Determination of the production process and some quality properties of Biga cheese dessert

Aynur ASLAN; Gulgun TİRYAKİ; Zayde AYVAZ; Hüseyin AYVAZ

Article Details

Determination of the production process and some quality properties of Biga cheese dessert

Authors:

Aynur ASLAN | Gulgun TİRYAKİ | Zayde AYVAZ | Hüseyin AYVAZ

Publisher:

Volkan OKATAN

Main Topics:

Production

Journal:

International Journal of Agriculture Forestry and Life Sciences 2020 Vol.4 Issue 2, pp.206-214

Document Type:

Article

Publication Date:

12/2020

Document Language:

English

Document ID (Org No.):

2000475413

Frequency:

Bi-Annual

eISSN:

2602-4381

Abstract:

 

Biga cheese dessert, a traditional dessert in Biga county of Çanakkale province in Turkey, is a semi-finished product prepared by kneading daily fresh salt-free cheese produced using the milk obtained from Biga, eggs, flour, a small amount of high-quality semolina (optional), baking powder and water properly and shaping the dough and baking it in the oven until its top surface turns to golden brown. Sugar syrup is added to the dessert before serving for consumption. Up until today, there has been no study conducted on Biga cheese dessert. Accordingly, this study aimed to determine the dessert’s production process and its quality properties. In this study, non-syruped Biga cheese dessert dough formulation and production flow chart were revealed via personal communications and on-site examination of the commercial processes. Various physico-chemical analyses (color, dimensions, weight, moisture, ash, protein, total fat, acidity in extracted fat, peroxide number, water activity, pH) and sensory evaluation were also performed in 27 packages produced in different months by three different manufacturers of double-baked Biga cheese dessert. Based on the results, statistically significant differences were observed among the productions of different manufacturers for all parameters examined except for acidity (%), water activity, and sensory evaluation. Scores received in consumer testing with untrained panelists indicate that Biga cheese dessert has the potential to be consumed by a wider population, particularly in Turkey. This study may also contribute to receiving a geographical indication certificate for this dessert.

Article Details

Determination of the production process and some quality properties of Biga cheese dessert

Authors: Aynur ASLAN | Gulgun TİRYAKİ | Zayde AYVAZ | Hüseyin AYVAZ

Publisher: Volkan OKATAN

Main Topics: Production

Journal: International Journal of Agriculture Forestry and Life Sciences 2020 Vol.4 Issue 2, pp.206-214

Document Type: Article

Publication Date: 12/2020

Document Language: English

Document ID (Org No.): 2000475413

Frequency: Bi-Annual

eISSN: 2602-4381

Issues

Authors:

Aynur ASLAN | Gulgun TİRYAKİ | Zayde AYVAZ | Hüseyin AYVAZ

Publisher:

Volkan OKATAN

Main Topics:

Production

Journal:

International Journal of Agriculture Forestry and Life Sciences 2020 Vol.4 Issue 2, pp.206-214

Document Type:

Article

Publication Date:

12/2020

Document Language:

English

Document ID (Org No.):

2000475413

Frequency:

Bi-Annual

eISSN:

2602-4381