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dc.contributor.authorİmamoğlu, Hüsniye
dc.contributor.authorCoggins, P. C.
dc.contributor.authorRowe, D. E.
dc.date.accessioned2019-08-31T12:10:23Z
dc.date.accessioned2019-08-13T09:37:42Z
dc.date.available2019-08-31T12:10:23Z
dc.date.available2019-08-13T09:37:42Z
dc.date.issued2017en_US
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.urihttps://hdl.handle.net/20.500.12436/1007
dc.descriptionWOS: 000427098200049en_US
dc.description.abstractThis research compared the effects of two types of starch (corn and kudzu) at different concentrations on the texture sensory attributes of conventional milk yogurt. The effects of days of storage, starch type and concentration, and their interactions on nine sensory variables were determined by the use of covariate analysis. Time and starch interaction were significant for only two sensory responses. All but graininess attribute had a significant time response and seven attributes responded to the concentration of starch. Best-fit polynomial regressions over time were determined for the responses affected. Response surface methodology (RSM) was applied to determine the effects of starch type and concentration on yogurt products. In addition, scanning electron microscopy study revealed a difference in microstructure of starch in yogurt by time. Kudzu starch may be used as an alternative starch in yogurt applications. (c) All Rights Reserveden_US
dc.language.isoengen_US
dc.publisherUniv Putra Malaysia Pressen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectYogurten_US
dc.subjectKudzu starchen_US
dc.subjectCorn starchen_US
dc.subjectTextural sensoryen_US
dc.subjectRSMen_US
dc.subjectSEMen_US
dc.titleInfluence of storage time and starches on texture attributes of conventional milk yogurt using response surface methodologyen_US
dc.typearticleen_US
dc.departmentMühendislik ve Doğa Bilimleri Fakültesien_US
dc.identifier.volume24en_US
dc.identifier.issue4en_US
dc.identifier.startpage1721en_US
dc.identifier.endpage1727en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.institutionauthorİmamoğlu, Hüsniye
dc.department-temp[Imamoglu, H.] Istanbul Sabahattin Zaim Univ, Food Engn Dept, TR-34303 Istanbul, Turkey; [Coggins, P. C.] Dept Food Sci Nutr & Hlth Promot, Box 9805,Herzer Bldg, Mississippi State, MS 39762 USA; [Rowe, D. E.] Mississippi Agr & Forestry Exptl Stn, Expt Stat Unit, Box 96653,Dorman Hall, Mississippi State, MS 39762 USAen_US


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