The impact of quinoa flour on some properties of ayran

In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and m...

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Detalles Bibliográficos
Autores principales: Akkoyun, Yüsra, Arslan, Seher
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590309/
https://www.ncbi.nlm.nih.gov/pubmed/33133543
http://dx.doi.org/10.1002/fsn3.1832
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author Akkoyun, Yüsra
Arslan, Seher
author_facet Akkoyun, Yüsra
Arslan, Seher
author_sort Akkoyun, Yüsra
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description In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant (p < .05). The counts of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subps. bulgaricus had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples.
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spelling pubmed-75903092020-10-30 The impact of quinoa flour on some properties of ayran Akkoyun, Yüsra Arslan, Seher Food Sci Nutr Original Research In this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant (p < .05). The counts of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subps. bulgaricus had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples. John Wiley and Sons Inc. 2020-08-26 /pmc/articles/PMC7590309/ /pubmed/33133543 http://dx.doi.org/10.1002/fsn3.1832 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Akkoyun, Yüsra
Arslan, Seher
The impact of quinoa flour on some properties of ayran
title The impact of quinoa flour on some properties of ayran
title_full The impact of quinoa flour on some properties of ayran
title_fullStr The impact of quinoa flour on some properties of ayran
title_full_unstemmed The impact of quinoa flour on some properties of ayran
title_short The impact of quinoa flour on some properties of ayran
title_sort impact of quinoa flour on some properties of ayran
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7590309/
https://www.ncbi.nlm.nih.gov/pubmed/33133543
http://dx.doi.org/10.1002/fsn3.1832
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