Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
605125 | Food Hydrocolloids | 2009 | 10 Pages |
Abstract
Salep is a natural stabilizing agent used widely in Turkish-type Maraş ice cream and some milk desserts. The effect of salep addition on the storage stability of a representative İncir Uyutması dessert, prepared from whole cows’ milk, fig and sugar was studied. 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 desserts were affected by salep addition, sugar and fig concentrations. Salep addition caused an important increase in the viscosity and the WHC of dessert. Salep, sugar and fig improved the storage stability of the dessert.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Ahmet Ayar, Durmuş Sert, Mehmet Akbulut,