Limon, Mandalina ve Portakal Kabuk Esansiyel Yağlarıyla Üretilen Dondurmaların Bazı Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikleri Üzerine Etkileri

Year 2019, , 62 - 70, 31.03.2019

Oktay Tomar , Gökhan Akarca

https://doi.org/10.30607/kvj.499415

Cited By: 5

Abstract

Bu çalışmada farklı
oranlarda (%0.1, %0.3, %0.5) limon (L), mandalina (M) ve portakal (P)
kabuklarından elde edilen esansiyel yağlarla üretilen dondurmaların bazı
fizikokimyasal, mikrobiyolojik ve duyusal özellikleri araştırılmıştır. En
yüksek kuru madde miktarı 39.36% ile %0,5 oranında limon kabuk esansiyel yağı
içeren P3 örneğinde saptanmıştır. Örneklerin pH ve % asitlik değerlerinin ise
sırasıyla; 6.36-6.45 ve 0.22-0.27 arasında değiştiği belirlenmiştir. Araştırma
sonucunda en düşük toplam aerobik mezofilik bakteri (3.80 log kob/g),
psikrofilik bakteri (4.01 log kob/g) maya küf (3.71 log kob/g) ve Pseudomonas spp. (2.04 log kob/g) sayılarıyla
P3 dondurma örneğinde tespit edilmiştir. Dondurma
örneklerinin hiçbirinde toplam koliform grup bakteri, Salmonella spp., Staphylococcus
aureus, Escherichia coli ve Listeria monocytogenes türü bakteri gelişimi
tespit edilmemiştir. Duyusal değerlendirme sonucunda en çok beğenilen
örnek P3 olmuşken, kontrol örneği ise en az tercih edilen örnek olduğu tespit
edilmiştir.

Keywords

Dondurma, Esansiyel Yağ, Limon, Mandalina, Portakal, Portakal

Effects of Ice Cream Produced with Lemon, Mandarin, and Orange Peel Essential Oils on Some Physicochemical, Microbiological and Sensorial Properties

Abstract

In this study, some physicochemical, microbiological and sensorial properties of ice cream produced with essential oils obtained from lemon (L), mandarin (M), and orange (P) peels at different ratios (0.1%, 0.3%, and 0.5%) were investigated. The highest amount of dry matter was determined in sample P3 which contains 0.5% lemon peel essential oil as 39.36%. The pH and % acidity values of the samples were found to vary between 6.36-6.45 and 0.22-0.27, respectively. At the end of the study, the lowest total aerobic mesophilic bacteria (3.80 log CFU/g), psychrophilic bacteria (4.01 log CFU/g), yeast and mold (3.71 log CFU/g) and Pseudomonas spp. (2.04 log CFU/g) counts were determined in ice cream sample P3. The total coliform group bacteria, Salmonella spp., Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes were not detected in any of the ice cream samples. As a result of the sensory evaluation, it was determined that the most admired sample was P3 and the least preferred sample was the control sample.

Keywords

Essential Oil, Ice Cream, Lemon, Mandarin, Orange

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