Scopus
YÖKSİS Eşleşti
Effect of salep as a hydrocolloid on storage stability of 'İncir Uyutması' dessert
Food Hydrocolloids · Ocak 2009
YÖKSİS Kayıtları
Effect of salep as a hydrocolloid on storage stability of Incir Uyutmasi dessert
FOOD HYDROCOLLOIDS · 2009 SCI-Expanded 10 atıf
PROFESÖR MEHMET AKBULUT →
Makale Bilgileri
DergiFood Hydrocolloids
Yayın TarihiOcak 2009
Cilt / Sayfa23 · 62-71
Scopus ID2-s2.0-47949129790
Özet
Salep is a natural stabilizing agent used widely in Turkish-type Maraş ice cream and some milk desserts. The effect of salep addition on the storage stability of a representative İncir Uyutmasi{dotless} dessert, prepared from whole cows' milk, fig and sugar was studied. Dry matter, pH, viscosity, water-holding capacity (WHC), color properties (L*, a*, b* values), mineral matters (Al, Ca, Cu, Fe, K, Mg, Na, P and Zn), sensorial properties and microbial quality of desserts were affected by salep addition, sugar and fig concentrations. Salep addition caused an important increase in the viscosity and the WHC of dessert. Salep, sugar and fig improved the storage stability of the dessert. © 2007 Elsevier Ltd. All rights reserved.
Yazarlar (3)
1
Ahmet Ayar
2
Durmuş Sert
3
Mehmet Akbulut
ORCID: 0000-0001-5621-8293
Anahtar Kelimeler
Hydrocolloid
İncir Uyutmasi{dotless}
Salep
Storage stability
Viscosity
WHC
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
32
Atıf
3
Yazar
6
Anahtar Kelime