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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

Hatice SICRAMAZ

Ahmet AYAR

Eda Nur AYAR

Hatice SICRAMAZ¹ ^,

Ahmet AYAR¹ Eda Nur AYAR¹

Sakarya University, Faculty of Engineering, Department of Food Engineering, Turkey ¹

on Google Scholar

on PubMed

Pages: 105-109

DOI: 10.18488/journal.58/2016.3.2/58.2.105.109

Article History:

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

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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.

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.

Keywords:

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

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Reference:

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