Akademik Veri Yönetim Sistemi
AGRIBALKAN 2021, Edirne, Türkiye, 29 Ağustos - 03 Eylül 2021, ss.912-919
In this study, it was aimed to determine the effect of powdered nettle addition at the rate of 1%
(A1), 2% (A2) and 3% (A3) on some quality parameters in traditional yoghurt made using
homemade yoghurt yeast. Physical-chemical [pH, titration acidity, syneresis, viscosity, colour
(L*, a*, b*)] and sensory properties were investigated on the 1st, 7th, 14th and 21st days of
storage. The titration acidity (% lactic acid), pH values and syneresis values were determined
respectively as between 0.71-1.21%, 3.86-4.40 and 2.85-9.50 ml/25 g in yoghurt samples. The
average viscosity value of the yogurt samples containing nettle powder was higher than the
control yogurt. The highest viscosity value was found in the A3 sample group on the 21st day
and the lowest viscosity value was found in the control group on the 14th day. Differences
between L*, a* and b* values of yoghurt samples according to yoghurt types and storage times
were statistically significant (p<0.01). Panellists, who evaluated the sensory properties of
yoghurts such as appearance, taste, colour, odour, consistency, acidic taste and general
acceptability, scored the 1% (A1) group as close to the control group. Sensory evaluations have
shown that 1% and 2% nettle powder can be used in the production of yoghurt. Colour is an
important parameter that determines the acceptability of a product, and the intensity of the green
colour reduced panellists’ appreciation. It is thought that the development of alternative dairy
products with the addition of nettle, a plant with high nutritional and therapeutic properties, will
bring an innovative understanding to the functional food market.