Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production

Basit Öğe Kaydı
dc.authorid0000-0001-5604-1686
dc.contributor.authorDemir Özer, Ezgi
dc.contributor.authorEsen, Mustafa Kadir
dc.contributor.authorİçigen, Melih
dc.contributor.authorÖzer, Cem Okan
dc.date.accessioned2021-06-25T13:16:24Z
dc.date.available2021-06-25T13:16:24Z
dc.date.issued2021en_US
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.descriptionTARAMAWOS
dc.descriptionTARAMASCOPUS
dc.description.abstractKalaba Yoghurt which is a traditional dairy product is produced from milk cream and in Kalaba Town, Avanos district of Nevşehir. In this study, it was aimed to investigate the possibilities of using Kalaba yoghurt as a substitute for mascarpone and labneh cheese in the formulation of cheesecake. It was intended to increase the recognition of the Kalaba yoghurt and to create a new area of use for Kalaba yoghurt a s well as without any change in all quality characteristics of the cheesecake. The results of physicochemical, textural and sensory analyses of cheesecakes produced with Kalaba yoghurt indicated that Kalaba yoghurt can be an alternative dairy product for cheesecake production. Also, the results obtained from present study will help the promotion to a wider audience and commercialization of a local product.
dc.identifier.citationEzgi Demir Özer, Mustafa Kadir Esen, Melih İçigen, Cem Okan Özer. (2021). Investigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production, International Journal of Gastronomy and Food Science,
dc.identifier.doi10.1016/j.ijgfs.2021.100376
dc.identifier.endpage5en_US
dc.identifier.issue25en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2021.100376
dc.identifier.urihttps://hdl.handle.net/20.500.12695/1182
dc.identifier.wosWOS:000696509800009
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Sceince
dc.indekslendigikaynakScopus
dc.institutionauthorDemir Özer, Ezgi
dc.institutionauthorEsen, Mustafa Kadir
dc.institutionauthorİçigen, Melih
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarı
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectKalaba yoghurt
dc.subjectLocal cream yoghurt
dc.subjectMascarpone
dc.subjectLabneh
dc.subjectCheesecake
dc.titleInvestigation of usage possibilities of Kalaba Yoghurt (local cream yoghurt) in cheesecake production
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
1-s2.0-S1878450X21000755-main.pdf
Boyut:
369.75 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale / Article
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

GM - Makale Koleksiyonu