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- Title
Suriye Burma Tatlısının Bazı Kalite Özelliklerinin Belirlenmesi.
- Authors
SATOUF, Mustafa; KÖTEN, Mehmet; HATİB, Beyen; ALKAYARİ, Rama; ŞEYHAHMET, Aye
- Abstract
In order to determine some quality characteristics of the Syrian Burma dessert (Mebruma); a burma dessert sample produced as a control and 4 burma dessertsamples belonging to different places were analyzed. As a result of the analyzes, the moisture content between 5.66-6.65%, ash 1.62-2.63%, protein 10.13-13.90%, fat 25.67-39.60%, carbohydrate 38.06-55.86%, raw fiber 2.90- 6.40%, the energy value 494.90-595.30 (Kcal) and antioxidant activity 93.19% -94.38% (% inhibition) were determined. According to the results of the analysis of the physical properties of the samples, the specific volume (ml g-1) 0.95-1.09, diameter (mm) 35.62-48.62, outer crust thickness (mm) 3.75-6.42, pistachio thickness (mm) 30.75-44.87 and outer crust/pistachio ratio (g g-1) ranged from 27.52 to 78.79. As a result of sensory evaluations based on 5 scores, the samples were rated 2.67 to 4.67 in terms of color, 2.50 to 4.00 in terms of odor, 2.50 to 4.17 in terms of flavor, 3.33 to 4.17 in terms of softness, 2.53 to 4.16 in terms of consistency, and 3.17 to 4.19 in general terms. The control sample was the most admired example.
- Subjects
MYANMAR; PISTACHIO; SENSORY evaluation; DESSERTS; CARBOHYDRATES; MOISTURE; ODORS
- Publication
Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, Vol 10, Issue 1, p271
- ISSN
2146-0574
- Publication type
Article
- DOI
10.21597/jist.612827