EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE

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dc.contributor.authorErinç, Hakan
dc.date.accessioned2024-11-07T13:15:53Z
dc.date.available2024-11-07T13:15:53Z
dc.date.issued2018
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractIn this study, corn flour, milk powder, sugar, emulsifier, and fat (milk fat, palm stearin, sunflower oil andmixture of palm stearin and sunflower oil) were used to produce corn puree. After producing the corn puree,the textural properties of the samples were determined to prepare a formula for a viscoelastic corn puree asa new nutritious product for the food industry. The viscoelastic properties of corn puree samples preparedby various ratios of different fat sources and mix (milk fat, palm stearin, sunflower oil, and a mixture of palmstearin and sunflower oil) were evaluated in the temperature range of 25 to 50°C using a texture analyzer.As the amount of fat increased (40%), the corn puree produced became softer except the sample containingpalm stearin, which was found to be harder. As the temperature was reduced, the firmness and work ofshear values of purees produced using 10-40% of fat increased.
dc.identifier.doi10.15237/gida.GD18044
dc.identifier.endpage864
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue5
dc.identifier.startpage856
dc.identifier.trdizinid392863
dc.identifier.urihttps://doi.org/10.15237/gida.GD18044
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/392863
dc.identifier.urihttps://hdl.handle.net/11480/11921
dc.identifier.volume43
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofGIDA
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241107
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleEFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE
dc.typeArticle

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