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An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations
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| dc.contributor.author | Yüksel, Arzu Kavaz | |
| dc.contributor.author | Bakırcı, İhsan | |
| dc.date.accessioned | 2022-09-29T11:34:52Z | |
| dc.date.available | 2022-09-29T11:34:52Z | |
| dc.date.issued | 2015 | |
| dc.identifier.issn | 1226-7708 | |
| dc.identifier.uri | http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/3627 | |
| dc.description.abstract | Volatile compound profiles of probiotic yogurt samples prepared using 8 different prebiotic combinations were analyzed using gas chromatography/mass spectrometry (GC-MS) with solid phase micro extraction during 28 days of storage. A total of 40 volatile compounds were identified in yogurt samples during storage consisting of 2 aldehydes, 6 ketones, 4 alcohols, 6 acids, 5 esters, 3 terpenes, 3 aromatic hydrocarbons, and 12 aliphatic hydro-carbons. Acetaldehyde, diacetyl, acetoin, 2-heptanone, ethanol, isoamyl alcohol, acetic acid, caproic acid, caprilic acid, and capric acid were the major volatile compounds in all probiotic yogurt samples. | tr |
| dc.language.iso | en | tr |
| dc.publisher | Korean Society Food Science & Technology-Kosfost | tr |
| dc.subject | probiotic | tr |
| dc.subject | yogurt | tr |
| dc.subject | volatile | tr |
| dc.subject | GC-MC | tr |
| dc.subject | solid phase micro extraction | tr |
| dc.title | An investigation of the volatile compound profiles of probiotic yogurts produced using different inulin and demineralised whey powder combinations | tr |
| dc.type | Article | tr |
| dc.contributor.authorID | 0000-0001-8292-9259 | tr |
| dc.contributor.department | Adiyaman Univ, Fac Engn, Dept Food Engn, TR-02040 Adiyaman, Turkey | tr |
| dc.contributor.department | Ataturk Univ, Fac Agr, Dept Food Engn, Erzurum, Turkey | tr |
| dc.identifier.endpage | 816 | tr |
| dc.identifier.issue | 3 | tr |
| dc.identifier.startpage | 807 | tr |
| dc.identifier.volume | 24 | tr |
| dc.source.title | Food Science And Biotechnology | tr |
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2015 [358]