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https://doi.org/10.15567/mljekarstvo.2017.0108

Utjecaj korištenja probiotika i prebiotika na aromatske spojeve i teksturalna i senzorska svojstva simbiotskog kozjeg sira

Özer Kınık ; Ege University Faculty of Agriculture Department of Dairy Technology, Izmir-Turkey
Harun Kesenkaş   ORCID icon orcid.org/0000-0003-0837-1183 ; Ege University Faculty of Agriculture Department of Dairy Technology, Izmir-Turkey
Pelin Günç Ergönül ; Celal Bayar University Faculty of Engineering Department of Food Engineering, Manisa-Turkey
Ecem Akan   ORCID icon orcid.org/0000-0001-6479-7336 ; Ege University Faculty of Agriculture Department of Dairy Technology, Izmir-Turkey

Puni tekst: engleski, pdf (228 KB) str. 71-85 preuzimanja: 261* citiraj
APA 6th Edition
Kınık, Ö., Kesenkaş, H., Günç Ergönül, P. i Akan, E. (2017). The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese. Mljekarstvo, 67 (1), 71-85. https://doi.org/10.15567/mljekarstvo.2017.0108
MLA 8th Edition
Kınık, Özer, et al. "The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese." Mljekarstvo, vol. 67, br. 1, 2017, str. 71-85. https://doi.org/10.15567/mljekarstvo.2017.0108. Citirano 17.09.2019.
Chicago 17th Edition
Kınık, Özer, Harun Kesenkaş, Pelin Günç Ergönül i Ecem Akan. "The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese." Mljekarstvo 67, br. 1 (2017): 71-85. https://doi.org/10.15567/mljekarstvo.2017.0108
Harvard
Kınık, Ö., et al. (2017). 'The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese', Mljekarstvo, 67(1), str. 71-85. https://doi.org/10.15567/mljekarstvo.2017.0108
Vancouver
Kınık Ö, Kesenkaş H, Günç Ergönül P, Akan E. The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese. Mljekarstvo [Internet]. 2017 [pristupljeno 17.09.2019.];67(1):71-85. https://doi.org/10.15567/mljekarstvo.2017.0108
IEEE
Ö. Kınık, H. Kesenkaş, P. Günç Ergönül i E. Akan, "The effect of using pro and prebiotics on the aromatic compounds, textural and sensorial properties of symbiotic goat cheese", Mljekarstvo, vol.67, br. 1, str. 71-85, 2017. [Online]. https://doi.org/10.15567/mljekarstvo.2017.0108

Sažetak
U ovom radu istražen je utjecaj probiotika, te inulina i oligofruktoze, na simbiotski kozji sir tijekom zrenja. U kontrolnoj grupi su utvrđene najniže koncentracije aromatskih spojeva, dok je dodatak probiotika u proizvodnji sira povećao koncentraciju aromatskih spojeva. Također, u sirevima iz kontrolne grupe su utvrđene najveće vrijednosti čvrstoće. Dodatak probiotika i prebiotika je signifikantno utjecao na teksturalne karakteristike sira. Sirevi koji su ocjenjeni kao najbolji, proizvedeni su uz dodatak E. facium i oligofruktoze.

Ključne riječi
simbiotski kozji sir; aroma; teksturalna svojstva

Hrčak ID: 174101

URI
https://hrcak.srce.hr/174101

[engleski]

Posjeta: 448 *