Proving of the cheese Halva (Hosmerim) manufacturing process

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dc.authorid0000-0002-2366-514X
dc.authorid0000-0002-6268-7245
dc.authorscopusid6508326833
dc.authorscopusid6603647789
dc.authorscopusid11839839100
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.authorwosidÖksüz, Ömer/AAC-9793-2020
dc.authorwosidKaptan, Binnur/ABA-3475-2020
dc.contributor.authorKurultay, Şefik
dc.contributor.authorÖksüz, Ömer
dc.contributor.authorKaptan, Binnur
dc.date.accessioned2022-05-11T14:43:57Z
dc.date.available2022-05-11T14:43:57Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractCheese 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.
dc.identifier.doi10.1111/j.1471-0307.2008.00446.x
dc.identifier.endpage67
dc.identifier.issn1364-727X
dc.identifier.issn1471-0307
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-58249116645
dc.identifier.scopusqualityQ1
dc.identifier.startpage63
dc.identifier.urihttps://doi.org/10.1111/j.1471-0307.2008.00446.x
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9776
dc.identifier.volume62
dc.identifier.wosWOS:000262470900010
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKurultay, Şefik
dc.institutionauthorÖksüz, Ömer
dc.institutionauthorKaptan, Binnur
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Dairy Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCheese Halva
dc.subjectTexture
dc.subjectMelting salts
dc.subjectTexture
dc.titleProving of the cheese Halva (Hosmerim) manufacturing process
dc.typeArticle

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