Hakkari Bölgesinden Temin Edilen Tereyağı ve Sadeyağların Bileşimlerinin Karşılaştırılması
Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari

Evin SEVMİŞ [1] , Seval ANDİÇ [2] , Şehriban OĞUZ [3]


Yapılan bu çalışmada, Hakkari bölgesinden elde edilen tereyağı ve sadeyağların bazı özelliklerinin belirlenmesi ve karşılaştırılması amaçlanmıştır. Tereyağı ve sadeyağ örnekleri, yerel üreticiler tarafından aynı hammaddeden geleneksel yöntemlerle üretilmiştir. Tereyağı ve sadeyağ örneklerinde yağ ve toplam kurumadde tayinleri gravimetrik yöntemle, peroksit değeri, TBA ve kolesterol tayinleri spektrofotometrik yöntemlerle, asitlik tayini ise titrimetrik yöntemle yapılmıştır. Örneklerin su aktiviteleri (aw) su aktivite tayin cihazı ile ölçülmüştür. Bununla birlikte örneklerdeki koliform grubu, maya-küf ve lipolitik mikroorganizma sayıları da belirlenmiştir. Çalışmadan elde edilen analiz bulgularına göre genelde sadeyağların toplam kurumadde ve yağ değerlerinin tereyağlarına göre istatistiki olarak önemli düzeyde yüksek olduğu bulunmuştur. Tereyağı örneklerinin yağsız kurumadde, aw, asitlik, ADV, kolesterol, TBA değerlerinin genelde sadeyağ örneklerinden yüksek olduğu bulunmuştur. Ayrıca tereyağı örneklerine ait koliform bakteri, maya-küf ve lipolitik mikroorganizma sayılarının da sadeyağ örneklerinden daha yüksek olduğu tespit edilmiştir. Buna karşın, peroksit değerlerinin genellikle sadeyağlarda daha yüksek olduğu tespit edilmiştir.
The aim of this study was to determine and compare certain properties of various butter and butter oils obtained from the province of Hakkari in Turkey. Butter and butter oil samples were produced by local producers using traditional methods from the same raw materials. Fat percentage and total dry matter were determined using the gravimetric method, peroxide values (PV), thiobarbituric acid (TBA), and cholesterol levels were measured using spectrophotometry, and acidity was determined by titration. The water activities (aw) of the samples were measured using a water activity meter. In addition, coliform bacteria, yeast and mould, and lipolytic microorganism counts were determined. Total dry matter and fat values of the butter oils were significantly higher than those of the butter samples. The fat-free dry matter, aw, ADV, cholesterol, and TBA values of the butter samples were generally higher than those of the butter oil samples. The counts of yeast and mould, lipolytic microorganism and coliform bacteria for the butter samples also exceeded those of the butter oil samples. Conversely, peroxide values were higher overall for the butter oil than the butter samples.
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Primary Language en
Subjects Engineering
Published Date Aralık 2020
Journal Section Articles
Authors

Orcid: 0000-0001-7812-8870
Author: Evin SEVMİŞ
Institution: VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ, FEN BİLİMLERİ ENSTİTÜSÜ
Country: Turkey


Orcid: 0000-0002-8306-0222
Author: Seval ANDİÇ (Primary Author)
Institution: VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey


Orcid: 0000-0001-6889-9487
Author: Şehriban OĞUZ
Institution: VAN YÜZÜNCÜ YIL ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ
Country: Turkey


Dates

Publication Date : December 31, 2020

APA Sevmiş, E , Andiç, S , Oğuz, Ş . (2020). Comparison of the Compositions of Butter and Butter Oil Produced in the Province of Hakkari . Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi , Volume:30 Issue: Additional issue , 928-937 . DOI: 10.29133/yyutbd.717665