Use of oriental spruce gum (Picea orientalis (L.) Link) in gluten-free milk-based dessert

Year 2024, Volume: 26 Issue: 2, 556 - 567, 15.07.2024

Berrak Delikanlı Kıyak , Tülay Özcan

https://doi.org/10.25092/baunfbed.1389567

https://izlik.org/JA57RU96AZ

Abstract

In this research, the usability of oriental spruce gum (Picea orientalis (L.) Link) as a texture improver in the production of gluten-free milk-based pudding was investigated. The produced custards were investigated in terms of color, texture, and sensorial properties. As a result, it was detected that oriental spruce gum usage in production of milk-based custard was not liked due to sensorial acceptability despite the development of the technological properties of the product in terms of physical and chemical properties. Moreover, it was detected that the product’s attractiveness in terms of taste and visual is less than the control sample. However, the use of the addition of subye in production in innovation studies can contribute to increasing awareness in the literature and providing product diversity, especially for celiac patients.

Keywords

Functional foods , gluten-free foods , dairy desserts , custard , oriental spruce gum.

Glutensiz süt bazlı tatlıda Çam sakızının (Picea orientalis (L.) Link) kullanımı

https://izlik.org/JA57RU96AZ

Abstract

Bu araştırmada, çam sakızının (Picea orientalis (L.) Link) glutensiz süt bazlı muhallebi üretiminde tekstür geliştirici olarak kullanılabilirliği araştırılmıştır. Üretilen muhallebiler renk, tekstür ve duyusal özellikler açısından incelenmiştir. Sonuç olarak süt bazlı muhallebi üretiminde çam sakızı kullanımının fiziksel ve kimyasal özellikler açısından ürünün teknolojik özelliklerini geliştirmesine rağmen duyusal kabul edilebilirlik açısından beğenilmediği tespit edilmiştir. Ayrıca ürünün hem dış görünüş hem de lezzet açısından çekiciliğinin kontrol örneğine kıyasla daha az olduğu da saptanmıştır. Ancak üretimde subye ilavesinin inovasyon çalışmalarında kullanımı ile literatürde farkındalığın artmasına ve özellikle çölyak hastalarına yönelik ürün çeşitliliğinin sağlanmasına katkı sağlayabileceği düşünülmektedir

Keywords

Fonksiyonel gıdalar , glutensiz gıdalar , sütlü tatlılar , muhallebi , çam sakızı.

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