English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

In the worldwide, the consumption of traditional coffees has been widely increased due to their distinctive aroma. Turpentine coffee (TC), known as “menengic coffee” is one of the most consumed coffees in the Turkey. The aim of this study was to produce a new and functional yoghurt using different concentrations of TC (0.5, 1 and 2%) and evaluated the effect of TC addition on the physicochemical and microbiological properties, colour values, organic acid profiles and sensory parameters of yoghurts during 21 days of storage at ±4 °C. The ash, protein, fat, viscosity, syneresis, titratable acidity and pH values,  a*  and  b*  colour properties, orotic, citric, lactic, acetic, butyric and propionic acid levels of yoghurts showed an increase with the increment of TC amount, while total solids,  Lactobacillus delbrueckii  spp . bulgaricus ,  Streptococcus thermophilus  and yeast-mould counts,  L*  colour value, pyruvic acid amount and all observed sensory properties of yoghurts decreased. Total solids, ash, protein and syneresis values,  L. bulgaricus  and  S. thermophilus  counts,  L*, a*  and  b*  colour parameters, appearance scores of yoghurts have shown almost similar changing during storage. Generally, all observed parameters showed statistically significant differences ( P  &lt; 0.01;  P  &lt; 0.05) with the addition of TC except for syneresis value, orotic, pyruvic, butyric and malic acid concentrations.

international journal of food engineering

Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine ( Pistacia terebinthus  L.) coffee