Resveratrolün Yoğurtta Tekstürel Nitelikleri Geliştirme Olanakları
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The scope of this thesis is to determine the effect of the interaction between milk proteins and natural polyphenol resveratrol on the textural properties and water holding capacity, which are important parameters in the production of yogurt. These qualifications in application are tried to treat with legal and illegal many additives as is known. It is thought that phenolic compounds derived from various plant sources rich in phenolic compounds and pure extracts could increase the stability of milk and thus dairy products significantly. Phenolic compounds effect on the stability of the yogurt texture is considering that can be associated with milk proteins-resveratrol interactions. Beside the the functional utilization of resveratrol, it is also possible to improve nutritional characteristics and health benefits of the product. In this thesis it was studied about possibility of resveratrol could improve the textural properties of yogurt and also contribute functionality.