Possibilities for the use of whey in tel kadayıf (a Turkish dessert) production

Authors: FERİD AYDIN, SONGÜL ÇAKMAKÇI

Abstract: The utilisation of whey is very important for preventing the waste of a protein- and lactose-rich dairy by product and protecting the environment. Therefore, the objective of this study was to investigate the effect of whey use in tel (wire) kadayıf (a Turkish dessert raw material) production on microbiological and technological properties and sensory characteristics of tel kadayıf. For this purpose, 3 experimental tel kadayıf samples were produced using different amounts (0%, 25%, and 50%) of fresh whey instead of water in the production of raw tel kadayıf. The samples were placed in plastic bags and vacuum packaging and stored in a refrigerator (4 °C). Storage period (1, 3, 5, and 7 days) analysis was performed. The results of the research showed that nutritional value and sweetness increased, while the baking time decreased with respect to increases in the amount of whey used in tel kadayıf. As a result of a collective evaluation of the study findings, it was concluded that a 25% whey addition and vacuum packaging would provide the most positive quality characteristics in tel kadayıf desserts.

Keywords: Turkish dessert, whey, tel kadayıf, food properties, sensory analysis, package

Full Text: PDF