Araştırma Makalesi
KEÇİBOYNUZU EKSTRAKTI TAKVİYESİNİN YOĞURDUN VE DONDURMANIN KİMYASAL VE DUYUSAL ÖZELLİKLERİ ÜZERİNE ETKİSİ
Öz
Bu çalışmada yoğurt ve dondurma, bu ürünlere fonksiyonel özellikler kazandırmak için keçiboynuzu ekstraktı ile zenginleştirilmiştir. Keçiboynuzu ekstraktı konsantrasyonu açısından üç formülasyonla üç farklı tipte dondurma üretilmiştir. Birinci tipte karışıma sadece %8, 10 ve 12 oranlarında keçiboynuzu ekstraktı ilave edilmiştir. İkinci ve üçüncü tipler aromalarıyla ilkinden farklı olup sırasıyla limonlu ve çikolatalıdır. Yoğurt örnekleri, set tipi yoğurt prosedürüne göre üretilmiştir. Analitik verilere göre; eklenen keçiboynuzu ekstraktındaki artışla hem yoğurt hem de dondurma örneklerinin D-pinitol miktarı, toplam fenolik madde miktarı ve antioksidan aktivite değerlerinde önemli artışlar gözlenmiştir (P < 0.05). Keçiboynuzu ekstraktı ile % 8 oranında takviye edilen dondurma örneklerinin incelenen tüm duyusal özelliklerde daha yüksek puanlara sahip olduğu görülmüştür. Yoğurt örneklerinden elde edilen sonuçlara göre, % 10 oranında takviye edilenler görünüm, aroma ve tat açısından istatistiksel olarak daha yüksek (P < 0.05) puan almıştır.
Anahtar Kelimeler
Proje Numarası
1506572749
Kaynakça
- Açıkgözoğlu, A.B. (2008). Determination of some properties of yoghurts made by addition of some fruit juice concentrate. MSc thesis, Selcuk University, Konya, Turkey.
- Bates, S.H., Jones, R.B., Bailey, C.J. (2000). Insulin-like effect of pinitol. Br J Pharmacol, 130: 1944-1948.
- Bulca, S. (2016). Some properties of carob pod and its use in different areas including food technology. Sci Bull. Series F. Biotechnologies, 20: 142-147.
- Cemeroğlu, B. (2007). Gıda Analizlerinde Genel Yöntemler. In: Gıda Analizleri. Ankara: Gıda Teknolojisi Derneği Yayınları. Červenka, L., Fruhbauerová, M., Velichová, H. (2019). Functional properties of muffin as affected by substituing wheat flour with carob powder. Potravinarstvo Slovak J Food Sci, 13(1): 212-217.
- Fernandez-Leon, M.F., Fernandez-Leon, A.M., Lozano, M., Ayuso, M.C., Amodio, M.L., Colelli, G., Gonzalez-Gomez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging. Food Control, 31 (2): 302-313.
- Guler-Akin, M.B., Goncu, B., Akin, M.S. (2016). Some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder. Adv Microbiol, 6(14): 1010-1020.
- Karaca, O.B., Saydam, I.B., Güven, M. (2011). Physicochemical, mineral and sensory properties of set‐type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios. Int J Dairy Technol, 65(1): 111-117.
- Karkacier, M., Artik, N., Certel, M. (1995). The conditions for carob (Ceratonia siliqua L.) extraction and the clarification of the extract. Fruit Process, 12: 394-397.
- Oziyci, H.R., Turhan, I., Tetik, N., Arslan Kulcan, A., Akkoyun, T., Yatmaz, E., Germec, M., Karhan, M. (2015). Concentration of D-pinitol in carob extract by using multi-stage enrichment processes. Food, 40 (3): 125-131.
- Peker, H., Arslan, S. (2017). Effect of olive leaf extract on the quality of low-fat apricot yogurt. J Food Process Pres, 41(5): e13107.
- Sanguigni, V., Manco, M., Sorge, R., Gnessi, L., Francomano, D. (2017). Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals. Nutrition, 33:225-233.
