A novel snack: terebinth milk sliceThe study examined the effects of storage conditions and storage time on certain properties of terebinth milk slices prepared with gelatin and a gelatin/starch mixture. Milk slices were produced using two different methods: gelatinous and gelatinous-starchy. These slices were stored for 90 days under refrigerated and room conditions (both in light and dark environments). Terebinth milk slices had a high total phenolic content and antioxidant capacity, according to analyses. The most common phenolic chemicals were fumaric acid, luteolin, gallic acid, syringic acid, and ellagic acid. According to fatty acid analyses, the amount of terebinth increased proportionately to the levels of oleic, linoleic, and palmitic acids. Also, it was discovered that important quality criteria like pH, color, and antioxidant activity were not significantly impacted by storage conditions or length. The participants preferred the gelatinous milk slices, according to sensory assessments. Beyond just being a conventional coffee ingredient, the results indicate that terebinth can play a substantial role in the creation of functional foods.
Key words:
terebinth; milk slice; phenolic; antioxidant.
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