Sert, DurmusYilmaz, Mustafa T.Karakaya, MustafaBayrak, Ebru2020-03-262020-03-2620090022-49011745-4603https://dx.doi.org/10.1111/j.1745-4603.2009.00200.xhttps://hdl.handle.net/20.500.12395/23751A 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.en10.1111/j.1745-4603.2009.00200.xinfo:eu-repo/semantics/closedAccessDairy powdersproduct optimizationrheologysensory propertiesArticle405606622Q1WOS:000270180700007Q2