Optimization of production technology of keş for frying

Basit Öğe Kaydı
dc.authorscopusid57196357682
dc.authorscopusid7004552094
dc.contributor.authorEmirmustafaoğlu, Ahmet
dc.contributor.authorÇoşkun, Hayri
dc.date.accessioned2024-09-25T19:44:11Z
dc.date.available2024-09-25T19:44:11Z
dc.date.issued2017
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstract‘Keş for frying’ is a traditional milk product produced by drying after the yoghurt is strained and shaped. It is consumed by frying in a pan without oil. In this study, it was aimed to determine optimum production parameters of a traditional milk product ‘keş for frying’. In order to determine the ideal parameters in the production steps chemical, textural, sensory and color properties of the products were investigated. Optimum fat percentage of milk used in the production was optimized as 3%. Optimum pH value to end incubation point of yoghurt was best at 4.80. When pH values were below 4.80, the yield decreased in the keş samples. Hovewer, hardness values increased; adhesiveness, cohesiveness values and preference of general sensorial acceptance decreased in the keş samples. The most optimum method for removing yoghurt serum was found to be Quick-1 method. Thus, the required time was reduced from 2 days to 3 hours to remove the yoghurt serum. Optimum salt level added by weight into centrifuged yoghurt was determined as 1%. In the drying process, industrial type drier was used and it was found that the optimum drying temperature was 25°C, the optimum drying fan speed was 0.5 m/sec and the optimum drying time was 10 h. Increasing the drying temperature from 25°C to 30°C caused hard layer outside of the samples and prevented drying of internal surface of the keş molds. Increasing the drying fan speed from 0.5 m/sec to 1.5 m/sec and the drying period for over 10 h increased splitting in the samples. © 2017, Centenary University. All rights reserved.en_US
dc.identifier.doi10.29133/yyutbd.291927
dc.identifier.endpage369en_US
dc.identifier.issn1308-7576
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85032738314en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage357en_US
dc.identifier.urihttps://doi.org/10.29133/yyutbd.291927
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12705
dc.identifier.volume27en_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.publisherCentenary Universityen_US
dc.relation.ispartofYuzuncu Yil University Journal of Agricultural Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzYK_20240925en_US
dc.subjectKeş for fryingen_US
dc.subjectProduction optimizationen_US
dc.subjectYoghurten_US
dc.titleOptimization of production technology of keş for fryingen_US
dc.title.alternativeKızartmalık keş üretim teknolojisinin optimizasyonu]en_US
dc.typeArticleen_US

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