PJB-2023-483
Use of oriental spruce gum (Picea orientalis L. Link) extract in gluten-free milk-based dessert
Berrak Delikanli-Kiyak
Abstract
In this research, gum custard was produced to investigate the usability of spruce gum as a textural agent in gluten-free custard production. For this purpose, in order to ensure that custard is preferable in terms of health, it is ensured that it does not contain gluten by using subye in its production. In the next stage of production, milk-based custards with spruce gum were produced using oriental spruce gum (Picea orientalis (L.) Link) and the produced custards were examined in terms of color, texture and sensory properties. In line with the results obtained, when the color, texture and sensory properties of the control and spruce gum custard samples were evaluated by the statistical analysis, it was found that the sample values were statistically significant at the p<0.01 level in terms of the interaction of the custard variety. As a result, considering the feedback from the panelists, it is thought that although the use of spruce gum in custard production is advantageous in terms of its physical, chemical and technological properties, it may be insufficient in terms of sensory acceptance. For this reason, it is possible to say that the attractiveness of the product in terms of both visual and taste is lower than competing products. However, it is thought that the use of the subye technique used in production in innovation studies may contribute to increasing its awareness by taking its place in the literature. It was concluded that this situation may be effective in providing product diversity, especially for celiac patients.
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