Optimization of production technology of keş for pasta

In this study, it was aimed to optimize the production process of Keş, traditionally produced in Bolu province and to generate a product with lower proportion of salt. For this purpose, keş productions were carried out one by one by optimizing the steps of traditional production process, and the changes that occured during four month storage was examined. In the keş production, firstly the final pH degrees of yoghurt were decided then the most suitable centrifuge process parameters for the strained yoghurt production were determined. In the next step, ideal ratio of salt and texture stabilizing additive for the keş pulp production were decided, and most suitable drying time and parameters were put forward. Two different productions were carried out in the yoghurt production. In the first method the yoghurts were produced to final pH 4.00 and then taken directly to the filtration. In the second method, after the production of yoghurt with pH 4.60, they were exposed to heat treatment and then taken to the filtration. Draining at 600 rpm - 60 minutes for yoghurts produced at pH 4.00 and 600 rpm - 90 minutes for the yoghurts produced at pH 4.60 were determined as the optimal straining parameters. From the structure enhancing substances, the addition of 0.3 % of carrageenan and 3 % of salt by weight were provided the desired textural structure. At the final stage to prevent cracking, 25°C temperature and 1.50 m/s flow rate gradual drying were observed to be ideal. According to the sensory evaluations panelists who had not consume keş previously, preferred the samples produced by the second method. The panelists who consumed traditionally produced keş regularly, the samples produced by the first method, which were more aromatic.