EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI

Abstract

This study investigated the effect of the utilization of different hydrocolloid combinations (guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations) on kazandibi. Kazandibi containing a guar gum and carrageenan combination received the lowest syneresis value and the highest a and b values at the end of the storage period. Hardness and gumminess values were found as 0.46-2.41 Newton (N) and 0.453-1.806 N, respectively. Based on the sensory analysis, guar gum containing formulations had the highest general appreciation during the storage period. The addition of hydrocolloids in kazandibi production resulted in positive effects on textural and sensory properties.