EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI

Authors

  • Seher Arslan Pamukkale University
  • Selen Kadagan

DOI:

https://doi.org/10.52292/j.laar.2021.351

Keywords:

Carrageenan, Dairy Dessert, Guar gum, Kazandibi, Xantham gum

Abstract

This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi.  Kazandibi containing a guar gam and carrageenan combination received the lowest syneresis value and the highest Hunter L and b values at the end of the storage period. Sample hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on sensory analysis, guar gam containing formulations had  the highest general appreciation during the storage period.  The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.

 

Downloads

Published

2021-03-20

Issue

Vol. 51 No. 2 (2021): Latin American Applied Research

Section

Applied Chemistry

License

Once a paper is accepted for publication, the author is assumed to have transferred its copyright to the Publisher. The Publisher will not, however, put any limitation on the personal freedom of the author to use material from the paper in other publications. From September 2019 it is required that authors explicitly sign a copyright release form before their paper gets published. The Author Copyright Release form can be found here