Protein ve prebiyotik kaynaklar kullanılarak üretilen içeceklerin fizikokimyasal ve duyusal özelliklerinin belirlenmesi

Abstract

Bu çalışmanın amacı, her yaş grubundan bireylerin tüketebileceği protein ve prebiyotik içeren içeceklerin fizikokimyasal ve duyusal özelliklerinin belirlenmesidir. Çalışma, Tepki Yüzey Yöntemi (TYY) kullanılarak tasarlanmış ve bağımsız değişken olarak çikolatalı peynir altı suyu protein izolatı (WPI), bezelye protein izolatı (PPI) ve inülin kullanılmıştır. Bu değişkenlerin maksimum ve minimum aralıkları WPI için 5.0-10.0 g/100 mL, PPI için 2.0-6.0 g/100 mL ve inülin için 3.0-7.0 g/100 mL olarak belirlenmiştir. Deneysel tasarım sonucunda, optimum üretim koşulları 9.66 g WPI, 2.00 g PPI ve 5.00 g inülin olarak belirlenmiştir. Bu üretim koşullarında, optimum fizikokimyasal yanıtlar şu şekilde belirlenmiştir: pH değeri 7.02, titrasyon asitliği 0.02, suda çözünür kuru madde içeriği 15.38, L* değeri 46.87, a* değeri 5.79 ve b* değeri 8.54. Duyusal yanıtlar şu şekilde belirlenmiştir: tat değeri 6.16, koku değeri 6.71, ağızda kalan tat değeri 6.50 ve genel kabul edilebilirlik değeri 6.56. Bu koşullar altında optimize edilmiş içeceğin arzu edilebilirlik değerinin %97 olduğu tespit edilmiştir. Bu çalışma ile, duyusal kabul edilebilirliği yüksek yeni bir fonksiyonel içecek formülasyonu geliştirilmiştir.

Keywords

• Fonksiyonel içecekler
• Tepki Yüzey Yöntemi
• Duyusal değerlendirme
• Optimizasyon

Determination of physicochemical and sensory properties of beverages produced using protein and prebiotic sources

Abstract

The aim of this study was to determine the physicochemical and sensory properties of protein and prebiotic containing beverages that can be consumed by individuals from all age groups. The study was designed by using the Response Surface Method, and chocolate whey protein isolate (WPI), pea protein isolate (PPI) and inulin were used as independent variables. The maximum and minimum ranges of these variables were determined as 5.0-10.0 g/100 mL for WPI, 2.0-6.0 g/100 mL for PPI and 3.0-7.0 g/100 mL for inulin. As a result of the experimental design, the optimum production conditions were determined as 9.66 g WPI, 2.00 g PPI and 5.00 g inulin. Under these production conditions, the optimum physicochemical responses were determined as follows: the pH value was 7.02, the titration acidity was 0.02, the water-soluble dry matter content was 15.38, the L* value was 46.87, the a* value was 5.79, and the b* value was 8.54. Sensory responses were determined as follows: the taste value was 6.16, the odour value was 6.71, the aftertaste value was 6.50, and the overall acceptability value was 6.56. Under these conditions, the desirability value of the optimised beverage was found to be 97%. With this study, a new functional beverage formulation with high sensory acceptability was developed.

Keywords

• Functional beverages
• Response Surface Method
• Sensory evaluation
• Optimisation

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