Badem sütü üretimi ve optimizasyonu
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Dosyalar
Tarih
2013
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada amaç, vejetaryenlere, laktoz intoleransı olanlara, yaşlılara, kalp ve damar hastalığı olanlara ve diyabet hastalarına alteratif bir ürün üretebilmektir. Bu amaçla üretim parametresi olarak sulandırma oranları (3?7 kat) ve sulandırma sıcaklıkları (25?80 0C) ön denemelerle belirlenmiştir. Bu koşullarda üretilen sütlerin besin öğeleri miktarları ve enerji değerleri, duyusal özellikleri, mineral madde miktarları, toplam fenolik madde miktarları, % antioksidan aktiviteleri, yağ asidi kompozisyonları üzerine sulandırma oranlarının ve sulandırma sıcaklıklarının etkisi incelenmiştir. Elde edilen ürünlerin besin bileşimlerinin belirlenmesi sonucunda % ortalama olarak kurumadde, kül, protein, yağ, karbonhidrat değerleri sırasıyla 12,77; 0,43; 3,21; 6,85; 2,44 bulunmuştur ve enerji değeri ortalama olarak 84 (kal/100 ml) olarak hesaplanmıştır. Buna göre enerjinin proteinden, yağdan ve karbonhidrattan gelen % oranları sırası ile 15, 73 ve 12 olarak hesaplanmıştır. Araştırmada kullanılan bademin enerjisinin proteinden, yağdan ve karbonhidrattan gelen % oranları ise sırası ile 11, 60 ve 29 olarak belirlenmiştir.
In this study the aim is to produce for person who is vegetarian, lactose intolerance sick, cardio-vascular diseased, diabetic and for old people. By this aim it was determinated dilution fold (3?7) and dilution temperature (25?80 0C) as producing parameter by pro-tests. In these conditions, effects of dilution fold and dilution temperature were investigated on the nutrient components and energy values, sensorial qualities, mineral material portions, total phenolic material portions, % activity of antioxidan and fatty acid compositions of produced milks. As a result of the detetermination of nutrient compositions of the obtained products dry material, ash, protein, fat and carbonhyrad of their average values on percentage 12,77; 0,43; 3,21; 6,85; 2,44 were found and energy value as average on percentage was calculated 84 (cal/100 ml). According to these results, the percent rates of energy which come from protein, carbonhyrate and fat, respectively were calculated 15, 73 and 12. And also the percent rates of energy of using almond in this study, which come from protein, carbonhyrate and fat, respectively were calculated 11, 60 and 29
In this study the aim is to produce for person who is vegetarian, lactose intolerance sick, cardio-vascular diseased, diabetic and for old people. By this aim it was determinated dilution fold (3?7) and dilution temperature (25?80 0C) as producing parameter by pro-tests. In these conditions, effects of dilution fold and dilution temperature were investigated on the nutrient components and energy values, sensorial qualities, mineral material portions, total phenolic material portions, % activity of antioxidan and fatty acid compositions of produced milks. As a result of the detetermination of nutrient compositions of the obtained products dry material, ash, protein, fat and carbonhyrad of their average values on percentage 12,77; 0,43; 3,21; 6,85; 2,44 were found and energy value as average on percentage was calculated 84 (cal/100 ml). According to these results, the percent rates of energy which come from protein, carbonhyrate and fat, respectively were calculated 15, 73 and 12. And also the percent rates of energy of using almond in this study, which come from protein, carbonhyrate and fat, respectively were calculated 11, 60 and 29
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Badem Sütü, Besinsel Bileşenler, Almond Milk, Nutrient Compositions
