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Journals / Akademik Gıda / 2026 / Cilt: 24 Sayı: 1

Effect of Various Hydrocolloid Combinations on the Physicochemical, Bioactive, and Microstructural Properties of Traditional Turkish Milk-Based Desserts

Çeşitli Hidrokolloid Kombinasyonlarının Geleneksel Türk Sütlü Tatlılarının Fizikokimyasal, Biyoaktif ve Mikroyapısal Özellikleri Üzerine Etkisi

Seher Arslan(: Pamukkale University, Faculty of Engineering, Department of Food Engineering)0000-0002-2113-6682
Sibel Odabaşı(Niğde Ömer Halisdemir University, Bor Vocational School, Department of Food Processing)0000-0001-7073-1763
Pages
95–106
Publication Date
2026-09-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The use of hydrocolloids had a positive impact on the microstructure of desserts, leading to a reduction in porosity and an enhancement of the overall structural integrity.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study investigated the effect of different hydrocolloid combinations on the quality characteristics of kazandibi, sütlaç and keşkül, traditional Turkish dairy desserts.
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Key Findings & Data:Among the desserts, the use of different hydrocolloid combinations changed the physicochemical properties of desserts significantly (p 0.05).
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Conclusion & Impact:The use of hydrocolloids had a positive impact on the microstructure of desserts, leading to a reduction in porosity and an enhancement of the overall structural integrity.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Antioksidan aktivite · Sütlü tatlılar · Diyet lifleri

Abstract

This study investigated the effect of different hydrocolloid combinations on the quality characteristics of kazandibi, sütlaç and keşkül, traditional Turkish dairy desserts. The physicochemical properties (total solid, fat and protein contents and pH), total phenolic content (TPC), antioxidant activity (AA), dietary fiber content and microstructures of dessert samples were determined. Among the desserts, the use of different hydrocolloid combinations changed the physicochemical properties of desserts significantly (p 0.05). Regarding TPC and AA, significant differences were determined among dessert types (p<0.05) with the highest TPC in kazandibi, while the highest AA was found in keşkül. Sütlaç desserts exhibited the lowest values for both TPC and AA. Furthermore, the total dietary fiber contents of dairy desserts were found statistically different (p<0.05). The use of hydrocolloids had a positive impact on the microstructure of desserts, leading to a reduction in porosity and an enhancement of the overall structural integrity. In conclusion, while the formulation differences among desserts influenced their dietary fiber content, TPC and AA to a certain degree, the overall impact of different hydrocolloid combinations on these properties remained limited.

Özet

Bu çalışma, farklı hidrokolloid kombinasyonlarının geleneksel Türk sütlü tatlıları olan kazandibi, sütlaç ve keşkülün kalite özellikleri üzerindeki etkisini incelemiştir. Tatlı örneklerinin fizikokimyasal özellikleri (toplam kuru madde, yağ ve protein içerikleri ile pH), toplam fenolik madde içeriği (TPC), antioksidan aktivitesi (AA), diyet lifi içeriği ve mikroyapıları belirlenmiştir. Tatlılar arasında, farklı hidrokolloid kombinasyonlarının kullanımı tatlıların fizikokimyasal özelliklerini önemli ölçüde değiştirmiştir (p 0,05). TPC ve AA açısından, tatlı türleri arasında anlamlı farklılıklar belirlenmiştir (p<0,05). En yüksek TPC kazandibinde görülürken, en yüksek AA keşkülde saptanmıştır. Sütlaç örnekleri hem TPC hem de AA bakımından en düşük değerleri göstermiştir. Ayrıca, sütlü tatlıların toplam diyet lifi içeriklerinin istatistiksel olarak farklı olduğu bulunmuştur (p<0,05). Hidrokolloid kullanımı, porozitenin azalmasına ve genel yapısal bütünlüğün iyileşmesine yol açarak tatlıların mikroyapısı üzerinde olumlu bir etki göstermiştir. Sonuç olarak, tatlılar arasındaki formülasyon farklılıkları diyet lifi içeriğini, TPC’yi ve AA’yı belirli ölçüde etkilemiş olsa da farklı hidrokolloid kombinasyonlarının bu özellikler üzerindeki genel etkisi sınırlı kalmıştır.

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Cite This Article

Arslan, S., Odabaşı, S. (2026). Effect of Various Hydrocolloid Combinations on the Physicochemical, Bioactive, and Microstructural Properties of Traditional Turkish Milk-Based Desserts. Akademik Gıda, Cilt: 24 Sayı: 1, 95–106. https://doi.org/10.24323/akademik-gida.2039921

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