CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.8, ss.5-25, 2016 (ESCI İndekslerine Giren Dergi)
There are previous studies focusing on the production of probiotic and fermented dairy products made using vegetable based raw materials like oats and soy, however there is a limited number of studies on the usage of rice milk in fermented dairy products. Four different types of yoghurt samples were produced and stored for 21 days at 4 degrees C. Physical, chemical, microbiological and sensory characteristics of the samples were performed at the 1st, 7th, 14th and 21st days of the storage. It was determined that rice milk increased the viscosity values but decreased the values of the texture, whey separation and the chemical and microbiological properties of yoghurts. Acetaldehyde, acetoin, acetone and diacetyl of carbonyl compounds were detected as main flavor components of yoghurt samples. In the sensory analysis, scores decreased as the rice milk proportions in yoghurt was increased and the panelists reported that P1 sample (25% rice milk + 75% cow's milk) was the closest sample to the control sample (100% cow's milk). Generally speaking, samples containing rice milk did not give good results. However, P1 samples were the most favored products among the samples containing rice milk as they were the closest product to the control group. The consumption of such products is continuously increasing as the customers' tendency to consider them as functional products rather than traditional food products increase.