The effect of figs and orange albedo addition on the quality properties of “İncir Uyutması”, a traditional dairy dessert Geleneksel bir süt tatlısı olan incir uyutmasının kalite özellikleri üzerine, Incir ve portakal albedosu ilavesinin etkisi


ÇAĞLAR A. , Akarca G., TOMAR O. , Gök V.

Yuzuncu Yil University Journal of Agricultural Sciences, vol.30, no.2, pp.407-418, 2020 (Refereed Journals of Other Institutions) identifier

  • Publication Type: Article / Article
  • Volume: 30 Issue: 2
  • Publication Date: 2020
  • Doi Number: 10.29133/yyutbd.713826
  • Title of Journal : Yuzuncu Yil University Journal of Agricultural Sciences
  • Page Numbers: pp.407-418

Abstract

© 2020, Centenary University. All rights reserved.In this research, “incir uyutması”, a local dairy dessert, was produced by adding figs (10%, 15% and 20%) and orange peel albedo (0.2%, 0.4% and 0.6%) layer at different ratios. Produced dairy desserts were stored at 4ºC for 7 days. As a result of the physicochemical analysis, it was determined that dry matter, viscosity, a* (redness) and b* (yellowness) values increased related to the increase in figs ratios whereas pH and L* (lightness) values decreased (p<0.05). The highest viscosity value was determined to be 1 325 cp in the 20 g/L fig and 0.6 g/L orange peel albedo sample. The addition of figs and orange peel albedos had no significant effect on the microbiological values (p>0.05) whereas the total aerobic mesophilic and psychrophilic bacteria counts increased during storage (p<0.05). Yeast/mold counts of the samples increased during storage (p<0.05). The highest increase was found in the samples containing 15 g/L figs with 2.46 log CFU/g and 0.6 g/L orange peel albedo. As a result of sensory analyses, the increase in figs ratio was found to be effective on aroma and texture (p<0.05). The addition of orange peel albedo was found to have a significant effect on the aroma scores of the samples, however, it had no significant effects on the texture (p<0.05). Overall evaluation scores increased during the first 5 days of the storage however decreased in the further days (p<0.05). The samples which received the highest sensory scores were 20 g/Lfigs and 0.6 g/L orange peel albedo sample.