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

Ayar, Ahmet

dc.contributor.authors	Ayar, A;
dc.date.accessioned	2020-03-06T08:32:41Z
dc.date.available	2020-03-06T08:32:41Z
dc.date.issued	2013
dc.identifier.citation	Ayar, A; (2013). Some properties of traditional Turkish dessert 'Incir Uyutmasi' produced by yoghurt culture. INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE, 12, 378-370
dc.identifier.issn	0972-5938
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67359
dc.description.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.
dc.language	English
dc.publisher	NATL INST SCIENCE COMMUNICATION-NISCAIR
dc.subject	Plant Sciences
dc.title	Some properties of traditional Turkish dessert 'Incir Uyutmasi' produced by yoghurt culture
dc.type	Article
dc.identifier.volume	12
dc.identifier.startpage	370
dc.identifier.endpage	378
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Ayar, Ahmet
dc.relation.journal	INDIAN JOURNAL OF TRADITIONAL KNOWLEDGE
dc.identifier.wos	WOS:000322933900002
dc.identifier.eissn	0975-1068
dc.contributor.author	Ayar, Ahmet