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Background Mixtures of carrageenan and konjac gum are useful for specific applications in gel-based foods. Focusing on the changes of textural and structural properties, the effects of κ-carrageenan and konjac ratio and sucrose and Ca2+ concentrations on mixed gels were studied in this research. Furthermore, application of κ-carrageenan-konjac gum mixed gel to milk puddings was investigated. Results There was a better synergistic effect when the ratio of κ-carrageenan and konjac was 7:3. The mixed gel containing 10 g kg-1 κ-carrageenan-konjac gum was characterized by higher hardness, chewiness, adhesiveness and resilience and denser network structure. Besides, the addition of 5-10 wt% sucrose or 0.02 wt% Ca2+ could enhance the hardness, chewiness and adhesiveness of the mixed gel, as well as affording a denser network structure. For milk pudding, moderate hardness, chewiness and resilience could be obtained by adding 1.5 g kg-1 κ-carrageenan-konjac gum mixture. Conclusions This research provides useful information for the formation of κ-carrageenan-konjac gum gel and its application in milk pudding. © 2020 Society of Chemical Industry.

Coconut milk is that the liquid obtained by manual or mechanical squeeze of grated coconut lying in moneyed white liquids. During this study, coconut milk and coconut milk pudding were pared, and it’s microbiological, chemistry and sensory quality were studied. The dairy farm milk pudding was very little sweeter than coconut milk pudding. The dairy farm milk pudding was higher super molecule content than coconut milk pudding on the other hand coconut milk pudding found higher fat content than dairy farm milk pudding. The percentage of moisture, fat, minerals and total soluble solid were higher in CMP than DMP but percentage of protein CHO was showed opposite trends.

The dedication was held on 2 (two) groups of farmers in Padang Panjang, which Farmers Group Permata Ibu and Lembah Makmur. The problems that be founded were (1) the production of milk was still low, (2) the lacked of diversification of products and packaging technology, (3). lacked of market segmentation. These activities provided information to improve the quality and quantity of milk production. Providing products diversification Technologies such as making yogurt, ice cream and milk pudding method. Then all of these products were packed by using innovations such as the use of plastic cups and aluminum foil that has been labeled the farmer groups. Market expansion was conducted in several schools, cafes and restaurants in Padang Panjang City.

The tradition of Middle East (ME) foods and beverages is linked with the history of traditional cuisine of several Asian areas. The diffusion of these traditions has determined the spreading of several ancient recipes in South Asia, the ME and in Europe also, with important influences concerning the so-called ‘Mediterranean Diet’ (MD) lifestyle in particular.

The experiment was conducted to determine the optimum level of egg in the manufacture of buffalo milk pudding. Three types of pudding were prepared using different levels of eggs (40%, 30% and 20% by weight) and a constant level of corn flour (4%) at Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Quality of pudding was evaluated by physical, chemical and microbial test. From the result of physical study (smell and taste, body and consistency, color and appearance) it was found that pudding of 40% egg obtained the best score (97.50±3.77) followed by 30% (83.96±2.52) and 20% egg containing pudding (74.93±1.01). The differences within the overall score with different level of egg had significant effect. Chemical analysis showed the significant differences (p

The taro (Colocasia esculenta) flour was evaluated to the preparation of the milk pudding as a hydrocolloid. The physicochemical properties of taro flour were compared with corn starch and rice flour which generally take place in pudding mix, then they were incorporated into pudding formulation at the different ratios. The taro flour was found significantly (p

Background: One of the typical signs of diabetes mellitus (DM) is hyperglycemia, which is one medical condition that consists of increasing hormone levels within normal limits. Basic Health Research Results in 2018 DM prevalence in Indonesia increased from 6.9% in 2013 to 8.5% in 2018 (Ministry of Health, 2018). One of the nutritional therapies for the management of diabetes mellitus is fiber consumption. Fruit which contains high fiber, one of which is dragon fruit. Research by Wiardani et al., (2014) provides dragon fruit juice 200 grams of blood glucose levels in DM patients with an average decrease in Prondrial 2 hours Post blood calcium level (2JPP) of 79.1 mg / dL and research by Hidayati (2017) ) by giving red dragon fruit 200 grams of reduction in fasting blood by 19.1 mg / dL.Purpose :To determine the difference in levels of red dragon fruit (hylocereus polyrhizus) against decreasing fasting blood glucose levels of type 2 diabetes patien Method: Research quasy experimental pre post test with control group. Results: The results of the statistical analysis paired with the t-test in the assessment group showed differences in the fasting blood levels of the pretest-posttest with a p value of 0.008 (p 0.05).Conclusion: There is no contribution of giving red dragon fruit milk pudding (Hylocereus polyrhizus) to the reduction of blood glucose levels of type II diabetes mellitus patients.

