FARKLI MEYVELER KULLANILARAK ÜRETİLEN YOĞURTLARIN KİMYASAL, REOLOJİK VE DUYUSAL ÖZELLİKLERİ

Ahmet Ayar; Durmuş Sert; İbrahim Kalyoncu

FARKLI MEYVELER KULLANILARAK ÜRETİLEN YOĞURTLARIN KİMYASAL, REOLOJİK VE DUYUSAL ÖZELLİKLERİ

Yıl 2005, Sayı: 8, - , 18.08.2014

Öz

Meyve aromalı yoğurt üretiminde havuç (Phoenix dactylifera), kara hurma (Diospyros lotus), Trabzon hurması (Diospyros kaki), muşmula (Mespilus germanica), kızılcık (Cornus mas L.) ve kuşburnu (Rosa rugosa Tlıunb.) kullanılmıştır. Yoğurda katılan meyveler emülsiyon viskozitesinde kontrole göre önemli artışa neden olmuştur. Katılan meyve miktarı artırıldıkça su salma oranında genel olarak azalmalar görülmüştür. Meyve katkılı yoğurtlarda kurumadde ve buna bağlı olarak karbonhidrat ve kül miktarları artış göstermekle birlikte yağ, protein miktarı ve asitlik değeri (kuşburnu katkılılar hariç) azalmıştır. Meyve katkısı yoğurtta az bulunan bazı mineralleri (Fe ve K) tamamlayıcı ve artırıcı rol
oynamıştır. Meyveli yoğurtların duyusal kabul edilebilirliği muşmula katkılı yoğurtlar hariç kontrole göre daha yüksek bulunmuştur. Üretilen meyve katkılı yoğurtlarda çeşitlilik, besleyicilik, vitamin ve lif değeri ile birlikte duyusal kabul edilebilirlik artmıştır.

