Influence of Supplementation with Green and Black Tea on Viscosity and Sensory Characteristics of Drinking Yoghurt
Makaleler > Tam Makale · 2016
Yazarlar: Gülfem ÜNAL, Cem KARAGÖZLÜ, Özer Kınık, Ecem Akan, Ayşe Sibel AKALIN
Ege Üniversitesi Ziraat Fakültesi Dergisi, Uluslararası, 2016, cilt 53, ss 343-349
Özet
The effect of black and green tea on viscosity and sensory characteristics of drinking yoghurt was investigated. Two tea infusion concentrations (2% and 4%) were used in the study whereas drinking yoghurt without any additive was the control sample. The highest viscosity values were determined in control sample while there were no significant differences among the drinking yoghurts supplemented with tea extracts except 14th day. Addition of tea at a ratio of 4% adversely affected the taste scores when compared to the ratio of 2%. Drinking yoghurt infused by 2% green tea had similar colour and texture values to that of control sample. There were no statistically differences between samples supplemented with 2% either black or green tea in terms of overall acceptability.