The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi

Hatice Siçramaz, Ahmet Ayar and Eda Nur Ayar

Journal of Food Technology Research, 2016, vol. 3, issue 2, 105-109

Abstract: The objective of this study was to investigate the effects of dietary fiber (DF)-rich by-products in Turkish traditional pudding kesme muhallebi and ice cream made from it. For this purpose, corn pulp, black carrot and apricot pomace were added in dessert samples. Dessert and ice cream samples were analyzed for their sensory attributes and textural properties. Black carrot pomace added samples had the lowest sensory attributes, while corn pulp added samples had comparable results with control samples. The obtained results in this study showed that the sensory properties of the desserts weren’t affected adversely with the addition of DF materials except for black carrot. Some of the food industry wastes can be available processing aids in functional food production. In addition, kesme muhallebi dessert was successfully introduced into ice cream, with higher sensorial attributes.

Keywords: Kesme muhallebi; Pudding; Ice cream; By-products; Dietary fiber (search for similar items in EconPapers)
Date: 2016
References: Add references at CitEc
Citations:

Downloads: (external link)
https://archive.conscientiabeam.com/index.php/58/article/view/364/499 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:pkp:joftre:v:3:y:2016:i:2:p:105-109:id:364

Access Statistics for this article

More articles in Journal of Food Technology Research from Conscientia Beam
Bibliographic data for series maintained by Dim Michael ().