@Article{pakinsight,
AUTHOR = {},
TITLE = {The Evaluation of Some Dietary Fiber Rich by-Products in Ice Creams Made from the Traditional Pudding - Kesme Muhallebi},
JOURNAL = {Journal of Food Technology Research},
VOLUME = {3},
YEAR = {2016},
NUMBER = {2},
PAGES = {105-109},
URL = {http://www.pakinsight.com/archive/58/06-2016/2},
ISSN = {2312-3796},
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.  },
DOI = {10.18488/journal.58/2016.3.2/58.2.105.109}
}