Affiliation:
1. IĞDIR ÜNİVERSİTESİ
2. Kayseri University
3. ISTANBUL GELISIM UNIVERSITY
Abstract
In this study, the influences of nitrogen (N2) and hydrogen (H2) gases on the physicochemical and textural properties of yogurt during storage were investigated.
The redox potential of the environment has been changed by using N2 and H2 which are natural methods that do not have a toxic effect on milk used in yogurt. In this way, it was determined how these reducing media changed compared to the control yoghurt. Especially H2 has made yogurt more functional with its non-toxic antioxidant feature. Redox potential is the quality parameter that affects the properties of yoghurt. The effects of this parameter on yoghurt have been revealed during storage. It has been determined in this study that quality control can be achieved by determining the effects of this quality parameter in the yoghurt process
Publisher
Van Yuzuncu Yil University
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