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Year 2023, Volume: 2 Issue: 1, 11 - 19, 22.06.2023

Abstract

References

  • 1. Gillespie, S., & Van Den Bold, M. (2017). Agriculture, food systems, and nutrition: meeting the challenge. Global Challenges, 1(3), 1600002. https://doi.org/10.1002/gch2.201600002
  • 2. Kosiciarova, I., Nagyova, L., & Holiencinova, M. (2017). Consumer behavior on Slovak yogurt and fermented milk products market. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 65(6), 1967-1978. https://doi.org/10.11118/actaun201765061967
  • 3. Anonymous, (2006). Yogurt standard. (TS 1330). Turkish standards ınstitute. Necatibey Cad. 112. Bakanlıklar, Ankara, Turkey.
  • 4. Kavaz, A. (2006). Ticari probiyotik kültür ile üretilen muzlu yoğurtların depolama süresince çeşitli niteliklerinin incelenmesi (Publication No. 181479) [Master's thesis, Atatürk University]. YOK Thesis Center.
  • 5. Wolf, I.V., Venica, C. I., & Perotti, M. C. (2015). Effect of reduction of lactose in yogurts by addition of b-galactosidase enzyme on volatile compound profile and quality parameters. International Journal of Food Science & Technology, 50, 1076-1082. https://doi.org/10.1111/ijfs.12745
  • 6. Bibiana, I., Joseph, S., & Juliusi, A. (2014). Physicochemical, microbiological and sensory evaluation of yogurt sold in Makurdi metropolis. African Journal of Food Science and Technology, 5, 129-135. http:/dx.doi.org/10.14303/ajfst.2014.052
  • 7. Arslan, S., & Bayrakçi, S. (2016). Physicochemical, functional, and sensory properties of yogurts containing persimmon. Turkish Journal of Agriculture and Forestry, 40, 68-74. http:/dx.doi.org/10.3906/tar-1406-150
  • 8. Moreira, T. C., Silva, A.T., Fagundes, C., Ferreira, S. M. R., Candido, L. M. B., & Passos, M. (2017). Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.). FoodScience and Technology, 76, 326-329. https://doi.org/10.1016/j.lwt.2016.08.033
  • 9. Siva Kumar, S., Balasubramanya, B. V., Jayaraj Rao, K., Heartwin Amala Dhas, P., & Surendra Nath, B. (2017). Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yogurt. Journal of Food Science and Technology, 54(2), 368-378. https://doi.org/10.1007/s13197-016-2471-x
  • 10. Gioxari, A., Amerikanou, C., Nestoridi, I., Gourgari, E., Pratsinis, H., Kalogeropoulos, N., & Kaliora, A. C. (2022). Carob: A sustainable opportunity for metabolic health. Foods, 11(14), 2154.https://doi.org/10.3390/foods11142154
  • 11. Maza, M. P., Zamora, R., Alaiz, M., Hidalgo, F. J., Millán, F., & Vioque, E. (1989). Carob bean germ seed (Ceratonia siliqua): study of the oil and proteins. Journal of the Science of Food and Agriculture, 46(4), 495-502. https://doi.org/10.1002/jsfa.2740460411
  • 12. Ayaz, F. A., Torun, H., Ayaz, S. E. M. A., Correia, P. J., Alaiz, M., Sanz, C., & Strnad, M. (2007). Determination of chemical composition of Anatolian carob pod (Ceratonia siliqua L.): sugars, amino and organic acids, minerals and phenolic compounds. Journal of Food Quality, 30(6), 1040-1055.https://doi.org/10.1111/j.1745-4557.2007.00176.x
  • 13. Ilgın, M., Germec, M., & Turhan, I. (2020). Inulinase production and mathematical modeling from carob extract by using Aspergillus niger. Biotechnology Progress, 36(1), e2919. https://doi.org/10.1002/btpr.2919
  • 14. Rodriguez-Solana, R., Romano, A., & Moreno-Rojas, J. M. (2021). Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages. A Review. Processes, 9(7), 1146.https://doi.org/10.3390/pr9071146
  • 15. Loullis, A., & Pinakoulaki, E. (2018). Carob as cocoa substitute: a review on composition, health benefits and food applications. European Food Research and Technology, 244, 959-977. https://doi.org/10.1007/s00217-017-3018-8
  • 16. Kocaman, M., & Kocaman, E. M. (2014). The importance of cultural and gastronomic tourism in local economic development: Zile sample. International Journal of Economics and Financial Issues, 4(4), 735-744.
  • 17. Tüzün, S., İsa, B. A. Ş., Karakavuk, E., Sanyürek, N. K., & Benzer, F. (2020). Çeşitli pekmez türlerinde farklı yöntemlerle tespit edilen antioksidan aktivitelerin karşılaştırılması. Turkısh Journal of Agrıcultural and Natural Scıences, 7(2), 323-330. https://doi.org/10.30910/turkjans.725782
  • 18. Özdemir, Y., Öncel, B., & İlhan, S. (2022). Functional wafer cream fortified with carob molasses pulp flour. Acta Alimentaria, 51(4), 514-522. https://doi.org/10.1556/066.2022.00136
