Journal of Food, Agriculture and Environment

Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types 

Author(s):

Zekai Tarakci ¹*, Atnan Ugur ², Hasan Temiz ³, Besir Dag ⁴

Recieved Date: 2013-01-20, Accepted Date: 2013-04-29

Abstract:

The aim of this study was to investigate the effects of adding yogurt and roasting treatment on some physicochemical, L*, a* and b* colour values and organoleptic acceptability properties of lettuce types. The 10 different lettuce varieties included kasam, mangano, robinson, olenka, arapsaçı, red leaf,  lolorosso, red salat, palamet and  salanova were used. After cleaning and cutting into 0.5 mm, the lettuces were roasted with  equal  amount added yogurt  for  about 5 min and then applied to the mixing process. There were significant differences in dry matter and pH values  between the lettuces added yogurt and raw lettuces. While dry matter of lettuces was increased significantly with yogurt, the pH levels were decreased. The whiteness values (L*) for lettuces have caused significant differences by adding yogurt and roasting applications. L* values of control sample without lettuces were significantly higher than the samples prepared by adding yogurt to lettuces. Lettuce types had a significant effect on the L* colour of samples. The lettuces were a significant a* color values between before and after roasting. After adding yogurt to lettuces; b* values of kasam, robinson and olenka colour values were significantly higher than the other samples prepared by adding yogurt to lettuce types. The lowest overall acceptability scores were detected for olenka, robinson and lolorosso lettuce types while the highest  overall acceptability scores were detected for  arapsaci, red salat and salanova lettuce types, which were common use in Turkish meals. 

Keywords:

Yogurt, lettuces, physicochemical, organoleptic quality

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 2
Category: Food and Health
Pages: 208-212

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