{"title":"以不同比例的牛、麻籽奶混合制成Ayran(酸奶饮料)的特性研究","authors":"A. Besir, M. Mortas, F. Yazıcı","doi":"10.55147/efse.1119044","DOIUrl":null,"url":null,"abstract":"Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. The ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p","PeriodicalId":150194,"journal":{"name":"European Food Science and Engineering","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Investigation Properties of Ayran (Yoghurt Drink) Produced from Different Ratio of Cow and Hemp Seed Milk Mixtures\",\"authors\":\"A. Besir, M. Mortas, F. Yazıcı\",\"doi\":\"10.55147/efse.1119044\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. The ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p\",\"PeriodicalId\":150194,\"journal\":{\"name\":\"European Food Science and Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-06-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Science and Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.55147/efse.1119044\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Science and Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.55147/efse.1119044","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Investigation Properties of Ayran (Yoghurt Drink) Produced from Different Ratio of Cow and Hemp Seed Milk Mixtures
Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. The ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p
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