Aromalı soğuk kahve içeceğinin raf ömrü ve tüketici beğenisi üzerine bir araştırma

Year 2021, Volume: 25 Issue: 4, 534 - 545, 25.12.2021

Ahmet Oğuzhan Polat , Şenol İbanoğlu

https://doi.org/10.29050/harranziraat.862698

Cited By: 2

Abstract

Bu makalede, Antep fıstığı aromalı soğuk kahvenin geliştirilmesi ve raf ömrünün belirlenmesi amaçlanmıştır. Aromalı soğuk kahvenin raf ömrü Weibull tehlike analizi yöntemiyle belirlenmiştir. Sterilizasyon işlemi için sabit süre (10 dk.) uygulanırken farklı sterilizasyon sıcaklıkları (110, 120 ve 125 °C) kullanılmıştır. Çalışmanın ilk aşamasında bütün soğuk kahvelere kıvam arttırıcı olarak karagenan zamkı eklenirken, asidik düzenleyici olan sodyum bikarbonat eklenmemiştir. Bu şekilde sterilize edilen ürünlerin raf ömürleri 110°C, 120°C ve 125°C'de sırasıyla 14, 28 ve 18 gün olarak belirlenmiştir. Araştırmanın ikinci aşamasında ise hem sodyum bikarbonat hem de karagenan zamkı eklenmiş ve 120°C de 10 dakika sterilize edilen ürünün raf ömrü 16 ay 9 gün olarak hesaplanmıştır. Hedonik testler sonucunda panelistlerin %71'i Antep fıstık aromalı soğuk kahveyi beğendiklerini ifade etmişlerdir. Soğuk kahvenin optimum formülasyonu ise %1.5 (a/a) kahve, %0.2 (a/a) sodyum bikarbonat, %7.5 (a/a) şeker, %5.0 (a/a) süt tozu, %0.1 (a/a), sakız ve %0.1 (a/a) fıstık aroması olarak belirlenmiştir.

Keywords

soğuk kahve, antepfıstığı aroması, raf ömrü, Weibull tehlike analizi

An investigation into the shelf life and consumer acceptability of flavored cold coffee drink

Abstract

In this article, it was aimed to develop a method to determine the shelf life of pistachio nut flavored cold coffee. The shelf life of flavored cold coffee was determined by the Weibull hazard analysis method. While a fixed time (i.e., 10 min) was applied for the sterilization process, different sterilization temperatures (i.e., 110, 120 and 125°C) were used. In the first stage of the study, while carrageenan gum was added as a thickener to all cold coffees, sodium bicarbonate, which is an acidic regulator, was not added. The shelf lives of products sterilized in this way were determined as 14, 28 and 18 days at 110°C, 120°C and 125°C, respectively. In the second step, both sodium bicarbonate and carrageenan gum were added to the samples and the shelf life of the product, which was sterilized at 120°C for 10 min., was calculated as 16 months and 9 days. As a result of the hedonic tests, 71% of the panelists stated that they liked pistachio flavored cold coffee. The optimum formulation of cold coffee was 1.5% (w/w) coffee, 0.2% (w/w) sodium bicarbonate, 7.5% (w/w) sugar, 5.0% (w/w) milk powder, 0.1% (w/w), chewing gum and 0.1% (w/w) pistachio flavor.

Keywords

cold coffee, pistachio nut flavor, shelf life, Weibull hazard analysis

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