Effect of salep as a hydrocolloid on storage stability of 'Incir Uyutmasi' dessert

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dc.contributor.authorAyar, Ahmet
dc.contributor.authorSert, Durmus
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2020-03-26T17:38:22Z
dc.date.available2020-03-26T17:38:22Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSalep 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.en_US
dc.identifier.doi10.1016/j.foodhyd.2007.11.014en_US
dc.identifier.endpage71en_US
dc.identifier.issn0268-005Xen_US
dc.identifier.issn1873-7137en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage62en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodhyd.2007.11.014
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23459
dc.identifier.volume23en_US
dc.identifier.wosWOS:000259717500005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD HYDROCOLLOIDSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectsalepen_US
dc.subjecthydrocolloiden_US
dc.subjectIncir Uyutmas1en_US
dc.subjectstorage stabilityen_US
dc.subjectviscosityen_US
dc.subjectWHCen_US
dc.titleEffect of salep as a hydrocolloid on storage stability of 'Incir Uyutmasi' desserten_US
dc.typeArticleen_US

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