THE EFFECT OF DIFFERENT SUGAR RATIO ON THE QUALITY PROPERTIES OF MILK JAM

Abstract

In this study, milk jam was produced from cow milk by the addition of different levels of sugar (10%, 15% and 20%). By the production of milk jam the nutritional properties of milk has been increased and characteristics of this product is aimed to be determined. Water (%), ash (%), sucrose and total sugar (%), HMF(µg/L), fat (%), titratable acidity(°SH), protein contents(%), consistency index(Pa.s), flow behavior index, values of color and the sensory properties of the samples were determined on the 1^st, 8^th and 15^th days of the storage period. According to the results; as the rate of sugar increased, water(%), ash(%), HMF(µg/L), fat(%), titratable acidity(^oSH), protein(%), consistency index, and the values of a and b of color reduced. However, the value of sucrose and total sugar also increased. Regarding to the sensory evaluation; milk jam sample that contained sugar in a ratio of 15% had the highest results.

Keywords

• Milk jam,physiochemical properties,rheological properties,sensory analyses

FARKLI ŞEKER ORANLARININ SÜT REÇELİNİN KALİTE ÖZELLİKLERİ ÜZERİNE ETKİSİ

Abstract

Bu çalışmada inek sütüne farklı düzeyde (%10, %15 ve %20) şeker ilave edilerek üretilen süt reçelinin bazı nitelikleri araştırılmıştır. Süt reçeli üretimiyle sütün besleyici özelliği arttırılmış ve bu ürünün özelliklerini ortaya koymak amaçlanmıştır. Süt reçeli örneklerinde depolamanın 1., 8. ve 15. günlerinde nem (%), kül içeriği (%), sakkaroz ve toplam şeker değerleri (%), HMF değeri (µg/L), yağ̆ içeriği (%), titrasyon asitliği (°SH), pH değeri, protein içeriği (%), kıvam indeksi (Pa.s), akış̧ davranış̧ indeksi, renk değerleri ve duyusal özellikleri belirlenmiştir. Alınan sonuçlara göre şeker oranı arttıkça nem (%), kül içeriği (%), HMF değeri (µg/L), yağ̆ içeriği (%), titrasyon asitliği (°SH), protein içeriği (%), kıvam indeksi ile a ve b renk değerlerinin azaldığı; diğer taraftan sakkaroz ve toplam şeker değerlerinin (%) arttığı tespit edilmiştir. Duyusal parametreler açısından bakıldığında ise %15 şeker içeren süt reçeli örneği en yüksek puanları almıştır.

Keywords

• Süt reçeli,fizikokimyasal özellikler,reolojik özellikler,duyusal analiz

References

1. Anonymous (1990). TS 8189 Süt Yağ Tayini-Gerber Metodu, Türk Standartları Enstitüsü, Ankara.
2. Anonymous (2002). TS 1018 İnek Sütü-Çiğ, Türk Standartları Enstitüsü, Ankara.
3. Barbosa, V.C., Garcia-Rojas, E.E., Coimbra, J.S.R., Cipriano, P.A., Oliveira, E.B., Telis-Romero, J. (2013). Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature. Food Science and Technology 33(1):93-98.
4. Burdurlu, H.S., Karadeniz, F. (2002).Gıdalarda maillard reaksiyonu. GIDA 27(2): 77-83.
5. Bodyfelt, F.W., Tobias, J., Trout, G.M. (1988). The Sensory Evalutaion of Dairy Products. Van Nostrve Reinhold, New York, 598 p.
6. Chacon-Villalobos, A., Pineda-Castro, M.L., Méndez-Rojas, S.G. (2013). Efecto de la Proporcıón de leche bovına caprına en las característıcas del Dulce de Leche. Agronomıa Mesoamerıcana 24(1):149-167.
7. Collyer, A.A., Clegg, D.W. (1998). Rheological Measurement. 2nd edition. Chapman & Hall, 779, UK.
8. da Silva, F.L., Hiani, A.L.F., de Souza, A.B., Almedia, D.F., Stephani, R., Pirozi, M.R., de Carvalho, A.F., Perrone, İ.T. (2015). Production of dulce de leche:The effect of starch addition. Food Science and Technology 62: 417-423.

