Effect of salep as a hydrocolloid on storage stability of 'Incir Uyutmasi' dessert
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Salep is a natural stabilizing agent used widely in Turkish-type Maras ice cream and some milk desserts. The effect of salep addition on the storage stability of a representative Incir Uyutmas1 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. (C) 2007 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
salep, hydrocolloid, Incir Uyutmas1, storage stability, viscosity, WHC
Kaynak
FOOD HYDROCOLLOIDS
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
23
Sayı
1
