Yıl 2019, Cilt 0 , Sayı 22, Sayfalar 19 - 28 2019-07-30

Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid

Seda GENÇ [1] , Banu AKGÜN [2]


Abstract

Objective: Today, the amount of salt that has been consumed by people is much higher than the value recommended by the World Health Organization (WHO). Excess sodium intake may cause many ailments, especially hypertension and cardiovascular diseases. Therefore, it is encouraged to perform salt formulation studies to reduce the sodium level of processed foods that lead to excessive sodium intake. In this study, rheological and sensory properties of ezogelin soup made using salt formulation containing NaCl, KCl and L-glutamic acid were investigated.

Materials and Methods: The rheological properties of soups were measured using a rheometer. Flavor profile method was used to describe and quantify sensory characteristics of soup samples.

Results: The rheological properties of ezogelin soups with different salt replacer formulations were analysed at a wide range of temperatures (25, 35, 45, 55 and 65°C). All ezogelin soups behaved as shear thinning (n<1) and exhibited entagled solution properties. The power law model was determined to be adequate (r2=0,937–0,998) to fit the flow curves of ezogelin soups. The viscosity of all soup samples showed a strong dependence on temperature and temperature dependency of rheological parameters followed the Arrhenius model (r2=0,931–0,987). The activation energy (Ea) values of ezogelin soups were found between 14,350 and 28,284 J/mol. Sensory analysis showed that 50% KCl addition increased bitterness and decreased saltiness of the soup. The salt formulation (50% NaCl, 40% KCl and 10% L-glutamic acid) seemed to be an ideal formulation to attain 50% sodium reduction in ezogelin soup without negatively affecting its palatability. Additionally, it was seen that L-glutamic acid addition caused a decrease in the pH of the ezogelin soup.

Conclusion: Salt formulation containing 50% NaCI, 40% KCI and 10% L-glutamic acid could be used for 50% NaCI reduction in ezogelin soup.Öz

Amaç: Günümüzde insanların tuz tüketim miktarı Dünya Sağlık Örgütü’nün önerdiği değerin çok üzerindedir. Fazla sodyum alımı başta hipertansiyon ve kalp-damar hastalıkları olmak üzere birçok rahatsızlığa neden olabilmektedir. Dolayısıyla, aşırı sodyum alımına neden olan işlenmiş gıdaların sodyum seviyesini azaltmak için tuz formülasyonu çalışmalarının yapılması teşvik edilmektedir. Bu çalışmada, NaCI, KCl ve L-glutamik asit içeren tuz formülasyonunu ezogelin çorbasında kullanmanın ürünün reolojik ve duyusal özellikleri üzerine etkisi incelenmiştir.

Materyal ve Yöntem: Çorbaların reolojik özellikleri reometre kullanılarak ölçülmüştür. Çorba örneklerinin duyusal özelliklerini tanımlamak ve ölçmek için lezzet profili yöntemi kullanılmıştır.

Bulgular: Bu çalışmada, farklı tuz ikame formülasyonları içeren ezogelin çorbalarının reolojik özellikleri geniş bir sıcaklık aralığında (25, 35, 45, 55 ve 65°C) analiz edilmiştir. Bütün ezogelin çorbalarının, kayma ile incelen (n<1) davranış sergilediği ve karışık (entagled) çözelti özellikleri sergilediği görülmüştür. Power-law modelinin ezogelin çorbalarının akış eğrilerine uygun olduğu tespit edilmiştir (r2=0,937-0,998). Tüm çorba örneklerinin viskozitesinin sıcaklığa kuvvetli bir şekilde bağlı olduğu görümüştür ve sıcaklık ile reolojik parametrelerin ilişkisi Arrhenius modelini takip etmiştir (r2=0,931-0,987). Ezogelin çorbalarının aktivasyon enerjisi (Ea) değerlerinin 14,350 ve 28,284 J/mol arasında değiştiği bulunmuştur. Duyusal analiz, %50 KCl ilavesinin çorbanın acılığını artırırken tuzluluğunu azalttığını göstermiştir. %50 NaCl, %40 KCl ve %10 L-glutamik asit içeren tuz formülasyonu, ezogelin çorbasının lezzetini olumsuz yönde etkilemeden %50 sodyum azaltımı elde etmek için ideal bir formülasyon gibi görünmektedir. Ayrıca, L-glutamik asit ilavesinin ezogelin çorbasının pH değerinde bir azalmaya neden olduğu görülmüştür.

