LİYOFİLİZE BAZI MİKROALG TÜRLERİNİN SAKIZ BİLEŞİMİNDE DOĞAL RENKLENDİRİCİ OLARAK KULLANIMI

Yıl 2017, Cilt: 42 Sayı: 6, 676 - 681, 15.11.2017

İbrahim Palabıyık

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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