Uzun Süreli Kaynatma Yöntemiyle Üretilen Geleneksel Trabzon Dondurmasının Termal ve Yapısal Karakterizasyonu

Yıl 2026, Cilt: 23 Sayı: 2, 785 - 796, 16.03.2026

Mehmet Akif Şen , Elif Sezer

https://doi.org/10.33462/jotaf.1719524

https://izlik.org/JA77PG72YP

Öz

Bu çalışma, uzun süreli kaynatma tekniğiyle üretilen geleneksel bir Türk dondurmasının bileşimsel, reolojik, termal ve duyusal özelliklerini ortaya koymaktadır. Trabzon yöresine özgü bu üretim yönteminde, ticari stabilizatör ilavesi olmadan geleneksel olarak Türk dondurmalarında kullanılan doğal bir koyulaştırıcı olan salep kullanılmıştır. Yoğun su buharlaştırması sonucunda yüksek toplam kuru madde oranı (%36,83) ve yüksek viskozite (7,50 Pa.s) elde edilmiş; tahmini protein ve yağ içerikleri sırasıyla %6,0 ve %6,8 olarak hesaplanmış ve bu değerler ürünün zenginlik ve elastik yapısına katkı sağlamıştır. Diferansiyel Taramalı Kalorimetri (DSC) ile yapılan termal analizler, –14,8 °C’de dar bir pik genişliğine (4,9 °C) sahip kristalleşme zirvesi ve –47,0 °C gibi oldukça düşük bir cam geçiş sıcaklığı göstermiştir. Bu bulgular, yalnızca çok düşük sıcaklıklarda moleküler hareketliliğin azaldığı, yoğun bir matris yapısını işaret etmektedir. Ayrıca, yüksek sıcaklıklarda gerçekleşen erime geçişleri (erime piki: 13,1 °C), ürünün termal stabilitesini desteklemektedir. Duyusal değerlendirmeler, doku, renk ve genel beğeni açısından yüksek puanlar göstermiş; tatlılık düzeyi ve ağızda erime süresi ise orta düzeyde değerlendirilmiştir. Özellikle istenmeyen özelliklerle ilgili (donuk yapı, yanık tat, yabancı tat gibi) puanlar oldukça düşüktür ve bu durum üretim sürecinin kontrollü yürütüldüğünü göstermektedir. Elde edilen bulgular, geleneksel pişirme yöntemlerinin dondurmanın yapısı, stabilitesi ve tüketici algısı üzerindeki etkisini ortaya koymaktadır. Bu yöntemler, özellikle viskozite, kristalleşme davranışı ve duyusal cazibe açısından ürünün yapısını şekillendirmekte ve ticari katkı maddeleri olmadan da yüksek kalite elde edilebileceğini göstermektedir. Bu araştırma, zanaatkâr üretim süreçlerinin modern dondurulmuş tatlı geliştirme çalışmalarına entegrasyonu için bilimsel bir temel sunmaktadır. Ayrıca Trabzon dondurması gibi geleneksel Türk ürünlerinin daha geniş gastronomik ve ticari alanlara tanıtılması açısından da önemli bir potansiyel taşımaktadır. Bu ürünlerin davranışını anlamak; doku optimizasyonu, uygun depolama koşulları ve tüketici memnuniyeti açısından yol gösterici olabilir.

Anahtar Kelimeler

Trabzon dondurması , Termal davranış , Kristalleşme , Cam geçişi , Duyusal analiz , Geleneksel süt ürünü

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Thermal and Structural Characterization of Traditional Trabzon Ice Cream Produced Over Prolonged Boiling

https://izlik.org/JA77PG72YP

Öz

This study focuses on the thermal and rheological characterization of a traditional Turkish ice cream produced via prolonged boiling; a technique rooted in the regional practices of Trabzon. In addition, its compositional and sensory properties were evaluated. The formulation, prepared without added commercial stabilizers, utilized salep, a natural thickening agent traditionally used in Turkish ice cream, and underwent extensive water evaporation, resulting in a high total solids content (36.83%) and elevated viscosity (7.50 Pa.s). Estimated protein and fat contents were 6.0% and 6.8%, respectively, contributing to the richness and elasticity of the final product. Thermal analysis using differential scanning calorimetry (DSC) revealed a crystallization peak at –14.8 °C with a narrow peak width (4.9 °C), and a notably low glass transition temperature (–47.0 °C), suggesting a dense matrix with reduced molecular mobility only at ultra-low storage temperatures. Melting transitions occurred at elevated temperatures (melting peak: 13.1 °C), further supporting the product’s exceptional thermal stability. Sensory evaluation showed high ratings for texture, color, and overall acceptability, while sweetness and melting time in the mouth were rated moderately. Importantly, attributes associated with defects—such as icy structure, burnt taste, or off-flavor—received very low scores, indicating a well-controlled production process. These findings highlight the impact of traditional cooking methods on ice cream structure, stability, and consumer perception, particularly in terms of viscosity, crystallization behavior, and sensory appeal. Furthermore, the study demonstrates that such traditional techniques can produce frozen desserts with high structural integrity and desirable sensory attributes, even in the absence of commercial stabilizers or emulsifiers. This research provides a scientific basis for integrating artisanal processes into modern frozen dessert development and supports the potential for traditional Turkish products, such as Trabzon ice cream, to be introduced into broader culinary and commercial applications.

Anahtar Kelimeler

Trabzon ice cream , Thermal behavior , Crystallization , Glass transition , Sensory analysis , Traditional dairy

Etik Beyan

There is no need to obtain permission from the ethics committee for this study.

Kaynakça

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