Milk slice production opportunities with melengic

In this study, the production possibilities of melengic (Pistacia terebinthus) milk slices were investigated, the effects of storage conditions and storage time on some properties of melengic milk slices prepared with gelatin and gelatin/starch mixture were investigated. According to the formulation determined by preliminary experiments, some of the milk slices were prepared with only gelatin and the other part with gelatin/starch mixture and stored for 90 days under refrigerator and room conditions (light and dark environment). The total phenolic amounts of the melengic milk slices prepared with different extractions ranged from 336-224 mg gallic acid/g, the antioxidant activity (DDPH) ranged between 52-28 mg TEAC/g, the most abundant phenolic compounds were luteolin, ellagic acid, gallic acid, fumaric acid, Syringic acid, predominantly fatty acids oleic, linoleic and palmitic fatty acids, as a result of the sensory evaluations, it was determined that the product retained its properties during storage and was highly appreciated by the panelists.