  • 19. Demirbas, H., & Cetinkaya, N. (2020). Determination of chemical composition, in-vitro digestibility, phenolic compounds and antioxidant activity of carob pulp. Manas Journal of Agriculture Veterinary and Life Sciences, 10(2), 103–109.
  • 20. Farag, M. A., & El-Kersh, D. M. (2017). Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics. Journal of Advanced Research, 8(4), 379-385. https://doi.org/10.1016/j.jare.2017.05.002
  • 21. Radia, A., Hano, C., Oomah, D., Yous, F., Ayouaz, S., Madani, K., & Boulekbache-Makhlouf, L. (2022). Impact of carob (Ceratonia Ciliqua L.) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage. The North African Journal of Food and Nutrition Research, 6(14), 154-164. https://doi.org/10.51745/najfnr.6.14.154-164
  • 22. Kelebek, H., Songul, K., & Sellı, S. (2015). Comparative study of bioactive constituents in Turkish olive oils by LC-ESI/MS/MS. International Journal of Food Properties, 18, 2231–2245. https://doi.org/10.1080/10942912.2014.968788
  • 23. Singleton, V. L., Orthofer, R., & (1999). Lamuela-Raventos, R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  • 24. Seçkin, A. K., & Baladura, E. (2012). Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt. The Journal of Food, 37(2). 25. Altuğ, T. & Elmacı, Y. 2011. Gıdalarda Duyusal Değerlendirme. Sidas.
  • 26. Guler-Akin, M. B., Goncu, B., & Akin, M. S. (2016). Some properties of probiotic yogurt ice cream supplemented with carob extract and whey powder. Advances in Microbiology, 6(14), 1010-1020. https://doi.org/10.4236/aim.2016.614095
  • 27. Nasser, S. A. A. (2020). Effect of adding carob extract to yogurt. Journal of Food and Dairy Sciences, 11(7), 195-198. https://doi.org/10.21608/jfds.2020.108832
  • 28. Akdeniz, V. (2023). The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages. Journal of Food Science and Technology, 60(1), 272-282. https://doi.org/10.1007/s13197-022-05612-z
  • 29. Atasoy, A. F. (2009). The effects of carob juice concentrate on the properties of yogurt. International Journal of Dairy Technology, 62 (2), 228–233. https://doi.org/10.1111/j.1471-0307.2009.00465.x
  • 30. Saci, F., Bachir Bey, M., Louaileche, H., Gali, L., & Bensouici, C. (2020). Changes in anticholinesterase, antioxidant activities and related bioactive compounds of carob pulp (Ceratonia siliqua L.) during ripening stages. Journal of Food Measurement and Characterization, 14, 937-945. https://doi.org/10.1007/s11694-019-00344-9
  • 31. Ioannou, G. D., Savva, I. K., Christou, A., Stavrou, I. J., & Kapnissi-Christodoulou, C. P. (2023). Phenolic profile, antioxidant activity, and chemometric classification of carob pulp and products. Molecules, 28(5), 2269. https://doi.org/10.3390/molecules28052269
  • 32. Scalbert, A., Manach, C., Morand, C., Remesy, C., & Jimenez, L. (2005). Dietary polyphenols and the prevention of diseases. Critical Review Food Science Nutrition, 45, 287–306. https://doi.org/10.1080/1040869059096
  • 33. Vekiari, S. A., Ouzounidou, G., Ozturk, M., & Görk, G. (2011). Variation of quality characteristics in Greek and Turkish carob pods during fruit development. Procedia-Social Behaviour Science, 19, 750–755. https://doi.org/10.1016/j.sbspro.2011.05.194
  • 34. Kulcan, A. A., Assoumou, U. Z., Aygün, M., Şirin, K. U. Z. U., Yıldız, D., Necihan, K. A. Y. A., & Karhan, M. (2021). Impact of carob extract supplementation on chemical and sensory properties of yogurt and ice cream. Gıda, 46(4), 980-991. https://doi.org/10.15237/gida.GD21043
  • 35. Srour, N., Daroub, H., Toufeili, I., & Olabi, A. (2016). Developing a carob‐based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics. Journal of the Science of Food and Agriculture, 96(9), 3047-3057. https://doi.org/10.1002/jsfa.7476
  • 36. Jrad, Z., Oussaief, O., Zaidi, S., Khorchani, T., & El-Hatmi, H. (2021). Co-fermentation process strongly affects the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt. Journal of Food Science and Technology, 58, 1727-1739. https://doi.org/10.1007/s13197-020-04682-1
  • 37. Scibisz, I., & Mitek, M. (2009). Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams. Polish Journal of Food and Nutrition Sciences, 59, 45-52.
  • 38. Farzana, T., Fatema, J., Hossain, F. B., Afrin, S., & Rahman, S. S. (2021). Quality improvement of cakes with buckwheat flour, and its comparison with local branded cakes. Current Research in Nutrition and Food Science Journal, 9(2), 570-577. https://dx.doi.org/10.12944/CRNFSJ.9.2.20

Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt

Year 2023, Volume: 2 Issue: 1, 11 - 19, 22.06.2023

Abstract

Yogurt, one of the fermented dairy products, is one of the foods consumed daily in many countries. In recent years, many studies have been carried out to increase the nutritional value of yogurt. In this study, a product favored by consumers has been developed by adding carob molasses pulp (CMP), which is rich in antioxidant components and dietary fiber, to yogurt. For this purpose, the effect of adding different amounts of carob molasses pulp (CMP) to yogurt on the physical, chemical and sensory properties of yogurt was investigated. As a result of the yogurt production, it was determined that the pH of the samples decreased (p<0.05) due to the increasing use of CMP, while the total titratable acidity increased (p>0.05). According to the results of color analysis, L* and a * values decreased (p<0.05) and b* values increased (p>0.05) in the samples compared to those with and without CMP. Depending on the use of CMP, significant increases were observed in the antioxidant capacity and total phenolic substance amounts of the samples and it was determined that CMP provided functionality to the final product (3.16 - 5.86 µmol Trolox/100 g and 8.07 - 14.07 mg GAE) /100 g ). According to the results of the sensory analysis, the samples enriched with 0.75% CMP by the panelists in terms of color and appearance, smell, taste, texture and consistency (with a spoon), structure and consistency (in the mouth) and general acceptability received the highest score.

