Hazır Çözünür Hardaliye Tozu ile Zenginleştirilmiş, Yağ ve Şeker Oranı Azaltılmış Dondurmanın Fizikokimyasal ve Duyusal Özelliklerinin Araştırılması

Öz

Bu çalışmada çeşitli yağ ikame edici maddeler ve hazır çözünür hardaliye tozu (HT) kullanılarak fonksiyonel dondurma üretimi yapılmış ve elde edilen ürünün fiziksel, kimyasal ve duyusal özellikleri değerlendirilmiştir. Yağ ikame maddesi olarak inülin veya maltodekstrin kullanılarak yağ oranı düşürülerek kalorisi azaltılmış dondurma üretimi gerçekleştirilmiştir. Çalışmamızda diğer bir muamele grubu ise hardaliye tozu ilave edilerek formüle edilen dondurma örneğidir. Hardaliye tozu ilk kez bir üründe kullanılacak olup, araştırmamızın özgün değeri açısından büyük önem taşımaktadır. Hazırlanan muamele grupları, kontrol grubu için ilave edilen krema %50 oranında inülin veya maltodekstrin ile ikame edilerek hazırlanmıştır. Hardaliye tozu ise, şeker ile ikame edilerek ilave edilmiştir. Bu şekilde üretilen dondurma karışımlarının fizikokimyasal özellikleri belirlenmiş ve duyusal olarak değerlendirilmiştir. Elde edilen sonuçlar, değerlendirilen dondurma formülasyonlarında yağ ikame maddesi olarak maltodesktrin ve inülinin kullanılmasının, bu ürünlerin özelliklerini geliştirebileceğini gösterdi. Yağ ikame edici bu maddeler dondurmanın ilk damlama süresinin uzamasına neden olmuştur. Ancak tam erime süresi değerlendirildiğinde, maltodekstirin bu süreyi kontrol örneğine göre %59,16 arttırırken, inülin ise %7,65 düşürmüştür. Hardaliye tozu ilave edilen örneklerde ise, hem erime süresinin hem de ilk damlama süresinin kontrol örneklerine göre azaldığı görülmüştür. Ancak toplam fenolik madde miktarı sonuçları değerlendirildiğinde, hardaliye tozu ilave edilen dondurma örneklerinin fenolik madde miktarının diğer muamele gruplarına göre önemli miktarda zenginleştiği belirlenmiştir. Tam erime sonrası hacim değerleri karşılaştırıldığında, beklendiği gibi maltodekstrin ile ikame edilen dondurma örnekleri hacmi en iyi muhafaza eden muamele grubu olmuştur. Hardaliye tozu ve inülin örneklerinin de kontrol grubuna göre önemli seviyede hacmi koruduğu görülmüştür (P<0,05). Elde edilen sonuçlar düşük oranda yağ ve şeker içeren dondurma formülasyonlarında yağ ikame maddesi olarak maltodekstrin veya inülinin kullanılmasının bu ürünlerin özelliklerini geliştirebileceğini gösterdi. Ayrıca, çalışmamız ile bir gıda ürününde ilk kez kullanılan hardaliye tozunun ise dondurmanın yapısal özelliklerini iyileştirdiği, fenolik madde açısından zenginleştirdiği, duyusal özellikleri iyileştirdiği ve en önemlisi daha düşük oranda şeker kullanılarak kaliteli fonksiyonel dondurma üretilebileceği ortaya konmuş oldu.

