The usability of lor cheese in some dairy-based desserts of Turkish and ınternational cuisines
Yükleniyor...
Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Taylor & Francis Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Lor cheese, a soft and grainy cheese with excellent nutritional value, is traditionally made from either whey or blends of both milk and whey. This research aimed to determine the effect of using lor cheese in some dairy-based dessert's recipes (Revani, Tiramisu, Cheesecake, and Ricotta cake) from Turkish and International cuisines. It intended to increase the nutritional value of the desserts, to create some new alternatives and to decrease calories and cost of the desserts as well as protecting textural and sensory properties. According to the sensory results, revani and Tiramisu filled with lor cheese had higher scores compared to the control samples. This study also demonstrated that lor cheese could be replaced with ricotta, mascarpone, and cream cheese as a dairy ingredient for these desserts in terms of conferring an acceptable taste and reduced-fat alternative that provides functional properties for the desserts when compared to the control.
Açıklama
Anahtar Kelimeler
Dairy-Based Dessert, Lor Cheese, Sensory Analysis, Textural Analysis
Kaynak
Journal of Culinary Science & Technology
WoS Q Değeri
N/A
Scopus Q Değeri
Q3
Cilt
Sayı
Künye
Ozer, C. (2019). The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines. Journal of Culinary Science & Technology, 1-12.
