The effect of storage process on sensory quality of baklava

Baklava is a pastry dessert that is known, made and loved in world. Increasing the quality on sensory perception of baklava in the food sector, where the sensory qualities are front-line, is only possible with managements using quality materials and the baklavas produced by professional masters. It is seen as a solution for the fresh consumption of baklava by freezing and sending baklava to ensure that fresh Gaziantep baklavas can be reached all over Turkey and the world and to re-baking the baklava only the frozen where the consumer or management is present. In this study, it was aimed to determine freeze storage of baklava added and sliced lozenge, change of sensory quality characteristics in terms of taste and appearance characteristics during storage. Baklavas were provided from a baklava management operating in Gaziantep. The freezing and storage process was also carried out in the same management. As a result of study, it was determined that the effect of storage period on sensory quality characteristics of frozen specimens was statistically significant (p<0.05). Keywords: Baklava, Frozen Baklava, Sensory Analysis