The impact of quinoa flour on some properties of ayran
Copyright policy )The impact of quinoa flour on some properties of ayran
AbstractIn this study, some physical, chemical, microbiological, and sensory properties of ayran produced from quinoa flour addition at different ratios (0.1, 0.2, 0.3, and 0.4%, w/v) were investigated. The effect of quinoa addition and storage time on pH, titration acidity, serum separation, L values and microorganism counts were statistically significant (p < .05). The counts of Streptococcus salivarus subsp. thermophilus and Lactobacillus delbruecki subps. bulgaricus had a wide range between 7.13 and 7.52 log CFU/mL and 3.62 and 3.98 log CFU/mlL At the end of the storage, the general appreciation score of the sample containing 0.2% quinoa flour was found to be higher than the other samples.
- Pamukkale University Turkey
570, ayran, quinoa, 630, ayran; fermented dairy products; quinoa; quinoa flour; sensory, fermented dairy products, properties, quinoa flour, sensory properties, Original Research
570, ayran, quinoa, 630, ayran; fermented dairy products; quinoa; quinoa flour; sensory, fermented dairy products, properties, quinoa flour, sensory properties, Original Research
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