KAVUN ÇEKİRDEĞİNDEN ÜRETİLEN YENİ BİTKİSEL SÜTÜN DEĞERLENDİRİLMESİ

Year 2024, , 82 - 92, 30.04.2024

Çağlar Mert Aydın

https://doi.org/10.54365/adyumbd.1366487

Abstract

Bu çalışmada kavun çekirdeğinin (Cucumis melo L.) günlük süt üretiminde alternatif kaynak olarak kullanım imkanı değerlendirilmiştir. Bu amaçla çalışmada kultik çekirdeğinden elde edilen sütün bileşimi, fizikokimyasal özellikleri ve duyusal özellikleri değerlendirilmiştir. Genel olarak, bileşiminin %88.84 nem, %1.08 kül, %0.96 protein, %5.50 yağ ve %3.63 karbonhidrat olduğu belirlenmiştir. Düşük protein içeriği, alternatif süt ürününün fermente ürünlerin üretiminde kullanım imkanlarını sınırlandırmaktadır. Ancak fizikokimyasal içeriği incelendiğinde sütün besin içeriğinin yüksek olduğu belirlenmiştir. Sütün reolojik davranışı Newtonyen olmayan ve psödoplastik karakter göstermiştir. İnek sütüne benzer akışkanlık özellikleri göstermesinden dolayı kavun çekirdeği sütünün mevcut ekipman ve proseslerde büyük ölçekli olarak üretiminin uygun olduğu bulunmuştur. Ayrıca duyusal analiz sonuçları süt örneğinin ileriki çalışmalarda yeni formülasyon denemeleri yapılarak geliştirilmesi gerektiğini göstermiştir.

Keywords

Kultik, çekirdek, süt ürünleri, süt, alternatif

Evaluation of Novel Plant-Based Milk Produced from Melon Kernel

Abstract

In this study, the possible use of melon kernel (Cucumis melo L.) as a source for production of daily milk alternative was evaluated. For this purpose, the study evaluated proximate composition, physicochemical properties and sensory properties of the milk from Kultik kernel. Overall, proximate composition consists of 88.84% moisture, 1.08 ash, 0.96 protein and 5.50% fat and 3.63% carbohydrate content. Low protein content of the milk limits its usage as an ingredient in the production of fermented dairy products. Physicochemical properties showed that Kultik kernel milk is rich in nutritional value. Rheological behaviour of the milk showed non-Newtonian with pseudoplastic character. Similar flow character to dairy milk enables the milk sample to be produced in existing equipment and processes, allowing large-scale industrial production. In addition, sensory scores of the milk sample were low, thus new formulas including the milk samples should be developed in further studies.

Keywords

kultik, kernel, dairy, milk, alternative

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