KEMALPAŞA TATLISI (PEYNİR TATLISI) KALİTE KRİTERLERİNİN BELİRLENMESİ
| Autor: | H. Özgül Uçurum, Nagihan Uğur, Meral Kaygısız |
|---|---|
| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | GIDA / THE JOURNAL OF FOOD. |
| ISSN: | 1309-6273 1300-3070 |
| DOI: | 10.15237/gida.gd15075 |
| Popis: | The objective of this research is to determine the current situation and specific quality characteristics ofthe Kemalpafla dessert which is increasingly consumed across the country and has a potential to be animportant export product among the traditional desserts. A total of 60 samples were collected from 13different manufacturers in Mustafakemalpafla town at 3 different times. In addition, another 30 dessertsamples produced by 10 different firms were collected from the marketplace in the region. The protein, fat,total acidity, starch and beta-sitosterol contents were in the range of 15.21- 28.8 %, 6.96-24.8%, 0.83-1.21%,39.75-61.06% and 3.19-7.86%, respectively. The peroxide value ranged between 4.94 meq/kg and 6.57meq/kg. In this study, the samples that were not possessing the specific features of the traditionallyproduced Kemalpafla dessert were considered to be third grade. The protein content of the third gradesamples were less than 18 % (db), total fat amount was less than 12% (db), starch content was morethan 50% (db) and beta-sitosterol content were up to 15 % |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|