Some properties of traditional Turkish dessert 'Incir Uyutmasi' produced by yoghurt culture

Abstract

The effect of yoghurt cultures on chemical, sensorial and microbiological properties of a regional dessert "incir uyutmasi" was studied in this research. 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 dessert were affected by yoghurt cultures and other additives. Yoghurt cultures improved sensory characteristics and caused a decrease in the number of yeast and mold in desserts but also reduced WHC and pH. Salep and fig fruit concentration caused an important increase in the viscosity and the WHC of desserts. Consequently, yoghurt cultures improved functional properties and the storage stability of the dessert.