SÜT REÇELİ VEYA DULCE DE LECHE: FİZİKOKİMYASAL KARAKTERİZASYONU

Abstract

Özellikle Güney Amerika’da popüler olan şekerli konsantre sütün bir tipi Dulce de Leche (DL) veya süt reçelinin fizikokimyasal karakterizasyonu, Türkiye’de üretilen altı ticari ürün ile gerçekleştirilmiştir.  Örneklerden biri koyun sütü kullanılarak hazırlanmış, diğerleri yerel perakendecilerden satın alınmıştır. Kuru madde, protein, yağ, kül, pH, laktik asit içeriği ve renk parametreleri belirlenmiştir. Renk parametreleri olarak “lightness”, “yellowness” ve “redness” değerlendirilmiştir. DL örneklerindeki karbonhidrat profili ve içeriği ise HPLC ile belirlenmiştir. Veriler, Temel Bileşen Analizi (TBA) kullanılarak işlenmiştir. Değerlendirilen tüm parametreler arasında, işletmelerde farklı DL üretim prosedürlerinin kullanımının bir sonucu olarak, geniş aralıkta bir değişkenlik gözlenmiştir. Bu bağlamda, TBA’nın, DL örneklerinin özellikleri üzerine farklı üretim tekniklerinin etkisinin belirlenmesinde ve belirgin fizikokimyasal karakteristiklere sahip DL örneklerinin ayırt edilmesinde kullanılabileceği gösterilmiştir. 

Keywords

• Dulce de Leche,fizikokimyasal analiz,süt reçeli,temel bileşen analizi

MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION

Abstract

Physicochemical characterization of Dulce de Leche (DL) or milk jam, a type of sweetened concentrated milk especially popular in South America, was carried out on six commercial brands produced in Turkey. One of the samples was prepared using sheep milk while the others were purchased from local retailers. Solid content, protein, fat, ash, pH and lactic acid content were determined. Lightness, yellowness and redness as color parameters of the DL samples were evaluated. Carbohydrate profile and contents in DL samples were also determined by HPLC. The data were treated using Principal Component Analysis (PCA). Extensive variability among all the parameters evaluated was observed, as a result of using different DL production procedures in the dairies. In this regard, PCA was shown to be useful to separate the DL samples with distinct physicochemical characteristics and to assess the influence of different production techniques on the properties of DL samples. 

Keywords

• Dulce de Leche,physicochemical analysis,milk jam,principle component analysis

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