YAĞ ÇEŞİDİNİN MISIR PÜRESİNİN TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Year 2018, , 856 - 864, 01.10.2018

Hakan Erinç

https://doi.org/10.15237/gida.GD18044

Abstract

Bu çalışmada,
mısır unu, süt tozu, şeker, emülgatör ve yağ (süt yağı, palm stearin, ayçiçek
yağı ve palm stearin ile ayçiçeği yağı karışımı) mısır püresi üretmek için
kullanılmıştır. Gıda sanayi için besleyici değeri yüksek viskoelastik özellikte
yeni bir ürün ortaya koyabilmek amacıyla mısır püresi üretildikten sonra
ürünlerin tekstürel özellikleri belirlenmiştir. Farklı yağ kaynakları (süt
yağı, palm stearin, ayçiçeği yağı ve palm stearin ile ayçiçeği yağı karışımı)
ve farklı yağ oranları kullanılarak hazırlanan mısır püresi örneklerinin
viskoelastik özellikleri 25 ila 50° C sıcaklık aralığında bir tekstür analiz
cihazı ile belirlenmiştir. Yağ miktarı arttıkça, üretilen mısır püresinin sert
olduğu tespit edilen palm stearin içeren örnekler haricinde diğer örneklerin
daha yumuşak bir yapıya sahip olduğu belirlenmiştir. Sıcaklık düştükçe, %10-40
yağ kullanılarak üretilen pürelerin sıkılığı artmış ve işlenebilirliği
zorlaşmıştır.

Keywords

mısır, püre, yağ, süt yağı, palm stearin, ayçiçeği, tekstür

EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE

Abstract

In this study, corn flour, milk powder, sugar, emulsifier, and fat (milk fat, palm stearin, sunflower oil and mixture of palm stearin and sunflower oil) were used to produce corn puree. After producing the corn puree, the textural properties of the samples were determined to prepare a formula for a viscoelastic corn puree as a new nutritious product for the food industry. The viscoelastic properties of corn puree samples prepared by various ratios of different fat sources and mix (milk fat, palm stearin, sunflower oil, and a mixture of palm stearin and sunflower oil) were evaluated in the temperature range of 25 to 50°C using a texture analyzer. As the amount of fat increased (40%), the corn puree produced became softer except the sample containing palm stearin, which was found to be harder. As the temperature was reduced, the firmness and work of shear values of purees produced using 10-40% of fat increased.

Keywords

corn, puree, fat, milk fat, palm stearin, sunflower, texture

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