTarakçı, Zekai
dc.contributor.authorYarılgaç, Tarık
dc.contributor.authorDağ, Beşir
dc.date.accessioned2021-04-13T05:41:26Z
dc.date.available2021-04-13T05:41:26Z
dc.date.issued2018-02-01en_US
dc.departmentBatman Üniversitesi Fen - Edebiyat Fakültesi Kimya Bölümüen_US
dc.description.abstractIn this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).en_US
dc.identifier.citationTemiz, H., Tarakçı, Z., Yarılgaç, T., Dağ, B. (2018). Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades. International Journal of Dairy Technology, 71 (1), pp. 264-268. https://doi.org/10.1111/1471-0307.12420en_US
dc.identifier.endpage268en_US
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage264en_US
dc.identifier.urihttps://doi.org/10.1111/1471-0307.12420
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.12420
dc.identifier.urihttps://hdl.handle.net/20.500.12402/2847
dc.identifier.volume71en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.isversionof10.1111/1471-0307.12420en_US
dc.relation.journalInternational Journal of Dairy Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectYoghurten_US
dc.subjectLoquat Fruiten_US
dc.subjectCherry Laurelen_US
dc.subjectKiwien_US
dc.subjectMineralsen_US
dc.titleSome physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmaladesen_US
dc.typeArticleen_US

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