Utilisation of dairy by-products and β-glucan in erişte production

Abstract

Three different dairy by-products (whey protein concentrate powder, WPC; whey powder, WP; and buttermilk powder, BP) and β-glucan (βG) concentrate were used in erişte formulation to improve nutritional properties of erişte. WPC, WP and BP were used at 0, 5, 7.5 and 10% levels and βG was used at 0, 3, 5 and 7% levels in erişte formulation according to (3×4×4)×2 factorial design. Some physical (colour and breaking strength), chemical (moisture, ash, protein, fat, cellulose, phytic acid and mineral contents), cooking and sensory properties of samples were investigated. Combination of βG with dairy by-products had a decreasing effect on breaking strength of erişte samples. βG gave darker samples in erişte colour. WPC, BP and βG addition significantly increased the protein, fat and cellulose contents of the samples, respectively. Both dairy by-products and βG increased mineral (calcium, magnesium and phosphorus) contents of the samples. The 10% dairy by-products supplementation instead of wheat flour increased cooking loss values of erişte samples from 4.41% to 7.16%. As a result of sensory evaluation, erişte samples containing BP gave the highest scores.