Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding
İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli · 2026
Read Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten‐Free Functional Pudding by İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13527734.txt.
Description
İrem Uzunsoy, Fundagül Erem, and Elif Anli develop a new pudding in a 2026 study. They enrich a milk pudding with flour made from oleaster fruit, using both flesh and peel versions. The product is gluten-free and aimed at adding fiber and plant compounds. Two plain puddings served as controls, and all versions were checked over ten days of cold storage.
The enriched puddings held their water better and carried about three times the fiber of the plain control. They were darker, firmer, and more cohesive. The flesh version raised plant compound content and antioxidant activity the most. No mold or yeast grew, and tasters still scored the new puddings above average.
Catalog record
| CREATOR | İrem Uzunsoy, Fundagül Erem, Elif Ayşe Anli |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 57 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |