Optimization of production technology of Kes for pasta

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dc.authorid0000-0003-0450-8058en_US
dc.authorid0000-0001-9813-0046
dc.contributor.authorYaman, Hülya
dc.contributor.authorCoşkun, Hayri
dc.date.accessioned2021-06-23T19:49:08Z
dc.date.available2021-06-23T19:49:08Z
dc.date.issued2017
dc.departmentBAİBÜ, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümüen_US
dc.description.abstractKes, produced by salting and drying of yoghurt, is one of the traditional dairy products common in different parts of Turkey. High salt content inKep acts as the means of preservation of this product. However the level of salt addition intraditional process is too high that it results in disorders in human physiology. So with an aim of reducing the salt content of Kes, each step in traditional production process was individually optimized and the developed productwas assessed for changes during a storage period of four months. During the optimization studies, pH degrees of yoghurts were determined by pre-trials, rapid straining of yoghurt was carried out by centrifuge, ideal salt content was adjusted, and the most suitable drying parameters were defined respectively. According to pre-trial results, pH 4.0x 600 revolution/90 minutes and pH 4.6 ( with heating process) x 600 revolution /60 minutes were found suitable for strained yoghurt production, 3% of added salt by weight provided the desired textural structure and 25 degrees C temperature and 1.50 m/s flow rate were observed as ideal for drying. Chemical properties indicated a slight increment whereas microbiological count results displayed a small reduction during storage time. Volatile compunds profile were changed slightly during storage. Consequently by changing the production technologysalt content of Kes was reduced from 15% to 5% and the production period was decreased from 60 days to approximately 8 days compared to the traditional one.en_US
dc.identifier.endpage177en_US
dc.identifier.issn0019-5146
dc.identifier.issn2454-2172
dc.identifier.issue2en_US
dc.identifier.startpage167en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12491/9379
dc.identifier.urihttps://www.webofscience.com/wos/woscc/full-record/WOS:000411008300005
dc.identifier.volume70en_US
dc.identifier.wosWOS:000411008300005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorYaman, Hülya
dc.institutionauthorCoşkun, Hayri
dc.language.isoenen_US
dc.publisherIndian Dairy Assocen_US
dc.relation.ispartofIndian Journal Of Dairy Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKesen_US
dc.subjectSalt Reductionen_US
dc.subjectProduction Optimizationen_US
dc.subjectTraditional Producten_US
dc.subjectDried Yoghurten_US
dc.titleOptimization of production technology of Kes for pastaen_US
dc.typeArticleen_US

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