Anahtar Kelimeler: Meyve, Yoğurt, Reoloji, Kimyasal Özellik

Anahtar Kelimeler

Kaynakça

AKIN,M.S. ve KONAR, A. 1999. İnek ve keçi sütlerinden üretilen ve 15 gün süre ile depolanan meyve
li/aromalı yoğurtların fizikokimyasal ve duyusal özelliklerinin belirlenmesi üzerine karşılaştırmalı
bir araştırma. Tr J. Agri. And Forest. 23, 557-565.
ANONYMOUS. 1998. USDA Nutrient database for Standard reference. http://www.nal.usda.gov/ fııic/
foodcomp /Data/SR14/dnload/sr14dnld.html.
ANONYMOUS. 2004. The Coınposition of Selected Fruits. (Ali values are per 10Og edible material).
http: // aggie-horticulture. tamu.edu/plantanswers/publications/ nutrition/fruits.html.
AOAC. 1984. Official Methods of Analysis, 14th edn. VVashington, DC
AUGUSTIN,M.A., CHENG.L.J. CLARKE.P.T. and LAWRENCE,A. 2003. Use of blends of skim milk and
sweet whey protein coııcentrates in reconstituted yoğurt. The Australian J. Dairy Tech. 58, 30-35.
AYAR,A., AKIN.N. ve TURAN.S. 2001. Farklı bileşimlerde hazırlanan aromalı yoğurtların bazı duyusal
ve kimyasal özelliklerinin belirlenmesi üzerine bir araştırma. Dünya Gıda, 6, 65-69.
BARNES, D.L., HARPER, S.J., BODYFELT, F.W. and MC DANIEL, M.R. 1991. Correlation of descrıpti
ve and consumer panel flavor ratings for commercial prestirred strawberry and lemon yog
hurts. J. Dairy Sci. 74(7)2546-2551.
BODYFELT, F.W., TOBIAS.J. and TROUT, G.M. 1988. The Sensory Evaluation of Dairy Products. An
AVI Book, New York.
BRADLEY,R.L., ARNOLD,E.,BARBANO,D.M„ SEMERAD.R.G., SMITH,D.E. and VINES, B.K. 1992.
Chemical and Physical Methods. İn Standard Methods for the Examination of Dairy Products
Ed.by Marshall.R.T., pp. 433-529. American Public Health Association, VVashington, DC.USA.
BUTTRISS, J. 1997. Nutritional properties of fermented milk products. Int. J. Dairy Tech. 50, 21-27.
CHENG.L.J., CLARKE, P.T. and AUGUSTIN, M.A. 2002. Seasonal variation in yoğurt properties. Aust
ralian J. Dairy Tech. 5 7 ,3,18 7 -1 9 1.
C0STAT. 1990. Costat reference Manual (Version 2.1). Copyright CoHort Software. P.O.Box. 1149.
Berkeley, CA, 94701, USA.
DESAI, S.R., TORO,V.A. and JOSHI, S.V. 1994. Utilization of different fruits in the manufacture of
yoghurt. Indian J. Dairy Sci. 47 (10)870-874.
FERNANDEZ-GARCİA, E. and MCGREGOR, J.U. 1997. Fortification of sweetened plain yoğurt with in
soluble dietary fibre. Z. Lebensm Unters Forch A 204, 433-437.
GAMBELLI.L, MANZI.P., PANFIU.G., VIVANTI.V. and PIZZOFERRATO,L. 1999. Constituents of nutri
tional relevance in fermented milk products commercialized in Italy. Food Chem. 66(3)353-358
GARCIA-GIMENO.R.M., CANAL-RUIZ,C„ MORENO-ROJAS,R., AMARO-LOPEZ.M.A., ZURERA-COSANO,
G„ GIMENO, R.M.G., RUIZ,C.C„ ROJAS.R.M., LOPEZ.M.A.A. and COSANO,G.Z. 1995. Nutritional
value of milk products: mineral content. Alimentaria 33, 37-40.
(2 0 0 5 ) GIDA ve YEM 3 İLİM İ-TEK N 0L0 J0S İ S a y ı: 0
GARCIA MARTINEZ, M., SÂNCHEZ SEGARRA, P.J., GORDILLO OTERO, M.J., AMARO LÖPEZ, M.A.
and MORENO-ROJAS, R. 1998. The nutrition value and mineral composition of aromatized yog
hurt. Alimentaria 297, 73-76.
KALAB, M. 2000. Yoğurt: Electron Microscopy, Foods Under The Microscope. http://anka.livs tek.lth
se: 2080/microscopy/f-yogurt.htm#syne_tag
KONAR, A. î98U7İnek, koyun, keçi ve manda sütlerinin çeşitli sıcaklık derecelerinde ve değişik süre
