KEÇİ BOYNUZU TOZU İÇEREN SÜT ESASLI TATLI FORMÜLASYONLARINDA PEYNİRALTI SUYU KULLANIMININ ARAŞTIRILMASI

Öz

Bu çalışmanın amacı, farklı oranlarda peynir altı suyu ve keçiboynuzu tozu (%5) ilavesi ile üretilen bir sütlü tatlı geliştirmektir. Süt:peynir altı suyu (v/v) oranları 100:0, 75:25, 50:50, 25:75 ve 0:100 olacak şekilde beş tatlı örneği üretilmiştir. Tatlı örnekleri fizikokimyasal, renk, tekstür ve duyusal özellikler açısından depolamanın 1., 7. ve 14. günlerinde analiz edilmiştir. Peynir altı suyu kullanımının keçi boynuzu tozu ilave edilerek üretilen sütlü tatlı örneklerinin titre edilebilir asitlik, su tutma kapasitesi, renk parametreleri (L*, b* ve ΔE değerleri) ve tekstürel niteliklerini önemli ölçüde etkilediği belirlenmiştir. Duyusal özellikler açısından da önemli farklılıklar gözlenmiştir. Yapılan değerlendirmeler sonucunda, %50 süt ve %50 peynir altı suyu oranlarında üretilen C örneği, diğer örneklere kıyasla panelistler tarafından en yüksek puanları alarak en beğenilen örnek olmuştur. Elde edilen sonuçlara göre, keçi boynuzu tozu ilavesi ile üretilen süt esaslı tatlı formülasyonlarında peynir altı suyunun kullanımının ürüne duyusal ve fiziksel özellikler açısından olumlu katkı sağladığı belirlenmiştir.

Anahtar Kelimeler

• Sütlü tatlı
• Peyniraltı suyu
• Keçiboynuzu tozu

INVESTIGATION OF UTILIZING WHEY IN DAIRY-BASED DESSERT FORMULATIONS WITH CAROB POWDER

Öz

The objective of this study is to develop a dairy dessert produced with whey at different ratios and carob powder (5%). Five dessert samples prepared by different milk: whey (v/v) ratios were as follows: 100:0, 75:25, 50:50, 25:75 and 0:100. Dessert samples were analyzed in terms of some physiochemical, color, textural and sensory properties on the 1st, 7th and 14th days of storage. It was determined that the use of whey significantly affected the titratable acidity, water holding capacity, color parameters (L*, b* and ΔE values) and textural qualities of the milk dessert samples produced by adding carob powder. Significant differences were also observed in terms of sensory characteristics. As a result of the evaluations, the C sample, which was produced at 50% milk and 50% whey ratios, received the highest scores by the panelists compared to the other samples and became the most liked sample. According to the results obtained, it was determined that the use of whey in milk-based dessert formulations produced with the addition of carob powder contributed positively to the product in terms of sensory and physical properties.

Anahtar Kelimeler

• Dairy dessert
• Whey
• Carob powder

Kaynakça

1. Almedia Neta M.C, Rocha de Queroga A.P, Jacinto Almeida R.L, Soares A.C, Gonçalves J.M, Fernandes S.S, Cínthia de Sousa M., Olbrich dos Santos K.M, Alonso Buriti F.C, Florentino E.R. (2018). Fermented dessert with whey, ingredients from the peel of jabuticaba (Myrciaria cauliflora) and an indigenous culture of Lactobacillus plantarum: Composition, microbial viability, antioxidant capacity and sensory features. Nutrient, 10:1214. doi: 10.3390/nu10091214.
2. Altug-Onogur T., Elmaci Y. (2015). Sensory Evaluation in Food. Sidas Medya, İzmir.
3. Aydın S., Ozdemir Y. (2017). Development and characterization of carob flour based functional spread for increasing use as nutritious snack for children. Journal Food Quality. Volume 2017, Article ID 5028150, 7 pages. doi: 10.1155/ 2017/5028150.
4. Barros D., Santos Guerreiro J., Pinheiro R. (2017). Shelf-life evaluation of condensed milk-based ready-to-eat dessert: Physicochemical, texture and sensory characteristics. Food Science Technology, 5(5): 113-124. doi: 10.13189/ fst.2017.050503.
5. Červenka L., Frühbauerová M., Velichová H. (2019). Functional properties of muffin as affected by substituting wheat flour with carob powder. Potravinarstvo Slovak Journal of Food Sciences, 13(1): 212-217. doi: 10.5219/1033.
6. Chudy S., Bilska A., Kowalski R., Teichert J. (2020). Colour of milk and milk products in CIE L*a*b*space. Medycyna Weterynaryjna, 76(2): 77–81. doi: 10.21521/mw.6327.
7. Damian C. (2012). Effect of different milk substitutes on rheological properties of puddings. Food Environment Safety-journal of Food Engineering, Ştefan cel Mare University-Suceava, 11(3): 62-67.
8. Evdokimov I.A., Volodin D.N., Misyura V.A., Zolotoreva M.S., Shramko M.I. (2015). Functional fermented milk desserts based on acid whey. Foods Raw Materials, 3(2): 40-48. doi: 10.12737/13116.

