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

Year 2018, Volume: 43 Issue: 5, 865 - 875, 01.10.2018

Ceren Akal , İlkay Buran Rabia Albayrak Delialioğlu , Atila Yetişemiyen

https://doi.org/10.15237/gida.GD18067

Cited By: 3

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

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