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Çeşitli İşlemlerle Elde Edilmiş Şeker Pancarı Ekstraktlarının Limonata Ürününde Kullanılabilirliğinin Araştırılması

Year 2019, Volume 1, Issue 1, 7 - 10, 13.03.2019

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.

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

Investigation of the use of sugar beet extract produced using different methods in lemonade

Year 2019, Volume 1, Issue 1, 7 - 10, 13.03.2019

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.

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

Ertan ERMİŞ> (Primary Author)
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ, MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ
0000-0002-1461-7357
Türkiye


Merve ÖZKAN> (Primary Author)
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ, MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ
0000-0003-3129-9714
Türkiye


Nuray COŞAR This is me
İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ, MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ
0000-0002-1364-9330
Türkiye

Publication Date March 13, 2019
Application Date November 8, 2018
Acceptance Date February 7, 2019
Published in Issue Year 2019, Volume 1, Issue 1

Cite

APA Ermiş, E. , Özkan, M. & Coşar, N. (2019). Çeşitli İşlemlerle Elde Edilmiş Şeker Pancarı Ekstraktlarının Limonata Ürününde Kullanılabilirliğinin Araştırılması . İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi , 1 (1) , 7-10 . Retrieved from https://dergipark.org.tr/en/pub/izufbed/issue/43839/480369

20503

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