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Yangılar F., Gülhan B.

AGRIBALKAN 2021, Edirne, Turkey, 29 August - 03 September 2021, pp.912-919

  • Publication Type: Conference Paper / Full Text
  • City: Edirne
  • Country: Turkey
  • Page Numbers: pp.912-919
  • Erzincan Binali Yildirim University Affiliated: Yes


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.