TY  - JOUR
T1  - DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE
TT  - LİYOFİLİZE BILDIRCIN YUMURTASI, YUMURTA BEYAZI VE YUMURTA SARISININ KÖPÜK OLUŞTURMA VE EMÜLSİFİKASYON ÖZELLİKLERİNİN BELİRLENMESİ
AU  - Durakli Velioglu, Serap
PY  - 2019
DA  - August
DO  - 10.15237/gida.GD19113
JF  - Gıda
JO  - The Journal of Food
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 919
EP  - 931
VL  - 44
IS  - 5
LA  - en
AB  - The aim of the study was toinvestigate the foaming and emulsifying properties of lyophilized whole quailegg, egg yolk and egg white. The microstructural properties of oil-in-wateremulsions of egg powders were determined and rheological properties of mayonnaise-likeproduct produced using egg yolk powder were investigated. The highest foamingcapacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level hadthe highest emulsion activity index value (P<0.05).Micrographs of scanning electron microscope (SEM) proved that the finestemulsion was prepared using egg yolk powder. Mayonnaise-like product producedusing egg yolk powder exhibited gel-like structure (G’>G”) with shearthinning behavior. Quail egg yolk powder was successfully used in production ofa product having acceptable rheological properties. Consequently, it was shownthat lyophilized quail egg powders had potential to be used as alternativefoaming and/or emulsifying agents in food products.
KW  - quail egg
KW  - lyophilization
KW  - emulsion
KW  - scanning electron microscopy
KW  - rheology
N2  - Bu çalışmanın amacı liyofilizeedilmiş bıldırcın yumurtası, yumurta beyazı ve yumurta sarısının köpükoluşturma ve emülsifikasyon özelliklerini araştırmaktır. Liyofilize bıldırcınyumurtası tozlarının suda yağ emülsiyonlarının mikroyapısal özellikleribelirlenmiş, yumurta beyazı tozu kullanılarak üretilen mayonez benzeri ürüneait reolojik özellikler araştırılmıştır. En yüksek köpük oluşturma kapasitesi,tüm pH değerlerinde yumurta beyazı ile elde edilmiştir. En yüksek emülsiyonaktivite endeksi değeri, %1 dispersiyon düzeyinde yumurta sarısı tozu ile eldeedilmiştir (P<0.05). Taramalı elektron mikroskobu (SEM) ile eldeedilen görüntüler, en iyi emülsiyonun yumurta sarısı tozu ile elde edildiğinikanıtlamıştır. Liyofilize bıldırcın yumurtası sarısı ile üretilen mayonezbenzeri ürünün kayma incelmesi davranışı sergilediği ve jel benzeri yapı(G’>G”) oluşturduğu belirlenmiştir. Liyofilize bıldırcın yumurtası sarısı,kabul edilebilir reolojik özelliklere sahip mayonez benzeri ürün üretimindebaşarılı bir şekilde kullanılmıştır. Sonuç olarak, liyofilize bıldırcınyumurtası tozlarının, gıda ürünlerinde köpük oluşturucu ve/veya emülsiyonoluşturucu alternatif bileşen olarak kullanılabilme potansiyelinin mevcutolduğu gösterilmiştir.
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UR  - https://doi.org/10.15237/gida.GD19113
L1  - https://dergipark.org.tr/en/download/article-file/822234
ER  -