TY - JOUR T1 - Zerde (yellow rice pudding) prepared using different spices: Biological activity, physical properties, textural properties and aroma profile TT - Farklı baharatlar kullanılarak hazırlanan zerde (sarı renkli pirinçli puding): Biyolojik aktivite, fiziksel özellikler, tekstürel özellikler ve aroma profili AU - Kiratli, Nebahat AU - Arslan, Seher PY - 2025 DA - November Y2 - 2025 DO - 10.5505/pajes.2025.15829 JF - Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi PB - Pamukkale Üniversitesi WT - DergiPark SN - 2147-5881 VL - 31 IS - 7 LA - en AB - Zerde is a yellow rice-based milk dessert traditionally prepared with saffron. This study aimed to develop zerde formulations using alternative spices and to monitor the products during storage. Saffron, known as red gold, is the most expensive spice. In recent years, turmeric has attracted interest due to its positive health effects. Safflower, also referred to as false saffron, has been another product of interest. Five zerde formulations were created using saffron, safflower, turmeric, a turmeric-saffron combination, and a turmeric-safflower combination. The different spices and storage conditions significantly influenced the syneresis value, water-holding capacity, and b value (p KW - Dairy desserts KW - flavor KW - texture KW - color KW - zerde N2 - Zerde, geleneksel olarak safran kullanılarak hazırlanan sarı renkli pirinçli sütlü tatlıdır. Bu çalışmanın amacı, zerde üretiminde alternatif baharatlar kullanarak zerde formülasyonları geliştirmek ve bunları depolama süresince takip etmektir. Safran, dünyanın en pahalı baharatı olup "sarı altın" olarak bilinmektedir. Son yıllarda sağlık açısından olumlu etkileri nedeniyle zerdeçal önemli bir baharat haline gelmiştir. Aspir, yalancı safran olarak bilinmektedir. Bu çalışmada safran, aspir, zerdeçal, zerdeçal-safran kombinasyonu ve zerdeçal-aspir kombinasyonunu içeren beş farklı zerde formülasyonu hazırlanmıştır. 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