Fenilketonüri (PKU) hastaları için üretilen düşük proteinli yoğurt ikamesinin fizikokimyasal mikrobiyolojik ve duyusal özelliklerinin belirlenmesi
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
Fenilketonuri (PKU), doğuştan gelen en yaygın görülen metabolizma bozukluklarından biridir. Fenilketonuri hastalığının tedavisi yeni doğan döneminden itibaren yaşam boyu özel bir diyet programıdır. Amaç, gıdalarla alınan fenilalenin miktarını en aza indirerek kan fenilalenin düzeyini normal sınırlarda tutmaktır. Bu çalışmanın amacı fenilketonuri hastalarının sorunsuzca tüketebilecekleri alternatif bir ürün üretmektir. Süt olarak Tranis Dalia düşük proteinli süt ikamesi, kıvam arttırıcı olarak ksantan gam (%1), Nestle Nestergel yoğurt yapıcı jel (%1,5), nişasta (%8) ve pektin (%1,6) kullanılmıştır. İnek sütünden üretilen yoğurt kontrol yoğurdudur. Depolamanın 1, 7, 14, 21. günlerinde pH, su tutma kapasitesi, yatışkan faz reolojik özelliği, kuru madde, Lactobacillus delbrueckii ssp. bulgaricus ve Streptococcus thermophilus sayıları belirlenmiştir. Ham protein, fenilalenin miktarı, duyusal analiz ve renk analizi depolamanın 1. günü gerçekleştirilmiştir. Gerçekleştirilen analiz sonuçlarına göre, düşük proteinli yoğurt örneklerinde depolama boyunca pH değerleri ve su tutma kapasitesi azalmıştır. Kuru madde miktarları önemli düzeyde (p<0,01) biribirinden farklıdır. Ksantan gam, Nestle Nestergel ve nişasta ilave edilen örneklerin kayma gerilimi birbirine yakın bulunmuştur. Pektin ilaveli örneğin kayma geriliminin ise diğer örneklerden daha yüksek olduğu görülmüştür. Kontrol örneği ve nişasta ilaveli örneğin L* değeri, pektin ilaveli örneğin a* ve b* değerleri diğer örneklerden önemli düzeyde yüksek (p<0,01) bulunmuştur. Protein ve fenilalenin miktarı kontrol örneği ile pektin ilaveli örnekte, diğer örneklerden önemli düzeyde yüksek (p<0,01) bulunmuştur. Lb. delbrueckii ssp. bulgaricus sayılarında depolama boyunca artma görülürken Streptococcus thermophilus sayılarında pektin ilaveli örnekte artma, diğer örneklerde azalma görülmüştür. Duyusal analizde genel kabul edilebilirlik bakımından, kontrol örneği hariç en beğenilen örnek Nestle Nestergel ilave edilen örnek olmuştur.
Phenylketonuria (PKU) is one of the most common congenital metabolic disorders. Treatment of phenylketonuria is a lifelong special diet program starting from the newborn period. The aim is to keep the phenylalanine level in the normal range by minimizing the amount of phenylalanine taken with food. The aim of this study is to produce an alternative product that can be consumed without any problem by phenylketonuria patients. Tranaz Dalia low protein milk substitutes, xanthan gum (1%), Nestle Nestergel yogurt builder gel (1.5%), starch (8%) andpectin (1.6%) were used. The milk produced from cow's milk is a control yoğurt. On days 1, 7, 14, 21 of the storage, pH, water holding capacity, rheological properties of the sedimentary phase, dry matter, Lactobacillus. delbrueckii ssp. bulgaricus and Streptococcus thermophilus number were analyzed. Crude protein, phenylalanine content, sensory analysis and color analysis were performed on the 1st day of storage. According to the results of the analysis, the pH values and water holding capacity of the low protein yogurt samples were decreased during storage. The amount of dry matter is significantly different (p <0.01) each other. The shear stress of xantham gamma, Nestle Nestergel, starch added samples were found close to each other. The shear stress of the pectin-added sample is higher than for them. L * value of the control sample and starch added sample, a * and b * values of pectin added sample were significantly higher than those of other samples (p <0.01). The amount of protein and phenylalanine was significantly higher in the pectin added sample than the other samples (p <0.01). In the microbiological analysis results Lb. delbrueckii ssp. bulgaricus, While bulgaricus numbers increased during storage, Streptococcus thermophilus numbers increased in pectin addition and decreased in other samples. In terms of general acceptability in sensory analysis, the most admired sample except the control sample was the sample added to Nestle Nestergel.
Phenylketonuria (PKU) is one of the most common congenital metabolic disorders. Treatment of phenylketonuria is a lifelong special diet program starting from the newborn period. The aim is to keep the phenylalanine level in the normal range by minimizing the amount of phenylalanine taken with food. The aim of this study is to produce an alternative product that can be consumed without any problem by phenylketonuria patients. Tranaz Dalia low protein milk substitutes, xanthan gum (1%), Nestle Nestergel yogurt builder gel (1.5%), starch (8%) andpectin (1.6%) were used. The milk produced from cow's milk is a control yoğurt. On days 1, 7, 14, 21 of the storage, pH, water holding capacity, rheological properties of the sedimentary phase, dry matter, Lactobacillus. delbrueckii ssp. bulgaricus and Streptococcus thermophilus number were analyzed. Crude protein, phenylalanine content, sensory analysis and color analysis were performed on the 1st day of storage. According to the results of the analysis, the pH values and water holding capacity of the low protein yogurt samples were decreased during storage. The amount of dry matter is significantly different (p <0.01) each other. The shear stress of xantham gamma, Nestle Nestergel, starch added samples were found close to each other. The shear stress of the pectin-added sample is higher than for them. L * value of the control sample and starch added sample, a * and b * values of pectin added sample were significantly higher than those of other samples (p <0.01). The amount of protein and phenylalanine was significantly higher in the pectin added sample than the other samples (p <0.01). In the microbiological analysis results Lb. delbrueckii ssp. bulgaricus, While bulgaricus numbers increased during storage, Streptococcus thermophilus numbers increased in pectin addition and decreased in other samples. In terms of general acceptability in sensory analysis, the most admired sample except the control sample was the sample added to Nestle Nestergel.
Açıklama
Anahtar Kelimeler
fenilketonüri, PKU hastaları, kıvam arttırıcı, süt ikamesi, Phenylketonuria, PKU patients, thickener, milksubstitution
