In this study, we investigated the role of ovalbumin (OVA), ovotransferrin (OVT), and lysozyme (LYZ) as major proteins involved in heat-induced gelation egg white. OVT LYZ deficient white (OLdEW) solutions were prepared from raw (REW) subjected to heat treatment at 64 °C centrifugation. OLdEW had almost same native-OVA protein REW, confirmed by gel electrophoresis, differential scanning calorim...

This study examined the applicability of pomegranate peel extracts (PPE) and microencapsulated (MPE) in yogurts made with cow’s milk soy drink mixtures. For preparing PPE, powders were extracted by 50% ethanol an ultrasonic water bath. PPE was encapsulated using a spray dryer. Phytochemical composition antioxidant activity MPE determined 0.5% 1% used yogurt production. Physicochemical, rheologi...

In this study, the effect of different hydrocolloid combination and storage period on physicochemical, textural sensory characteristics keşkül, a dairy dessert, was determined. Guar gum-xanthan gum, carrageenan-guar gum carrageenan-xanthan combinations were assessed as in keşkül production. Some textural, properties determined days 1, 5 10 storage. Keşkül samples containing carrageenan had high...

This research was conducted to determine the physicochemical properties of jelly drink produced using pedada and young coconut fruit juices with carrageenan. A Completely Randomized Design used two factors consisting : juice ratio at 60:40, 70:30, 80:20 as well addition carrageenan 0.25, 0.30, 0.35% which are replicated twice 5% DMRT. The best mixture 60:40 due its ability produce drinks a tota...

The effect of high-intensity thermosonication (HIT) pretreatment (20 kHz frequency, output power 4000 W and 25% amplitude for 5, 10 15 min) on the physicochemical rheological properties stirred yoghurt made from goat milk was studied. Various parameters were evaluated, such as particle size, pH soluble calcium phosphorus, while other evaluated during storage (up to 18 days), measurements, syner...