Glutensiz süt bazlı tatlıda Çam sakızının (Picea orientalis (L.) Link) kullanımı

Yıl 2024, Cilt: 26 Sayı: 2, 556 - 567, 15.07.2024

Berrak Delikanlı Kıyak , Tülay Özcan

https://doi.org/10.25092/baunfbed.1389567

Öz

Bu araştırmada, çam sakızının (Picea orientalis (L.) Link) glutensiz süt bazlı muhallebi üretiminde tekstür geliştirici olarak kullanılabilirliği araştırılmıştır. Üretilen muhallebiler renk, tekstür ve duyusal özellikler açısından incelenmiştir. Sonuç olarak süt bazlı muhallebi üretiminde çam sakızı kullanımının fiziksel ve kimyasal özellikler açısından ürünün teknolojik özelliklerini geliştirmesine rağmen duyusal kabul edilebilirlik açısından beğenilmediği tespit edilmiştir. Ayrıca ürünün hem dış görünüş hem de lezzet açısından çekiciliğinin kontrol örneğine kıyasla daha az olduğu da saptanmıştır. Ancak üretimde subye ilavesinin inovasyon çalışmalarında kullanımı ile literatürde farkındalığın artmasına ve özellikle çölyak hastalarına yönelik ürün çeşitliliğinin sağlanmasına katkı sağlayabileceği düşünülmektedir

Anahtar Kelimeler

Fonksiyonel gıdalar, glutensiz gıdalar, sütlü tatlılar, muhallebi, çam sakızı.

Use of oriental spruce gum (Picea orientalis (L.) Link) in gluten-free milk-based dessert

Öz

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.

Anahtar Kelimeler

Functional foods, gluten-free foods, dairy desserts, custard, oriental spruce gum.

