Sıcak Hava ve Mikrodalga Kavurma Teknikleri ile Kavrulmuş Bademlerden Vegan Dondurma Üretimi ve Bazı Özelliklerinin Belirlenmesi

Öz

Teknolojideki ilerlemeler ve değişen yaşam koşulları, bireyleri daha sağlıklı beslenme alışkanlıkları edinmeye yöneltmiştir. Dahası, vegan diyetler çeşitli nedenlerle önemli bir popülerlik kazanmıştır. Bu nedenlerden dolayı, badem gibi besin değeri yoğun kuruyemişlerin vegan ürünlerde kullanımı ve araştırılması giderek yaygınlaşmaktadır. Badem, dünya çapında yaygın olarak tüketilen bir kuruyemiştir ve çeşitli faydalı besinler içerir. Bu çalışmada, vegan dondurma üretiminde geleneksel (sıcak hava) ve yeni (mikrodalga) kavurma tekniklerinin etkileri incelenmiştir. Bu kapsamda, bademler sıcak hava fırınında (100°C'de 60 dk, 130°C'de 15 dk, 150°C'de 5 dk) ve mikrodalga fırında (300W'da 15 dk, 600W'da 7 dk, 800W'da 3 dk) kavrulmuş ve bu bademlerden elde edilen sütlerle dondurma üretilmiştir. Dondurma örneklerinin fizikokimyasal, reolojik, tekstürel ve duyusal özellikleri değerlendirilmiştir. Dondurmaların toplam yağ içeriği kavurma işlemiyle artarken (3.22 ± 0.18 ilâ 27.20 ± 1.19 g/100g), pH (6.42 ± 0.04 ilâ 5.63 ± 0.01) ve L⃰ (70.14 ± 2.43 ilâ 83.91 ± 4.09) değerleri ise azalmıştır (P ≤ 0.05). Bununla birlikte, mikrodalgada 800 W'da kavrulmuş badem sütünden üretilen dondurmanın L⃰ değerinin kontrol dondurma örneğiyle istatistiksel olarak fark olmadığı bulunmuştur (P>0.05). Tüm örnekler kayma inceltme akış davranışı göstermiştir ve K değerleri 9.13±0.19 ila 28.01±2.98 (Pa.s) (P≤0.05) aralığında önemli bir değişiklik göstermiştir. Dondurma üretiminde badem sütü ve kavurma işlemlerinin kullanılması sertlik değerlerinde önemli bir azalmaya neden olmuştur (P≤0.05). Panelistler, sıcak havada kavrulmuş bademlerden üretilen dondurmaların yanık bir tada sahip olduğunu, mikrodalgada kavrulmuş bademlerden üretilen dondurmaların ise kontrol ile benzer genel kabul edilebilirlik puanına sahip olduğunu belirtmişlerdir. Bu çalışmanın bulguları, özellikle hem enstrümantal hem de duyusal analiz açısından vegan badem dondurmasının geliştirilmesinde kullanılan kavurma yönteminin önemini vurgulamaktadır.

Anahtar Kelimeler

• Vegan dondurma
• Badem
• Sıcak hava ve mikrodalga kavurma
• Reoloji
• Renk
• Duyusal değerlendirme

Destekleyen Kurum

TÜBİTAK

Etik Beyan

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

Teşekkür

The authors thank the TUBİTAK 2209-A for their financial support in conducting this study. This study was financed by TUBİTAK 2209-A in 2023/1 with the Application Number 1919B012307696.

Vegan Ice Cream Production from Roasted Almonds Using Hot Air and Microwave Roasting Techniques and Determination of Some of Its Properties

Öz

Advancements in technology and evolving living conditions have prompted individuals to pursue healthier dietary habits. Furthermore, vegan diets have gained significant popularity for a variety of reasons. For these reasons, the research into and the utilization of nutrient-dense nuts, such as almonds, within vegan products are becoming increasingly prevalent. Almond is widely consumed nuts globally, and contain various beneficial nutrients. This study examined the effects of traditional (hot air) and innovative (microwave) roasting methods on vegan ice cream production. In this study, almonds were roasted in a hot air oven (100°C for 60 min, 130°C for 15 min, 150°C for 5 min) and in a microwave oven (300W for 15 min, 600W for 7 min, 800W for 3 min). Milk derived from roasted almonds was used in making vegan ice cream, and the physicochemical, rheological, textural, and sensory properties of the final products were assessed. The total fat content of the ice creams increased with the roasting process (ranged from 3.22±0.18 to 27.20±1.19, g 100g), while the pH (ranged from 6.42±0.04 to 5.63±0.01) and L⃰ (ranged from 70.14±2.43 to 83.91±4.09) values decreased (P≤0.05). Nevertheless, the L⃰ value of the ice cream produced from almond milk roasted in a microwave at 800 W was found to be similar to the control ice cream. All samples displayed shear thinning flow behaviour, and the K values exhibited considerable variation, with a range of 9.13±0.19 to 28.01±2.98 (Pa.s) (P≤0.05). The utilisation of almond milk and roasting processes in the production of ice cream resulted in a notable reduction in hardness values (P≤0.05). The panelists indicated that the ice creams produced from hot air-roasted almonds exhibited a burnt taste, whereas the ice creams produced from microwave-roasted almonds were similar general acceptability score to the control. The evidence of this work highlights the significance of the roasting method employed in the development of vegan almond ice cream, particularly in relation to both instrumental and sensory analysis.

Anahtar Kelimeler

• Vegan ice cream
• Almond
• Hot air and microwave roasting
• Rheology
• Colour
• Sensory evaluation

Destekleyen Kurum

TUBİTAK

Etik Beyan

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

Teşekkür

The authors thank the TUBİTAK 2209-A for their financial support in conducting this study. This study was financed by TUBİTAK 2209-A in 2023/1 with the Application Number 1919B012307696.

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