Improving the producting conditions of Kemalpaşa desserts and researching the period of its shelf life

Thesis Type: Doctorate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2004

Thesis Language: Turkish


Supervisor: Ömer Utku Çopur


The Kemalpaşa dessert is a semi-manifacture of dough that is composed of the following ingredients; wheat flour, semolina, fresh and unsalted cheese, egg, water and baking powder. Day by day, Kemalpaşa Dessert is known and liked much more around the country. Thus, in the production of Kemalpaşa dessert, of which the comsumption has became widespread and which will also be able to be a significant exporting product, this study is designed to constitute a composition table which will standardize the quality and to research whether the period of not spoiling at the product defined as baking in the oven one time and accepted to be more qualified is prolarged or not. As directed towards the aim of research the samples of deserts that the company, which we worked with, put up for sale where taken at three diffrent times. Then by being applied different baking time and heat to this compasition done at the company and lastly prepearing Kemalpaşa dessert according to the recipes of diffrent composition the research was carried out. The samples of Kemalpaşa Desserts and raw materials used for production were chemically conducted dry ingredients, ash, protein, oil, reduced sugar, total acidity content (%). Total mezofil bacterium, total yeast and mold count where made from microbiologic analysis. At the first trial of UV after having been baked the samples of Kemalpaşa Desserts where expased to the UV rap in a hot way and kept here as they become cold in order to prolong the period of shelf life of deserts baked one time. Later beeing packed they were again exposed to UV rays at ten minutes. On the other hand, at the second trial after having been brougth out from the oven the samples of Kemalpaşa Desserts which were traditionally cooled, were packed and expased to UV rays at 20 minutes. At the end of 20 minute cookind at 260 °C applied to Kemalpaşa Desserts while in the first experiment of UV, spoilling was seen at 18 days, in the second one the spoilling was seen at 15 days. At the samples which were normally baked one time the spoilling happened at 4 days. The applications done in the composition of K emalpaşa Desserts were tried by increasing the rate of egg. The most important fault at Kemalpaşa Desserts which were commercially put up for consumption was that smell of eggs in the product was sometimes felt. At the commercial production while 3 eggs were used for 1 kg. of cheese in experiments 4,5,6 and 7 eggs were used for 1 kg. of cheese. As a sensorial consequence of these experiments, diffrent amounts of eggs didn't affect the smell of deserts. Besides, the best result was acquired by adding 5 eggs to 1 kg. of cheese. Finally the feeling of the smell of eggs in the product was noticed not to be related to the eggs.