The Effect of Some Ingredients and Additives Used in Tulumba Dessert Production on Final Product Quality

Authors : Fatma Betül ÖZEN, Adem ELGÜN, Nermin BİLGİÇLİ

Pages : 38-46

View : 23 | Download : 17

Publication Date : 2009-06-25

Article Type : Research Paper

Abstract :In this research different frying temperatures insert ignore into journalissuearticles values(150, 160, 170 and 180 oC); and flour types insert ignore into journalissuearticles values(Type 550, Type 650 and kadayif flour); were tested for tulumba is one of Turkish traditional sweets. At the standard production conditions, vari-ous cereal products insert ignore into journalissuearticles values(coarse semolina, fine semolina, semolina flour, corn flour, rice flour, gluten and wheat starch); milk and dairy products insert ignore into journalissuearticles values(milk powder, labne cheese and yogurt);, emulgators insert ignore into journalissuearticles values(SSL, DATEM and lecithin);, leavening agents insert ignore into journalissuearticles values(ammonium carbonate, sodium bicarbonate and baking powder); and sweeteners insert ignore into journalissuearticles values(sucrose, lactose, and glucose syrup); were added to the formula in certain rates. Physical, chemical and sensory properties of the tulumba samples were determined. The most suitable frying temperature and flour type for tulumba production was found as 170 oC and Type 550 flour, respectively. Gluten addition decreased the oil absorption of tulumba samples less than other cereal ingredi-ents. Dairy products decreased the oil absorption value of tulumba up to 10.40-12.60%. From dairy product group, milk and milk powder improved sensory properties. While leavening agents increased the tulumba yield, they negatively affected the sensory attributes of the end product compared to other additives. Sweeteners group was found effective on decreasing oil absorption. As result, usage of Type 550 wheat flour, non fat dry milk, SSL and semolina flour in tulumba formulation with 170 °C frying temperature were found optimum parameters in terms of tulumba properties.
Keywords : Tulumba tatlısı, kızartma sıcaklığı, un tipi, tahıl ürünü