Farklı oranlarda peynir altı suyu protein konsantratı ilavesiyle üretilen çikolataların kalite karakteristiklerinin belirlenmesi üzerine bir araştırma
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Dosyalar
Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada, çikolata yapımında peynir altı suyu protein konsantratı (WPC) kullanımının sütlü çikolatanın bazı nitelikleri üzerine etkisi incelenmiştir. Örnekler yağlı süttozu ile birlikte % 3, % 5 ve % 10 oranlarında WPC kullanılarak hazırlanmıştır. Kontrol örneği olarak da yağlı süttozu içeren sütlü çikolata hazırlanmıştır. Hazırlanan örneklerde fiziksel ve kimyasal analizlerden viskozite, nem, kakao yağı, yağsız kakao kütlesi, laktoz, süt yağı, toplam yağ, toplam şeker, kül ve protein analizleri yapılmıştır. Mikrobiyolojik analizler olarak aerobik mezofilik bakteri sayımı, koliform bakteri sayımı, salmonella aranması ve küf-maya sayımı analizleri yapılmıştır. Ayrıca örneklerin duyusal özellikleri de belirlenmiştir. WPC kullanımının ürünlerin laktoz miktarını azalttığı tespit edilmiştir. Buna bağlı olarak toplam şeker miktarında da azalma olmuştur. Ürünlerin kül miktarında azalma olduğu görülmüştür. Yapılan analizler sonucunda kontrol grubunun protein içeriğinin %6,6; %3 WPC’li ürünün %10,4; %5 WPC’li ürünün %11,5 ve %10 WPC’li ürünün %12,3 olduğu tespit edilmiştir. WPC kullanım oranı arttıkça ürünün protein değeri de artmıştır. Yapılan mikrobiyolojik analizler sonucunda aerobik mezofilik bakteri sayısının 460 – 640 kob/g arasında değiştiği görülmüştür. Ürünlerde koliform, salmonella ve küf-maya gelişimi görülmemiştir. Ayrıca yapılan duyusal değerlendirme sonucunda WPC kullanımının ürünlerin duyusal özelliklerini olumlu yönde etkilediği tespit edilmiştir.
In this study, some effects of the whey protein concentrate on some characteristics of milk chocolate were analyzed. Samples were prepared with mik powder and %3, %5 and %10 proportions of whey protein concantrate (WPC). As a control sample, milk chocolate that contains milk fat was prepared. As physical and chemical analysis; viscosity, humidity, cocoa butter, fat free cocoa solids, lactose, milk fat, total fat, total sugar, ash and protein determinations of the samples were performed. As microbiological analysis, aerobic mesophilic bacteria count, coliform bacteria count, salmonella and mold-yeast counts were determined. The sensory properties of the samples were also determined. It is found that the use of WPC decreased the amount of lactose contents of the samples. According to that, total amount of sugar was also decreased. It was observed that the ash amount of the samples decreased with increasing rates of WPC. As a result of the analysis, the protein proportion of the control group was %6,6 and the sample with %3 WPC was % 10,4; the sample with %5 WPC was %11,5 and the sample with %10 WPC was %12,3. Increases in WPC was also increased the protein levels of the samples. As a result of microbiological analysis, it was observed that aerobic mesophilic bacteria count ranged from 460 to 640 cfu/g. Coliform, salmonella and mold-yeast growth wasn’t observed. As a result of the sensory evaluations, WPC addition affected positively the sensory characteristics of the products.
In this study, some effects of the whey protein concentrate on some characteristics of milk chocolate were analyzed. Samples were prepared with mik powder and %3, %5 and %10 proportions of whey protein concantrate (WPC). As a control sample, milk chocolate that contains milk fat was prepared. As physical and chemical analysis; viscosity, humidity, cocoa butter, fat free cocoa solids, lactose, milk fat, total fat, total sugar, ash and protein determinations of the samples were performed. As microbiological analysis, aerobic mesophilic bacteria count, coliform bacteria count, salmonella and mold-yeast counts were determined. The sensory properties of the samples were also determined. It is found that the use of WPC decreased the amount of lactose contents of the samples. According to that, total amount of sugar was also decreased. It was observed that the ash amount of the samples decreased with increasing rates of WPC. As a result of the analysis, the protein proportion of the control group was %6,6 and the sample with %3 WPC was % 10,4; the sample with %5 WPC was %11,5 and the sample with %10 WPC was %12,3. Increases in WPC was also increased the protein levels of the samples. As a result of microbiological analysis, it was observed that aerobic mesophilic bacteria count ranged from 460 to 640 cfu/g. Coliform, salmonella and mold-yeast growth wasn’t observed. As a result of the sensory evaluations, WPC addition affected positively the sensory characteristics of the products.
Açıklama
Anahtar Kelimeler
çikolata, süttozu, peyniraltı suyu protein konsantratı (WPC), chocolate, milk powder, whey protein concentrates (WPC)
