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    Effect of Resistant Starch Addition on The Mineral Matter, Yield, Color and Sensory Properties of Salted Yoghurt
    (GIDA VE YEM KONTROL MERKEZ ARAŞTIRMA ENSTİTÜSÜ MÜDÜRLÜĞÜ, 2019) Kaygısız, Meral; Dündar, Ayşe Neslihan; Polat, Ferhat; Kadıoğlu, Burcu; Uğur, Nagihan
    Objective: Yoghurt is a high nutritional value but short lived product and some traditional methods areapplied to extend shelf life of it. Functional properties has been brought to product by using high fiber contentcomponents like Resistant Starch (RS). Moreover, it was seen an advantage of using RS which has suchproperties as bulking, gelling, stabilizing, and tissue improving.Materials and Methods:In the study, 0; 2,5; 5,0; 7,5; 10 % of RS were added to yoghurts which include0,15 and 1,5%.fat and, mineral matter, yield, color and sensory properties were analysed.Results and Conclusion: Effect of addition of RS on mineral matter, yield, a* and b* values weresignificant (p?0,05) while its effect on L* value was insignificant. Effect of fat content of raw materials onmineral matter, yield, L*, a* and b* values were significant (p?0,05).The effect of RS addition on color-appearance, odor and taste scores was insignificant while its effect onconsistency and total sensory score was significant (p?0,05). The effect of fat on color-appearance wasinsignificant while its effect on odor, consistency, taste, total sensory points were found important (p?0,05).