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

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dc.contributor.authorSert, Durmus
dc.contributor.authorYilmaz, Mustafa T.
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorBayrak, Ebru
dc.date.accessioned2020-03-26T17:39:36Z
dc.date.available2020-03-26T17:39:36Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA 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.en_US
dc.identifier.doi10.1111/j.1745-4603.2009.00200.xen_US
dc.identifier.endpage622en_US
dc.identifier.issn0022-4901en_US
dc.identifier.issn1745-4603en_US
dc.identifier.issue5en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage606en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4603.2009.00200.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23751
dc.identifier.volume40en_US
dc.identifier.wosWOS:000270180700007en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF TEXTURE STUDIESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectDairy powdersen_US
dc.subjectproduct optimizationen_US
dc.subjectrheologyen_US
dc.subjectsensory propertiesen_US
dc.titlePEKMEZ-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 APPROACHen_US
dc.typeArticleen_US

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