Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/46317
Full metadata record
DC FieldValueLanguage
dc.contributor.authorKadagan, S.-
dc.contributor.authorArslan, S.-
dc.date.accessioned2023-01-09T21:10:40Z-
dc.date.available2023-01-09T21:10:40Z-
dc.date.issued2021-
dc.identifier.issn0327-0793-
dc.identifier.issn1851-8796-
dc.identifier.urihttps://doi.org/10.52292/j.laar.2021.351-
dc.identifier.urihttps://hdl.handle.net/11499/46317-
dc.description.abstractThis 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.en_US
dc.description.sponsorshipResearch Unit of Pamukkale University [2010FBE008, 2016KKP077]en_US
dc.description.sponsorshipThis study was supported by the Research Unit of Pamukkale University (2010FBE008 and 2016KKP077). The authors wish to thank Pamukkale University Research Unit.en_US
dc.language.isoenen_US
dc.publisherPlapiqui(Uns-Conicet)en_US
dc.relation.ispartofLatin American Applied Researchen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCarrageenanen_US
dc.subjectDairy desserten_US
dc.subjectGuar gumen_US
dc.subjectKazandibien_US
dc.subjectXanthan gumen_US
dc.titleEFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBIen_US
dc.typeArticleen_US
dc.identifier.volume51en_US
dc.identifier.issue2en_US
dc.identifier.startpage113en_US
dc.identifier.endpage118en_US
dc.identifier.doi10.52292/j.laar.2021.351-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.authorscopusid57222669571-
dc.authorscopusid57209093877-
dc.identifier.scopus2-s2.0-85103734735en_US
dc.identifier.wosWOS:000634116600001en_US
dc.identifier.scopusqualityQ4-
item.grantfulltextopen-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeArticle-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.dept10.05. Food Engineering-
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection
Files in This Item:
File SizeFormat 
EFFECTS OF HYDROCOLLOID COMBINATIONS ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF KAZANDIBI.pdf309.35 kBAdobe PDFView/Open
Show simple item record



CORE Recommender

SCOPUSTM   
Citations

1
checked on Nov 23, 2024

WEB OF SCIENCETM
Citations

1
checked on Nov 24, 2024

Page view(s)

92
checked on Aug 24, 2024

Download(s)

108
checked on Aug 24, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.