Domates atıklarının asitle pıhtılaştırılmış taze peynirin fonksiyonel, işlevsel ve duyusal özelliklerini geliştirmedeki rolü

Yıl 2025, Cilt: 29 Sayı: 3, 549 - 561, 24.09.2025

Elif Çakır , Hatice Bekiroğlu , Muhammet Ali Çakır , Osman Sağdıç

https://doi.org/10.29050/harranziraat.1652328

Öz

Bu çalışma, kurutulmuş domates kabuğu ve çekirdek tozlarının taze asitli peynire dahil edilmesinin fizikokimyasal, besinsel ve duyusal özellikleri üzerindeki etkilerini araştırmayı amaçlamıştır. Bir kontrol (CC: kabuk ve çekirdek içermeyen) ve dört deney grubu (CP1-%1 kabuk and CP2-%5 kabuk ; CS1-%1 çekirdek ve CS2- %5 çekirdek) olmak üzere beş peynir örneği üretilmiştir. Örnekler +4°C'de muhafaza edilerek pH, toplam asitlik, kül, kuru madde, protein, toplam fenolik madde miktarı, antioksidan aktivite (DPPH, ABTS), flavonoid miktarı, renk (L*, a*, b*) ve duyusal özellikler açısından analiz edildi. Analizler sonucunda taze asitli peynirin pH'sının 4.53-6.01, titre edilebilir asiditesinin % 0.66-1.35 laktik asit ve kül değerlerinin %1.42-1.65 olduğu belirlendi. Domates çekirdeği ve kabuk tozu içeren peynir örneklerinin, CC örneklerine göre daha yüksek protein oranlarına sahip olduğu bulundu. En yüksek fenolik ve antioksidan içerik (60.84 mg GAE/100 g), DPPH (%13.49) ve ABTS (54.46 mg TEAC/100 g), %5 kabuk içeren CP2 peynirinde bulunmuştur. Domates tozu içeren peynirlerin flavonoid içerikleri kontrol peynirlerinden daha yüksek bulunmuştur. Kabuk tozu içeren peynirlerde a* (kırmızılık) ve b* (sarılık) değerleri artarken, L* (açıklık) değerleri kabuk konsantrasyonunun artmasıyla azalmıştır. Duyusal analiz sonuçlarına göre, tat, renk ve genel onay açısından en yüksek puan %5 kabuk tozu içeren taze asitli peynir örneklerinde belirlenmiştir. Domates kabuklarının peynir üretimine kattıkları besinsel ve duyusal özellikler sayesinde ticari potansiyele sahip olduğu görülmektedir.

Anahtar Kelimeler

Domates , peynir , kabuk , çekirdek , antioksidan

The role of tomato waste in enhancing nutritional, functional and sensory properties of fresh acid cheese

Öz

This study aimed to investigate the effects of incorporating dried tomato peel and seed flours into fresh acid cheese on its physicochemical, nutritional, and sensory properties. Five cheese samples were produced, including one control (CC:without peel and seed) and four experimental groups (CP1-%1peel and CP2-%5 peel; CS1-%1 seed and CS2- %5 seed ). The samples were stored at +4 °C and analyzed for pH, total acidity, ash, dry matter, protein, total phenolic content, antioxidant activity (DPPH, ABTS), flavonoid content, color (L*, a*, b*), and sensory characteristics. As a result of the analyses, fresh acid cheese samples was identified to have pH 4.53-6.01, titratable acidity 0.66-1.35 % lactic acid and ash values 1.42-1.65%. Cheese samples containing tomato seed and peel powder were found to have higher protein ratio than CC samples. The highest phenolic and antioxidant content (60.84 mg GAE/100 g), DPPH (13.49%) and ABTS (54.46 mg TEAC/100 g) were found in CP2 cheese containing 5% peel. Flavonoid contents of cheeses containing tomato powder were higher than CC cheeses. Cheeses containing peel powder showed increased a* (redness) and b* (yellowness) values, while L* (lightness) values decreased with increasing peel concentration. According to the results of sensory analysis, the highest score for taste, color and general approval was identified for fresh acid cheese samples containing 5% peel powder. Tomato peel appears to have commercial potential thanks to the nutritional and sensory properties it adds to cheese production.

Anahtar Kelimeler

Tomato , cheese , peel , seed , antioxidant

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