İran ve Türkiye Safranları Kullanılarak Yapılan Pudinglerde Dokusal Kalite Özelliklerindeki Değişimlerin Objektif ve Subjektif Yöntemlerle İncelenmesi.

In this study, changes in textural quality characteristics in puddings prepared by either Iranian or Turkish saffron were determined through objective and subjective methods. For this purpose, textural characteristics of puddings, which were prepared by using 5 different amounts (0.0125, 0.025, 0.05, 0.1 and 0.2 g) of Iranian or Turkish saffron at constant amounts of starch and sugar, were determined by textural (instrumental) and sensory analyses. The values of hardness and tackiness increased with increasing saffron amount, and these values were higher in puddings prepared with Iranian saffron. According to the results of sensory analysis (ranking test), visual consistency and oral consistency values increased with increasing saffron amount, and samples with Iranian saffron had higher visual consistency and oral consistency values than those with Turkish saffron. Results of this study indicated that the type of saffron in puddings could result in textural changes, and results of objective and subjective texture analyses were similar to each other. [ABSTRACT FROM AUTHOR]