Characteristic properties of Muhlama

Abstract

The composition of muhlama, which consists of corn flour, butter, water, salt and either string, golot or minced curd cheese, was examined to determine its essential characteristics. Muhlama samples were collected from prominent Black Sea restaurants in Istanbul for sensory analysis and an evaluation of physicochemical properties. Sensory analysis was conducted on properties including appearance, texture, odour, flavour and aroma. Physicochemical properties such as pH, moisture, fat, fatty acid composition (saturated and unsaturated), protein, ash and energy were measured. The results of the physicochemical properties revealed pH (5.65), moisture (55.85g/100g), fat (13.6g/100g), fatty acid composition (saturated fatty acid: 1013.34mg/kg, and unsaturated fatty acid: 286.14mg/kg), protein (19.4g/100g), ash (1.34g/100g) and energy (239.18kcal/100g). The sensory analysis showed samples of light yellow colour, uniform and shiny in appearance, and a consistency in soft and smooth structure. The product had a unique flavour and aroma with the chemical structure of high energy value of the nutrient elements.