Kayısı Lifi İlavesinin Yer Fıstığı Ezmesinin Kimyasal Ve Duyusal Özelliklerine Etkisinin İncelenmesi

Öz

Bu çalışmada, farklı oranlarda kayısı lifi (%0, %1, %2, %4, %8 ve %16) ilavesinin yer fıstığı ezmelerinin kimyasal ve duyusal özellikleri üzerindeki etkisi araştırılmıştır. Kayısı lifi katkılı yer fıstığı ezmelerinin kimyasal analiz sonuçları değerlendirildiğinde, kayısı lifi miktarı arttıkça toplam asitlik, pH ve toplam fenol bileşikleri miktarları artmış iken, kuru madde ve protein değerleri azalma göstermiştir(p<0.05). Duyusal değerlendirme sonucu yapı, tat, renk ve genel beğeni düzeyi bakımından yer fıstığı ezmeleri arasındaki fark önemli bulunmuş (p<0.05) ve %4 kayısı lifi içeren fıstık ezmesi en yüksek puanı almıştır. Sonuç olarak, %4 kayısı lifi içeren fıstık ezmesi üretimi önerilebilir.

Anahtar Kelimeler

• Yer Fıstığı ezmesi
• Kayısı lifi
• Mineral madde

Investigation Of The Effect Of Apricot Fibre Addition On The Chemical And Sensory Properties Of Peanut Butter

Öz

In this study, the effect of different ratios of apricot fibre (0%, 1%, 2%, 4%, 8% and 16%) on the chemical and sensory properties of peanut butter was investigated. When the results of chemical analysis of apricot fibre added peanut butter were evaluated, total acidity, pH and total phenol compounds increased as the amount of apricot fibre increased, while dry matter and protein values decreased (p<0.05). As a result of sensory evaluation, the difference between the peanut butters in terms of structure, taste, colour and general taste level was found to be significant (p<0.05) and peanut butter containing 4% apricot fibre received the highest score. As a result, the production of peanut butter containing 4% apricot fibre can be recommended.

Anahtar Kelimeler

• Peanut butter
• Apricot fibre
• Chemical properties
• Sensory properties

Destekleyen Kurum

Osmaniye Korkut Ata Üniversitesi

Etik Beyan

Bu makale Fatma Gül EVCİL'in yüksek lisans tezinden türetilmiştir

Kaynakça

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