9. Felipe, A.I.A., Melcon, B. and Zapico, J. (1991). Structural changes in sweetened condensed milk during storage:an electron microscopy study. Journal of Dairy Research 58: 337-344.
10. Ferreira, L.O., Pimenta, C.J., Pinheiro, A.C.M., Pereira, P.A.P., Santos, G. (2012). Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods. Ciência e Tecnologia de Alimentos Campinas 31(4): 998-1005.
11. Garitta, L., Hough, G. Sa, R. (2004). Sensory shelf life of Dulce de Leche. Journal of Dairy Science 87:1601–1607.
12. Gaze, L.V., Oliveira, B.R., Ferrao, L. L., Granato, D., Cavalcanti, R.N., Conte Júnior, C. A. , Cruz, A.G., Freitas, M.Q. (2015a). Preference mapping of dulce de leche commercialized in Brazilian markets. Journal of Dairy Science (98):1443–1454.
13. Gaze, L.V., Costa,M.P., Monteiro, M.L.G., Lavorato , J.A.A., Conte Júnior, C.A., Raices, R.S.L., Cruz, A.G., Freitas, M.Q. (2015b). Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods. Food Chemistry 169: 471–477.
14. Gripon, J.C., Desmazeaud, M.J., Bars, D. Le., Bergere, J.L. (1975). Etude du Role Des Microorganismes Et Des Enzymes Au Cours De La Maturation Des Fromages. Le Lait 548: 502 516.
15. Giangiacomo, R. (2006). Study of water–sugar interactions at increasing sugar concentration by NIR spectroscopy. Food Chemistry 96: 371-379.Hough, G., Martinez,E., Contarini, A. (1990). Sensory and objective measurement of sandiness in Duke de Leche, a typical argentine dairy product. Journal of Dairy Science 73: 604-611.
16. Hough, G. (1992). Sensory profiling of Dulce De Leche, a dairy based confectıonary product. Journal of Sensory Studies 7: 157-178.
17. Köksel, H. (2007). Karbonhidratlar. Gıda Kimyası, Saldamlı, İ. (ed.), Hacettepe Üniversitesi Yayınları, Ankara, Türkiye, s. 49-132.
18. Kurt, A., Çakmakçı, S. ve Çağlar, A. 1993. Süt ve Mamulleri Muayene ve Analiz Metodları Rehberi. Atatürk Üniversitesi Yayınları, Erzurum, No:252/d, 150.
19. Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S. (2005). Loss of available lysine during processing of different dulce de leche formulations. International Journal of Dairy Technology 58(3): 164-168.
20. Navarro, A.S., Ferrero, C., Zaritzky, N.E. (1999). Rheological characterization of “dulce de leche” by dynamic and steady shear measurements. Journal of Texture Studies 30: 43-58.
21. Oliveira, M.N., Penna, A.L.B. and Nevarez Garcia, H. (2009). Production of evaporated milk, sweetened condensed milk and ‘dulce
de leche’. Dairy Powders and Concentrated Products. Dairy Science and Technology Consultant, Tamime, Y. A. (chief ed.), Blackwell Publishing Ltd. 149-177.
22. Patel, A.A., Gandhi, H., Singh, S. and Patil, G.R. (1996). Shelf-life modeling of sweetened condensed milk based on kinetics of maillard browning. Journal of Food Processing and Preservation 20: 431-451.
23. Ranalli, N., Andres, S.C., Califano, A.N. (2012). Physicochemical and rheological characterization of “Dulce De Leche”. Journal of Texture Studies 43:115–123.
24. Ranalli, N., Silvina, C.A., Califano, A.N. (2017). Rheological behavior of low-fat Dulce de Leche with added xanthan gum. Journal of Food Processing and Preservation 41: 1-8.
25. Rez-Sucre, M.O.R., Lez-Ruı, J.F. (2011). The physicochemical and rheological properties of a milk drink favoured with cajeta, a mexican caramel jam. International Journal of Dairy Technology 64(2): 294-304.
26. Rovedo, C.O., Viollaz, P.E., Suarez,C. (1991). The Effect of pH and temperature on the rheological behavior of Dulce De Leche, a typical dairy Argentine product. Journal of Dairy Science 74(5): 1497-1502.
27. Steffe, J. F. (1996). Rheological Methods in Food Process Engineering, 2nd edition. Freeman Press, 367, USA, 428 p.
28. Tuna, C., Arslan, S. (2016). Süt Reçeli Üretim Yöntemleri ve Özellikleri. Akademik Gıda 14(2): 204-208.
29. Urgu, M., Saatli, T.E., Türk, A., Koca, N. (2017). Hidroksimetilfurfural içeriğinin belirlenmesi. Akademik Gıda 15(3): 249-255.
30. Van Boekel, M.A.J.S. (1998). Effect of heating on maillard reactions in milk. Food Chemistry 62 (4): 403-414.
31. Yetişemiyen, A., Gürsoy, A., Çimer, A. (1998). Koyulaştırılmış ve Kurutulmuş Süt Ürünleri Teknolojisi. Ankara Üniversitesi Ziraat Fakültesi Yay. No:1497, Ankara, Türkiye.
32. Zarpelon, J., Luciano, M., Andressa, C.V., Ribeiro, D.H.B., Daguer, H. (2016). Validation of an automated method fort he analysis of fat content of dulce de leche. Journal of Food Composition and Analysis 48: 1-7.
33. Zimmermann, J.V., Gris, E.F., Chaves, E.S.,Prudêncio, E.S., Barreto, P.L.M., Amboni, R.D.M., Luiz, M.B. (2007). Physicochemical, sensorial and rheological properties of doce de leite with xanthan gum and whey protein concentrate. Publication of Universidade Estadual de Ponta Grossa (UEPG) 13: 53-59.