Utilisation of dairy by-products and ?-glucan in eriste production

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dc.contributor.authorAktas, K.
dc.contributor.authorTurker, S.
dc.date.accessioned2024-02-23T14:37:28Z
dc.date.available2024-02-23T14:37:28Z
dc.date.issued2015
dc.departmentNEÜen_US
dc.description.abstractThree 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.en_US
dc.description.sponsorshipSelcuk University research fund [11201070]en_US
dc.description.sponsorshipThis study was supported by Selcuk University research fund, project no. 11201070.en_US
dc.identifier.doi10.3920/QAS2014.0437
dc.identifier.endpage818en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-84945951122en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage809en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2014.0437
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16119
dc.identifier.volume7en_US
dc.identifier.wosWOS:000359701800025en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWageningen Academic Publishersen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDairy By-Productsen_US
dc.subjectEristeen_US
dc.subjectBeta-Glucanen_US
dc.subjectMineralen_US
dc.subjectNutritionen_US
dc.subjectProteinen_US
dc.titleUtilisation of dairy by-products and ?-glucan in eriste productionen_US
dc.typeArticleen_US

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