References

  • 1. Gillespie, S., & Van Den Bold, M. (2017). Agriculture, food systems, and nutrition: meeting the challenge. Global Challenges, 1(3), 1600002. https://doi.org/10.1002/gch2.201600002
  • 2. Kosiciarova, I., Nagyova, L., & Holiencinova, M. (2017). Consumer behavior on Slovak yogurt and fermented milk products market. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 65(6), 1967-1978. https://doi.org/10.11118/actaun201765061967
  • 3. Anonymous, (2006). Yogurt standard. (TS 1330). Turkish standards ınstitute. Necatibey Cad. 112. Bakanlıklar, Ankara, Turkey.
  • 4. Kavaz, A. (2006). Ticari probiyotik kültür ile üretilen muzlu yoğurtların depolama süresince çeşitli niteliklerinin incelenmesi (Publication No. 181479) [Master's thesis, Atatürk University]. YOK Thesis Center.
  • 5. Wolf, I.V., Venica, C. I., & Perotti, M. C. (2015). Effect of reduction of lactose in yogurts by addition of b-galactosidase enzyme on volatile compound profile and quality parameters. International Journal of Food Science & Technology, 50, 1076-1082. https://doi.org/10.1111/ijfs.12745
  • 6. Bibiana, I., Joseph, S., & Juliusi, A. (2014). Physicochemical, microbiological and sensory evaluation of yogurt sold in Makurdi metropolis. African Journal of Food Science and Technology, 5, 129-135. http:/dx.doi.org/10.14303/ajfst.2014.052
  • 7. Arslan, S., & Bayrakçi, S. (2016). Physicochemical, functional, and sensory properties of yogurts containing persimmon. Turkish Journal of Agriculture and Forestry, 40, 68-74. http:/dx.doi.org/10.3906/tar-1406-150
  • 8. Moreira, T. C., Silva, A.T., Fagundes, C., Ferreira, S. M. R., Candido, L. M. B., & Passos, M. (2017). Elaboration of yogurt with reduced level of lactose added of carob (Ceratonia siliqua L.). FoodScience and Technology, 76, 326-329. https://doi.org/10.1016/j.lwt.2016.08.033
  • 9. Siva Kumar, S., Balasubramanya, B. V., Jayaraj Rao, K., Heartwin Amala Dhas, P., & Surendra Nath, B. (2017). Effect of flaxseed oil and flour on sensory, physicochemical and fatty acid profile of the fruit yogurt. Journal of Food Science and Technology, 54(2), 368-378. https://doi.org/10.1007/s13197-016-2471-x
  • 10. Gioxari, A., Amerikanou, C., Nestoridi, I., Gourgari, E., Pratsinis, H., Kalogeropoulos, N., & Kaliora, A. C. (2022). Carob: A sustainable opportunity for metabolic health. Foods, 11(14), 2154.https://doi.org/10.3390/foods11142154
  • 11. Maza, M. P., Zamora, R., Alaiz, M., Hidalgo, F. J., Millán, F., & Vioque, E. (1989). Carob bean germ seed (Ceratonia siliqua): study of the oil and proteins. Journal of the Science of Food and Agriculture, 46(4), 495-502. https://doi.org/10.1002/jsfa.2740460411
  • 12. Ayaz, F. A., Torun, H., Ayaz, S. E. M. A., Correia, P. J., Alaiz, M., Sanz, C., & Strnad, M. (2007). Determination of chemical composition of Anatolian carob pod (Ceratonia siliqua L.): sugars, amino and organic acids, minerals and phenolic compounds. Journal of Food Quality, 30(6), 1040-1055.https://doi.org/10.1111/j.1745-4557.2007.00176.x
  • 13. Ilgın, M., Germec, M., & Turhan, I. (2020). Inulinase production and mathematical modeling from carob extract by using Aspergillus niger. Biotechnology Progress, 36(1), e2919. https://doi.org/10.1002/btpr.2919
  • 14. Rodriguez-Solana, R., Romano, A., & Moreno-Rojas, J. M. (2021). Carob pulp: A nutritional and functional by-product worldwide spread in the formulation of different food products and beverages. A Review. Processes, 9(7), 1146.https://doi.org/10.3390/pr9071146
  • 15. Loullis, A., & Pinakoulaki, E. (2018). Carob as cocoa substitute: a review on composition, health benefits and food applications. European Food Research and Technology, 244, 959-977. https://doi.org/10.1007/s00217-017-3018-8
  • 16. Kocaman, M., & Kocaman, E. M. (2014). The importance of cultural and gastronomic tourism in local economic development: Zile sample. International Journal of Economics and Financial Issues, 4(4), 735-744.
  • 17. Tüzün, S., İsa, B. A. Ş., Karakavuk, E., Sanyürek, N. K., & Benzer, F. (2020). Çeşitli pekmez türlerinde farklı yöntemlerle tespit edilen antioksidan aktivitelerin karşılaştırılması. Turkısh Journal of Agrıcultural and Natural Scıences, 7(2), 323-330. https://doi.org/10.30910/turkjans.725782
  • 18. Özdemir, Y., Öncel, B., & İlhan, S. (2022). Functional wafer cream fortified with carob molasses pulp flour. Acta Alimentaria, 51(4), 514-522. https://doi.org/10.1556/066.2022.00136
  • 19. Demirbas, H., & Cetinkaya, N. (2020). Determination of chemical composition, in-vitro digestibility, phenolic compounds and antioxidant activity of carob pulp. Manas Journal of Agriculture Veterinary and Life Sciences, 10(2), 103–109.