lerde işlenmelerinin yoğurt kalitesine etkileri üzerinde araştırmalar. Ç.Ü. Ziraat Fakültesi, Gıda
Bilimi ve Teknolojisi Bölümü, Doçentlik Tezi, Adana.
KOREL, F. 2003. Production and evaluation of coffee-flavored yoğurt. Session 14A-1, dairy Foods,
General developments in dairy technology I, IFT Annual Meeting- Chicago.
MORENO-ROJAS,R„ CANAL RUIZ,C.t AMARO LÖPEZ,M.A. and ZURERA COSANO, G„ 1993. The mi
neral composition of natural yoghurt. Alimentaria 239, 81-84.
MUSAIGERAAO., AL-SAAD.J.A., AL-HOOTI.D.S. and KHUNJI.Z.A. 1998. Chemical composition of
fermented dairy products consumed in Bahrain. Food Chem. 61, 49-52.
NILA,D.V., RATHI,S.D. and INGLE.U.M. 1987. Studies on qualities of fruit yoghurt. Indian Food Pac
ker(IND), 4 1 ,1 9 -2 2
OGARO,L.M.D., PILASOF.A.M.R. and BARTHOLOMAI.G. 1986. Denaturation of soyabean proteins re
lated to functionality and performance in a meat system. J. Food Technol. 21,279-282
ÖZTÜRK, S. and AKYÜZ.N. 1995. A research on production of fruit added yoghurt. III. National Milk
and Milk Products Symposium "Yoghurt" (pp 111-121). Ankara. Turkey.
PARK,Y.W. 1994. Nutrient and mineral composition of commercial US goat milk yogurts. Small Ru
min. Res. 13, 63"70.
PARK.Y.W. 2000. Comparison of mineral and cholesterol composition of different commercial goat
milk products manufactured in USA. Small Ruminant Res. 37 (1-2)115-124
SANCHEZ-SEGARRA,P.J„ GARCIA-MARTINEZ,M., GORDILLO-OTERO.M.J., DIAZ-VALVERDE.A.,
AMARO-LOPEZ,M.A. and MORENO-ROJAS. 2000. Influence of the addition of fruit on the mineral
content of yoghurts: nutritional assessment. Food Chem. 71,85-89.
SHAKER,R.R., JUMAH.R.Y. and ABU-JDAYIL,B. 2000. Rheological properties of plain yoğurt during
coagulation process: impact of fat content and preheat treatment of milk. J.Food Engine. 44,
-180.
SODINI.M.I., MONTELLA,J.W. and T0NG,P.S. 2003. Influence of whey protein concentrates on yo
gurt texture and rheology. Session 14A-7, dairy Foods, General developments in dairy techno
logy I, IFT Annual Meeting- Chicago.
TAMİME, A. Y. and ROBINSON,R.K. 1985. Yoghurt Science and Technology. Pergamon Press Ltd.
England. 431.
TOUS, J. and FERGUSON.L. 1996. Mediterranean fruits. p. 416-430. İn: J. Janick (ed.), Progress in
new crops. ASHS Press, Arlington, VA VAN MARLE, M.E., VAN DEN ENDE,D., DE KRUIF.C.G.
and MELLEMA.J. 1999. Steady-shear viscosity of stirred yogurts with varying ropiness. J. Rhe
ol. 43,6, 1643-1653.
(2 0 0 5 ) GIDA ve YEM EİLİMİ-TEKNOLOJOSİ S a y ı: 6
VELEZ-RUIZ.J.F., SOSA-MORALES.M.E. and ALATRISTE-MONTIEL.K. 2003. Effect of yoğurt fortifica
tion with calcium and fiber on physicochemical and rheological properties. Session 14A-22, da
iry Foods, General developments in dairy technology I, IFT Annual Meeting- Chicago.
YAYGIN.H. 1999. Yoghurt Technology. Akdeniz University Press Number:75, Antalya.
WARD,C.D.W„ KOEFERLI,C.S., SCHVVEGLER.P.P., SCHAEPPI.D. and PLEMMONS.L.E. 1999. Europe
an strawberry yoghurt market analysis with a case study on acceptance drivers for chıldren in
Spain using principal component analysis and partial least squares regression. Food Ûuality and
Preference, 10,387-400.
W0NG,N.P., LACROIX,D.E. and ALF0RD,J.A. 1978. Mineral content of dairy products. J. Amer.
Dietetic Assoc. 7 2 ,1 8 8 -2 9 1 .

