ArticleJournal of food science and technology2023
The quality characteristics of probiotic yogurts enriched with carob flour: ultrasonication effects at different production stages.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Functional and Organic Foods in Enhancing the Oral and Dental Health and Hygiene-A Comprehensive Review.Food science & nutrition · 2026Review
- Ultrasound-assisted fermentation of buttermilk byCurrent research in food science · 2026Article
- Effect of Ultrasound on the Microbial Flora and Physicochemical Parameters of Yogurt Added to Native Mexican Plants.Gels (Basel, Switzerland) · 2025Article
- A Review of Processing Techniques and Rheological Properties of Yogurts.Journal of texture studies · 2025Review
- Revitalizing traditional Turkish tort cheese into spreadable form: Enhancing bioactive and sensory attributes with utilization of carob molasses pulp that is a food waste.Food science & nutrition · 2024Article
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Authors and funding
1 author.
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Abstract
The health benefits, nutritional value and also the quality of foods are important aspects for the health-conscious consumers. In this study, the effects of ultrasound treatment at different stages of production (before inoculation (group B), both before and after inoculation (group C), and after inoculation (group D)) on some physicochemical, rheological, microbiological, and sensory properties of probiotic yogurts enriched with carob flour (CF) were investigated. Ultrasound treatment shortened the fermentation time for groups C and D, but did not significantly change the total solids, fat, and protein contents of probiotic yogurts enriched with CF. However, ultrasound-treated groups had higher pH and lower lactic acid values. Ultrasound treatment also improved the counts of yogurt bacteria and probiotic bacteria compared to the untreated control group. In addition, ultrasound-treated groups B and C had higher hardness, viscosity, and water holding capacity (WHC) values, while group D had similar values with the control. Enrichment with CF increased the red and yellow color ratios, and the ultrasound-treated groups (B and C) had higher a* (redness) values and lower b* (yellowness) values. The overall acceptability scores of ultrasound-treated groups were higher, and the texture scores of groups B and C were also higher.
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