  • 20. Farag, M. A., & El-Kersh, D. M. (2017). Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics. Journal of Advanced Research, 8(4), 379-385. https://doi.org/10.1016/j.jare.2017.05.002
  • 21. Radia, A., Hano, C., Oomah, D., Yous, F., Ayouaz, S., Madani, K., & Boulekbache-Makhlouf, L. (2022). Impact of carob (Ceratonia Ciliqua L.) pulp flour supplementation on probiotic viability, milk fermentation and antioxidant capacity during yogurt storage. The North African Journal of Food and Nutrition Research, 6(14), 154-164. https://doi.org/10.51745/najfnr.6.14.154-164
  • 22. Kelebek, H., Songul, K., & Sellı, S. (2015). Comparative study of bioactive constituents in Turkish olive oils by LC-ESI/MS/MS. International Journal of Food Properties, 18, 2231–2245. https://doi.org/10.1080/10942912.2014.968788
  • 23. Singleton, V. L., Orthofer, R., & (1999). Lamuela-Raventos, R. M. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, Methods in Enzymology, 299, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
  • 24. Seçkin, A. K., & Baladura, E. (2012). Effect of using some dietary fibers on color, texture and sensory properties of strained yogurt. The Journal of Food, 37(2). 25. Altuğ, T. & Elmacı, Y. 2011. Gıdalarda Duyusal Değerlendirme. Sidas.
  • 26. Guler-Akin, M. B., Goncu, B., & Akin, M. S. (2016). Some properties of probiotic yogurt ice cream supplemented with carob extract and whey powder. Advances in Microbiology, 6(14), 1010-1020. https://doi.org/10.4236/aim.2016.614095
  • 27. Nasser, S. A. A. (2020). Effect of adding carob extract to yogurt. Journal of Food and Dairy Sciences, 11(7), 195-198. https://doi.org/10.21608/jfds.2020.108832
  • 28. Akdeniz, V. (2023). The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages. Journal of Food Science and Technology, 60(1), 272-282. https://doi.org/10.1007/s13197-022-05612-z
  • 29. Atasoy, A. F. (2009). The effects of carob juice concentrate on the properties of yogurt. International Journal of Dairy Technology, 62 (2), 228–233. https://doi.org/10.1111/j.1471-0307.2009.00465.x
  • 30. Saci, F., Bachir Bey, M., Louaileche, H., Gali, L., & Bensouici, C. (2020). Changes in anticholinesterase, antioxidant activities and related bioactive compounds of carob pulp (Ceratonia siliqua L.) during ripening stages. Journal of Food Measurement and Characterization, 14, 937-945. https://doi.org/10.1007/s11694-019-00344-9
  • 31. Ioannou, G. D., Savva, I. K., Christou, A., Stavrou, I. J., & Kapnissi-Christodoulou, C. P. (2023). Phenolic profile, antioxidant activity, and chemometric classification of carob pulp and products. Molecules, 28(5), 2269. https://doi.org/10.3390/molecules28052269
  • 32. Scalbert, A., Manach, C., Morand, C., Remesy, C., & Jimenez, L. (2005). Dietary polyphenols and the prevention of diseases. Critical Review Food Science Nutrition, 45, 287–306. https://doi.org/10.1080/1040869059096
  • 33. Vekiari, S. A., Ouzounidou, G., Ozturk, M., & Görk, G. (2011). Variation of quality characteristics in Greek and Turkish carob pods during fruit development. Procedia-Social Behaviour Science, 19, 750–755. https://doi.org/10.1016/j.sbspro.2011.05.194
  • 34. Kulcan, A. A., Assoumou, U. Z., Aygün, M., Şirin, K. U. Z. U., Yıldız, D., Necihan, K. A. Y. A., & Karhan, M. (2021). Impact of carob extract supplementation on chemical and sensory properties of yogurt and ice cream. Gıda, 46(4), 980-991. https://doi.org/10.15237/gida.GD21043
  • 35. Srour, N., Daroub, H., Toufeili, I., & Olabi, A. (2016). Developing a carob‐based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics. Journal of the Science of Food and Agriculture, 96(9), 3047-3057. https://doi.org/10.1002/jsfa.7476
  • 36. Jrad, Z., Oussaief, O., Zaidi, S., Khorchani, T., & El-Hatmi, H. (2021). Co-fermentation process strongly affects the nutritional, texture, syneresis, fatty acids and aromatic compounds of dromedary UF-yogurt. Journal of Food Science and Technology, 58, 1727-1739. https://doi.org/10.1007/s13197-020-04682-1
  • 37. Scibisz, I., & Mitek, M. (2009). Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams. Polish Journal of Food and Nutrition Sciences, 59, 45-52.
  • 38. Farzana, T., Fatema, J., Hossain, F. B., Afrin, S., & Rahman, S. S. (2021). Quality improvement of cakes with buckwheat flour, and its comparison with local branded cakes. Current Research in Nutrition and Food Science Journal, 9(2), 570-577. https://dx.doi.org/10.12944/CRNFSJ.9.2.20
There are 37 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Başak Öncel 0000-0001-7372-0138

