Bazı ilave bileşenlerin sürülebilir keçiboynuzu pekmezinin kalite ve duyusal özelliklerine etkisi

Yıl 2024, Cilt: 28 Sayı: 2, 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

• Badem, D. A., & Alpkent, D. Z. (2018). Production of Ice Cream with Carob Bean Pekmez (Molasses). International Journal of Environment, Agriculture and Biotechnology, 3(1), 28–32. https://doi.org/10.22161/ijeab/3.1.5
• Badilli, A.G. 2020. Investigation of Possibilitires of Chickpea Flour Usage Opportunities instead of Milk Powder in Reduced Fat Functional Ice Cream Production. Harran University, Sanliurfa, TR.
• Barak, S., & Mudgil, D. (2014). Locust bean gum: Processing, properties and food applications—A review. International Journal of Biological Macromolecules, 66, 74–80. https://doi.org/10.1016/j.ijbiomac.2014.02.017
• Batu, A. (2005). Production of Liquid and White Solid Pekmez in Turkey. Journal of Food Quality, 28(5–6), 417–427. https://doi.org/10.1111/j.1745-4557.2005.00045.x
• Brassesco, M. E., Brandão, T. R. S., Silva, C. L. M., & Pintado, M. (2021). Carob bean (Ceratonia siliqua L.): A new perspective for functional food. Trends in Food Science & Technology, 114, 310–322. https://doi.org/10.1016/j.tifs.2021.05.037
• Ceylan, V., & Muştu, Ç. (2017). Development of Carob Flour Based Gluten Free Cookie Formulation. Aydın Gastronomy, 5(1), 1–12. https://doi.org/10.17932/IAU.GASTRONOMY.2017.016/gastronomy_v05i1001
• Chait, Y. A., Gunenc, A., Bendali, F., & Hosseinian, F. (2020). Simulated gastrointestinal digestion and in vitro colonic fermentation of carob polyphenols: Bioaccessibility and bioactivity. LWT, 117, 108623. https://doi.org/10.1016/j.lwt.2019.108623
• Derazshamshir, M. (2017). Development of Formulation of Pudding Containing Caseinomacropeptide. Istanbul Technical University, Istanbul, TR.
• Donmez, A., Cikrikci Erunsal, S., & Sahin, S. N. (2022). Impact of locust bean gum / xanthan gum addition on new generation snack design from carob fruit byproducts. Gıda, 47(4), 690–704. https://doi.org/10.15237/gida.GD22034
• FAO (2021). Food and Agriculture Organization of the United Nations. Average Carob Production 2013-2019. https://www.fao.org/faostat/en/#data/QCL/ Accessed on 01.06.2023.
• Ibrahim, R. M., Abdel-Salam, F. F., & Farahat, E. (2020). Utilization of Carob (Ceratonia siliqua L.) Extract as Functional Ingredient in Some Confectionery Products. Food and Nutrition Sciences, 11(08), 757–772. https://doi.org/10.4236/fns.2020.118054
• Meilgaard, M. C., Civille, G. V., & Carr, B. T. (2006). Sensory Evaluation Techniques. Boca Raton, FL: CRC Press. https://doi.org/10.1201/b1645
• Memiş, E., & Tontul, İ. (2021). Optimization of spreadable carob cream formulation with mixture design. Food and Health, 7(2), 75–83. https://doi.org/10.3153/fh21009
• Nasar-Abbas, S. M., E-Huma, Z.-, Vu, T.-H., Khan, M. K., Esbenshade, H., & Jayasena, V. (2016). Carob Kibble: A Bioactive-Rich Food Ingredient. Comprehensive Reviews in Food Science and Food Safety, 15(1), 63–72. https://doi.org/10.1111/1541-4337.12177
• Ozbey, A. Oncul, N., Erdogan, K, Yildirim, Z. & Yildirim, M. (2013). Some Physical, Chemical and Microbiological Properties of Çalma Pekmez Produced in Tokat Region, Turkey. Academic Food Journal, 11(1), 46-52.
• Ozmen, D., Yıldırım, R.M., Bursa, K., Kian-pour, N., Toker, O.S., Palabiyik, I., Konar, N., & Yurt, B. (2023). Improvement of spreadability of grape molasses with induced crystallization for production of creamed molasses as a novel product. International Journal of Gastronomy and Food Science, 31, 100628. https://doi.org/10.1016/j.ijgfs.2022.100628
• Papaefstathiou, E., Agapiou, A., Giannopoulos, S., & Kokkinofta, R. (2018). Nutritional characterization of carobs and traditional carob products. Food Science & Nutrition, 6(8), 2151–2161. https://doi.org/10.1002/fsn3.776
• Peker, H. (2012). Investigation of Production of Low Fat Yoghurt by Using Locust Bean Gum and Functional Fruit Yoghurt by Using Olive Leaf Extract. Pamukkale University, Denizli, TR.
• Rodríguez-Solana, R., Romano, A., & Moreno-Rojas, J. M. (2021). Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes, 9(7), 1146. https://doi.org/10.3390/pr9071146
• Sarıca, E., Filizkıran, G., Canbek, D., Ertürk, B., Coşkun, M., & Mustuloğlu, Ş. (2021). Effect of Locust Bean Gum Addition on Physicochemical and Sensory Characteristics of Kefir made from Goat Milk. Akademik Gida, 19(1), 28–37. https://doi.org/10.24323/akademik-gida.927653
• Shiehzadeh, R. (2019). The Effect of the Use of Carob Powder Butter and Olive Oil on the Physical Chemical and Rheological Properties of Spreadable Chocolate. Ataturk University, Erzurum, TR.
• Stone, H., & Sidel, J. L. (Eds.). (2004). Sensory Evaluation Practices. A Volume in Food Science and Technology (3rd ed.). Redwood City, CA: Academic Press Inc. https://doi.org/10.1016/B978-0-12-672690-9.X5000-8
• Topaloglu, K. (2019). Production of Gluten Free Cookie. Bursa Uludag University, Bursa, TR.
• Tounsi, L., Karra, S., Kechaou, H., & Kechaou, N. (2017). Processing, physico-chemical and functional properties of carob molasses and powders. Journal of Food Measurement and Characterization, 11(3), 1440–1448. https://doi.org/10.1007/s11694-017-9523-4
• Tounsi, L., Mkaouar, S., Bredai, S., & Kechaou, N. (2022). Valorization of carob by-product for producing an added value powder: characterization and incorporation into Halva formulation. Journal of Food Measurement and Characterization, 16(5), 3957–3966. https://doi.org/10.1007/s11694-022-01494-z
• Valero-Muñoz, M., Martín-Fernández, B., Ballesteros, S., Lahera, V., & de las Heras, N. (2014). Carob Pod Insoluble Fiber Exerts Anti-Atherosclerotic Effects in Rabbits through Sirtuin-1 and Peroxisome Proliferator-Activated Receptor-γ Coactivator-1α. The Journal of Nutrition, 144(9), 1378–1384. https://doi.org/10.3945/jn.114.196113