The Effect of Different Storage Conditions on Textural, Microbiological and Color Properties of Phyllo (Yufka)

Yıl 2024, Cilt: 17 Sayı: 3, 761 - 778, 31.12.2024

Seda Coşkun Mehmet Murat Karaoğlu , Aslıhan Hanoğlu , Yeşim Bedir

https://doi.org/10.18185/erzifbed.1525715

Öz

The effect of different storage conditions on textural, microbiological and color properties of phyllo was investigated. Phyllo samples were stored at room temperature (20 ⁰C) for 3, 5 and 7 days, in refrigerator (4 ⁰C) for 7, 14 and 21 days, and in deep freezer (-18 ⁰C) for 20, 40 and 60 days. It was determined that phyllo samples stored in the deep freezer exhibited higher L* color values (82.33-82.97), followed by samples stored in the refrigerator (78.53-81.75) and samples stored at room temperature (75.74-77.75), respectively. A statistically similar and lower total color change (∆E) occurred in the phyllo samples stored at room temperature and in the refrigerator than the samples stored in the deep freezer. The samples stored in the refrigerator exhibited higher hardness, chewiness and gumminess values, while the samples stored in the deep freezer exhibited lower values. Most of samples produced were similar to the control sample in terms of elasticity property. In terms of relaxation time value, the samples stored at room temperature and in the deep freezer exhibited statistically similar and lower values than the samples stored in the refrigerator. Additionally, the samples stored in the deep freezer had higher breaking force and breaking length values. The total mesophilic aerobic bacteria count of the samples varied between 3.38-12.30 log cfu/g and mold and yeast count varied between <2.00-6.87 log cfu/g.

Anahtar Kelimeler

Phyllo (yufka), storage, textural properties, microbiological properties, color

Etik Beyan

There are no ethical issues regarding the publication of this study.

Destekleyen Kurum

This study was supported in the scope of Atatürk University Scientific Research Project

Proje Numarası

FYL-2021-9426

Teşekkür

We would like to thank Atatürk University Scientific Research Project unit for their financial support.

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