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Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)

✍ Scribed by Alpaslan, Mehmet; Hayta, Mehmet

Book ID
120976869
Publisher
Taylor and Francis Group
Year
2007
Tongue
English
Weight
87 KB
Volume
10
Category
Article
ISSN
1094-2912

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## Abstract A modified milk (W3DD) where fat had been replaced by oils enriched in ω‐3 polyunsaturated fatty acids was used for the manufacture of a set‐type fermented product. In order to improve the organoleptic properties of the product, 30 g l^βˆ’1^ whey protein concentrate (WPC) was added during