Utilization of natural plant sources in a traditional dairy dessert, Muhallebi

Traditional dairy desserts attract consumers' attention and are consumed with admiration. Adding functional components, especially herbs and spices has been widely used recently to make these traditional products more functional regarding public health. The aim of this study was to examine the...

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Bibliographic Details
Published in:Cogent food & agriculture 2023-12, Vol.9 (1)
Main Author: Okur, Özge Duygu
Format: Article
Language:English
Subjects:
Acidity
Antioxidants
Color
Consumers
Dairy products
Desserts
Dry matter
Engineering
Food
Herbs
Milk
Muhallebi
Parameters
Phenolic compounds
Phenols
Polyethylene terephthalate
Powder
Public health
Saffron
sensory
Sensory evaluation
Sensory perception
Sensory properties
Spices
turmeric
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Summary:Traditional dairy desserts attract consumers' attention and are consumed with admiration. Adding functional components, especially herbs and spices has been widely used recently to make these traditional products more functional regarding public health. The aim of this study was to examine the characteristics of a traditional dairy dessert called "Muhallebi" that was enriched with turmeric (Curcuma longa) powder and saffron (Crocus sativus) and stored for 7 days at 4°C. The titratable acidity, pH, dry matter, color parameters (L*, a*, b*, h ab , C* ab , ΔE* ab ), sensory characteristics, phenolic content, and antioxidant activity of Muhallebi samples were assessed on the 1st, 3rd, and 7th days of storage. In the primary outcomes, the inclusion of saffron and turmeric powder had a significant effect on all color parameters of the Muhallebi samples (p 
ISSN:2331-1932
2331-1932
DOI:10.1080/23311932.2023.2200601