Determination of the production process and some quality properties of Biga cheese dessert

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dc.contributor.authorAslan, Aynur
dc.contributor.authorTiryaki, Gulgun
dc.contributor.authorAyvaz, Zayde
dc.contributor.authorAyvaz, Hüseyin
dc.date.accessioned2025-05-29T05:39:12Z
dc.date.available2025-05-29T05:39:12Z
dc.date.issued2020
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractBiga cheese dessert, a traditional dessert in Biga county of Çanakkale province in Turkey, is a semi-finished product prepared by kneading daily fresh salt-free cheese produced using the milk obtained from Biga, eggs, flour, a small amount of high-quality semolina (optional), baking powder and water properly and shaping the dough and baking it in the oven until its top surface turns to golden brown. Sugar syrup is added to the dessert before serving for consumption. Up until today, there has been no study conducted on Biga cheese dessert. Accordingly, this study aimed to determine the dessert’s production process and its quality properties. In this study, non-syruped Biga cheese dessert dough formulation and production flow chart were revealed via personal communications and on-site examination of the commercial processes. Various physico-chemical analyses (color, dimensions, weight, moisture, ash, protein, total fat, acidity in extracted fat, peroxide number, water activity, pH) and sensory evaluation were also performed in 27 packages produced in different months by three different manufacturers of double-baked Biga cheese dessert. Based on the results, statistically significant differences were observed among the productions of different manufacturers for all parameters examined except for acidity (%), water activity, and sensory evaluation. Scores received in consumer testing with untrained panelists indicate that Biga cheese dessert has the potential to be consumed by a wider population, particularly in Turkey. This study may also contribute to receiving a geographical indication certificate for this dessert.
dc.identifier.endpage214
dc.identifier.issn2602-4381
dc.identifier.issue2
dc.identifier.startpage206
dc.identifier.urihttps://hdl.handle.net/20.500.12428/32200
dc.identifier.volume4
dc.language.isoen
dc.publisherVolkan OKATAN
dc.relation.ispartofInternational Journal of Agriculture Forestry and Life Sciences
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_DergiPark_20250529
dc.subjectBiga cheese dessert
dc.subjectcheese-based traditional Turkish dessert
dc.subjectgeographical origin
dc.subjectphysico-chemical analysis
dc.subjectsensory evaluation
dc.titleDetermination of the production process and some quality properties of Biga cheese dessert
dc.typeResearch Article

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