The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert

Year 2020, , 407 - 418, 30.06.2020

Abdullah Çağlar , Gökhan Akarca , Oktay Tomar , Veli Gök

https://doi.org/10.29133/yyutbd.713826

Abstract

In this research, “incir uyutması”, a local dairy dessert, was produced by adding figs (10%, 15% and 20%) and orange peel albedo (0.2%, 0.4% and 0.6%) layer at different ratios. Produced dairy desserts were stored at 4ºC for 7 days. As a result of the physicochemical analysis, it was determined that dry matter, viscosity, a* (redness) and b* (yellowness) values increased related to the increase in figs ratios whereas pH and L* (lightness) values decreased (p<0.05). The highest viscosity value was determined to be 1 325 cp in the 20 g/L fig and 0.6 g/L orange peel albedo sample. The addition of figs and orange peel albedos had no significant effect on the microbiological values (p>0.05) whereas the total aerobic mesophilic and psychrophilic bacteria counts increased during storage (p<0.05). Yeast/mold counts of the samples increased during storage (p<0.05). The highest increase was found in the samples containing 15 g/L figs with 2.46 log CFU/g and 0.6 g/L orange peel albedo. As a result of sensory analyses, the increase in figs ratio was found to be effective on aroma and texture (p<0.05). The addition of orange peel albedo was found to have a significant effect on the aroma scores of the samples, however, it had no significant effects on the texture (p<0.05). Overall evaluation scores increased during the first 5 days of the storage however decreased in the further days (p<0.05). The samples which received the highest sensory scores were 20 g/L figs and 0.6 g/L orange peel albedo sample.

Keywords

İncir uyutması, Albedo, Physicochemical, Microbiological, Sensory

Geleneksel Bir Süt Tatlısı Olan İncir Uyutmasının Kalite Özellikleri Üzerine, İncir ve Portakal Albedosu İlavesinin Etkisi

Abstract

Bu araştırmada, yöresel bir süt tatlısı olan “incir uyutması”, farklı oranlarda incir (%10, %15 ve %20) ve portakal kabuğu albedo tabakası (%0.2, %0.4 ve %0.6) ilavesi ile üretilmiştir. Üretilen süt tatlıları 4ºC’de 7 gün süre ile depolanmıştır. Fizikokimyasal analizler sonucunda incir miktarındaki artışa bağlı olarak kuru madde ve viskozite ile a* (kırmızılık) ve b* (sarılık) değerlerinde artış belirlenmesine karşın, pH ve L* (aydınlık) değerinin ise azalma tespit edilmiştir (p<0.05). Depolama sonunda en yüksek viskozite değeri 1 325 cp ile 20 g/L oranında incir ve 0.6 g/L oranında portakal kabuğu albedosu ilave edilen örneklerde olduğu belirlenmiştir. İncir miktarı ve portakal kabuğu ilavesinin mikrobiyolojik değerlere önemli bir etkisinin olmadığı, buna karşın toplam aerobik mezofilik ve psikrofilik bakteri sayılarının depolama boyunca arttığını belirlenmiştir (p<0.05). Örneklerin maya küf sayılarında da depolama süresince artış meydana gelmiştir (p<0.05) en fazla artış 2.46 log kob/g ile 15 g/L süt oranında incir ve 0.6 g/L süt oranında portakal kabuğu albedosu ilave edilen örneklerde olduğu belirlenmiştir. Duyusal analizler sonucunda, incir miktarı artışının, aroma ve tekstür üzerinde etkili olduğu belirlenmiştir (p<0.05). Portakal kabuğu albedosu ilavesi örneklerin aroma puanları üzerine önemli etkisi olduğu, yapı üzerinde ise önemli bir etkisinin olmadığı tespit edilmiştir (p<0.05). Genel beğeni puanları depolama süresinin ilk 5. günü boyunca artış göstermesine karşın takip eden günlerde azalmıştır (p<0.05). Duyusal olarak en beğenilen örneklerin 20 g/L süt oranında incir ve 0.6 g/L süt oranında portakal kabuğu albedosu içeren örnekler olduğu tespit edilmiştir

Keywords

İncir uyutması, Albedo, Fizikokimyasal, Mikrobiyolojik, Duyusal

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