Yıl 2005, Sayı: 8, - , 18.08.2014

Ahmet Ayar Durmuş Sert İbrahim Kalyoncu

Öz

Kaynakça

AKIN,M.S. ve KONAR, A. 1999. İnek ve keçi sütlerinden üretilen ve 15 gün süre ile depolanan meyve
li/aromalı yoğurtların fizikokimyasal ve duyusal özelliklerinin belirlenmesi üzerine karşılaştırmalı
bir araştırma. Tr J. Agri. And Forest. 23, 557-565.
ANONYMOUS. 1998. USDA Nutrient database for Standard reference. http://www.nal.usda.gov/ fııic/
foodcomp /Data/SR14/dnload/sr14dnld.html.
ANONYMOUS. 2004. The Coınposition of Selected Fruits. (Ali values are per 10Og edible material).
http: // aggie-horticulture. tamu.edu/plantanswers/publications/ nutrition/fruits.html.
AOAC. 1984. Official Methods of Analysis, 14th edn. VVashington, DC
AUGUSTIN,M.A., CHENG.L.J. CLARKE.P.T. and LAWRENCE,A. 2003. Use of blends of skim milk and
sweet whey protein coııcentrates in reconstituted yoğurt. The Australian J. Dairy Tech. 58, 30-35.
AYAR,A., AKIN.N. ve TURAN.S. 2001. Farklı bileşimlerde hazırlanan aromalı yoğurtların bazı duyusal
ve kimyasal özelliklerinin belirlenmesi üzerine bir araştırma. Dünya Gıda, 6, 65-69.
BARNES, D.L., HARPER, S.J., BODYFELT, F.W. and MC DANIEL, M.R. 1991. Correlation of descrıpti
ve and consumer panel flavor ratings for commercial prestirred strawberry and lemon yog
hurts. J. Dairy Sci. 74(7)2546-2551.
BODYFELT, F.W., TOBIAS.J. and TROUT, G.M. 1988. The Sensory Evaluation of Dairy Products. An
AVI Book, New York.
BRADLEY,R.L., ARNOLD,E.,BARBANO,D.M„ SEMERAD.R.G., SMITH,D.E. and VINES, B.K. 1992.
Chemical and Physical Methods. İn Standard Methods for the Examination of Dairy Products
Ed.by Marshall.R.T., pp. 433-529. American Public Health Association, VVashington, DC.USA.
BUTTRISS, J. 1997. Nutritional properties of fermented milk products. Int. J. Dairy Tech. 50, 21-27.
CHENG.L.J., CLARKE, P.T. and AUGUSTIN, M.A. 2002. Seasonal variation in yoğurt properties. Aust
ralian J. Dairy Tech. 5 7 ,3,18 7 -1 9 1.
C0STAT. 1990. Costat reference Manual (Version 2.1). Copyright CoHort Software. P.O.Box. 1149.
Berkeley, CA, 94701, USA.
DESAI, S.R., TORO,V.A. and JOSHI, S.V. 1994. Utilization of different fruits in the manufacture of
yoghurt. Indian J. Dairy Sci. 47 (10)870-874.
FERNANDEZ-GARCİA, E. and MCGREGOR, J.U. 1997. Fortification of sweetened plain yoğurt with in
soluble dietary fibre. Z. Lebensm Unters Forch A 204, 433-437.
GAMBELLI.L, MANZI.P., PANFIU.G., VIVANTI.V. and PIZZOFERRATO,L. 1999. Constituents of nutri
tional relevance in fermented milk products commercialized in Italy. Food Chem. 66(3)353-358
GARCIA-GIMENO.R.M., CANAL-RUIZ,C„ MORENO-ROJAS,R., AMARO-LOPEZ.M.A., ZURERA-COSANO,
G„ GIMENO, R.M.G., RUIZ,C.C„ ROJAS.R.M., LOPEZ.M.A.A. and COSANO,G.Z. 1995. Nutritional
value of milk products: mineral content. Alimentaria 33, 37-40.
(2 0 0 5 ) GIDA ve YEM 3 İLİM İ-TEK N 0L0 J0S İ S a y ı: 0
GARCIA MARTINEZ, M., SÂNCHEZ SEGARRA, P.J., GORDILLO OTERO, M.J., AMARO LÖPEZ, M.A.
and MORENO-ROJAS, R. 1998. The nutrition value and mineral composition of aromatized yog
hurt. Alimentaria 297, 73-76.
KALAB, M. 2000. Yoğurt: Electron Microscopy, Foods Under The Microscope. http://anka.livs tek.lth
se: 2080/microscopy/f-yogurt.htm#syne_tag
KONAR, A. î98U7İnek, koyun, keçi ve manda sütlerinin çeşitli sıcaklık derecelerinde ve değişik süre
lerde işlenmelerinin yoğurt kalitesine etkileri üzerinde araştırmalar. Ç.Ü. Ziraat Fakültesi, Gıda
Bilimi ve Teknolojisi Bölümü, Doçentlik Tezi, Adana.
KOREL, F. 2003. Production and evaluation of coffee-flavored yoğurt. Session 14A-1, dairy Foods,
General developments in dairy technology I, IFT Annual Meeting- Chicago.
