Farklı stabilizer maddelerin inek ve keçi sütlerinden yapılan dondurmaların bazı niteliklerine etkileri üzerinde karşılaştırılmalı bir araştırma
Başlık çevirisi mevcut değil.
- Tez No: 38919
- Danışmanlar: PROF. DR. ATİLLA KONAR
- Tez Türü: Yüksek Lisans
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 1995
- Dil: Türkçe
- Üniversite: Çukurova Üniversitesi
- Enstitü: Fen Bilimleri Enstitüsü
- Ana Bilim Dalı: Gıda Mühendisliği Ana Bilim Dalı
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 93
Özet
Bu çalışmada, ülkemizde de gelişmeye başlayan ve karlı bir gıda sanayii dalı olan dondurma üretiminde zorunlu olarak kullanılan stabilizer maddelerin kaliteye etkileri araştırılmıştır. Bu amaçla 6 çeşit stabilizer maddenin (arap sakızı, CMC, çöven kökü, Jelatin, keçi boynuzu ve salep) keçi ve inek sütü dondurmalarının fiziksel ve duyusal niteliklerine etkileri araştırılmıştır, incelenen maddelerden çöven kökü'nün dondurma üretiminde kullanılması da İlk defa bu araştırma ile gerçekleşmektedir. Keçi ve inek sütlerinden % 0.5 stabilizer ve % 20 sakkaroz kullanılarak hazırlanan miks'ler 90*C"de 10 dakika ısıl işlemden sonra soğutulup +4*C'de 1 gece (
Özet (Çeviri)
in this research effects of various stabilizers on the quality of ice-cream which is a newly developing and profitable food sector in Türkiye, were investigated. For this purpose the effects of 6 different stabilizers (gum arable, CMC, soap-wort, gelatine, carob bean gum and sahlep) on the physical and organoleptical qualities of goat's and cow's milk ice-creams were determined In literature, the soap-wort which is widely used in Çukurova region m some sweets used for ice-cream making purpose and reported for the first time in this investigation. Ice-cream mixes prepared by adding 0.5 % stabilizer and 20 % sucrose to goat's or cow's milk were heat treated at 90*C for 10 minutes and ripened overnight «24 h) at +4*C. A local, batch type ice-cream machine was used and the ice-creams were divided into appropriate sizes and stored at -25“C for the rest of the analysis. The analytical results could be summarized as below: The compositions of ice-cream mixes changed according to the types of milk and stabilizers used. Dry matter, fat, protein and lactose levels of mixes were lower than their percentages m the corresponding milk samples Physical qualities of the ice-creams changed depending on the types of milk and stabilizers. The highest overrun (38.17 %) was obtained from the cow's milk ice-cream with sahlep. Carob bean gum added goat's sand cow's milk ice-creams had the second highest overrun values (36.93 % and 36 1 1 % respectively) The lowest overrun percentages were27.26 % and 29.40 for goat's and cow's milk ice-creams respectively and both without stabilizers.. As the mean overrun values the highest levels were obtained from the use of carob bean gum, sahlep and CMC, in that order. viscosity values different greatly and the highest readings were 540 sec. for the goat's and 504 sec. for the cow's ice-creams with CMC. The next highest viscosity readings were obtained from the use of salep (304 sec for goat's and 252 sec. for cow's) and carob bean (130 sec. for goat's and 106 sec. for cow's) stabilizers. The lowest viscosity values were 67.5 sec. for goat's and 70.25 sec. for cow's ice-creams both without stabilizers. The highest penetrometer reading (therefore the 74 softest-smoothestor the least icy texture) was 49.39 units (1/10 mm) for the CMC added cow's milk Ice-cream. The lowest value was 10.32 units for soap-wort added cow's milk ice-cream. The highest and the lowest penetrometer readings for the goat's milk ice-cream were 34.22 and 18.45 units for again CMC and soap-wort added samples. The highest and the lowest ”first dripping“ time of goat's milk ice-creams were 11.33 mln. and 9.19 mm. for carob bean gum and control (without stabilizer) samples respectively. The values of 23.04 mln. and 14.86 mln. were obtained from the gelatine and CMC added cow's m 11k Ice-creams as the highest and the lowest ”firs dripping“ time. The longest and the shortest time for the ”complete melting“ of the goat's milk ice-creams were 76.16 mln. and 41.28 mln. determined In the CMC and carob bean gum added samples. The corresponding figures in the cows milk ice-creams were 90.57 mln. and 46.87 mm. readings were obtained from again the CMC and carob bean gum added samples. 'As for the ”melting ratio or rate“ of ice creams as the final readings at the 45. minutes; CMC and gelatine added goat's milk ice-creams melted completely while the least melting rates were observed with the carob bean added samples (as 69.27 % level). The cow's milk ice-cream melttmg rates of 94.02 % and 49.80 % were obtained for the CMC and carob bean added samples. The ”shape keeping“ values of the ice-creams were somewhat oppositely related and parellel to the melting rates and (at the 45. minute) the highest figures were obtained from the carob bean gum added cow's and goat's milk Ice-creams as to be 49.38 % and 31.51 %. The lowest values were 0 0 % for both the CMC and gelatine added goat's milk ice-creams and 5.05 % for again CMC added cow's milk ice-cream. These latest indicates that the carob bean gum gives the latest resistance against melting of the Ice creams made from goat's and cow's milk. The expert panel evaluations of the organoleptlcal qualities of the ice-creams indicated that the goat's milk ice-creams obtain higher points in ”color and appearance“ and ”taste and aroma" qualities and therefore in the final total points The highest overall total points (out of 20) were 18 21 for CMC, 17.29 for carob bean gum and 17.28 for sahlep added goat's milk ice-creams. The highest for the cow's milk ice-cremas were 16.45 for CMC, 16.45 for gum arable and 16.43 for again carob bean gum added samples. The lowest total was given 15.45
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