Anahtar Kelimeler

• Dondurma
• Hazır Çözünür Hardaliye Tozu
• İnülin
• Maltodekstrin

Investigation of the Physicochemical and Sensory Properties of Ice Cream Enriched with Instant Powder of Fermented Grape Juice and Reduced in Fat and Sugar Content

Abstract

In this study, functional ice cream was produced using various fat replacers and instant powder of fermented grape juice (HP), and the physical, chemical, and sensory properties of the resulting product were evaluated. Ice cream production with reduced fat content and calories was achieved by using inulin or maltodextrin as fat replacers. Another treatment group in our study consisted of ice cream formulated with the addition of HP. The use of HP in a product for the first time is significant in terms of the original value of our research. Treatment groups prepared with inulin or maltodextrin, substituted for cream at a ratio of 50% in the control group, were formulated. HP was added by substituting sugar. The physicochemical properties of the prepared ice cream mixtures were determined and evaluated sensorially. The results indicated that the use of maltodextrin and inulin as fat replacers in the evaluated ice cream formulations could enhance the properties of these products. These fat replacers resulted in an increase in the initial dripping time of the ice cream. However, when the complete melting time was evaluated, maltodextrin increased this time by 59.16% compared to the control, while inulin decreased it by 7.65%. In samples with added HP, both the melting time and the initial dripping time were observed to decrease compared to the control samples. However, when the total phenolic content results were evaluated, it was determined that the ice cream samples with added HP were significantly enriched in phenolic content compared to the other treatment groups. When volume values after complete melting were compared, ice cream samples substituted with maltodextrin preserved volume the best, as expected. It was also observed that samples with HP and inulin preserved volume significantly compared to the control group (P<0.05). The obtained results demonstrated that the use of maltodextrin or inulin as fat replacers in ice cream formulations with low fat and sugar content could enhance the properties of these products. Furthermore, our study revealed that HP, used for the first time in a food product, improved the structural properties of ice cream, enriched it in terms of phenolic content, improved sensory properties, and most importantly, facilitated the production of high-quality functional ice cream with lower sugar content.

Keywords

• İce Cream
• Instant Powder of Fermented Grape Juice
• Inulin
• Maltodextrin

Kaynakça

1. Abbas S., Sharif MK., Sibt-e-Abbas M., Teferra FT., Sultan MT., Anwar MJ. Nutritional and therapeutic potential of sesame seeds. Journal of Food Quality 2022; ID 6163753.
2. Abdou SM., Shenana ME., El.Nagar GF., Elatif A., Galal R. Improving the quality of low-fat ice cream using some fat replacers. 5th International Conference on Biotechnology Applications in Agriculture (ICBAA), Benha University, 8 April 2021, Egypt (Conference Online).
3. Akin MB., Akin MS., Kirmaci Z. Prebiotic dairy products. Journal of Dairy Science 2017; 100(10): 7907-7923.
4. Arslan N. Our endemic medicinal plants. 2nd Medicinal and Aromatic Plants Symposium, Invited Paper, 23-25 September 2014. Yalova, Turkey.
5. Askin B., Atik A. Color, phenolic composition, and antioxidant properties of hardaliye (Fermented grape beverage) under different storage conditions. Turkish Journal of Agriculture and Forestry 2016; 40(6): 803-812.
6. Ateteallah H., Abd-Alla A., Ateteallah A., Hassan N. Physicochemical and sensory properties of low-fat ıce cream made with inulin and maltodextrin as fat replacers. Journal of Food and Dairy Sciences 2020; 11: 151-156.
7. Atsan E. Değişik alanlarda kullanılan emülgatör ve stabilizörlerin dondurmanın bazı kalite kriterleri üzerine etkisi. Doktora Tezi, 99s. Atatürk Üniversitesi, Fen Bilimleri Enstitüsü, Erzurum, 2004.
8. Barazandegan Y., Ali YAS., Eslami MR. Studying on effect of ınulin and maltodextrin usage as fat replacers on color and sensory properties of prebiotic cocoa ice cream. World Science and Technology 2013; 1(6): 172-183.

