KURUTULMUŞ SEMİZOTU (PORTULACA OLERACEA L.) İLE ZENGİNLEŞTİRİLMİŞ TÜKETİME HAZIR YOĞURDUN FİZİKOKİMYASAL VE TEKSTÜREL ÖZELLİKLERİ

Year 2021, Volume: 46 Issue: 2, 229 - 242, 23.03.2021

Elif Ayşe Anlı , Asuman Gürsel Kral , Damla Sert

https://doi.org/10.15237/gida.GD20112

Cited By: 2

Abstract

Araştırmada vakumlu etüv ortamında kurutulmuş semizotunun tüketime hazır yoğurt üretiminde kullanımı araştırılmıştır. Kurutulmuş semizotu PC (kontrol), PUR1 ve PUR2 örneklerinde sırasıyla %0, %0.5 ve %1.0 oranlarında kullanılmış ve örnekler 21 gün buzdolabında depolanmıştır. Örneklerde kullanılan semizotu miktarına bağlı olarak toplam kuru madde (%) ve kül (%) değerlerinde artış gözlenirken, yağ (%) içeriği ve pH açısından belirgin bir değişim gözlenmemiştir. Depolama süresince örneklerin titrasyon asitliği değerleri (% L.A) ve pH sırasıyla 1.32-1.52 ile 4.37-4.08 arasında değişmiştir. Semizotu miktarına bağlı olarak yoğurt örneklerinde parlaklık (ΔL*) ve yeşillik (a*) değerleri azalmış, sarılık (b*) değeri artmıştır. Semizotu ilaveli örneklerde kontrolle kıyaslandığında önemli renk farkı (ΔE*> 3) gözlenmiştir (P <0.05). Semizotu ile zenginleştirilmiş örneklerde sinerez azalmış, iç yapışkanlık değeri dışındaki tekstür parametrelerinde bir miktar azalma ile birlikte daha yumuşak bir jel yapısı meydana gelmiştir. Semizotu aroması, ekşi tat ve iyileşmiş tekstür zenginleştirilmiş yoğurtlarda ifade edilen duyusal sonuçlardır. Panelistler tarafından PUR1 duyusal olarak daha kabul edilebilir bulunmuştur.

Keywords

Semizotu, Portulaca oleracea L., yoğurt, zenginleştirme, tüketime hazır

Supporting Institution

Yok

Project Number

Yok

PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF READY-TO-EAT YOGURT FORTIFIED WITH DRIED PURSLANE (PORTULACA OLERACEA L.)

Abstract

In the study use of vacuum-oven dried cultivated purslane in ready-to-eat yogurt production was observed. Yogurt samples were fortified with dried purslane in different ratios 0%, 0.5% and 1.0% for PC (control), PUR1 and PUR2, respectively and kept at 4±1°C for 21 days. Total dry matter (%) and ash (%) increased in accordance with the amount of purslane used and no pronounced change was observed in fat (%) content and pH. Titratable acidity (L.A %) and pH values ranged between 1.32-1.52 and 4.37-4.08 during storage period, respectively. Lightness (ΔL*) and greenness (a*) decreased and yellowness (b*) increased in yogurt samples depending on the purslane amount. Significant color difference (ΔE*>3) was observed in fortified yogurt samples (P <0.05). Syneresis decreased and texture parameters slightly decreased with purslane use except cohesiveness and gel became softer. Purslane flavor, sour taste and improved texture were expressed in fortified yogurts. PUR1 was found more acceptable sensorially than other samples.

Keywords

Purslane, Portulaca oleracea L., yogurt, fortification, ready-to-eat

Project Number

Yok

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