Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert

In this study, the effect of different hydrocolloid combination and storage period on physicochemical, textural sensory characteristics keşkül, a dairy dessert, was determined. Guar gum-xanthan gum, carrageenan-guar gum carrageenan-xanthan combinations were assessed as in keşkül production. Some textural, properties determined days 1, 5 10 storage. Keşkül samples containing carrageenan had higher hardness springiness values than other at end The highest water holding capacity detected with guar beginning Syneresis between 18.65 28.49% during variation Hunter L, b insignificant (p>0.05). including received general appreciation score results indicated that utilization production has commercial potential overcoming problems related to properties.