Akademik Veri Yönetim Sistemi
III. International Agricultural, Biological & Life Science Conference, Edirne, Türkiye, 1 - 03 Eylül 2021, ss.516-523
It was aimed to examine the production and acceptability of yoghurts enriched with Kavılca flour in this
study. For this purpose, yoghurts were produced using different concentrations of [1.5% (A1), 3% (A2)
and 4.5% (A3)] kavılca flour-milk compositions and stored at 4°C for 21 days. The pH, titration acidity,
serum separation, viscosity, colour values and sensory properties of yoghurt samples on the 1st, 7th,
14th and 21st days of storage were investigated. It was found that the pH values of yoghurt samples
decreased and acidity values of samples increased with the addition of kavılca flour. As the content of
Kavılca flour increased, there was a decrease in serum separation. Serum separation values of yoghurt
containing 4.5% Kavılca flour during storage were lower than the control sample. Viscosity (20 rpm)
values were affected by both the addition of kavılca flour and storage period. Kavılca flour additive the
determined L* value, caused a decrease in the whiteness value. In addition, the value of a* was found
to be positive on the 14th and 21st days of storage in the samples with the addition of Kavılca flour. As
the amount of kavılca flour added to the yoghurts increased, b* value increased regularly. The effect of
Kavılca flour addition and storage time on the sensory properties of yoghurts was found to be statistically
significant (p<0.01). As the rate of Kavılca flour increased, it was determined that there was a decrease
in the appearance scores of the samples, but when the general acceptability scores were examined, they
received high scores by the panellists. In the light of the data obtained, it was concluded that by adding
kavılca flour to yoghurt, a functional feature can be added to yoghurt, and considering the sensory
properties, it can be recommended to use kavılca flour in yoghurt production