{"title":"用感官评价法比较鹰嘴豆酵母和干酵母制作加济安泰普乡村饼干的持久性","authors":"Fatma Yaliniz","doi":"10.7176/jstr/6-10-03","DOIUrl":null,"url":null,"abstract":"Gaziantep village cookies, which was patented as Geographical Indicated Product category by Turkish Patent Institute on 28.12.2017, is originally produced with chickpea yeast. However production steps of chickpea yeast are difficult and therefore many producers use dry yeast. In this study, the durability of chickpea and dry yeast-produced Gaziantep Village Cookies was compared by using sensory test. The same recipe was used in cookies prepared with dry and chickpeas yeast. Only yeast are different. Recipe was formed by interviewing with 10 women (over the 50 years old) born and bred in Gaziantep. The taste, color, odor and hardness of these cookies were evaluated sensitively for every 15 days during 2,5 months. Hedonic scale analysis was performed with semi-trained panelist. The results of the sensory tests were statistically evaluated by using the One-way ANOVA test in SPSS 15.0 (Version 2.0). It has been seen that time (p>0.05) is not an important factor for taste, color, odor and hardness of cookies made with chickpea yeast. It has been observed that time (p>0.05) is not an important factor for taste and color of cookies made with dry yeast but time is an important factor for odor and hardness of these cookies (p<0.05) Keyword : Gaziantep, village, cookies, chickpea, dry, yeast. DOI : 10.7176/JSTR/6-10-03","PeriodicalId":14256,"journal":{"name":"International Journal of Scientific and Technological Research","volume":"60 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of Durability of Gaziantep Village Cookies Prepared With Chickpea Yeast and Dry Yeast by Using Sensory Evaluation Test\",\"authors\":\"Fatma Yaliniz\",\"doi\":\"10.7176/jstr/6-10-03\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Gaziantep village cookies, which was patented as Geographical Indicated Product category by Turkish Patent Institute on 28.12.2017, is originally produced with chickpea yeast. However production steps of chickpea yeast are difficult and therefore many producers use dry yeast. In this study, the durability of chickpea and dry yeast-produced Gaziantep Village Cookies was compared by using sensory test. The same recipe was used in cookies prepared with dry and chickpeas yeast. Only yeast are different. Recipe was formed by interviewing with 10 women (over the 50 years old) born and bred in Gaziantep. The taste, color, odor and hardness of these cookies were evaluated sensitively for every 15 days during 2,5 months. Hedonic scale analysis was performed with semi-trained panelist. The results of the sensory tests were statistically evaluated by using the One-way ANOVA test in SPSS 15.0 (Version 2.0). It has been seen that time (p>0.05) is not an important factor for taste, color, odor and hardness of cookies made with chickpea yeast. It has been observed that time (p>0.05) is not an important factor for taste and color of cookies made with dry yeast but time is an important factor for odor and hardness of these cookies (p<0.05) Keyword : Gaziantep, village, cookies, chickpea, dry, yeast. DOI : 10.7176/JSTR/6-10-03\",\"PeriodicalId\":14256,\"journal\":{\"name\":\"International Journal of Scientific and Technological Research\",\"volume\":\"60 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Scientific and Technological Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7176/jstr/6-10-03\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Scientific and Technological Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7176/jstr/6-10-03","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Comparison of Durability of Gaziantep Village Cookies Prepared With Chickpea Yeast and Dry Yeast by Using Sensory Evaluation Test
Gaziantep village cookies, which was patented as Geographical Indicated Product category by Turkish Patent Institute on 28.12.2017, is originally produced with chickpea yeast. However production steps of chickpea yeast are difficult and therefore many producers use dry yeast. In this study, the durability of chickpea and dry yeast-produced Gaziantep Village Cookies was compared by using sensory test. The same recipe was used in cookies prepared with dry and chickpeas yeast. Only yeast are different. Recipe was formed by interviewing with 10 women (over the 50 years old) born and bred in Gaziantep. The taste, color, odor and hardness of these cookies were evaluated sensitively for every 15 days during 2,5 months. Hedonic scale analysis was performed with semi-trained panelist. The results of the sensory tests were statistically evaluated by using the One-way ANOVA test in SPSS 15.0 (Version 2.0). It has been seen that time (p>0.05) is not an important factor for taste, color, odor and hardness of cookies made with chickpea yeast. It has been observed that time (p>0.05) is not an important factor for taste and color of cookies made with dry yeast but time is an important factor for odor and hardness of these cookies (p<0.05) Keyword : Gaziantep, village, cookies, chickpea, dry, yeast. DOI : 10.7176/JSTR/6-10-03
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