9. Bigliardi B., Galati F. Innovation trends in the food ındustry: The case of functional foods. Trends in Food Science and Technology 2013; 31: 118-129.
10. Bisar GH., El-Saadany KH., Khattab A., El-Kholy WM. Implementing maltodextrin, polydextrose and ınulin in making a synbiotic fermented dairy product. British Microbiology Research Journal 2015; 8(5): 585-603.
11. Civille GV., Carr BT. Sensory evaluation techniques (5th Edition). CRC Press 2015; 56-78. ISBN: 978-1-4398-8345-3.
12. Cortez R., Luna-Vital DA., Margulis D., Gonzalez de Mejia E. Natural pigments: Stabilization methods of anthocyanins for food applications. Comprehensive Reviews in Food Science and Food Safety 2017; 16(1): 180-198.
13. Demiray E. Kurutma işleminde domatesin likopen, askorbik asit ve renk değişimin kinetiğinin belirlenmesi. Pamukkale Üniversitesi, Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi, Denizli, 113s, 2009.
14. Dölek P. Mikrokapsüllerin yaban mersini ekstraktının dondurmada ve in vitro koşullarda antioksidan kapasitesinin belirlenmesi. Yüksek Lisans Tezi, Harran Üniversitesi, Fen Bilimleri Enstitüsü, Şanlıurfa, 2012.
15. El-Khair AAA., Abd-Alla AA., Ateteallah AH., Hassan NA. Physicochemical and sensory properties of low-fat ıce cream made with ınulin and maltodextrin as fat replacers. Journal of Food and Dairy Sciences 2020; 11(6): 151-156.
16. Fawole OA., Opara UL. Effects of maturity status on biochemical content, polyphenol composition and antioxidant capacity of pomegranate fruit arils (cv.‘Bhagwa’). South African Journal of Botany 2013; 85: 23-31.
17. Fernandes D., Leonel M., Del Bem M., Mischan MM. Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties. Journal of Food Science and Technology Mysore 2017; 54(3): 1357-1367.
18. Flamm G., Glinsmann W., Kritchevsky D., Prosky L., Roberfroid M. Inulin and oligofructose as dietary fiber: A review of the evidence. Critical Reviews in Food Science and Nutrition 2001; 41(5): 353–362.
19. Franck A. Technological functionality of inulin and oligofruc-tose. British Journal of Nutrition 2002; (2): 287-291.
20. Genovese G., Balivo A., Salvati A., Sacchi R. Functional ice cream health benefits and sensory implications. Food Research International 2022; 161:111858.
21. Gheisari HR., Heydari S., Basiri SB. The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream. Iranian Journal of Veterinary Research 2020; 21(1): 9-14.
22. Gibson GR., Hutkins R., Sanders ME., Prescott SL., Reimer RA., Salminen SJ., Scott K., Stanton C., Swanson KS., Cani PD., Verbeke K., Reid G. The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology amd Hepatology 2017; 14(8): 491–502.
23. Giusti MM., Wrolstad RE. Acylated anthocyanins from edible sources and their applications in food systems. Biochemical Engineering Journal 2003; 14(3): 217-225.
24. Granato D., Barba FJ., Bursać Kovačević D., Lorenzo JM., Cruz AG., Putnik P. Functional foods development. Trends in Food Science & Technology 2020; 100: 252-263.
25. Goff HD. Formation and stabilisation of structure in ice-cream and related products. Current Opinion in Colloid and Interface Science 2002; 7(5-6): 432-437.
26. Goff HD., Hartel RW. Ice cream: Seventh edition. ISBN: 978-1-4614-6095-4, Springer, New York, New York, NY, 2013.
27. Güven M., Kalender M., Taşpinar T. Effect of using different kinds and ratios of vegetable oils on ice cream quality characteristics. Foods 2018; 7: 2-11.
28. Güzeler N., Kaçar A., Kaçeli T., Say D. Effect of different stabilizers, emulsifiers and storage time on some properties of ice cream. Akademik Gıda 2012; 10: 26–30.
29. Harris PJ., Ferguson LR. Dietary fibres may protect or enhance carcinogenesis. Mutation Research - Genetic Toxicology and Environmental Mutagenesis 1999; 443(1-2): 95-110.
