Eda Nur AYAR
on Google Scholar
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.
Kesme muhallebi, Pudding, Ice cream, By-products, Dietary fiber.