Yoğurtlarda Renk, Doku ve Fiziko-Kimyasal Özellikleri Arasındaki Korelasyonların İncelenmesi

Abstract

Bu çalışmanın amacı Erzurum ilinde satışa sunulan yoğurt örneklerinin renk parametreleri, dokusal ve fizikokimyasal özellikleri arasındaki korelasyonları araştırmaktır. Örnekler Erzurum ilindeki süt işleme fabrikalarında üretilip satışa sunulan yoğurtlardan alınmıştır. Yoğurt örneklerinin enstrümantal renk ve tekstür analiz sonuçları deskriptif ve pearson korelasyon analizleri kullanılarak değerlendirilmiştir. İstatistiksel analiz sonuçları karşılaştırılan özellikler arasında önemli korelasyonlar olduğunu göstermiştir. Yoğurt örneklerinde Kuru madde ile a*, b*, C* ve ΔE arasında ve pH değeri ile L*, a*, C* ve ΔE renk değerleri arasında yüksek önemli pozitif korelasyonlar bulunmuştur. Örneklerin su tutma kapasitesi (WHC) ile yapışkanlık, elastikiyet ve kohezyon dokusal özellikleri arasında ise önemli negatif korelasyonlar saptanmıştır. Bu çalışma ile Erzurumda satışa sunulan yerel üretim yoğurtların tekstürel ve fizikokimyasal özellikleri de kapsamlı bir şekilde karakterize edilmiştir.

Keywords

• Yogurt
• yoğurtların tekstürel değerlendirmesi
• yoğurt renk parametreleri

Investigation of Correlations Between Color, Texture and Physico-chemical Properties in Yogurts

Abstract

The aim of this study is to investigate the correlations between color parameters, textural and physicochemical properties of yogurt samples sold in Erzurum province. The samples were taken from yogurts produced in local dairy farms in Erzurum province and sold in markets. The results of instrumental colour and texture analysis of yogurt samples were evaluated using descriptive and Pearson correlation analyses. The results of the statistical analysis showed that there were significant correlations between the properties compared. High significant positive correlations were found between dry matter and a*, b*, C* and ΔE and between pH and the color values of L*, a*, C* and ΔE in yogurt samples. Significant negative correlations were found between the water holding capacity (WHC) of the samples and the textural properties of adhesiveness, springiness, and cohesiveness. In this study, the textural and physicochemical properties of locally produced yogurts sold in Erzurum were also characterized comprehensively.

Keywords

• Yogurt
• yogurt texture analysis
• yogurt color parameters

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