Journal of Food Technology

Year: 2004
Volume: 2
Issue: 2
Page No. 109 - 113

Chemical Composition and Quality Characteristics of Emulsion Type Turkey Rolls Formulated with Dairy Ingredients

Authors : Meltem Serdaro lu and Eylem Ezgi Deniz

Abstract: Effects of 3%sodium caseinate(SC), 3% milk powder (MP), 3% whey powder (WP), and mixture of 1%SC+1%MP+1%WPC (MIX) on quality characteristics of emulsion type turkey rolls were investigated. Addition of dairy ingredients significantly increased water holding capacity and emulsion stability. Rolls added dairy ingredients had lower cooking losses than control. Adding SC and MIX increased lightness of turkey rolls bu did not affect redness. Rolls with WP and MIX had lower shear force values. Mixture of dairy ingredients gave better sensory scores.

How to cite this article:

Meltem Serdaro lu and Eylem Ezgi Deniz , 2004. Chemical Composition and Quality Characteristics of Emulsion Type Turkey Rolls Formulated with Dairy Ingredients . Journal of Food Technology, 2: 109-113.

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