ÖZET BURSA İL MERKEZİNDE TÜKETİME SUNULAN SÜTLÜ TATLI ÇEŞİTLERİNDEN SÜTLAÇ, KEŞKÜL, KAZANDİBİ VE TAVUKGÖĞSÜNDE MİKROBİYOLOJİK VE KİMYASAL ÖZELLİKLERİN BELİRLENMESİ Bu araştırmada, Bursa il merkezinde tüketime sunulan sütlü tatlı çeşitlerinden keşkül, kazandibi, tavukgöğsü ve sütlacın mikrobiyolojik özelliklerini ve kimyasal bileşimim belirleyerek, bu besinlerin halk sağlığını olumsuz etkileyecek unsurlar taşıyıp taşımadığının kontrolü amaçlanmıştır. Sütlü tatlı örneklerinde mikrobiyolojik olarak toplam aerobik mezofilik bakteri, koliform grubu bakteri ve toplam maya-küf sayımlan yapılmış ve kimyasal olarak % kuru madde, % kül, % toplam şeker, % sakkaroz, % süt yağı ve % protein oranlan saptanmıştır. Elde edilen bulgular istatistiksel olarak değerlendirilmiştir. Keşkül, kazandibi, tavukgöğsü ve sütlaç örneklerinde mikrobiyolojik analizler sonucunda toplam aerobik mezofilik bakteri sayısı sırasıyla ortalama 1.70xl04, 2.00xl04, 6.22xl03, 5.60xl03 cfu, koliform grubu bakteri sayısı sırasıyla ortalama 7.50xl03, 2.94xl03, 1.47xl03, 7.58xl02 cfu, toplam maya-küf sayısı sırasıyla ortalama 1.22xl03, 2.73xl02, 2.93xl02, 0 cfu, kimyasal analizler sonucunda ortalama % kuru madde oram sırasıyla %33.59, %38.45, %34.56, % 33.46, ortalama % kül oram sırasıyla %0.52, %0,64, %0.63, %0.45, ortalama % süt yağı oram sırasıyla %3.82, %2.19, %2.60, %3.33, ortalama % toplam şeker oram sırasıyla %23.02, %22.07, %21.00, %23.38, ortalama % sakkaroz oranlan sırasıyla %2.50, %2.38, %2.37, %2.49, ortalama % protein oram sırasıyla %2.93, %3.45, %3.55, %3.13 olarak bulunmuştur. Araştırmada elde edilen sonuçlar değerlendirildiğinde, sütlü tatlıların kimyasal bileşimlerine ve mikrobiyolojik kalitelerine asal hammadde olan sütün bileşiminin ve temizliğinin, üretim koşullarının ve kontaminasyonların etkili olduğu görülmüştür. Anahtar kelimeler: Sütlü tatlılar. ABSTRACT A RESEARCH ON DETERMINATION OF THE CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF DAIRY DESSERTS SUCH AS KEŞKÜL, KAZAN DİBİ, TAVUKGÖ?SÜ AND SUTLAC PRESENTED FOR CONSUMPTION IN BURSA CITY CENTRE This research was made in order to determine the microbiological and chemical properties of dairy desserts such as keskul, kazandibi, tavukgöğsü and sutlac presented for consumption in Bursa City Centre. In dairy desserts samples, total aerobic mesophilic bacteria, coliform group bacteria and total yeast-moulds counts; dry matter, ash, total sugar, sucrose, milk fat and protein contents were determined. The results were evaluated statistically. According to microbiological analyses, total aerobic mesophilic bacteria counts of keskul, kazandibi, tavukgöğsü and sutlac were 1.70xl04, 2.00xl04, 6.22xl03, 5.60xl03 cfu, coliform group bacteria counts were 7.50xl03, 2.94xl03, 1.47xl03, 7.58xl02 cfu, total yeast-moulds counts were 1.22xl03, 2.73xl02, 2.93xl02, 0 cfu, according to chemical analyses dry matter were 33.59%, 38.45%, 34.56%, 33.46%, ash 0.52%, 0.64%, 0.63%, 0.45%, milk fat 3.82%, 2.19%, 2.60%, 3.33%, total sugar 23.02%, 22.07%, 21.00%, 23.38%, sucrose 2.50%, 2.38%, 2.37%, 2.49%, protein 2.93%, 3.45%, 3.55%, 3.13% found. Consequently, the chemical composition and microbiological quality of raw milk, processing technologies and contaminations during processing and storage were found effective on chemical and microbiological properties of dairy desserts. Key Words: Dairy desserts. 67