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Journal of Food Technology Research

June 2016, Volume 3, 2, pp 105-109

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



Ahmet AYAR


Eda Nur AYAR

Hatice SICRAMAZ 1 ,

Ahmet AYAR 1 Eda Nur AYAR 1 
  1. Sakarya University, Faculty of Engineering, Department of Food Engineering, Turkey 1

Pages: 105-109

DOI: 10.18488/journal.58/2016.3.2/

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Article History:

Received: 12 March, 2017
Revised: 31 December, 2016
Accepted: 04 January, 2017
Published: 09 January, 2017


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. 
Contribution/ Originality
This study contributes in the existing literature of dietary fiber rich by-products from food processing as a source of functional materials that can be evaluated in dairy products.


Kesme muhallebi, Pudding, Ice cream, By-products, Dietary fiber.



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This study received no specific financial support.

Competing Interests:

The authors declare that they have no competing interests.


All authors contributed equally to the conception and design of the study.

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