MORENO-ROJAS,R„ CANAL RUIZ,C.t AMARO LÖPEZ,M.A. and ZURERA COSANO, G„ 1993. The mi
neral composition of natural yoghurt. Alimentaria 239, 81-84.
MUSAIGERAAO., AL-SAAD.J.A., AL-HOOTI.D.S. and KHUNJI.Z.A. 1998. Chemical composition of
fermented dairy products consumed in Bahrain. Food Chem. 61, 49-52.
NILA,D.V., RATHI,S.D. and INGLE.U.M. 1987. Studies on qualities of fruit yoghurt. Indian Food Pac
ker(IND), 4 1 ,1 9 -2 2
OGARO,L.M.D., PILASOF.A.M.R. and BARTHOLOMAI.G. 1986. Denaturation of soyabean proteins re
lated to functionality and performance in a meat system. J. Food Technol. 21,279-282
ÖZTÜRK, S. and AKYÜZ.N. 1995. A research on production of fruit added yoghurt. III. National Milk
and Milk Products Symposium "Yoghurt" (pp 111-121). Ankara. Turkey.
PARK,Y.W. 1994. Nutrient and mineral composition of commercial US goat milk yogurts. Small Ru
min. Res. 13, 63"70.
PARK.Y.W. 2000. Comparison of mineral and cholesterol composition of different commercial goat
milk products manufactured in USA. Small Ruminant Res. 37 (1-2)115-124
SANCHEZ-SEGARRA,P.J„ GARCIA-MARTINEZ,M., GORDILLO-OTERO.M.J., DIAZ-VALVERDE.A.,
AMARO-LOPEZ,M.A. and MORENO-ROJAS. 2000. Influence of the addition of fruit on the mineral
content of yoghurts: nutritional assessment. Food Chem. 71,85-89.
SHAKER,R.R., JUMAH.R.Y. and ABU-JDAYIL,B. 2000. Rheological properties of plain yoğurt during
coagulation process: impact of fat content and preheat treatment of milk. J.Food Engine. 44,
-180.
SODINI.M.I., MONTELLA,J.W. and T0NG,P.S. 2003. Influence of whey protein concentrates on yo
gurt texture and rheology. Session 14A-7, dairy Foods, General developments in dairy techno
logy I, IFT Annual Meeting- Chicago.
TAMİME, A. Y. and ROBINSON,R.K. 1985. Yoghurt Science and Technology. Pergamon Press Ltd.
England. 431.
TOUS, J. and FERGUSON.L. 1996. Mediterranean fruits. p. 416-430. İn: J. Janick (ed.), Progress in
new crops. ASHS Press, Arlington, VA VAN MARLE, M.E., VAN DEN ENDE,D., DE KRUIF.C.G.
and MELLEMA.J. 1999. Steady-shear viscosity of stirred yogurts with varying ropiness. J. Rhe
ol. 43,6, 1643-1653.
(2 0 0 5 ) GIDA ve YEM EİLİMİ-TEKNOLOJOSİ S a y ı: 6
VELEZ-RUIZ.J.F., SOSA-MORALES.M.E. and ALATRISTE-MONTIEL.K. 2003. Effect of yoğurt fortifica
tion with calcium and fiber on physicochemical and rheological properties. Session 14A-22, da
iry Foods, General developments in dairy technology I, IFT Annual Meeting- Chicago.
YAYGIN.H. 1999. Yoghurt Technology. Akdeniz University Press Number:75, Antalya.
WARD,C.D.W„ KOEFERLI,C.S., SCHVVEGLER.P.P., SCHAEPPI.D. and PLEMMONS.L.E. 1999. Europe
an strawberry yoghurt market analysis with a case study on acceptance drivers for chıldren in
Spain using principal component analysis and partial least squares regression. Food Ûuality and
Preference, 10,387-400.
W0NG,N.P., LACROIX,D.E. and ALF0RD,J.A. 1978. Mineral content of dairy products. J. Amer.
Dietetic Assoc. 7 2 ,1 8 8 -2 9 1 .

Toplam 85 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	Türkçe
Bölüm	Makaleler
Yazarlar	Ahmet Ayar Bu kişi benim Durmuş Sert Bu kişi benim İbrahim Kalyoncu Bu kişi benim
Yayımlanma Tarihi	18 Ağustos 2014
Yayımlandığı Sayı	Yıl 2005 Sayı: 8

Kaynak Göster

APA	Ayar, A., Sert, D., & Kalyoncu, İ. (2014). FARKLI MEYVELER KULLANILARAK ÜRETİLEN YOĞURTLARIN KİMYASAL, REOLOJİK VE DUYUSAL ÖZELLİKLERİ. Gıda Ve Yem Bilimi Teknolojisi Dergisi(8).

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Gıda ve Yem Bilimi-Teknolojisi Dergisi CC BY-NC-ND 4.0 lisansı altında lisanslanmıştır

Journal of Food and Feed Science-Technology is licensed under CC BY-NC-ND 4.0