LİYOFİLİZE BAZI MİKROALG TÜRLERİNİN SAKIZ BİLEŞİMİNDE DOĞAL RENKLENDİRİCİ OLARAK KULLANIMI

Öz

Bu çalışmada, Nannochloropsis sp., Isochrysis galbana ve Tetraselmis sp. türleri kütlece %1 ve %3 oranında kullanılarak şekerli sakız model gıdasında doğal yeşil renklendiricisi olarak kullanılması araştırılmıştır. Sakızların renk analizi sonuçlarına göre mikroalg ilavesi ve kullanım düzeylerinin birbirinden farklı yeşil tonlarda sakız elde edilmesini sağladığı tespit edilmiş ve a* değerleri -5 ila -20 arasında değişim göstermiştir. Kullanılan mikroalglerin sakız tekstürüne önemli düzeyde etki etmediği gözlenmiş, yalnız Isochrysis galbana türü ilavesinin sakızda sertlik değerini düşürdüğü görülmüştür (P <0.05). Tekstür sonucuna göre sertlik değerleri 113 ila 356 g arasında değişiklik göstermiştir. Duyusal olarak ise %1 Nannochloropsis sp. ve Tetraselmis sp. ilaveli sakızlarda yosun tadı hissedilmemiş ve en fazla genel beğeni kazanan yeşil sakız örnekleri olmuşlardır (P <0.05).  

Anahtar Kelimeler

• şekerleme,doğal renklendirici,yeşil,tekstür,duyusal özellikler

EFFECT OF LYOPHILIZED MICROALGAE ADDITION ON QUALITY PARAMETERS OF CHEWING GUM

Öz

In this study, Nannochloropsis sp., Isochrysis galbana and Tetraselmis sp. were investigated as a natural green coloring agent in chewing gum model system at different concentrations. According to color analysis, it was found that microalgae addition and usage levels provide chewing gums in different green tones and a* values varied from -5 to -20. It was observed that the microalgae used did not affect chewing gum texture. Only the addition of Isochrysis galbana reduced the hardness value in the samples. According to texture results, the hardness values varied between 113 and 356 g. Considering sensory analysis, algal taste was not perceived in samples including 1% Nannochloropsis sp. and Tetraselmis sp., therefore, they had the highest overall acceptability scores.

Anahtar Kelimeler

• confectionery,natural colorant,green,texture,sensory properties

Kaynakça

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