Zencefilli yoğurt üretimi: Organik asitlerin ve uçucu bileşenlerin belirlenmesi
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
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Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, taze sıkılmış zencefil suyunun yoğurt üretiminde kullanılan süte fermentasyondan önce ısıl işlem uygulama sırasında ilave edilmesi denenmiştir. Ayrıca zencefil suyu yanısıra fermentasyondan önce bal ilaveli yoğurtlarda üretilmiştir. Zencefil suyu %0, %0.5 ve %1.5 ve zencefil suyu-bal %0, %0.5-%0.5 ve %1.5-%1.5 oranlarında süte ilave edilmiştir. Yoğurtlarda depolama süresince kimyasal (kurumadde, pH, titrasyon asitliği, yağ, protein, karbohidrat, kül), biyokimyasal (uçucu bileşenler, organik asitler), fiziksel (renk, serum ayrılması ve viskozite) analizler ve duyusal değerlendirmeler gerçekleştirilmiştir. Uçucu bileşen analizi katı faz mikroekstraksiyon tekniği ile gaz kromatografisi-kütle spektrofotmetresi; organik asit analizleri yüksek performanslı sıvı kromotografisi ile belirlenmiştir. Yapılan analizler sonucunda kimyasal ve fiziksel özellikler açısından yoğurtlarda istatistiksel açıdan önemli farklar görülmemiştir. Laktoz depolama süresince azalırken; glikoz ve galaktoz miktarları artan bir eğilim göstermiştir. Fruktoz miktarı %0.5 oranında bal içeren yoğurtlarda 1992 mg/kg; %1.5 oranında bal içeren yoğurt örneklerinde 5976 mg/kg olarak belirlenmiştir. Yoğurtlarda en fazla oranda bulunan organik asit laktik asit olup; onu, sitrik, bütirik, formik ve asetik asit izlemiştir. Zencefil suyu içeren yoğurtlar diğerlerine kıyasla en yüksek konsantrasyonda orotik asit içerirken; süksinik asit zencefil suyu+bal ilaveli yoğurtlarda ve asetik asit ise kontrol yoğurdunda en fazla düzeyde belirlenmiştir. Yoğurtlarda uçucu bileşen sayısı zencefil suyu oranının artması ile artmıştır. Kontrol yoğurduna kıyasla zencefilli yoğurtlar terpen bileşenlerini yüksek oranda içermişlerdir. Terpenlerin başlıcalarını β-sesqupallendiren, sabinen ve zingiberan oluşturmuştur. Fiziksel nitelikler açısından ise depolama sonunda en az serum ayrılması kontrol yoğurdunda gözlemlenmiştir. Duyusal değerlendirmeler bakımından en yüksek genel kabul edilebilirlik puanını kontrol yoğurdu alırken; zencefil suyu ya da zencefil suyu+bal ilaveli yoğurtlar benzer kabul edilebilirlik puanı almışlardır. Ancak zencefil suyu+bal ilaveli yoğurtlar diğer yoğurtlara kıyasla duyusal açıdan daha iyi bir depolama stabilitesi göstermişlerdir. Sonuçta hem terpen bileşenlerin fazlalığı hem de duyusal depolama stabilitesi açısından zencefil suyu ya da zenfil suyu+bal'ın %1.5 oranına kadar set yoğurt üretiminde kullanılabileceği belirlenmiştir.
In this study, it was examined to add freshly squeezed ginger juice to the milk used in yoghurt production during heat treatment before fermentation. Yoghurts with honey as well as yogurts with ginger were also produced. Ginger juice was added in the ratios of 0%, 0.5% and 1.5% and ginger juice-honey mixes were added in the ratios of 0%, 0.5%-0.5% and 1.5%-1.5% to the milk. During storage chemical (dry matter, pH, titratable acidity, fat, protein, carbohydrate, ash), biochemical (volatile compounds, organic acids), physical (color, viscosity and serum separation) analyses and sensory evaluations are conducted in yoghurts. Volatile compound analysis was made by solid phase microextraction technique with gas chromatography-mass spectrophotmetry; organic acid analysis was determined by high performance liquid chromatography. While lactose decreases during storage; glucose and galactose amounts showed an increasing trend. Fructose was found in yoghurts containing 0.5% and 1.5% honey at levels of 1992 mg / kg and 5976 mg / kg, respectively. Lactic acid was the most abundant organic acid found in yoghurts, followed by citric, butyric, formic and acetic acids. Yogurts containing ginger juice has the highest concentration of orotic acid compared to the others; succinic acid was determined in the highest level in yoghurts with ginger juice+ honey and acetic acid in control yoghurts. The number of volatile compounds in yoghurts increased with the increase in ginger juice ratio. Yoghurts with ginger contained a high proportion of terpene components compared to the control yoghurt. The main terpenes were β-sesqupallendyren, sabinene and zingiberene. In terms of physical properties, the least serum separation at the end of storage was observed in control yogurt. While the control yogurt had the highest general acceptability score in terms of sensory evaluations; yogurts with ginger juice and yoghurts with ginger juice + honey had a similar acceptability score. However ginger juice + honey added yoghurts showed better sensory storage stability compared to other yogurts. As a result, it was determined that ginger juice alone or ginger juice + honey can be used in the production of set yogurt up to 1.5% in terms of both the abundance of terpene compounds and sensory storage stability.
In this study, it was examined to add freshly squeezed ginger juice to the milk used in yoghurt production during heat treatment before fermentation. Yoghurts with honey as well as yogurts with ginger were also produced. Ginger juice was added in the ratios of 0%, 0.5% and 1.5% and ginger juice-honey mixes were added in the ratios of 0%, 0.5%-0.5% and 1.5%-1.5% to the milk. During storage chemical (dry matter, pH, titratable acidity, fat, protein, carbohydrate, ash), biochemical (volatile compounds, organic acids), physical (color, viscosity and serum separation) analyses and sensory evaluations are conducted in yoghurts. Volatile compound analysis was made by solid phase microextraction technique with gas chromatography-mass spectrophotmetry; organic acid analysis was determined by high performance liquid chromatography. While lactose decreases during storage; glucose and galactose amounts showed an increasing trend. Fructose was found in yoghurts containing 0.5% and 1.5% honey at levels of 1992 mg / kg and 5976 mg / kg, respectively. Lactic acid was the most abundant organic acid found in yoghurts, followed by citric, butyric, formic and acetic acids. Yogurts containing ginger juice has the highest concentration of orotic acid compared to the others; succinic acid was determined in the highest level in yoghurts with ginger juice+ honey and acetic acid in control yoghurts. The number of volatile compounds in yoghurts increased with the increase in ginger juice ratio. Yoghurts with ginger contained a high proportion of terpene components compared to the control yoghurt. The main terpenes were β-sesqupallendyren, sabinene and zingiberene. In terms of physical properties, the least serum separation at the end of storage was observed in control yogurt. While the control yogurt had the highest general acceptability score in terms of sensory evaluations; yogurts with ginger juice and yoghurts with ginger juice + honey had a similar acceptability score. However ginger juice + honey added yoghurts showed better sensory storage stability compared to other yogurts. As a result, it was determined that ginger juice alone or ginger juice + honey can be used in the production of set yogurt up to 1.5% in terms of both the abundance of terpene compounds and sensory storage stability.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
