Çöven Estraktının Dondurma Miksinin Steady, Dinamik Reolojik Davranışları Ve Mikroyapısal Özelliklerine Etkisi

Year 2022, , 1 - 7, 31.08.2022

Halis Kablan , Nevzat Artık , Salih Karasu , Zeynep Hazal Tekin , Osman Sağdıç , Hasan Cankurt

https://doi.org/10.31590/ejosat.1086551

Abstract

Bu çalışmada çöven ekstraktının dondurma üretiminde emülgatör olarak olarak kullanım potansiyeli amaçlanmıştır. Bu amaçla, farklı oranlarda çöven estraktınin dondurma miksinin steady, dinamik reolojik özellikleri ve ve mikroyapısal özellikleri üzerine etkisi amaçlanmıştır. Dondurma miksi örneklerinin tamamı non newtonian shear thinning karakter göstermiştir. Steady shear reolojik özellikleri üssü yasa model ile modellenerek K ve n değerleri hesaplanmıştır. Donudrma örneklerinin K değeri çöven esktraktı ilavesiyle belirli bir düzeye kadar azalmış ancak en yüksek değerini %0.3 çöven ve %0.1 lesitin içeren örnekte göstermiştir. Dosndurma miksi örneklerinin tamamı viskoelastik katı karakter sergilemiştir. Çöven ekstraktı ile üretilen dondurma miksi örnekelrinde yağ damlacıkları küçük partiküller halinde ve daha homojen dağılım göstermiştir. Bu çalışmanın sonuçları çöven ekstraktının dondurma üretiminde emülgatör olarak başarılı bir şekilde kullanılabileceğini göstermiştir.

Keywords

Rheology, steady shear, microstructural, gypsum extract

The Effect of Gypsophila Extract as Natural Emulsifier on The Steady, Dynamic Rheological Behavior and Microstructural Properties of The Ice Cream Mix

Abstract

In this study, it was aimed to use the gypsum extract as an emulsifier in ice cream production. For this purpose, the effect of different ratios of gypsum extract on the steady, dynamic rheological properties and microstructural properties of the ice cream mix was aimed. All of the ice cream mix samples showed non newtonian shear thinning character. K and n values were calculated by modeling the rheological properties of the steady shear exponent with the law model. The K value of the frozen samples decreased to a certain level with the addition of gypsum extract, but showed the highest value in the sample containing 0.3% linseed and 0.1% lecithin. All of the ice cream mix samples exhibited viscoelastic solid character. In the ice cream mix samples produced with gypsum extract, the oil droplets showed a more homogeneous distribution in the form of small particles. The results of this study showed that the gypsum extract could be used successfully as an emulsifier in ice cream production.

Keywords

Rheology, steady shear, microstructural, gypsum extract.

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