Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak
Kaymak is a traditional Turkish dairy product with high fat and moisture, and low protein content. According to the Turkish Food Codex, Kaymak must contain at least 60% milk fat. Obesity is one of the most important health problems of our era, and there have been many initiatives to reduce the fat c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2024-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6659 |
| _version_ | 1797263395387342848 |
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| author | Mustafa Öztürk Aysen Can |
| author_facet | Mustafa Öztürk Aysen Can |
| author_sort | Mustafa Öztürk |
| collection | DOAJ |
| description | Kaymak is a traditional Turkish dairy product with high fat and moisture, and low protein content. According to the Turkish Food Codex, Kaymak must contain at least 60% milk fat. Obesity is one of the most important health problems of our era, and there have been many initiatives to reduce the fat content of ready-to eat consumer products. In this study, the effect of emulsifying salts (trisodium citrate, disodium phosphate and tetrasodium pyrophosphate) on texture and sensory properties of reduced fat Kaymak (30% fat) was investigated. Emulsifying salts were used in the manufacture at two different concentrations (5 and 10 mM) and a reduced fat Kaymak without emulsifying salts was used as control. Manufacturing reduced fat Kaymak with 10 mM trisodium citrate and 5 mM tetrasodium pyrophosphate increased Kaymak hardness. Samples manufactured with 10 mM trisodium citrate exhibited the highest sensory quality, while Kaymaks manufactured with 10 mM tetrasodium pyrophosphate received lowest sensory scores. In conclusion, 10 mM trisodium citrate successfully improved textural and sensory properties of reduced fat Kaymak. |
| first_indexed | 2024-04-25T00:12:19Z |
| format | Article |
| id | doaj.art-6ed5bd87a1a148c6975345e5b60eb388 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-25T00:12:19Z |
| publishDate | 2024-02-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-6ed5bd87a1a148c6975345e5b60eb3882024-03-13T11:03:38ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2024-02-0112228428910.24925/turjaf.v12i2.284-289.66595360Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat KaymakMustafa Öztürk0https://orcid.org/0000-0002-3919-897XAysen Can1https://orcid.org/0000-0001-8440-8676Department of Food Engineering, Sakarya University, Esentepe Kampüsü, Sakarya, TürkiyeLactalis Turkey, Pamukova, Sakarya, TürkiyeKaymak is a traditional Turkish dairy product with high fat and moisture, and low protein content. According to the Turkish Food Codex, Kaymak must contain at least 60% milk fat. Obesity is one of the most important health problems of our era, and there have been many initiatives to reduce the fat content of ready-to eat consumer products. In this study, the effect of emulsifying salts (trisodium citrate, disodium phosphate and tetrasodium pyrophosphate) on texture and sensory properties of reduced fat Kaymak (30% fat) was investigated. Emulsifying salts were used in the manufacture at two different concentrations (5 and 10 mM) and a reduced fat Kaymak without emulsifying salts was used as control. Manufacturing reduced fat Kaymak with 10 mM trisodium citrate and 5 mM tetrasodium pyrophosphate increased Kaymak hardness. Samples manufactured with 10 mM trisodium citrate exhibited the highest sensory quality, while Kaymaks manufactured with 10 mM tetrasodium pyrophosphate received lowest sensory scores. In conclusion, 10 mM trisodium citrate successfully improved textural and sensory properties of reduced fat Kaymak.https://www.agrifoodscience.com/index.php/TURJAF/article/view/6659kaymakemulsifying saltstexturefat reduction |
| spellingShingle | Mustafa Öztürk Aysen Can Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak Turkish Journal of Agriculture: Food Science and Technology kaymak emulsifying salts texture fat reduction |
| title | Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak |
| title_full | Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak |
| title_fullStr | Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak |
| title_full_unstemmed | Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak |
| title_short | Effect of Emulsifying Salts on Texture and Sensory Properties of Reduced Fat Kaymak |
| title_sort | effect of emulsifying salts on texture and sensory properties of reduced fat kaymak |
| topic | kaymak emulsifying salts texture fat reduction |
| url | https://www.agrifoodscience.com/index.php/TURJAF/article/view/6659 |
| work_keys_str_mv | AT mustafaozturk effectofemulsifyingsaltsontextureandsensorypropertiesofreducedfatkaymak AT aysencan effectofemulsifyingsaltsontextureandsensorypropertiesofreducedfatkaymak |