KEÇİ BOYNUZU TOZU İÇEREN SÜT ESASLI TATLI FORMÜLASYONLARINDA PEYNİRALTI SUYU KULLANIMININ ARAŞTIRILMASI

The objective of this study is to develop a dairy dessert produced with whey at different ratios and carob powder (5%). Five dessert samples prepared by different milk: whey (v/v) ratios were as follows: 100:0, 75:25, 50:50, 25:75 and 0:100. Dessert samples were analyzed in terms of some physiochemical, color, textural and sensory properties on the 1st, 7th and 14th days of storage. It was determined that the use of whey significantly affected the titratable acidity, water holding capacity, color parameters (L*, b* and ΔE values) and textural qualities of the milk dessert samples produced by adding carob powder. Significant differences were also observed in terms of sensory characteristics. As a result of the evaluations, the C sample, which was produced at 50% milk and 50% whey ratios, received the highest scores by the panelists compared to the other samples and became the most liked sample. According to the results obtained, it was determined that the use of whey in milk-based dessert formulations produced with the addition of carob powder contributed positively to the product in terms of sensory and physical properties.