Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert

Abstract

In this study, the effect of different hydrocolloid combination and storage period on physicochemical, textural and sensory characteristics of keşkül, a dairy dessert, was determined. Guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations were assessed as hydrocolloid combinations in keşkül production. Some physicochemical, textural, and sensory properties were determined on the days of 1, 5 and 10 of storage. Keşkül samples containing carrageenan had higher hardness and springiness values than the other samples at the end of storage. The highest water holding capacity was detected in keşkül samples with carrageenan and guar gum at the beginning of storage. Syneresis values of keşkül were determined between 18.65 and 28.49% during storage. The variation of storage period and different hydrocolloid combination on Hunter L, a and b values were insignificant (p>0.05). Keşkül including a guar and carrageenan combination received the highest general appreciation score at the beginning of storage. The results indicated that hydrocolloid combination utilization in keşkül production has commercial potential in overcoming the problems related to physicochemical, textural and sensory properties.