Abstract
In this research, the usability of oriental spruce gum (Picea orientalis (L.) Link) as a texture improver in the production of gluten-free milk-based pudding was investigated. The produced custards were investigated in terms of color, texture, and sensorial properties. As a result, it was detected that oriental spruce gum usage in production of milk-based custard was not liked due to sensorial acceptability despite the development of the technological properties of the product in terms of physical and chemical properties. Moreover, it was detected that the product’s attractiveness in terms of taste and visual is less than the control sample. However, the use of the addition of subye in production in innovation studies can contribute to increasing awareness in the literature and providing product diversity, especially for celiac patients.
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