Proving of the cheese Halva (Hosmerim) manufacturing process
Yükleniyor...
Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Cheese Halva (CH) is a traditional Turkish dessert. The cooking stage is the most important process step in CH manufacturing, which needs a skilled person. Faults made in this step lead to structural defects in the final product. In this research, four commercial melting salt mixes and trisodium citrate were tested to establish whether the melting salts would eliminate the textural faults in the final product and provide a uniform texture. To determine the changes occurred in CH, some physicochemical, textural (hardness, firmness, springiness, gumminess) and sensorial properties were examined. Trisodium citrate was found to be the most suitable one among those tested.
Açıklama
Anahtar Kelimeler
Cheese Halva, Texture, Melting salts, Texture
Kaynak
International Journal of Dairy Technology
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
62
Sayı
1
