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Full-Text Articles in Forest Sciences
Physicochemical, Functional, And Sensory Properties Of Yogurts Containing Persimmon, Seher Arslan, Selma Bayrakci
Physicochemical, Functional, And Sensory Properties Of Yogurts Containing Persimmon, Seher Arslan, Selma Bayrakci
Turkish Journal of Agriculture and Forestry
This study investigated the effects of various concentrations (10% and 12%, w/w) of persimmon marmalade and puree used in yogurt production. The antioxidant capacity, composition, and physicochemical and sensory properties of yogurts were established during the storage period. The titratable acidity contents and pH values of the samples changed slowly throughout the storage period. Yogurts made from persimmon marmalade had higher a and b values than did other yogurts. Yogurt containing 12% persimmon marmalade received the highest sensory analysis values. The dry matter contents of the samples fluctuated between 16.67% and 21.54% throughout the storage period. The highest viscosity and …
Foliar Spray Of Selected Plant Growth Regulators Affected The Biochemical And Antioxidant Attributes Of Spinach In A Field Experiment, Maryam Aslam, Bushra Sultana, Farooq Anwar, Hassan Munir
Foliar Spray Of Selected Plant Growth Regulators Affected The Biochemical And Antioxidant Attributes Of Spinach In A Field Experiment, Maryam Aslam, Bushra Sultana, Farooq Anwar, Hassan Munir
Turkish Journal of Agriculture and Forestry
This study explored the effects of foliar spray of selected plant growth regulators (PGRs) on the biochemical and phenolic antioxidant attributes of spinach (Spinacia oleracea) leaves. Following foliar spray at three growth stages (40, 50, and 60 days) with selected PGRs, namely humic acid (HA), Moringa oleifera leaf extract (MOLE), and 6-benzylamino purine (6-BAP), and their mixed form, the samples of spinach leaves were harvested. The analysis of foliar-treated leaves revealed the content of proline, malondialdehyde (MDA), total soluble proteins (TSPs), total chlorophyll, and total carotenoids to be 22.45-72.32 μg/g FW, 2.41-29.13 ng/g FW, 3.21-22.45 μg/g FW, 4.173-19.700 mg/g FW, …