AYVA (CYDONIA OBLONGA) ÇEKİRDEĞİ MÜSİLAJININ VEGAN JELLEŞTİRİCİ OLARAK DUYUSAL ÖZELLİKLERİNİN JELATİN İLE KARŞILAŞTIRILMASI

Abstract

Gıda endüstrisinde etik, dini hassasiyetler ve sürdürülebilir üretim beklentileri doğrultusunda, hayvansal kaynaklı jelatine alternatif bitkisel jelleştiricilere yönelik ilgi artmaktadır. Bu çalışmada, ayva (Cydonia oblonga) çekirdeğinden elde edilen müsilajın bitkisel kökenli bir jelleştirici aday olarak meyve bazlı jölelerde kullanılabilirliği ve duyusal performansı değerlendirilmiştir. Ayva çekirdeklerinden (+4°C’de, 8 saat) elde edilen müsilaj ile jöle numuneleri hazırlanmış; kontrol grubu aynı reçete ile sığır jelatini kullanılarak üretilmiştir. Duyusal analizler, 20 eğitimli panelist ile ISO 4120 standardına göre üçgen test ve 5 puanlı hedonik ölçek kullanılarak gerçekleştirilmiştir. Üçgen testte panelistlerin 11’inin ayva jeli içeren numuneyi doğru ayırt etmesi, bitkisel jelleştiricinin duyusal olarak ayırt edilebilir olduğunu göstermiştir (P<0.05). Puanlama sonuçları, ayva çekirdeği müsilajının özellikle kıvam ve aroma açısından kontrol örneklerine yakın ve panelistlerce kabul edilebilir bir performans sunduğunu ortaya koymuştur. Sonuç olarak, ayva çekirdeği müsilajı sürdürülebilir ve bitkisel kökenli bir jelleştirici aday olarak değerlendirilebilir.

Keywords

• Ayva çekirdeği müsilajı
• vegan jelleştirici
• duyusal analiz

COMPARISON OF SENSORY PROPERTIES OF QUINCE (CYDONIA OBLONGA) SEED MUCILAGE AS A VEGAN GELLING AGENT WITH GELATIN

Abstract

In the food industry, interest in plant-based gelling agents as alternatives to animal-derived gelatin has increased due to ethical concerns, religious considerations, and sustainability expectations. This study evaluated the usability and sensory performance of mucilage obtained from quince (Cydonia oblonga) seeds as a plant-based gelling agent in fruit-based jelly formulations. Mucilage was extracted by soaking quince seeds in water at +4°C for 8 h, and jelly samples were prepared using this gel; control samples were produced with bovine gelatin using the same formulation. Sensory evaluation was conducted with 20 trained panelists in two stages: (i) a triangle test according to ISO 4120 to assess discriminability, and (ii) scoring based on a 5-point hedonic scale for color, texture, moistness, aroma, taste/sourness, graininess, and overall acceptability. In the triangle test, 11 panelists correctly identified the quince gel sample, indicating significant sensory discrimination (P<0.05). Hedonic scoring results indicated that quince seed mucilage provided an acceptable sensory performance, particularly in terms of texture and aroma, with scores comparable to the control samples, and was well accepted by the panelists. Overall, quince seed mucilage can be considered a sustainable, plant-based gelling agent candidate for fruit-based jellies.

Keywords

• : Quince seed mucilage
• vegan gelling agent
• sensory evaluation

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