We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
The impact of quinoa flour on some properties of ayran.
- Authors
Akkoyun, Yüsra; Arslan, Seher
- Abstract
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.
- Subjects
QUINOA; FLOUR; DAIRY products
- Publication
Food Science & Nutrition, 2020, Vol 8, Issue 10, p5410
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.1832