Yüksel Özdemir 0000-0001-7089-3690

Publication Date June 22, 2023
Submission Date April 3, 2023
Published in Issue Year 2023 Volume: 2 Issue: 1

Cite

APA Öncel, B., & Özdemir, Y. (2023). Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt. Toros University Journal of Food Nutrition and Gastronomy, 2(1), 11-19.
AMA Öncel B, Özdemir Y. Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt. JFNG. June 2023;2(1):11-19.
Chicago Öncel, Başak, and Yüksel Özdemir. “Investigation of the Effect of Using Carob Molasses Pulp (CMP) on Physicochemical, Functional and Sensory Properties of Yogurt”. Toros University Journal of Food Nutrition and Gastronomy 2, no. 1 (June 2023): 11-19.
EndNote Öncel B, Özdemir Y (June 1, 2023) Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt. Toros University Journal of Food Nutrition and Gastronomy 2 1 11–19.
IEEE B. Öncel and Y. Özdemir, “Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt”, JFNG, vol. 2, no. 1, pp. 11–19, 2023.
ISNAD Öncel, Başak - Özdemir, Yüksel. “Investigation of the Effect of Using Carob Molasses Pulp (CMP) on Physicochemical, Functional and Sensory Properties of Yogurt”. Toros University Journal of Food Nutrition and Gastronomy 2/1 (June 2023), 11-19.
JAMA Öncel B, Özdemir Y. Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt. JFNG. 2023;2:11–19.
MLA Öncel, Başak and Yüksel Özdemir. “Investigation of the Effect of Using Carob Molasses Pulp (CMP) on Physicochemical, Functional and Sensory Properties of Yogurt”. Toros University Journal of Food Nutrition and Gastronomy, vol. 2, no. 1, 2023, pp. 11-19.
Vancouver Öncel B, Özdemir Y. Investigation of the effect of using carob molasses pulp (CMP) on physicochemical, functional and sensory properties of yogurt. JFNG. 2023;2(1):11-9.