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- Title
Farklı hidrokolloid kombinasyonları ve depolama süresinin sütlaç örneklerinin bazı özellikleri üzerine etkileri.
- Authors
KADAĞAN, Selen; ARSLAN, Seher
- Abstract
In this article, the effects of different combinations of hydrocolloids (xanthan gum-guar gum, carrageenan-guar gum and carrageenanxanthan gum) on the physical, sensory, chemical and textural properties of rice pudding were investigated. Storage time and different formulations had a statistically significant effect on serum separation, Hunter L, b values, hardness, springiness, gumminess, and cohesiveness values (p<0.05). While serum separation increased depending on the storage time, rice pudding sample containing carrageenan-xanthan gum had the lowest serum separation value at the end of the storage. The hardness values of the rice puddings were determined as 1.01-2.31 N, the springiness values as 6.28-12.71 mm and the gumminess values as 0.426-0.872 N and cohesiveness as 0.20-0.52. As a result of the sensory analysis conducted with the panelists, it was determined that the sample prepared with the combination of guar gum and carrageenan gave the highest odor, consistency and taste score at the end of storage. Althought, the general appreciation scores of the sample without hydrocolloid were lower than that of the other samples., this difference was not found to be statistically significant (p>0.05).
- Subjects
XANTHAN gum; GUAR gum; HYDROCOLLOIDS; CARRAGEENANS; PUDDINGS; CHEMICAL properties; RICE
- Publication
Pamukkale University Journal of Engineering Sciences, 2022, Vol 28, Issue 7, p1045
- ISSN
1300-7009
- Publication type
Article
- DOI
10.5505/pajes.2022.38328