Utilization of natural plant sources in a traditional dairy dessert, Muhallebi

Abstract

AbstractTraditional dairy desserts attract consumers’ attention and are consumed with admiration. Adding functional components, especially herbs and spices has been widely used recently to make these traditional products more functional regarding public health. The aim of this study was to examine the characteristics of a traditional dairy dessert called “Muhallebi” that was enriched with turmeric (Curcuma longa) powder and saffron (Crocus sativus) and stored for 7 days at 4°C. The titratable acidity, pH, dry matter, color parameters (L*, a*, b*, hab, C*ab, ΔE*ab), sensory characteristics, phenolic content, and antioxidant activity of Muhallebi samples were assessed on the 1st, 3rd, and 7th days of storage. In the primary outcomes, the inclusion of saffron and turmeric powder had a significant effect on all color parameters of the Muhallebi samples (p < 0.05). Muhallebi sample supplemented with 0.02% saffron and turmeric powder (D) showed the highest total antioxidant and phenolic activity content (11.96 mM TE and 1291.50 mg GAE/kg, respectively) on day 7 of the storage period compared to those of other treatments (p < 0.05). Furthermore, the Muhallebi sample supplemented with 0.02% saffron and turmeric powder received the highest scores in eight different sensory criteria in the sensory evaluation performed by experienced panelists (p < 0.05).

Keywords

• Muhallebi
• saffron
• turmeric
• color
• sensory