Çeşitli İşlemlerle Elde Edilmiş Şeker Pancarı Ekstraktlarının Limonata Ürününde Kullanılabilirliğinin Araştırılması
Abstract
Bu
çalışmada, önemli bir ham madde olarak ülkemizde çok miktarda üretilen şeker
pancarı kullanılarak elde edilen şeker pancarı ekstraktının limonata ürününde
kullanılabilirliği araştırılmıştır. Üç farklı işlem (çiğ olarak, otoklavda
ısıtma, kaynatma) ile elde edilmiş şeker pancarı ekstraktı limonata örneklerine
%25 (hacimce) oranında katılmıştır. Farklı işlemler ile elde edilen şeker
pancarı ekstraktları ve rafine şeker kullanılarak elde edilen dört farklı
limonata örneğinin çeşitli duyusal özellikleri panel denemesi yapılarak
incelenmiştir. Elde edilen sonuçlar, analiz edilen duyusal özelliklerin
arasında istatistiki olarak fark olmadığını ortaya koymuştur. pH değerlerinde
de istatistiki olarak fark oluşmazken toplam asitlik değerlerinde sukroz
eklenmiş ve ısıl işlem görmüş ekstraktların kullanıdığı örneklerde toplam
asitlik değerlerinin çiğ ekstrakt kullanılan örneğe göre daha yüksek olduğu
görülmüştür.
Keywords
References
- Asadi, M. (2005). Beet-Sugar Handbook. Beet-Sugar Handbook. https://doi.org/10.1002/9780471790990
- Baysal, T., Güres, H., & Yurdagel, Ü. (1990). The Effects of Different Methods and Times of Pre-Pulper Scalding on Yield and Quality in Pepper Paste Production. The Journal of Food, 15(2), 73–78.
- Benton, D. (2010). The plausibility of sugar addiction and its role in obesity and eating disorders. Clinical Nutrition. https://doi.org/10.1016/j.clnu.2009.12.001
- Fukuchi, S., Hamaguchi, K., Seike, M., Himeno, K., Sakata, T., & Yoshimatsu, H. (2004). Role of fatty acid composition in the development of metabolic disorders in sucrose-induced obese rats. Experimental Biology and Medicine. https://doi.org/10.1177/153537020422900606
- Guinard, J. X., Zoumas-Morse, C., Mori, L., Uatoni, B., Panyam, D., & Kilara, A. (1997). Sugar and fat effects on sensory properties of ice cream. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1997.tb15044.x
- Nantel, G., FAO, & OMS. (1999). Carbohydrates in human nutrition. Journal of Food Composition and Analysis. https://doi.org/92 5 104114 8
- Nielsen, S. S. (2014). Food Analysis Fourth Edition. Food Analysis. https://doi.org/10.1038/1841347a0
- Paciulli, M., Medina-Meza, I. G., Chiavaro, E., & Barbosa-Cánovas, G. V. (2016). Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2015.12.029
- Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology. https://doi.org/10.1037/0021-9010.69.1.85
- Tandel, K. (2011). Sugar substitutes: Health controversy over perceived benefits. Journal of Pharmacology and Pharmacotherapeutics. https://doi.org/10.4181/RNC.2015.23.03.1086.08p
Abstract
In this
study, the use of sugar beet extracts obtained from sugar beet which is an
important raw material in Turkey, in lemonade has been investigated. The sugar
beet extracts obtained by three different processes (raw, autoclaved, boiled)
were added to the lemonade samples at a rate of 25% (by volume). Various
sensory properties of four different lemonade samples obtained by using sugar
beet extracts and refined sugar were investigated by sensory panel testing. The
results showed that there was no statistically significant difference between
the sensory properties. While there was no statistically significant difference
in pH values, total acidity values were found to be higher in sucrose added
and heat treated samples than raw extract added sample.
Keywords
References
- Asadi, M. (2005). Beet-Sugar Handbook. Beet-Sugar Handbook. https://doi.org/10.1002/9780471790990
- Baysal, T., Güres, H., & Yurdagel, Ü. (1990). The Effects of Different Methods and Times of Pre-Pulper Scalding on Yield and Quality in Pepper Paste Production. The Journal of Food, 15(2), 73–78.
- Benton, D. (2010). The plausibility of sugar addiction and its role in obesity and eating disorders. Clinical Nutrition. https://doi.org/10.1016/j.clnu.2009.12.001
- Fukuchi, S., Hamaguchi, K., Seike, M., Himeno, K., Sakata, T., & Yoshimatsu, H. (2004). Role of fatty acid composition in the development of metabolic disorders in sucrose-induced obese rats. Experimental Biology and Medicine. https://doi.org/10.1177/153537020422900606
- Guinard, J. X., Zoumas-Morse, C., Mori, L., Uatoni, B., Panyam, D., & Kilara, A. (1997). Sugar and fat effects on sensory properties of ice cream. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.1997.tb15044.x
- Nantel, G., FAO, & OMS. (1999). Carbohydrates in human nutrition. Journal of Food Composition and Analysis. https://doi.org/92 5 104114 8
- Nielsen, S. S. (2014). Food Analysis Fourth Edition. Food Analysis. https://doi.org/10.1038/1841347a0
- Paciulli, M., Medina-Meza, I. G., Chiavaro, E., & Barbosa-Cánovas, G. V. (2016). Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.). LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2015.12.029
- Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology. https://doi.org/10.1037/0021-9010.69.1.85
- Tandel, K. (2011). Sugar substitutes: Health controversy over perceived benefits. Journal of Pharmacology and Pharmacotherapeutics. https://doi.org/10.4181/RNC.2015.23.03.1086.08p
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Engineering |
| Journal Section | Articles |
| Authors | |
| Publication Date | March 13, 2019 |
| Submission Date | November 8, 2018 |
| Acceptance Date | February 7, 2019 |
| Published in Issue | Year 2019 Volume: 1 Issue: 1 |
This work is licensed under Creative Commons Attribution 4.0 International License.