Doğal tatlandırıcıların (stevga ve akçaağaç grubu sütlü tatlıların fiziksel, kimyasal ve tekstürel özellikleri üzerine etkisi
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Dosyalar
Tarih
2017
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
Bu araştırmada, doğal tatlandırıcılardan stevia ve akçaağaç ?urubunun sütlü tatlıların fiziksel ve kimyasal kalitesine etkileri araştırılmıştır. Sakkaroz ile hazırlanan sütlü tatlılara alternatif olarak % 8,11 oranında stevia ve % 11,70 oranında akçaağaç şurubu kullanılarak un ve un-nişasta kombiniyle sütlü tatlı örnekleri hazırlanmıştır. Hazırlanan sütlü tatlı örnekleri 4±10C?da 7 gün boyunca depolanmıştır. Depolama süresince kimyasal, fiziksel ve duyusal analizler yapılmıştır. 7 gün boyunca en yüksek kuru madde içeriği buğday unu kullanılarak ve sakkaroz ile tatlandırılan örneğe, en dü?ük kuru madde içeriğinin ise akçaağaç şurubu ile tatlandırılan örneğe (buğday unu ile hazırlanan) aittir. Sütlü tatlı örneklerinin hiçbirinde depolama süresince serum ayrılma gözlenmemiştir. Sütlü tatlılarda stevia ve nişasta kullanımının L değerinde artışa sebep olduğu saptanmıştır. Yapılan tekstür analizine göre sıkılık (firmness) değerlerinin en yüksek akçaağaç şurubu ile tatlandırılan sütlü tatlı örneklerine ait olduğu bulunmuştur. Reolojik analiz sonucuna göre ise en yüksek vizkozite değerinin 2,58 Pa ile stevia ile tatlandırılan sütlü tatlı örneğine (nişasta kullanılan) ait olduğu saptanmıştır. Depolamanın 1. gününde yapılan duyusal analize göre en yüksek puanı örnek sakkaroz ile tatlandırılan tatlı örneği almıştır. Stevia ve akçaağaç şurubu ile hazırlanan sütlü tatlı örneklerinin duyusal analiz sonuçları ise kabul edilebilir çıkmıştır. Sonuç olarak, son yıllarda artış gösteren diyabet ve obezite hastalıklarının önlenmesinde, fonksiyonel ve kalorisi düşük sütlü tatlı üretiminde sakkarozun yerine geçebilecek olan stevia ve akçaağaç şurubu gıda sektöründe önemli doğal tatlandırıcılardandır.
In this research, natural sweeteners fromsteviaandmaplesyrup of quality of the physical and chemical effects of milk desserts.As an alternative to the milk dessert made with sucrose, milk dessert samples were prepared by using stevia with 8,11 % and maple syrup with 11,70 % with using flour and flour-starch combination. Prepared milk dessert samples were stored at 4 ± 10 °C for 7 days. Chemical, physical and sensory analyzes were carried out during storage. The highest dry matter content for 7 days is the sample sweetened with sucrose (only wheat flour is used) and the lowest dry matter content is for the sample sweetened with maple syrup (only wheat flour is used). During the storage of sweet milk sample serum separation has not been observed. It was determined that the use of stevia and starch in milk desserts caused an increase in L value. According to the texture analysis, it was found that the highest firmness values belonged to the milk dessert samples which are sweetened maple syrup. According to the results of the rheological analysis, it was determined that the highest viscosity value belongs to the example of stevia sweetened sample (using starch) with 2,58Pa.According to the sensory analysis performed on the first day of storage, the highest score was obtained by sucrose-sweetened sample (wheat flour is used).The sensory analysis results of the milk dessert samples prepared with stevia and maple syrup were acceptable. As a result, stevia and maple syrup which can replace sucrose in the production of functional and calorie low milk desserts that prevent increasing diabetes and obesity diseases in recent years are important natural sweeteners in the food industry.
In this research, natural sweeteners fromsteviaandmaplesyrup of quality of the physical and chemical effects of milk desserts.As an alternative to the milk dessert made with sucrose, milk dessert samples were prepared by using stevia with 8,11 % and maple syrup with 11,70 % with using flour and flour-starch combination. Prepared milk dessert samples were stored at 4 ± 10 °C for 7 days. Chemical, physical and sensory analyzes were carried out during storage. The highest dry matter content for 7 days is the sample sweetened with sucrose (only wheat flour is used) and the lowest dry matter content is for the sample sweetened with maple syrup (only wheat flour is used). During the storage of sweet milk sample serum separation has not been observed. It was determined that the use of stevia and starch in milk desserts caused an increase in L value. According to the texture analysis, it was found that the highest firmness values belonged to the milk dessert samples which are sweetened maple syrup. According to the results of the rheological analysis, it was determined that the highest viscosity value belongs to the example of stevia sweetened sample (using starch) with 2,58Pa.According to the sensory analysis performed on the first day of storage, the highest score was obtained by sucrose-sweetened sample (wheat flour is used).The sensory analysis results of the milk dessert samples prepared with stevia and maple syrup were acceptable. As a result, stevia and maple syrup which can replace sucrose in the production of functional and calorie low milk desserts that prevent increasing diabetes and obesity diseases in recent years are important natural sweeteners in the food industry.
Açıklama
Anahtar Kelimeler
Stevia, Akçaağaç şurubu, Sütlü tatlı, Diyabetik, Doğal tatlandırıcı, stevia, maple syrup, milk dessert, diabetic, natural sweetener
