Avokado (Persea americana Mill.) Püresi İlavesiyle Üretilen Yağ İçeriği Azaltılmış Dondurmaların Bazı Fizikokimyasal, Reolojik ve Duyusal Özelliklerinin Belirlenmesi

Year 2024, , 860 - 869, 12.10.2024

Hülya Nur Doğancı Naim Alper Kırmızı Ali Köksal Nazlı Kanca

https://doi.org/10.30910/turkjans.1471950

Abstract

Bu çalışmanın amacı, günlük diyetinde daha düşük oranda yağ almasını gerektiren çeşitli rahatsızlıklara sahip bireylerin tüketimine uygun dondurma üretimi gerçekleştirmektir. Bu amaçla dondurma üretiminde, süt yağı içeriği çeşitli oranlarda (K-%0, 25AP-%25, 50AP-%50, 75AP-%75, 100AP-%100) avokado (Persea americana Mill.) püresi (AP) ile ikame edilmiştir. Elde edilen sonuçlara göre, dondurma karışımlarının kıvam katsayısı değerlerinin AP kullanımı ile belirgin ölçüde arttığı, akış davranış indeksi değerlerinin ise düştüğü, dolayısıyla psödoplastik davranışa daha çok yaklaştığı kaydedilmiştir. AP kullanımı, ürünün sertlik değerlerini artırmış, serum ayrılması değerlerini ise önemli ölçüde azaltmıştır. Dondurmaların incelenen erime özelliklerinde (ilk damlama süresi, 30, 60, 90 ve 120. dakikalardaki erime oranları ile 120 dakika sonunda kalan kütle oranları), AP ilavesi ile iyileşme olduğu belirlenmiştir. Renk değerleri beklendiği gibi, kullanılan AP’nin sarımsı-yeşil renginden etkilenmiştir. Duyusal değerlendirme sonuçlarına göre, 25AP ve 50AP örnekleri görünüş, yapı, buzluluk ve lezzet özellikleri bakımından kontrol örneğine oldukça yakın puanlar almıştır. Panelistler 75AP ve 100AP örneğinde avokado tadının arzu edilmeyecek düzeyde baskın olduğunu belirtmişlerdir. Çalışmadan elde edilen verilerin tamamı birlikte değerlendirildiğinde, dondurmanın süt yağı içeriğinin %25 veya %50 oranında AP ile ikame edilmesi ile, yağ içeriği azaltılmış, fiziksel özellikleri iyileştirilmiş ve kabul edilebilir duyusal özelliklere sahip bir ürün elde edilebilmesinin mümkün olacağı sonucuna varılmıştır.

Keywords

Avokado, duyusal, fiziksel özellik, meyve, süt yağı

Thanks

Araştırma sonuçlarının istatistik analizlerinin gerçekleştirilmesinde katkı sunan Dr. Rabia Albayrak Delialioğlu’na teşekkür ederiz.

Determination of Some Physicochemical, Rheological and Sensory Properties of Reduced Fat Ice Cream Produced with the Addition of Avocado (Persea americana Mill.) Puree

Abstract

The aim of this study was to produce ice cream suitable for consumption by individuals with various disorders that require a lower fat intake in their daily diet. For this purpose, in ice cream production, milk fat content was replaced with avocado (Persea americana Mill.) puree (AP) at various ratios (C-0%, 25AP-25%, 50AP-50%, 75AP-75%, 100AP-100%). According to the results, the consistency index values of the mixes increased significantly with the use of AP, while the flow behavior index values decreased, thus approaching pseudoplastic behavior. The use of AP increased the hardness values of the product and significantly reduced the phase separation values. It was determined that there was an improvement in the melting properties (first dripping time, melting rates at 30, 60, 90 and 120 minutes, and remaining mass rates at the end of 120 minutes) of ice creams with the addition of AP. As expected, the color values were affected by the yellowish-green color of the AP used. According to the sensory evaluation results, samples 25AP and 50AP received very close scores to the control sample in terms of appearance, structure, iciness and taste characteristics. Panelists stated that in samples 75AP and 100AP, the avocado taste was undesirably dominant. When all the data obtained from the study were evaluated together, it was concluded that by replacing the milk fat content of ice cream with 25% or 50% AP, it would be possible to obtain a reduced fat ice cream with improved physical properties and acceptable sensory properties.

Keywords

Avocado, sensory, physical property, fruit, milk fat

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