Sonuç: %50 NaCl, %40 KCl ve %10 L-glutamik asit içeren tuz formülasyonunun ezogelin çorbasının NaCl seviyesini %50 oranında azaltmak için kullanılabileceği görülmüştür.

Sodium Reduction, Viscosity, Rheological Property, Sensory Analysis, Ezogelin Soup
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Birincil Dil en
Bölüm Gıda ve Yem Bilimi Teknolojisi Dergisi
Yazarlar

Orcid: 0000-0003-4572-5518
Yazar: Seda GENÇ (Sorumlu Yazar)
Kurum: Gastronomy and Culinary Arts Department, Yasar University, 35100, İzmir, Turkey
Ülke: Turkey


Orcid: 0000-0001-7451-7174
Yazar: Banu AKGÜN
Kurum: Central Research Institute of Food and Feed Control, 16036, BURSA, TURKEY
Ülke: Turkey


Destekleyen Kurum Yasar University
Proje Numarası BAP 058
Tarihler

Yayımlanma Tarihi : 30 Temmuz 2019

Bibtex @araştırma makalesi { bursagida601516, journal = {Gıda ve Yem Bilimi Teknolojisi Dergisi}, issn = {1303-3107}, address = {}, publisher = {Bursa Gıda ve Yem Kontrol Merkez Araştırma Enstitüsü}, year = {2019}, volume = {0}, pages = {19 - 28}, doi = {}, title = {Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid}, key = {cite}, author = {GENÇ, Seda and AKGÜN, Banu} }
APA GENÇ, S , AKGÜN, B . (2019). Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid. Gıda ve Yem Bilimi Teknolojisi Dergisi , 0 (22) , 19-28 . Retrieved from https://dergipark.org.tr/tr/pub/bursagida/issue/47614/601516
MLA GENÇ, S , AKGÜN, B . "Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid". Gıda ve Yem Bilimi Teknolojisi Dergisi 0 (2019 ): 19-28 <https://dergipark.org.tr/tr/pub/bursagida/issue/47614/601516>
Chicago GENÇ, S , AKGÜN, B . "Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid". Gıda ve Yem Bilimi Teknolojisi Dergisi 0 (2019 ): 19-28
RIS TY - JOUR T1 - Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid AU - Seda GENÇ , Banu AKGÜN Y1 - 2019 PY - 2019 N1 - DO - T2 - Gıda ve Yem Bilimi Teknolojisi Dergisi JF - Journal JO - JOR SP - 19 EP - 28 VL - 0 IS - 22 SN - 1303-3107- M3 - UR - Y2 - 2019 ER -
EndNote %0 Gıda ve Yem Bilimi Teknolojisi Dergisi Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid %A Seda GENÇ , Banu AKGÜN %T Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid %D 2019 %J Gıda ve Yem Bilimi Teknolojisi Dergisi %P 1303-3107- %V 0 %N 22 %R %U
ISNAD GENÇ, Seda , AKGÜN, Banu . "Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid". Gıda ve Yem Bilimi Teknolojisi Dergisi 0 / 22 (Temmuz 2019): 19-28 .
AMA GENÇ S , AKGÜN B . Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid. Gıda ve Yem Bilimi Teknolojisi Dergisi. 2019; 0(22): 19-28.
Vancouver GENÇ S , AKGÜN B . Rheological and Sensory Properties of Sodium Reduced Ezogelin Soup with Potassium Chloride and L-Glutamic Acid. Gıda ve Yem Bilimi Teknolojisi Dergisi. 2019; 0(22): 28-19.