Farklı prebiyotik ajanların toz çikolatalı içeceklerin renk ve duyusal özellikleri üzerine etkileri

Year 2022, , 501 - 518, 26.12.2022

Sirin Oba İlter , Osman Yılmaz

https://doi.org/10.29050/harranziraat.1100382

Abstract

Dünyadaki çoğu insan tarafından tüketilen toplam enerjinin %60-70'i nişasta bazlı besinlerden sağlanmaktadır. Beslenme sırasında nişasta miktarını azaltmak için geliştirilen fonksiyonel gıdalarda uygun prebiyotik seçimi ürünlerin duyusal özelliklerini etkilediği için hayati önem taşımaktadır. Bu nedenle geleneksel toz çikolatalı içecek bileşiminde bulunan nişasta gibi hidrokolloidlerin yerine tercih edilen inülin, polidekstroz ve maltodekstrin ile ürün formülasyonunu optimum hale getirmek ürünün renk ve duyusal kalitesinin arttırılabilmesinde önem teşkil etmektedir. Bu amaçla optimizasyonda basit karışım tasarımı kullanılarak üç değişkenli regresyon modelleri oluşturulmuştur. Gerçekleştirilen optimizasyon çalışmasında inülin (0.00, 3.68, 7.66, 11.50, 15.64 ve 23.00 g), polidektroz (0.00, 3.68, 7.66, 11.50, 15.64 ve 23.00 g) ve maltodekstrin oranları (0.00, 3.68, 7.66, 11.50, 15.64 ve 23.00 g) bağımsız değişkenler olarak belirlenmiş olup renk parametreleri (L*, a*, b*) ve duyusal özellikler ise yanıt değerleri olarak seçilmiştir. Çalışmadaki prebiyotik toz çikolatalı içeceklerin b*, pH ve su aktivitesi değerleri sırasıyla 10.33±0.29-12.84±0.20, 7.21±0.08–7.26±0.01 ve 0.293±0.00-0.319±0.00 aralığında tespit edilmiştir. Çalışma sonucunda yapılan duyusal değerlendirmelerde içeceklerin inülin, polidekstroz ve maltodekstrin ile üretilmesi ürünün koku, tatlılık ve genel beğeni değerlerini istatistiksel olarak attırırken renk özelliklerini değiştirmemiştir. Toz çikolatalı içecek formülasyonunda inülin, polidekstroz ve maltodekstrin oranı arttıkça içeceklerin duyusal özelliklerinde iyileşmelerin olduğu görülmüştür. Optimum toz çikolatalı içecek formülasyonunda değişkenler 6.76 g inulin, 12.35g polidekstroz ve 3.89 g maltodekstrin olarak belirlenmiş ve bu bileşen oranları ile kabul edilebilir duyusal özellikleri sağlayan alternatif fonksiyonel içecek üretimi gerçekleştirilmiştir.

Keywords

İnülin, Polidekstroz, Maltodekstrin, Duyusal, Kakao

Supporting Institution

Amasya Üniversitesi

Project Number

FMB-BAP 19-0425

Thanks

Bu araştırma, Amasya Üniversitesi Fen Bilimleri Enstitüsü Biyoteknoloji Anabilim Dalı, ilk yazar Osman Yılmaz’ ın Yüksek Lisans Tezi’ nin bir kısmından oluşmaktadır. Bu çalışma Amasya Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından FMB-BAP 19-0425 nolu proje kapsamında desteklenmiştir ve projeye sağladığı destek için Amasya Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü’ ne teşekkürlerimizi sunarız.

Effects of different prebiotic agents on the color and sensory properties of chocolate powder drinks

Abstract

Starch-based foods supply 60–70% of the total energy provided in nutrition worldwide. The selection of prebiotics suitable for functional foods developed to lower the amount of starch consumed during nutrition is important since it influences the sensory qualities of the products. For this reason, optimizing the product formulation with inulin, polydextrose, and maltodextrin, which are preferred instead of hydrocolloids such as starch in the traditional powdered chocolate drink composition, is important in increasing the color and sensory quality of the product. For this purpose, three-variable regression models were created using a simple mixture design in optimization. In the optimization study, inulin (0.00, 3.68, 7.66, 11.50, 15.64, and 23.00 g), polydextrose (0.00, 3.68, 7.66, 11.50, 15.64, and 23.00 g), maltodextrin ratio (0.00, 3.68, 7.66, 11.50, 15.64, and 23.00 g) were determined as independent variables, and color analysis parameters L a* b* and sensory properties in beverages were used as responses. The b*, pH, and water activity values of the prebiotic powdered cocoa drinks in the study were determined in the range of 10.33±0.29-12.84±0.20, 7.21±0.08–7.26±0.01 and 0.293±0.00-0.319±0.00, respectively. In the sensory assessments as a result of the study, the production of drinks containing inulin, polydextrose, and maltodextrin statistically increased the product's odor, sweetness, and general taste but did not affect the product's color. It was observed that the sensory characteristics of powdered chocolate beverages improved when the ratios of inulin, polydextrose, and maltodextrin were increased. The optimal powdered chocolate drink formulation variables were determined to be 6.76 g inulin, 12.35 g polydextrose, and 3.89 g maltodextrin, and other functional drinks with acceptable sensory qualities were generated using these component ratios.

Keywords

Inulin, Polydextrose, Maltodextrin, Sensory, Cocoa, Beverage

Project Number

FMB-BAP 19-0425

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