30. Hofman DL., van Buul VJ., Brouns FJPH. Nutrition, health, and regulatory aspects of digestible maltodextrins. Critical Reviews in Food Science and Nutrition 2015; 12:56(12): 2091–2100.
31. Ilıkkan OK., Doganlar O., Doganlar ZB., Mimiroğlu MA. Anticancer activity of the “Hardaliye” on HT-29 Cell Line and proliferative activity on CF-1 cell line: Apoptosis and Antioxidant pathway responsive gene expressions. Integrative Molecular Medicine 2017; 4(3): 1-8.
32. Junyusen T., Ngampang N., Sangmuang A., Suthada S., Chatchavathatri N. The effects of inulin on the textural, thermal, and microstructural properties of reduced-fat cheese. Suranaree Journal of Science and Technology 2017; 24: 23-30.
33. Kaur N., Gupta AK. Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences 2002; 27(7): 703-714.
34. Karaaslan M., Ozden A., Vardin H., Turkoglu H. Phenolic compounds and antioxidant activity of hardaliye. Food Chemistry 2016; 194: 171-176.
35. Lawless HT. Descriptive analysis of complex odors: reality, model or illusion? Food Quality and Preference 1999; 10(4-5): 325-332.
36. Leon K., Mery D., Pedreschi F., Leon J. Color measurement in Lab* units from RGB digital images. Food Research International 2006; 39(10): 1084-1091.
37. Lightowler H., Thondre S., Holz A., Theis S. Replacement of glycaemic carbohydrates by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: report of two double-blind, randomized, controlled trials. European Journal of Nutrition 2018; 57: 1259-1268.
38. Martins SIFS., Jongen WMF., van Boekel MAJS. A review of Maillard reaction in food and implications to kinetic modelling. Trends in Food Science & Technology 2001; 11(9-10): 364-373.
39. Metwally AMME. Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition. International Journal of Food Science and Technology 2007; 42: 939-947.
40. Motyl W., Dziugan P., Motyl I., Jóźwiak I., Nowak S. Functional ice cream with a "clean label". Biotechnology and Food Science 2019; 83(2): 121-134.
41. Muse M., Hartel RW. Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science 2004; 87: 1-10.
42. Narala VR., Orlovs I., Jugbarde MA., Masin M. Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes. Applied Food Research 2022; 2 (1): 10.
43. Orhan H., Efe E., Şahin M. SAS yazılımı ile istatistiksel analizler. Tuğra Ofset, ISBN:975-270- 435-2, Isparta, 122s, 2004.
44. Özkan E., Sagdic O., Ekici L., Ozturk I., Ozcelik S. Traditional fermented beverages of Turkey. Food Reviews International 2018; 34(1): 82-101.
45. Pathare PB., Opara UL., Al-Said FAJ. Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology 2013; 6(1): 36-60.
46. Paula CM., Santos K., Oliveira LS., Oliveira JS., Paulo CM., Santos K., Oliveira LS., Oliveira, J.S., Alonso FCA., Saad SMI. Fat substitution by inulin in goat milk ice cream produced with cajá (Spondias mombin) pulp and probiotic cultures: influence on composition, texture, and acceptability among consumers of two Brazilian regions. Emirates Journal of Food and Agriculture 2020; 32(2): 140-149.
47. Pintor A., Escalona-Buendía HB., Totosaus A. Effect of inulin on melting and textural properties of low-fat and sugar-reduced ice cream: optimization via a response surface methodology. The International Food Research Journal (IFRJ) 2017; 24(4): 1728-1734.
48. Polatcı H., Tarhan S. Farklı kurutma yöntemlerinin reyhan (Ocimum basilicum) bitkisinin kuruma süresine ve kalitesine etkisi. Tokat Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi 2009; 26(1): 61-70.
49. Raju PN, Pal D. The physico-chemical, sensory and textural properties of misti dahi prepared from reduced fat buffalo milk. Food and Bioprocess Technology 2009; 2: 101–108.
