FARKLI ORANLARDA YAYIKALTI TOZU KULLANILARAK ÜRETİLEN DONDURMALARIN BAZI ÖZELLİKLERİ

Year 2022, , 591 - 603, 30.08.2022

Esin Doğan Özsungur Nazlı Kanca , Ayşe Gürsoy

https://doi.org/10.15237/gida.GD22037

Cited By: 1

Abstract

Bu çalışmada bir süt yan ürünü olan yayıkaltı tozu, dondurma üretiminde farklı oranlarda kullanılmıştır. Yayıkaltı tozu miktarı, miks bileşiminde kullanılan yağsız süttozu miktarının %5, %10, %20, %30 ve % 40’ı kadar olacak şekilde hesaplanmıştır. Olgunlaştırılmış mikslerde gerçekleştirilen analiz sonuçlarına göre, yayıkaltı tozu ilavesi örneklerin titrasyon asitliği, pH değeri ve kurumadde içeriğini etkilememiş (P > 0.05), kıvam indeksi ile yağ ve kül içeriklerini ise artırmıştır (P < 0.05). Ayrıca, yayıkaltı tozu miktarının artması ile faz ayrılmasının azaldığı belirlenmiştir (P < 0.05). Kullanılan yayıkaltı tozu miktarı arttıkça, dondurma örneklerinin hacim artışı ve b* değerleri artmış, sertlik değerleri azalmış ve ilk damlama süreleri uzamıştır (P < 0.05). Duyusal analiz sonuçlarına göre, yayıkaltı tozu miktarının artışı dondurma örneklerinin görünüş ve yapı özelliklerini etkilememiş (P > 0.05) ancak lezzet yönünden toz miktarı yüksek olan örnekler panelistlerden daha düşük puan almışlardır (P < 0.05).

Keywords

Dondurma, duyusal değerlendirme, miks, yayıkaltı tozu

Supporting Institution

Ankara Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Project Number

17L0447016

Thanks

Bu çalışma Ankara Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü tarafından 17L0447016 kodlu proje ile desteklenmiştir.

SOME PROPERTIES OF ICE CREAM PRODUCED WITH DIFFERENT RATIOS OF BUTTERMILK POWDER

Abstract

In this study, buttermilk powder, a dairy by-product, was used in ice cream production at different rates. The amount of buttermilk powder was calculated as 5%, 10%, 20%, 30% and 40% of skimmed milk powder used in mix composition. Addition of buttermilk powder did not affect the titratable acidity, pH value and dry matter content of the aged mixes (P > 0.05), but increased consistency index, fat and ash content (P < 0.05). Furthermore, phase separation decreased with the increasing amounts of buttermilk powder (P < 0.05). As buttermilk powder increase, overrun and b* values of ice cream samples increased, hardness values decreased and first dripping times were prolonged (P < 0.05). Sensory analysis revealed that the increasing buttermilk powder did not affect appearance and texture properties of ice cream samples (P > 0.05), however, samples with high powder content had lower flavor scores from panelists (P < 0.05).

Keywords

Ice cream, sensory evaluation, mix, buttermilk powder

Project Number

17L0447016

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