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

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dc.contributor.authorAyar, Ahmet
dc.date.accessioned2024-02-23T14:45:44Z
dc.date.available2024-02-23T14:45:44Z
dc.date.issued2013
dc.departmentNEÜen_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage378en_US
dc.identifier.issn0972-5938
dc.identifier.issn0975-1068
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84879752444en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage370en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12452/17599
dc.identifier.volume12en_US
dc.identifier.wosWOS:000322933900002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNatl Inst Science Communication-Niscairen_US
dc.relation.ispartofIndian Journal Of Traditional Knowledgeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectIncir Uyutmasten_US
dc.subjectTraditional Desserten_US
dc.subjectYoghurt Cultureen_US
dc.subjectQualityen_US
dc.titleSome properties of traditional Turkish dessert 'Incir Uyutmasi' produced by yoghurt cultureen_US
dc.typeArticleen_US

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