Farklı baharatlar kullanılarak hazırlanan zerde (sarı renkli pirinçli puding): Biyolojik aktivite, fiziksel özellikler, tekstürel özellikler ve aroma profili

Öz

Zerde, geleneksel olarak safran kullanılarak hazırlanan sarı renkli pirinçli sütlü tatlıdır. Bu çalışmanın amacı, zerde üretiminde alternatif baharatlar kullanarak zerde formülasyonları geliştirmek ve bunları depolama süresince takip etmektir. Safran, dünyanın en pahalı baharatı olup "kırmızı altın" olarak bilinmektedir. Son yıllarda sağlık açısından olumlu etkileri nedeniyle zerdeçal önemli bir baharat haline gelmiştir. Aspir, yalancı safran olarak bilinmektedir. Bu çalışmada safran, aspir, zerdeçal, zerdeçal-safran kombinasyonu ve zerdeçal-aspir kombinasyonunu içeren beş farklı zerde formülasyonu hazırlanmıştır. Farklı baharatlar ve depolama süresi sineresis değerini, su tutma kapasitesini ve b değerini önemli ölçüde (p<0.05) etkilemiştir. Zerdeçal ve aspir içeren zerde formülasyonu en yüksek antioksidan aktiviteye sahiptir. Aspir kullanılan örnek, depolama sırasında en yüksek sineresis değerini sergilemiştir. Etil asetat safran ve aspir içeren örneklerde en fazla bulunurken, guaiacol zerdeçal içeren formülasyonlarda en fazla bulunan aroma bileşeni olmuştur. Renk değerleri (Hunter L, a ve b) sırasıyla 69.47-72.91, (-2.71)-(-5.76) ve 22.31-25.74 aralığında bulunmuştur. Zerdeçal ile formüle edilen zerde, depolamanın 4. ve 8. günlerinde en yüksek genel kabul edilebilirlik ve tat puanına sahip olmuştur. Pahalı bir baharat olan safranın yerine zerdeçal veya zerdeçal içeren formülasyonlar kullanılabilir.

Anahtar Kelimeler

• Sütlü tatlılar
• flavor
• tekstür
• renk
• zerde

Zerde (yellow rice pudding) prepared using different spices: Biological activity, physical properties, textural properties and aroma profile

Öz

Zerde is a yellow rice-based milk dessert traditionally prepared with saffron. This study aimed to develop zerde formulations using alternative spices and to monitor the products during storage. Saffron, known as red gold, is the most expensive spice. In recent years, turmeric has attracted interest due to its positive health effects. Safflower, also referred to as false saffron, has been another product of interest. Five zerde formulations were created using saffron, safflower, turmeric, a turmeric-saffron combination, and a turmeric-safflower combination. The different spices and storage conditions significantly influenced the syneresis value, water-holding capacity, and b value (p<0.05). The highest antioxidant activity was found in the zerde formulation that included turmeric and safflower. The sample with safflower exhibited the highest syneresis value during storage. While ethyl acetate was abundant in the samples containing saffron and safflower, guaiacol was the prevalent aroma compound in turmeric formulations. The color values (Hunter L, a, and b) ranged from 69.47 to 72.91, (-)2.71 to (-5.76), and 22.31 to 25.74 during storage, respectively. The zerde formulated with turmeric received the highest scores for general acceptability and taste on the 4th day and 8th of storage. Turmeric or formulations containing turmeric could be used as a substitute for saffron, which is an expensive spice.

Anahtar Kelimeler

• Dairy desserts
• flavor
• texture
• color
• zerde

Kaynakça

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