THE EFFECT OF PROCESS PARAMETERS ON COLOR AND DENSITY PROPERTIES OF FOAM HALVA: TAGUCHI MATHEMETICAL MODEL OPTIMIZATION

Öz

In this study, effects of control parameters (protein type, hydrocolloid concentration, hydrocolloid type and mixing temperature) on density response of model foams and color response of model foam halvas. Signal/Noise ratio for the lowest density and the highest L* values were obtained using Taguchi L16 experimental design (44). As a result of the analysis, model foam obtained by mixing solution containing whey protein isolate (0.5%), saponin (0.096%) and pectin (0.05%) at 80oC was determined as the best foaming sample. For density response, Signal/Noise ratio of this sample (13.98 dB) was also detected higher than control (11.49 dB). There was no significant difference between the model foam halva produced by whipping the solution (whey protein isolate (0.5%), saponin (0.096%) and xanthan gam (0.1%)) at 40oC and traditional method. Consequently, it was determined that model foams/foam halvas with reduced saponin content and targeted density and color could be produced using Taguchi method. 

Anahtar Kelimeler

• Hydrocolloids
• foaming
• saponin
• Signal/Noise ratio
• milk proteins

KÖPÜK HELVA ÜRETİM PARAMETRELERİNİN RENK VE YOĞUNLUK ÖZELLİKLERİNE ETKİSİ: TAGUCHİ MATEMATİKSEL MODEL OPTİMİZASYONU

Öz

Bu çalışmada; kontrol parametrelerinin (protein çeşidi, hidrokolloid konsantrasyonu, hidrokolloid çeşidi ve çırpma sıcaklığı) model köpüklerin yoğunluklarına ve köpük helvaların renklerine etkileri Taguchi yöntemi kullanılarak belirlenmiştir. En düşük yoğunluk ve en yüksek L* değerleri için Sinyal/Gürültü oranları Taguchi L16 deney tasarımı (44) kullanılarak saptanmıştır. Analiz sonuçlarına göre; peynir altı suyu protein izolatı (%0.5), saponin (%0.096) ve pektin (%0.05) çözeltisinin 80 oC’de çırpılmasıyla elde edilen model köpüğün en iyi köpürebilen örnek olduğu belirlenmiştir. Ayrıca, bu örneğin yoğunluk yanıtı Sinyal/Gürültü oranının (13.98 dB) kontrolden (11.49 dB) daha yüksek olduğu tespit edilmiştir. Peynir altı suyu protein izolatı (%0.5), saponin (%0.096) ve ksantan gam (%0.1) ile hazırlanan çözeltinin 40 oC’de çırpılmasıyla üretilen model köpük helva ve geleneksel yöntemle üretilen helvanın parlaklıkları arasında istatistiksel açıdan önemli fark bulunmamıştır. Sonuç olarak; saponin içeriği azaltılmış, hedeflenen yoğunlukta ve renkte köpüklerin/köpük helvaların üretilebileceği Taguchi optimizasyon yöntemiyle belirlenmiştir.

Anahtar Kelimeler

• Hidrokolloidler
• köpürme
• saponin
• Sinyal/Gürültü oranı
• süt proteinleri

Teşekkür

Bu çalışmanın gerçekleştirilmesinde katkıları bulunan Erciyes Üniv. Gıda Müh. Bölüm Başkanlığı, Tokat Gaziosmanpaşa Üniv. Gıda Müh. Bölüm Başkanlığına ve Taguchi modelleme konusundaki yardımlarından dolayı Doç. Dr. Ercan Şenyiğit’e teşekkür ederiz.

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