Karamuk (Berberis vulgaris L.) ilaveli dondurmanın fizikokimyasal, reolojik özellikleri, antioksidan aktivitesi ve mineral içeriği

Yıl 2025, Cilt: 15 Sayı: 2, 486 - 496, 15.06.2025

Bayram Ürkek

https://doi.org/10.17714/gumusfenbil.1628312

Öz

Dondurma, bir süt ürünü veya dondurulmuş tatlı olarak tanımlanabilmketedir. Dondurma formülasyonlarına çeşitli meyveler eklenerek besin değeri ve kalite özellikleri artırılabilmektedir. Bu araştırmada, dondurmaya dört farklı oranlarda (0, 5, 10 ve %15) karamuk meyvesi ilave edilmiştir. Dondurma örneklerinin fizikokimyasal, reolojik özellikleri, mineral içeriği, antioksidan aktivitesi ve duyusal özellikleri incelenmiştir. pH ve yağ içeriği karamuk ilavesiyle azalırken, kurumadde (KM), asitlik ve hacim artışı değerleri artmıştır. Viskozite (20 ve 50 rpm'de) ve kıvam katsayısı değerleri en yüksek %10 ve %15 karamuk içeren örneklerde bulunmuştur. Tüm örnekler psödo-plastik akış davranışı göstermiştir. Renk parametreleri bakımında örnekler arasında, C* değeri hariç olmak üzere, önemli farklılıklar gözlemlenmiştir. Karamuk oranı %5 olan örnek, diğer karamuklu örneklerden daha yüksek Ca, Na, Mg, S, Fe ve Zn seviyelerine sahip olduğu tespit edilmiştir. Karamuk içeriği %15 dondurma örneği, en yüksek DPPH aktivitesi (22,15 μg/mL) ve toplam fenolik madde içeriğine (TFM) (1474,04 mg GAE/g) sahipken, kontrol örneği en düşüktü (143,19 μg/mL ve 149,48 mg GAE/g). Ayrıca, kontrol örneği en düşük yapışkan yapı, doku, ağızda erime, erimeye direnç ve genel kabul edilebilirlik puanlarını almıştır. Elde edilen sonuçlara göre, dondurma üretiminde %10 karamuk eklemenin dondurmanın kalitesini ve besin değerini artırabileceği sonucuna varılmıştır.

Anahtar Kelimeler

Karamuk , DPPH , Dondurma , Mineral içeriği , Duyusal özellikler , Viskozite

Physicochemical, rheological properties, antioxidant activity and mineral amount of the ice cream containing barberry (Berberis vulgaris L.)

Öz

Ice cream is classified as a dairy product or frozen dessert. Various fruits have been incorporated into ice cream formulations to enhance their quality and nutritional properties. In this study, ice creams were prepared with barberry at four different concentrations (0%, 5%, 10% and 15%). The physicochemical, rheological characteristics, antioxidant activity, mineral content and sensory properties of the samples were examined. With the addition of barberry, the dry matter (DM), acidity and overrun values increased, while pH and fat content decreased. The viscosity and consistency coefficients were highest in the samples containing 10% and 15% barberry. All samples exhibited pseudoplastic flow behavior. The colorimetric parameters showed significant differences among the samples, except for the C* value. The sample with 5% barberry had higher levels of Ca, Na, Mg, S, Fe and Zn compared to the other barberry-added samples. The sample containing 15% barberry demonstrated the highest DPPH scavenging activity (22.15 μg/mL) and total phenolic content (TPC) (1474.04 mg GAE/g), while the sample without barberry had the lowest values (143.19 μg/mL and 149.48 mg GAE/g, respectively). Additionally, the control sample received the lowest scores for gumming structure, texture, melting in the mouth, resistance to melting and overall acceptability. These findings suggest that incorporating 10% barberry could enhance the quality and nutritional value of ice creams.

Anahtar Kelimeler

Barberry , DPPH , Ice cream , Mineral content , Sensory properties , Viscosity

Kaynakça

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