Yıl 2019, Cilt 44 , Sayı 5, Sayfalar 919 - 931 2019-08-17

LİYOFİLİZE BILDIRCIN YUMURTASI, YUMURTA BEYAZI VE YUMURTA SARISININ KÖPÜK OLUŞTURMA VE EMÜLSİFİKASYON ÖZELLİKLERİNİN BELİRLENMESİ
DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE

Serap Durakli Velioglu [1]


Bu çalışmanın amacı liyofilize edilmiş bıldırcın yumurtası, yumurta beyazı ve yumurta sarısının köpük oluşturma ve emülsifikasyon özelliklerini araştırmaktır. Liyofilize bıldırcın yumurtası tozlarının suda yağ emülsiyonlarının mikroyapısal özellikleri belirlenmiş, yumurta beyazı tozu kullanılarak üretilen mayonez benzeri ürüne ait reolojik özellikler araştırılmıştır. En yüksek köpük oluşturma kapasitesi, tüm pH değerlerinde yumurta beyazı ile elde edilmiştir. En yüksek emülsiyon aktivite endeksi değeri, %1 dispersiyon düzeyinde yumurta sarısı tozu ile elde edilmiştir (P<0.05). Taramalı elektron mikroskobu (SEM) ile elde edilen görüntüler, en iyi emülsiyonun yumurta sarısı tozu ile elde edildiğini kanıtlamıştır. Liyofilize bıldırcın yumurtası sarısı ile üretilen mayonez benzeri ürünün kayma incelmesi davranışı sergilediği ve jel benzeri yapı (G’>G”) oluşturduğu belirlenmiştir. Liyofilize bıldırcın yumurtası sarısı, kabul edilebilir reolojik özelliklere sahip mayonez benzeri ürün üretiminde başarılı bir şekilde kullanılmıştır. Sonuç olarak, liyofilize bıldırcın yumurtası tozlarının, gıda ürünlerinde köpük oluşturucu ve/veya emülsiyon oluşturucu alternatif bileşen olarak kullanılabilme potansiyelinin mevcut olduğu gösterilmiştir. 

The aim of the study was to investigate the foaming and emulsifying properties of lyophilized whole quail egg, egg yolk and egg white. The microstructural properties of oil-in-water emulsions of egg powders were determined and rheological properties of mayonnaise-like product produced using egg yolk powder were investigated. The highest foaming capacity was recorded for egg white powder at all pH levels. Egg yolk powder at 1% dispersion level had the highest emulsion activity index value (P<0.05). Micrographs of scanning electron microscope (SEM) proved that the finest emulsion was prepared using egg yolk powder. Mayonnaise-like product produced using egg yolk powder exhibited gel-like structure (G’>G”) with shear thinning behavior. Quail egg yolk powder was successfully used in production of a product having acceptable rheological properties. Consequently, it was shown that lyophilized quail egg powders had potential to be used as alternative foaming and/or emulsifying agents in food products.

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Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2019
Bölüm Makaleler
Yazarlar

Yazar: Serap Durakli Velioglu (Sorumlu Yazar)
Kurum: Tekirdağ Namık Kemal Üniversitesi Ziraat Fakültesi Gıda Mühendisliği Bölümü
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 17 Ağustos 2019

Bibtex @araştırma makalesi { gida599361, journal = {Gıda}, issn = {1300-3070}, eissn = {1309-6273}, address = {}, publisher = {Gıda Teknolojisi Derneği}, year = {2019}, volume = {44}, pages = {919 - 931}, doi = {10.15237/gida.GD19113}, title = {DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE}, key = {cite}, author = {Durakli Velioglu, Serap} }
APA Durakli Velioglu, S . (2019). DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. Gıda , 44 (5) , 919-931 . DOI: 10.15237/gida.GD19113
MLA Durakli Velioglu, S . "DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE". Gıda 44 (2019 ): 919-931 <https://dergipark.org.tr/tr/pub/gida/issue/47909/599361>
Chicago Durakli Velioglu, S . "DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE". Gıda 44 (2019 ): 919-931
RIS TY - JOUR T1 - DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE AU - Serap Durakli Velioglu Y1 - 2019 PY - 2019 N1 - doi: 10.15237/gida.GD19113 DO - 10.15237/gida.GD19113 T2 - Gıda JF - Journal JO - JOR SP - 919 EP - 931 VL - 44 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD19113 UR - https://doi.org/10.15237/gida.GD19113 Y2 - 2019 ER -
EndNote %0 Gıda DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE %A Serap Durakli Velioglu %T DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE %D 2019 %J Gıda %P 1300-3070-1309-6273 %V 44 %N 5 %R doi: 10.15237/gida.GD19113 %U 10.15237/gida.GD19113
ISNAD Durakli Velioglu, Serap . "DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE". Gıda 44 / 5 (Ağustos 2019): 919-931 . https://doi.org/10.15237/gida.GD19113
AMA Durakli Velioglu S . DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. GIDA. 2019; 44(5): 919-931.
Vancouver Durakli Velioglu S . DETERMINATION OF THE FOAMING AND EMULSIFYING PROPERTIES OF LYOPHILIZED WHOLE QUAIL EGG, EGG YOLK AND EGG WHITE. Gıda. 2019; 44(5): 931-919.