50. Robertfroid M. Prebiotics: The concept revisited. The Journal of Nutrition 2010; 137(3): 830-837.
51. Roshanravan N., Mahdavi R., Alizadeh E., Jafarabadi MA., Hedayati M., Ghavami A., Alipour S., Alamdari NM., Barati M., Ostadrahimi A. Effect of butyrate and inulin supplementation on glycemic status, lipid profile and glucagon-like peptide 1 level in patients with type 2 diabetes: A randomized double-blind, placebo-controlled trial. Hormone and Metabolic Research 2017; 49: 886- 891.
52. Rothwell JC. Techniques and mechanisms of action of transcranial stimulation of the human motor cortex. Journal of Neuroscience Methods 1997; 74(2): 113-122.
53. Saentaweesuk S., Chaikham P. Effect of whey protein isolate incorporated with various carbohydrate-based fat replacers on physicochemical and sensorial properties of low-fat chocolate ice cream. Food Research 2023; 7(1): 167-176.
54. Salem SA., Abdel-Salam MA., El-Shibiny S. Preparation and properties of low sugar functional ice cream varieties. Egyptian Journal of Dairy Science 2003; 31: 399-409.
55. Samakradhamrongthai RS., Jannu T., Supawan T., Khawsud A., Aumpa P., Renaldi G. Inulin application on the optimization of reduced-fat ice cream using response surface methodology. Food Hydrocolloids 2021; 119: 106873.
56. Savchina E., Grossoa AL., Ferrentinoa G., Massonerb P. Scampicchio MM. Structured vegetable lipids as ice cream fat source. Chemical Engineering Transactions 2023; 102: 19-24.
57. Selli S., Kelebek H., Ayseli MT., Tokbas H. Aroma compounds of fermented beverages. Critical Reviews in Food Science and Nutrition 2021; 61(7): 1161-1186.
58. Slavin J. Dietary fiber and body weight. Nutrition 2020; 78, 111–117.
59. Small SL., Flores DK., Noll DC. Different neural circuits subserve reading before and after therapy for acquired dyslexia. Brain and Language 1998; 62: 298-308.
60. Soukoulis C., Tzia C. Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility case study. International Dairy Journal 2018; 76: 18-29.
61. Soukoulis C., Lyroni E., Tzia C. Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content. LWT - Food Science and Technology 2010; 43(9): 1351-1358.
62. Syed QA., Anwar S., Shukat R., Zahoor, T. Effects of different ıngredients on texture of ice cream. Journal of Nutritional Health and Food Engineering 2018; 8: 422-435.
63. Wang L., Yang H., Huang H., Zhang C., Zuo HX., Xu P., Niu YM., Wu SS. Inulin-type fructans supplementation improves glycemic control for the prediabetes and type 2 diabetes populations: results from a GRADE-assessed systematic review and dose–response meta-analysis of 33 randomized controlled trials. Journal of Translational Medicine 2019; 17(1): 410.
64. Yılmaz C., Gökmen V. Fermented foods and food safety. Food Research International 2019; 120: 480-487.
65. Tungland BC., Meyer, D. Non-digestible oligo and polysaccharides (dietary fibre): Their physiology and role in human health and food. Comprehensive Reviews in Food Science and Food Safety 2002; 1: 73-92.
66. Tiwari A., Sharma HK., Kumar N., Kaur M. The effect of inulin as a fat replacer on the quality of low-fat ice cream. International Journal of Dairy Technology 2015; 68(3): 374-380.
67. Tsevdou M., Aprea E., Betta E., Khomenko I. Rheological, textural, physicochemical and sensory profiling of a novel functional ıce cream enriched with muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins. Food and Bioprocess Technology 2019; 12(8): 665-680.
68. Zaini NSM., Mansor N., Yusoff MM., Rahim MHA. Physico-chemical and Sensory Properties of Red Palm Oil-based Ice Cream Using Maltodextrin or Modified Starch as Stabilizers. Journal of Oleo Science 2023; 72(9): 811-818.