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Utilisation of dairy by-products and ?-glucan in eriste production
(Wageningen Academic Publishers, 2015) Aktas, K.; Turker, S.
Three different dairy by-products (whey protein concentrate powder, WPC; whey powder, WP; and buttermilk powder, BP) and beta-glucan (beta G) concentrate were used in eriste formulation to improve nutritional properties of eriste. WPC, WP and BP were used at 0, 5, 7.5 and 10% levels and beta G was used at 0, 3, 5 and 7% levels in eriste formulation according to (3x4x4)x2 factorial design. Some physical (colour and breaking strength), chemical (moisture, ash, protein, fat, cellulose, phytic acid and mineral contents), cooking and sensory properties of samples were investigated. Combination of beta G with dairy by-products had a decreasing effect on breaking strength of eriste samples. beta G gave darker samples in eriste colour. WPC, BP and beta G addition significantly increased the protein, fat and cellulose contents of the samples, respectively. Both dairy by-products and beta G increased mineral (calcium, magnesium and phosphorus) contents of the samples. The 10% dairy by-products supplementation instead of wheat flour increased cooking loss values of eriste samples from 4.41% to 7.16%. As a result of sensory evaluation, eriste samples containing BP gave the highest scores.