PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH
Küçük Resim Yok
Tarih
2009
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WILEY
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A mixture design approach was used to evaluate the interactions between skim milk powder (SMP), yoghurt powder (YP) and buttermilk powder (BMP) on rheological and sensory properties of dairy dessert mixture samples (DDMS). DDMS was prepared with pekmez powder, which was obtained by spray drying of pekmez, also known as concentrated grape molasses. Among the dairy powders, YP was the component that had the most effect on the viscosity of DDMS. The liking of the panelists was more prominent for the dairy dessert samples including the higher concentrations of YP. Optimum values of SMP, YP and BMP in the mixture were found to be 12-46%, 41-90% and 0-39%, respectively with respect to sensory properties. PRACTICAL APPLICATIONS The compositional properties of dairy powders can be changed by their usage at particular combinations, which could give rise to an improvement in their rheological and sensory properties. Such modifications would be of great economical importance to food industry. Dairy powders can be used to improve these properties when optimum combination levels of these dairy powders are taken into consideration. Therefore, information obtained in this study may be useful in practical industrial food product process monitoring and development.
Açıklama
Anahtar Kelimeler
Dairy powders, product optimization, rheology, sensory properties
Kaynak
JOURNAL OF TEXTURE STUDIES
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
40
Sayı
5
