Farklı oranlarda manda ve inek sütü karışımlarından üretilen yoğurtların fizikokimyasal, aromatik, reolojik ve duyusal özelliklerinin belirlenmesi
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Dosyalar
Tarih
2022
Yazarlar
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Yayıncı
Tekirdağ Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Çalışmamızda manda ve inek sütlerinin 5 farklı kombinasyonundan elde ettiğimiz yoğurtların fizikokimyasal, reolojik, mikrobiyolojik ve duyusal özellikleri incelenmiştir. Elde edilen kuru madde, kül, yağ, titrasyon asitliği, protein, pH ve renk (L, a(-) ve b) değerleri % olarak sırasıyla 12.18-26.79; 0.7-0.88; 4.3-12; 0.78-1.47; 3.09-5.63; pH 3.81-4.33; L değeri: 94.09-95.33 ; a değeri: 1.87-2.36 ve b değeri: 9.6-11.3 olarak bulunmuştur (p<0.05). Uçucu bileşen analizi sonucunda; yoğurt için en önemli bileşen olan asetaldehit, aldehit grubundaki en baskın bileşen olarak bulunmuştur (p<0.05). Asetaldehit bileşenine ek olarak yoğurdun aromasına katkıda bulunduğu belirtilen aseton, diasetil, 2-bütanon, 2-heptanon ve 2-nonanon gibi diğer bileşenlerin de baskın rol üstlendiği belirlenmiştir (p<0.05). Yoğurt bakterisi sayıları ise logaritmik birim olarak; S. thermophilus 6.68-9.32 kob/ml, L.bulgaricus 4.15-5.61 kob/ml değer aralığında belirlenmiştir (p<0.05). Tekstür yapısında sıkılık, tutarlılık, yapışkanlık (-) ve viskozite (-) değerleri incelenmiş ve sırasıyla 145.25-720.4 g, 6186,01-36478,37 g/.sec, 80,585-460.01 g, 276.82-1920.47 g/sec aralığında bulunmuştur (p<0.05). Yoğurtların duyusal değerlendirmesinde koku, lezzet, dış görünüş, ağızda kıvam ve kaşıkla kıvam parametreleri incelenmiştir. Kaşıkla kıvam parametresinde %100 manda ve %75 manda-%25 inek sütünden yapılan yoğurt örneklerinin daha sert bir kıvamda olduğu belirlenmiş ve panalistler tarafından daha çok beğenilmiştir (p<0.05). Lezzet ve ağızda kıvam parametrelerinde %50 manda- %50 inek sütünden yapılan yoğurt örneğinin en çok beğenilen yoğurt çeşidi olduğu görülmüştür (p<0.05).
In our study, the physicochemical, rheological, microbiological and sensory properties of yoghurts obtained from 5 different combinations of buffalo and cow milk were investigated. The obtained dry matter, ash, oil, titration acidity, protein, pH and color (L, a(-) and b) values are respectively; 12.18-26.79 ; 0.7-0.88 ; 4.3-12 ; 0.78-1.47; 3.09-5.63; pH 3.81-4.33 ; L-value: 94.09-95.33 ; a value: 1.87-2.36 and b value: 9.6-11.3 (p<0.05). As a result of volatile component analysis; Acetaldehyde, which is the most important component for yogurt, was found to be the most dominant component in the aldehyde group (p<0.05). In addition to the acetaldehyde component, it was determined that other components such as acetone, diacetyl, 2-butanone, 2-heptanone and 2-nonanone that contribute to the aroma of yogurt play a dominant role (p<0.05). Yogurt bacteria counts as logarithmic units; S. thermophilus 6.68-9.32 cfu/ml, L.bulgaricus 4.15-5.61 cfu/ml value range (p<0.05). In the sensory evaluation of yoghurts, the parameters of odor, taste, appearance, consistency in the mouth and consistency with a spoon were examined. In the spoon consistency parameter, yogurt samples made from 100% buffalo and 75% buffalo-25% cow's milk were determined to have a denser consistency and were more appreciated by the panelists (p<0.05). In terms of taste and consistency in the mouth, it was observed that the yoghurt sample made from 50% buffalo- 50% cow milk was the most popular type of yoghurt (p<0.05).
In our study, the physicochemical, rheological, microbiological and sensory properties of yoghurts obtained from 5 different combinations of buffalo and cow milk were investigated. The obtained dry matter, ash, oil, titration acidity, protein, pH and color (L, a(-) and b) values are respectively; 12.18-26.79 ; 0.7-0.88 ; 4.3-12 ; 0.78-1.47; 3.09-5.63; pH 3.81-4.33 ; L-value: 94.09-95.33 ; a value: 1.87-2.36 and b value: 9.6-11.3 (p<0.05). As a result of volatile component analysis; Acetaldehyde, which is the most important component for yogurt, was found to be the most dominant component in the aldehyde group (p<0.05). In addition to the acetaldehyde component, it was determined that other components such as acetone, diacetyl, 2-butanone, 2-heptanone and 2-nonanone that contribute to the aroma of yogurt play a dominant role (p<0.05). Yogurt bacteria counts as logarithmic units; S. thermophilus 6.68-9.32 cfu/ml, L.bulgaricus 4.15-5.61 cfu/ml value range (p<0.05). In the sensory evaluation of yoghurts, the parameters of odor, taste, appearance, consistency in the mouth and consistency with a spoon were examined. In the spoon consistency parameter, yogurt samples made from 100% buffalo and 75% buffalo-25% cow's milk were determined to have a denser consistency and were more appreciated by the panelists (p<0.05). In terms of taste and consistency in the mouth, it was observed that the yoghurt sample made from 50% buffalo- 50% cow milk was the most popular type of yoghurt (p<0.05).
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Manda sütü, Buffalo milk, İnek sütü, Cow milk