Author/Authors :
ünal, gülfem ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , karagözlü, cem ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , kinik, özer ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , akan, ecem ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey , akalin, ayşe sibel ege university - faculty of agriculture - department of dairy technology, Izmir, Turkey
Abstract :
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.
NaturalLanguageKeyword :
Tea , drinking yoghurt , viscosity , sensory characteristics
