Some properties of traditional Turkish dessert ‘<i style="mso-bidi-font-style:normal">İncir Uyutması’</i> produced by yoghurt culture

Abstract

The effect of yoghurt cultures on chemical, sensorial and microbiological properties of a regional dessert “<i style="mso-bidi-font-style:normal">incir uyutması</i>” was studied in this research. Dry matter, <i style="mso-bidi-font-style:normal">p</i>H, viscosity, water holding capacity (WHC), color properties (L*, a*, b* values), mineral matters (Al, Ca, Cu, Fe, K, Mg, Na, P and Zn), sensorial properties and microbial quality of dessert were affected by yoghurt cultures and other additives. Yoghurt cultures improved sensory characteristics and caused a decrease in the number of yeast and mold in desserts but also reduced WHC and <i style="mso-bidi-font-style:normal">p</i>H. Salep and fig fruit concentration caused an important increase in the viscosity and the WHC of desserts. Consequently, yoghurt cultures improved functional properties and the storage stability of the dessert.