Bibliographic Details
| Title: |
Farklı Konsantrasyonlarda Mormiks ile Üretilen Vegan Karabuğday Sütünün Fizikokimyasal ve Duyusal Özelliklerinin Belirlenmesi. |
| Alternate Title: |
Determination of Physicochemical and Sensory Properties of Vegan Buckwheat Milk Produced with Mormix at Different Concentrations. |
| Authors: |
GEREK, Merve Dilara1, YANGILAR, Filiz2 fyangilar@erzincan.edu.tr |
| Source: |
Turkish Journal of Agricultural & Natural Sciences. 2024, Vol. 11 Issue 1, p197-205. 9p. |
| Subject Terms: |
*BUCKWHEAT, *FUNCTIONAL foods, *MILK, *VISCOSITY, *ACIDITY, *VEGANS |
| Abstract (English): |
This research aims to investigate the physicochemical and sensory properties of vegan buckwheat milk produced using mormix at different concentrations. It has been found that the addition of mormix has significant effects on the physicochemical properties of the vegan milk samples, such as dry matter, pH, total acidity, and viscosity. In sensory analyses, the sample produced with 1% mormix concentration was the most preferred, while plain buckwheat milk received the lowest scores. The study highlights the potential of mormix to offer health benefits and provide nutritious vegan milk alternatives. [Extracted from the article] |
| Abstract (Turkish): |
Bu araştırma, farklı konsantrasyonlarda mormiks kullanılarak üretilen vegan karabuğday sütünün fizikokimyasal ve duyusal özelliklerini incelemeyi amaçlamaktadır. Mormiksin ilavesinin, vegan süt örneklerinin kuru madde, pH, toplam asitlik, viskozite gibi fizikokimyasal özellikler üzerinde önemli etkileri olduğu bulunmuştur. Duyusal analizlerde, %1 mormiks konsantrasyonu ile üretilen örnek en çok beğenilirken, sade karabuğday sütü en düşük puanları almıştır. Araştırma, mormiksin sağlık yararları ve besleyici değeri yüksek vegan süt alternatifleri sunma potansiyelini vurgulamaktadır. [Extracted from the article] |
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| Database: |
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