Effect of salep as a hydrocolloid on storage stability of ‘İncir Uyutması’ dessert

Salep is a natural stabilizing agent used widely in Turkish-type Mara? ice cream and some milk desserts. The effect of salep addition on the storage stability of a representative ?ncir Uyutmas? dessert, prepared from whole cows’ milk, fig and sugar was studied. Dry matter, pH, viscosity, water-holding capacity (WHC), color properties (L*, a*, b* values), mineral matters (Al, Ca, Cu, Fe, K, Mg, Na, P and Zn), sensorial properties and microbial quality of desserts were affected by salep addition, sugar and fig concentrations. Salep addition caused an important increase in the viscosity and the WHC of dessert. Salep, sugar and fig improved the storage stability of the dessert.