9. Granato D., Masson M.L., Ribeiro J.C.B. (2012). Sensory acceptability and physical stability evaluation of a prebiotic soy-based dessert developed with passion fruit juice. Food Science and Technology (Campinas), 32(1): 119-126. doi: 10.1590/S0101.
10. Hooi R., Barbano D.M., Bradley R.L., Budde D., Bulthaus M., Chettiar M. (2004). Chemical and physical methods. In: Standard methods for the examination of dairy products, Wehr, H.M., Frank, J.F. (chief eds.), American Public Health Association, Washington, the USA, pp. 363-352.
11. Ibrahim S.O., Mohammed T.A., Abd-Elsattar H.H. (2015). Quality characteristics of rice biscuits sweetened with carob powder. Middle East Journal of Applied Sciences, 5(4): 1082-1090.
12. IDF (1993). Standard No 20B: Milk determination of nitrogen content. International Dairy Federation, Brussels, Switzerland.
13. Innova M., Petkova N., Balabanona T., Ognyanov M., Juıces B. (2018). Food Design of dairy desserts with encapsulated cornelian cherry, chokeberry and blackberry juices. The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 42(1): 137-146.
14. Królczyk J.B., Dawidziuk T., Janiszewska-Turak E., Sołowiej B. (2016). Use of whey and whey preparations in the food industry – A review. Polish Journal of Food and Nutrition Sciences, 66(3): 157-165.
15. Loullis A., Pinakoulaki E. (2018). Carob as cocoa substitute: A review on composition, healthy benefits and food applications. European Food Research and Technology, 44: 959-977. doi: 10.1007/s00217-017-3018-8.
16. Moreira T.C., Transfeld da Silva A., Fagundes C., Rodrigues S.M., Cândido L.M.B., Passos M., Hecke Krüger C.C. (2017). Elaboration of yoghurt with reduced level of lactose added of carob (Ceratonia silique L.). LWT-Food Science and Technology, 76: 326-329. doi: 10.1016/ j.Iwt.2016.08.033.
17. Rosa C.S., Tessele K., Prestes R.C., Silveira M., Franco F. (2015). Effect of substituting of cocoa powder for carob flour in cakes made with soy and banana flours. International Food Research Journal, 22(5): 211-2118.
18. Sabokbar N., Khodaiyan F. (2015). Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains. Journal of Food Science and Technology, 52(6): 3711-3718. doi: 10.1007/s13197-014-1412-9.
19. Srour N., Daroub H., Toufeili I., Olabi A. (2016). Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatment and assessing their effect on quality characteristics. Journal of the Science of food and Agriculture, 96: 3047-3057. doi: 10.1002/jsfa.7476.
20. Staffolo M.D., Sato A.C.K., Cunha R. (2017). Utilization of plant dietary fibers to reinforce low-calorie dairy dessert structure. Food and Bioprocess Technology, 10: 14-925. doi: 10.1007/s11947-017-1872-9.
21. Sun Y., Hayakawa S., Ogawa M., Izumori K. (2007). Antioxidant properties of custard pudding dessert containing rare hexose, D-psicose. Food Control, 18: 220-227. doi: 10.1016/ j.foodcont.2005.09.019.
22. Şahin H., Topuz A., Pischetsrieder M., Özdemir F. (2009). Effect of roasting process on phenolic, antioxidant and browning properties of carob powder. European Food Research and Technology, 30: 155-161. doi: 10.1007/s00217-009-1152-7.
23. Tamime A.Y., Deet H.C. (1980). Yogurt: technology and biochemistry. Journal of Food Protection, 43(12): 939-977.
24. Tárrega A., Costell E. (2007). Colour and consistency of semi-solid dairy dessert: Instrumental and sensory measurements. Journal of Food Engineering, 78: 655-661. doi: 10.1016/ j.jfoodeng.2005.11.003.
25. Villarreal M. (2017). Value added products utilizing acid whey: development of a fruit yogurt beverage and a sports drink. Master Thesis, The Faculty of The Graduate School of Cornell University, New York, United States, 100 pages.
26. Yatmaz E., Turhan I. (2018). Carob as a carbon source for fermentation technology. Biocatalysts and Agricultural Biotechnology, 16: 200-208. doi: 10.1016/j.bcab.2018.08.006.
27. Zarzycki P., Ciolkowska A.E., Jablonsk-Rys E., Gustawi W. (2019). Rheological properties of milk-based dessert with the addition of oat gum and k-carrageenan. Journal of Food Science and Technology, 56(11): 107-5115. doi: 10.1007/s13197-019-03983-4.