- Spanos, G.A., Wrolstad, R.E. (1992). Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review. J Agric Food Chem, 40: 1478-1487.
Yıl 2021,
, 980 - 991, 17.05.2021
Öz
In this study, yogurt and ice cream were enriched with carob extract, for giving them functional properties. Three different types of ice cream were produced with three formulations in terms of carob extract concentration. In the first type only carob extract in proportions of 8, 10 and 12% was added to the mixture. The second and third types were different from the first by their aromas: respectively lemon and chocolate. The yogurt samples were produced based on a set type of yogurt procedure. According to analytical data, considerable increments in D-pinitol content, total phenolic compounds content and antioxidant activity values were observed in both of yogurt and ice cream samples with increasing carob extract added (P < 0.05). The ice cream samples supplemented at a ratio of 8% had higher points in all examined sensory attributes. With respect to the results obtained from the yogurt samples, the one supplemented at a ratio of 10% was scored significantly higher (P < 0.05) on appearance, aroma and taste.
Destekleyen Kurum
TUBİTAK
Proje Numarası
1506572749
Kaynakça
- Açıkgözoğlu, A.B. (2008). Determination of some properties of yoghurts made by addition of some fruit juice concentrate. MSc thesis, Selcuk University, Konya, Turkey.
- Bates, S.H., Jones, R.B., Bailey, C.J. (2000). Insulin-like effect of pinitol. Br J Pharmacol, 130: 1944-1948.
- Bulca, S. (2016). Some properties of carob pod and its use in different areas including food technology. Sci Bull. Series F. Biotechnologies, 20: 142-147.
- Cemeroğlu, B. (2007). Gıda Analizlerinde Genel Yöntemler. In: Gıda Analizleri. Ankara: Gıda Teknolojisi Derneği Yayınları. Červenka, L., Fruhbauerová, M., Velichová, H. (2019). Functional properties of muffin as affected by substituing wheat flour with carob powder. Potravinarstvo Slovak J Food Sci, 13(1): 212-217.
- Fernandez-Leon, M.F., Fernandez-Leon, A.M., Lozano, M., Ayuso, M.C., Amodio, M.L., Colelli, G., Gonzalez-Gomez, D. (2013). Retention of quality and functional values of broccoli ‘Parthenon’ stored in modified atmosphere packaging. Food Control, 31 (2): 302-313.
- Guler-Akin, M.B., Goncu, B., Akin, M.S. (2016). Some properties of probiotic yoghurt ice cream supplemented with carob extract and whey powder. Adv Microbiol, 6(14): 1010-1020.
- Karaca, O.B., Saydam, I.B., Güven, M. (2011). Physicochemical, mineral and sensory properties of set‐type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios. Int J Dairy Technol, 65(1): 111-117.
- Karkacier, M., Artik, N., Certel, M. (1995). The conditions for carob (Ceratonia siliqua L.) extraction and the clarification of the extract. Fruit Process, 12: 394-397.
- Oziyci, H.R., Turhan, I., Tetik, N., Arslan Kulcan, A., Akkoyun, T., Yatmaz, E., Germec, M., Karhan, M. (2015). Concentration of D-pinitol in carob extract by using multi-stage enrichment processes. Food, 40 (3): 125-131.
- Peker, H., Arslan, S. (2017). Effect of olive leaf extract on the quality of low-fat apricot yogurt. J Food Process Pres, 41(5): e13107.
- Sanguigni, V., Manco, M., Sorge, R., Gnessi, L., Francomano, D. (2017). Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals. Nutrition, 33:225-233.
- Spanos, G.A., Wrolstad, R.E. (1992). Phenolics of apple, pear, and white grape juices and their changes with processing and storage. A review. J Agric Food Chem, 40: 1478-1487.
Toplam 12 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Makaleler |
| Yazarlar | |
| Proje Numarası | 1506572749 |
| Yayımlanma Tarihi | 17 Mayıs 2021 |
| Yayımlandığı Sayı | Yıl 2021 |
