The optimisation of processing and storage conditions of lyophilised purslane-fortified yoghurts by central composite design
Birsu Satkın
Department of Biochemistry, Faculty of Science, Sivas Cumhuriyet University, Sivas, 58140 Turkey
Contribution: Investigation, Funding acquisition, Formal analysis, Resources
Search for more papers by this authorCorresponding Author
Ayse Burcu Aktas
Department of Biochemistry, Faculty of Science, Sivas Cumhuriyet University, Sivas, 58140 Turkey
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Funding acquisition, Writing - original draft, Writing - review & editing, Visualization, Methodology, Validation, Project administration, Formal analysis, Software, Data curation, Supervision, Resources
Search for more papers by this authorBirsu Satkın
Department of Biochemistry, Faculty of Science, Sivas Cumhuriyet University, Sivas, 58140 Turkey
Contribution: Investigation, Funding acquisition, Formal analysis, Resources
Search for more papers by this authorCorresponding Author
Ayse Burcu Aktas
Department of Biochemistry, Faculty of Science, Sivas Cumhuriyet University, Sivas, 58140 Turkey
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Investigation, Funding acquisition, Writing - original draft, Writing - review & editing, Visualization, Methodology, Validation, Project administration, Formal analysis, Software, Data curation, Supervision, Resources
Search for more papers by this authorAbstract
The objectives of this study were to manufacture lyophilised purslane-fortified yoghurts in order to improve the functional properties of yoghurt and to optimise processing and storage conditions of fortified yoghurts. A central composite design was created by considering the storage time (5–12 days), lyophilised purslane concentration (0.25–0.5%) and starter culture ratio (1–3%) as factors. The fortified yoghurts were supplemented by phenolics (up to 36.94 mg gallic acid equivalent per kg) and linoleic acid (3.15–11.31%). The optimal fortified yoghurt processing and storage parameters were determined to be 0.55% lyophilised purslane, 3.41% starter culture ratios and 5 days of storage at 4°C.
CONFLICT OF INTEREST
The authors declare no conflict of interest and agree to publish this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on the article. The data could be used by request from the corresponding author.
Supporting Information
| Filename | Description |
|---|---|
| idt13034-sup-0001-supinfo.docxWord 2007 document , 11.1 KB | Supplementary Material 1. The Regression Equations of TPC, TAC, PUFA and WS of Lyophilized Purslane-Fortified Yoghurts. |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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