Year 2020, Volume 30 , Issue 2, Pages 407 - 418 2020-06-30

Geleneksel Bir Süt Tatlısı Olan İncir Uyutmasının Kalite Özellikleri Üzerine, İncir ve Portakal Albedosu İlavesinin Etkisi
The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert

Abdullah ÇAĞLAR [1] , Gökhan AKARCA [2] , Oktay TOMAR [3] , Veli GÖK [4]


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
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.
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Primary Language en
Subjects Engineering
Published Date Haziran 2020
Journal Section Articles
Authors

Orcid: 0000-0002-9716-8795
Author: Abdullah ÇAĞLAR (Primary Author)
Institution: KOCAELİ ÜNİVERSİTESİ, ZİRAAT VE DOĞA BİLİMLERİ FAKÜLTESİ
Country: Turkey


Orcid: 0000-0002-5055-2722
Author: Gökhan AKARCA
Institution: AFYON KOCATEPE ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey


Orcid: 0000-0001-5761-7157
Author: Oktay TOMAR
Institution: KOCAELİ ÜNİVERSİTESİ, ZİRAAT VE DOĞA BİLİMLERİ FAKÜLTESİ
Country: Turkey


Orcid: 0000-0002-0244-4436
Author: Veli GÖK
Institution: Ahmet Ipek Meat Company, Organized Industrial Site, 03200, Afyonkarahisar, Turkey
Country: Turkey


Dates

Publication Date : June 30, 2020

Bibtex @research article { yyutbd713826, journal = {Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi}, issn = {1308-7576}, eissn = {1308-7584}, address = {}, publisher = {Yuzuncu Yil University}, year = {2020}, volume = {30}, pages = {407 - 418}, doi = {10.29133/yyutbd.713826}, title = {The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert}, key = {cite}, author = {Çağlar, Abdullah and Akarca, Gökhan and Tomar, Oktay and Gök, Veli} }
APA Çağlar, A , Akarca, G , Tomar, O , Gök, V . (2020). The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , 30 (2) , 407-418 . DOI: 10.29133/yyutbd.713826
MLA Çağlar, A , Akarca, G , Tomar, O , Gök, V . "The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert" . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 (2020 ): 407-418 <https://dergipark.org.tr/en/pub/yyutbd/issue/54991/713826>
Chicago Çağlar, A , Akarca, G , Tomar, O , Gök, V . "The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 (2020 ): 407-418
RIS TY - JOUR T1 - The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert AU - Abdullah Çağlar , Gökhan Akarca , Oktay Tomar , Veli Gök Y1 - 2020 PY - 2020 N1 - doi: 10.29133/yyutbd.713826 DO - 10.29133/yyutbd.713826 T2 - Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi JF - Journal JO - JOR SP - 407 EP - 418 VL - 30 IS - 2 SN - 1308-7576-1308-7584 M3 - doi: 10.29133/yyutbd.713826 UR - https://doi.org/10.29133/yyutbd.713826 Y2 - 2020 ER -
EndNote %0 Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert %A Abdullah Çağlar , Gökhan Akarca , Oktay Tomar , Veli Gök %T The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert %D 2020 %J Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi %P 1308-7576-1308-7584 %V 30 %N 2 %R doi: 10.29133/yyutbd.713826 %U 10.29133/yyutbd.713826
ISNAD Çağlar, Abdullah , Akarca, Gökhan , Tomar, Oktay , Gök, Veli . "The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert". Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 30 / 2 (June 2020): 407-418 . https://doi.org/10.29133/yyutbd.713826
AMA Çağlar A , Akarca G , Tomar O , Gök V . The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert. YYÜ TAR BİL DERG. 2020; 30(2): 407-418.
Vancouver Çağlar A , Akarca G , Tomar O , Gök V . The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 2020; 30(2): 407-418.