Kaynakça

• Vural A. Functional foods and their effects on health. Animal Feed Science and Technology, 6, 51–58, (2004).
• Tarrega A, Costell E. Effect of composition on the rheological behaviour and sensory properties of semi-solid dairy dessert. Food Hydrocolloids, 20, 914–922, (2006).
• Bakan R. Evaluation and innovation of dairy desserts in Turkish cuisine, Master Thesis, Pamukkale University Institute of Social Sciences, Denizli, Türkiye, (2021).
• Yoosuf S, Makharia GK. Evolving therapy for Celiac disease. Frontiers in Pediatrics, 7, 193, (2019).
• Makovicky P, Makovicky P, Caja F, Rimarova K, Samasca G, Vannucci L. Celiac disease and gluten-free diet: Past, present, and future. Gastroenterology and Hepatology from Bed to Bench, 13, 1–7, (2020).
• Erul L, Ozbay M, Ozcan T. Traditional foods and gut microbiota in gluten-free diet, 5th Traditional Foods Symposium, 24–26 November (Poster Paper), (2022).
• Konukcu M. Forests and Our Forestry. State Planning Organization, Publication and Representation Department, 2630, 238, (2001).
• Eminagaoglu O. Natural Heritage-Camilli natural plants in Artvin. Promat IC, Istanbul, 376p, (2012).
• Oz M. Chemical composition and antimicrobial properties of essential oils obtained from the resin of Picea orientalis L. Journal of Essential Oil Bearing Plants, 25, 326–337, (2022).
• Dokoohaki ZN, Sekhavatizadeh SS, Hosseinzadeh S. Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material. LWT - Food Science and Technology, 115, 108429, (2019).
• Laguna L, Rizo A, Pineda D, Pérez S, Gamero A, Tárrega A. Food matrix impact on oral structure breakdown and sandiness perception of semisolid systems including resistant starch. Food Hydrocolloids, 112, 106376, (2021).
• Goldberg EM, Gakhar N, Ryland M, Gibson RA, House JD, Aliani D. Fatty acid profile and sensory characteristics of table eggs from laying hens fed hempseed and hempseed oil. Journal of Food Science, 77, 153–160, (2012).
• Garcia-Perez FJ, Lario Y, Fernandez-Lopez J, Perez-Alvarez JA, Sendra E. Effect of orange fiber addition yogurt color during fermentation and cold storage. Color Research and Application, 30, 457–463, (2005).
• Seo EH, Lee DY, Kim SG, Kim KW, Youn JC, Jhoo JH, Woo JI. Normative study of the Stroop Color and Word Test in an educationally diverse elderly population. International Journal of Geriatric Psychiatry, 23, 20–102, (2008).
• Steele CM, Alsanei WA, Ayanikalath S, Barbon CEA, et al. The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review. Dysphagia, 30, 2–26, (2015).
• Chandra MV, Shamasundar BA. Texture profile analysis and functional properties of gelatin from the skin of three species of freshwater fish. International Journal of Food Properties, 18, 572–584, (2015).
• Park YW, Oglesby J, Hayek SA, Aljaloud SO, Gyawali R, Ibrahim SA. Impact of different gums on textural and microbial properties of goat milk yogurts during refrigerated storage. Foods, 8, 169–117, (2019).
• Zarzycki P, Ciołkowska AE, Jabłońska-Ryś E, Gustaw W. Rheological properties of milk- based desserts with the addition of oat gum and κ- carrageenan. Journal of Food Science and Technology, 56, 5107–5115, (2019).
• Nunes MC, Batista P, Raymundo A, Alves MM, Sousa I. Vegetable proteins and milk puddings. Colloids and Surfaces B, 31, 21–29, (2003).
• Garayev S. Development of lactose free dairy dessert, Master Thesis, The Graduate School of Natural and Applied Sciences of Middle East Technical University, Ankara, Türkiye, (2015).
• Ozdemir T, Ozcan T. Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds. LWT - Food Science and Technology, 134, 109851, (2020).
• Delikanli B, Ozcan T. Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Journal of Dairy Technology, 67, 495–503, (2014).
• Gupta AK, Jha AK, Singhal S. Optimization of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding. Acta Alimentaria, 50, 22–32, (2021).
• Kadagan S. The use of hydrocolloids in the production of rice pudding, keşkul and kazandibi, Master Thesis, Pamukkale University Graduate School of Natural and Applied Sciences, Department of Food Engineering, Denizli, Türkiye, (2015).
• Depypere F, Verbeken D, Torres JD, Dewettinck K. Rheological properties of dairy desserts prepared in an indirect UHT pilot plant. Journal of Food Engineering, 91:140–145, (2009).
• Karaman S, Ozcan T. Determination of gelation properties and bio-therapeutic potential of black carrot fibre-enriched functional yoghurt produced using pectin and gum arabic as prebiotic. International Journal of Dairy Technology, 74, 505–517, (2021).
• Megenis BR, Prudencio ES, Amboni RDMC, Cerquierra NGJ, Olivierra RVB, Soldi V, Benede HD. Compositional and physical properties of yogurt manufactured from whey and cheese concentrated by ultrafiltration. International Journal of Food Science and Technology, 41, 560–568, (2006).
• Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, 88, 318–1324, (2008).
• Tester RF, Sommerville MD. The effects of non-starch polysaccharides onthe extent of gelatinization, swelling and alpha-amylase hydrolysis of maize and wheat starches. Food Hydrocolloids, 7, 41–54, (2003).
• Nateghi L, Roohinejad S, Totosaus A, Mirhosseini H, Shuhaimi M, Meimandipour A, Omidizadeh A, Manap MYA. Optimization of textural properties and formulation of reduced fat cheddar cheeses containing fat replacers. Journal of Food, Agriculture and Environment, 10, 45–54, (2012).
• Milani E, Koocheki A. The effects of date syrup and guar gum on physical rheological and sensory properties of low fat frozen yoghurt dessert. International Journal of Dairy Technology, 64, 1, (2011).
• Sarigul HB. A study on the widespread use of pistachio in the field of gastronomy: An example of pistachio jam. Master Thesis, Institute of Social Sciences, Department of Gastronomy and Culinary Arts, Gaziantep University, Gaziantep, Türkiye, (2019).
• Granato D, Ribeiro JCB, Castro IA, Masson ML. Sensory evaluation and physicochemical optimization of soy-based desserts using response surface methodology. Food Chemistry, 121, 899–906, (2010).
• Qasem AA, Alamri MS, Mohamed AA, Hussain S, Mahmood K, Ibraheem MA. High-soluble fiber pudding: formulation, processing, texture and sensory properties. Journal of Food Process Engineering, 41, 12931, (2017).
• Rahim SC, Gulden OVA. Investigation of the changes in textural quality characteristics of puddings made using Iranian and Turkish saffron by objective and subjective methods. Academic Food, 14, 388–392, (2016).
• Ayar A, Sert D, Akbulut M. Effect of salep as a hydrocolloid on strorage stability of “İncir Uyutması” dessert. Food Hydrocolloids, 23, 62–71, (2009).
• Santonico M, Pittia P, Pennazga G, Martinelli E, Bernabei M, Paolesse R, D’amico A, Compagnone D, Di-Natele C. Study of the aroma of artificially flavoured custards by chemical sensor array fingerprinting. Sensors and Actuators B: Chemistry, 133, 345–351, (2008).