Metin Yildirim

Impact of lyophilized soapwort extract on the physicochemical, textural and sensory properties of nonfat yogurt.

This study investigated the potential use of lyophilized soapwort (Gypsophila sp.) extract as a functional ingredient in set-type nonfat yogurt. Yogurt samples were supplemented with lyophilized soapwort extract at four different concentrations (Control: 0%, 0.025%, 0.050% and 0.100% w/w) and stored for 30 days at 4°C....