Bazı ilave bileşenlerin sürülebilir keçiboynuzu pekmezinin kalite ve duyusal özelliklerine etkisi

Yıl 2024, , 248 - 257, 21.06.2024

Mehmet Durdu Öner , Muhittin Durusoy , Manolya Eser Öner

https://doi.org/10.29050/harranziraat.1472726

Öz

Keçiboynuzu (Ceratonia siliqua L.) Akdeniz bölgesinde yaygın olarak yetiştirilen oldukça besleyici bir meyvedir. Çeşitli kültürlerde geleneksel tatlar arasında önemli bir yere sahip olan keçiboynuzu, unlu mamullerde, şekerlemelerde, çikolatalı süt ürünlerinde, atıştırmalıklarda, çay ve kahvede kullanılmaktadır. Bu çalışmanın amacı keçiboynuzu pekmezini (CM) keçiboynuzu sakızı (LBG), kristalize bal (CH), kakao yağı (CO), yumurta akı (EW), katkı karışımı (AM) gibi çeşitli bileşenlerle farklı oranlarda kullanarak sürülebilir keçiboynuzu pekmezi üretmek ve pH, toplam çözünür katı madde (TSS), renk, viskozite, yoğunluk, hacim artışı ve duyusal özelliklerdeki değişiklikleri değerlendirmektir. Renk değerleri karşılaştırıldığında, en koyu renk LBG ve CO içeren numunede elde edilirken, en açık renk LBG, EW ve AM içeren numunede belirlenmiştir; bu da EW ve AM'nin ağartma etkisine sahip olduğunu ve sürülebilir pekmez ürününde renk açıklığını arttırdığını göstermektedir. Numuneler arasında, %145'e varan en yüksek hacim artışı LBG ve EW içeren numunede gözlenmiştir. LBG ilavesi tüm sürülebilir keçiboynuzu pekmezi örneklerinde viskoziteyi önemli ölçüde artırmıştır (p<0.05). CO'nun bir bileşen olarak eklenmesi hacmi azaltmış ve böylece örneklerin yoğunluğunu arttırmıştır, bu da muhtemelen CO'nun keçiboynuzu pekmezi üzerindeki kayganlaştırıcı etkisinden kaynaklanmaktadır. Duyusal değerlendirme analizine göre, en yüksek renk, tat, kıvam, sürülebilirlik ve genel kabul edilebilirlik değerleri CM, LBG, EW, CH ve AM formülasyonundan yapılan numunede tespit edilmiştir. Tüketici tercih testi de aynı numunenin %20.77 tercih puanı ile ilk tercih olduğunu doğrulamıştır. Renk ve kıvamın duyusal değerleri, 0.93 korelasyon katsayısı ile genel kabul edilebilirlik üzerinde önemli bir etkiye sahiptir (p<0.05). Sürülebilir keçiboynuzu pekmezi ürünleri, fiziksel ve duyusal özelliklerinin albenisi ile tüketiciler için sağlıklı bir seçenek olabilir.

Anahtar Kelimeler

Keçiboynuzu pekmezi, Sürülebilir, Renk, Viskozite, Duyusal Analiz

Effect of some additional ingredients on quality and sensorial characteristics of spreadable carob molasses

Öz

Carob (Ceratonia siliqua L.) is a nutritious fruit that has been grown in Mediterranean region. Carob holds an important place in various cultures, which has been used in baked goods, confectionery, chocolate milk products, snacks, tea, and coffee. The objective of this study was to produce spreadable carob molasses by using carob molasses (CM) with different proportions of locust bean gum (LBG), crystallized honey (CH), cocoa oil (CO), egg white (EW), additive mixture (AM) and evaluate pH, total soluble solids (TSS), color, viscosity, density, volume increase, and sensorial properties. The darkest color was obtained in sample consisting of LBG and CO while the lightest color was determined in sample with LBG, EW, AM, indicating EW and AM enhanced lightness with bleaching effect. The highest volume increase, about 145%, was observed in sample with LBG and EW. The LBG addition significantly increased the viscosity in all spreadable carob molasses samples (p<0.05). Adding CO reduced the volume and increased the density of samples, which is probably due to lubricating effect of CO on the carob molasses. According to the sensory evaluation, the highest value of color, taste, consistency, spreadability and overall acceptability was determined in sample including CM, LBG, EW, CH, and AM. Consumer preference test was confirmed that same sample was the first choice with 20.77% preference score. Sensorial values of color and consistency had significant effect on overall acceptability with a correlation coefficient of 0.93 (p<0.05). With its appealing physical and sensorial property, spreadable carob molasses can be a healthy option.

Anahtar Kelimeler

Carob molasses, Spreadable, Color, Viscosity, Sensory Analysis

Kaynakça

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