Textural properties of Köftür, a fruit based dessert

Textural properties of Köftür, a fruit based dessert

Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.

Saved in:
Bibliographic Details
Main Authors: GERÇEKASLAN,Kâmil Emre, AKTAŞ,Nesimi
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2020
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600718
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:scielo:S0101-20612020000600718
record_format ojs
spelling oai:scielo:S0101-206120200006007182020-11-23Textural properties of Köftür, a fruit based dessertGERÇEKASLAN,Kâmil EmreAKTAŞ,Nesimi textural properties storage köftür fruit based dessert Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.40 suppl.2 20202020-12-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600718en10.1590/fst.10819
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author GERÇEKASLAN,Kâmil Emre
AKTAŞ,Nesimi
spellingShingle GERÇEKASLAN,Kâmil Emre
AKTAŞ,Nesimi
Textural properties of Köftür, a fruit based dessert
author_facet GERÇEKASLAN,Kâmil Emre
AKTAŞ,Nesimi
author_sort GERÇEKASLAN,Kâmil Emre
title Textural properties of Köftür, a fruit based dessert
title_short Textural properties of Köftür, a fruit based dessert
title_full Textural properties of Köftür, a fruit based dessert
title_fullStr Textural properties of Köftür, a fruit based dessert
title_full_unstemmed Textural properties of Köftür, a fruit based dessert
title_sort textural properties of köftür, a fruit based dessert
description Abstract Köftür, a fruit-based dessert in Turkey, produces from partially concentrated grape juice and wheat flour. The aim of this study was to determine some physicochemical (moisture content, pH, aw, colour,) and textural properties (hardness, adhesiveness, cohesiveness, springiness, chewiness, gumminess, resilience) of this product during 3 months of storage. Water activity and colour values (L*, a*, b*) significantly increased (p<0.05), while moisture content and pH values significantly decreased (p<0.05) with storage time. Textural properties of köftür samples were significantly (p<0.05) changed at the end of the 3-month storage period. It was determined that the increase in the shearing, penetration and TPA hardness values and the decrease in the adhesiveness, cohesiveness and resilience values of the köftür samples. As a result, it was concluded that the köftür preserves its textural properties during storage period.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2020
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000600718
work_keys_str_mv AT gercekaslankamilemre texturalpropertiesofkofturafruitbaseddessert
AT aktasnesimi texturalpropertiesofkofturafruitbaseddessert
_version_ 1756392231886913536

Similar Items