Year 2020, Volume 4 , Issue 2, Pages 206 - 214 2020-12-30

Determination of the production process and some quality properties of Biga cheese dessert

Aynur ASLAN [1] , Gulgun TİRYAKİ [2] , Zayde AYVAZ [3] , Hüseyin AYVAZ [4]


Biga cheese dessert, a traditional dessert in Biga county of Çanakkale province in Turkey, is a semi-finished product prepared by kneading daily fresh salt-free cheese produced using the milk obtained from Biga, eggs, flour, a small amount of high-quality semolina (optional), baking powder and water properly and shaping the dough and baking it in the oven until its top surface turns to golden brown. Sugar syrup is added to the dessert before serving for consumption. Up until today, there has been no study conducted on Biga cheese dessert. Accordingly, this study aimed to determine the dessert’s production process and its quality properties. In this study, non-syruped Biga cheese dessert dough formulation and production flow chart were revealed via personal communications and on-site examination of the commercial processes. Various physico-chemical analyses (color, dimensions, weight, moisture, ash, protein, total fat, acidity in extracted fat, peroxide number, water activity, pH) and sensory evaluation were also performed in 27 packages produced in different months by three different manufacturers of double-baked Biga cheese dessert. Based on the results, statistically significant differences were observed among the productions of different manufacturers for all parameters examined except for acidity (%), water activity, and sensory evaluation. Scores received in consumer testing with untrained panelists indicate that Biga cheese dessert has the potential to be consumed by a wider population, particularly in Turkey. This study may also contribute to receiving a geographical indication certificate for this dessert.
Biga cheese dessert, cheese-based traditional Turkish dessert, geographical origin, physico-chemical analysis, sensory evaluation
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Primary Language en
Subjects Agriculture
Journal Section Original Papers
Authors

Orcid: 0000-0002-8423-8520
Author: Aynur ASLAN
Institution: CANAKKALE ONSEKIZ MART UNIVERSITY
Country: Turkey


Orcid: 0000-0003-1920-8082
Author: Gulgun TİRYAKİ
Institution: CANAKKALE ONSEKIZ MART UNIVERSITY
Country: Turkey


Orcid: 0000-0002-8102-0577
Author: Zayde AYVAZ
Institution: CANAKKALE ONSEKIZ MART UNIVERSITY
Country: Turkey


Orcid: 0000-0001-9705-6921
Author: Hüseyin AYVAZ (Primary Author)
Institution: Çanakkale Onsekiz Mart Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Country: Turkey


Dates

Application Date : November 5, 2020
Acceptance Date : December 1, 2020
Publication Date : December 30, 2020

Bibtex @research article { ijafls821091, journal = {International Journal of Agriculture Forestry and Life Sciences}, issn = {}, eissn = {2602-4381}, address = {}, publisher = {Volkan OKATAN}, year = {2020}, volume = {4}, pages = {206 - 214}, doi = {}, title = {Determination of the production process and some quality properties of Biga cheese dessert}, key = {cite}, author = {Aslan, Aynur and Tiryaki, Gulgun and Ayvaz, Zayde and Ayvaz, Hüseyin} }
APA Aslan, A , Tiryaki, G , Ayvaz, Z , Ayvaz, H . (2020). Determination of the production process and some quality properties of Biga cheese dessert . International Journal of Agriculture Forestry and Life Sciences , 4 (2) , 206-214 . Retrieved from https://dergipark.org.tr/en/pub/ijafls/issue/57325/821091
MLA Aslan, A , Tiryaki, G , Ayvaz, Z , Ayvaz, H . "Determination of the production process and some quality properties of Biga cheese dessert" . International Journal of Agriculture Forestry and Life Sciences 4 (2020 ): 206-214 <https://dergipark.org.tr/en/pub/ijafls/issue/57325/821091>
Chicago Aslan, A , Tiryaki, G , Ayvaz, Z , Ayvaz, H . "Determination of the production process and some quality properties of Biga cheese dessert". International Journal of Agriculture Forestry and Life Sciences 4 (2020 ): 206-214
RIS TY - JOUR T1 - Determination of the production process and some quality properties of Biga cheese dessert AU - Aynur Aslan , Gulgun Tiryaki , Zayde Ayvaz , Hüseyin Ayvaz Y1 - 2020 PY - 2020 N1 - DO - T2 - International Journal of Agriculture Forestry and Life Sciences JF - Journal JO - JOR SP - 206 EP - 214 VL - 4 IS - 2 SN - -2602-4381 M3 - UR - Y2 - 2020 ER -
EndNote %0 International Journal of Agriculture Forestry and Life Sciences Determination of the production process and some quality properties of Biga cheese dessert %A Aynur Aslan , Gulgun Tiryaki , Zayde Ayvaz , Hüseyin Ayvaz %T Determination of the production process and some quality properties of Biga cheese dessert %D 2020 %J International Journal of Agriculture Forestry and Life Sciences %P -2602-4381 %V 4 %N 2 %R %U
ISNAD Aslan, Aynur , Tiryaki, Gulgun , Ayvaz, Zayde , Ayvaz, Hüseyin . "Determination of the production process and some quality properties of Biga cheese dessert". International Journal of Agriculture Forestry and Life Sciences 4 / 2 (December 2020): 206-214 .
AMA Aslan A , Tiryaki G , Ayvaz Z , Ayvaz H . Determination of the production process and some quality properties of Biga cheese dessert. Int J Agric For Life Sci. 2020; 4(2): 206-214.
Vancouver Aslan A , Tiryaki G , Ayvaz Z , Ayvaz H . Determination of the production process and some quality properties of Biga cheese dessert. International Journal of Agriculture Forestry and Life Sciences. 2020; 4(2): 206-214.
IEEE A. Aslan , G. Tiryaki , Z. Ayvaz and H. Ayvaz , "Determination of the production process and some quality properties of Biga cheese dessert", International Journal of Agriculture Forestry and Life Sciences, vol. 4, no. 2, pp. 206-214, Dec. 2021