Yıl 2018, Cilt 43, Sayı 4, Sayfalar 635 - 643 2018-06-15

YABAN MERSİNİ İLAVESİYLE ÜRETİLEN DONDURMALARIN MİNERAL İÇERİKLERİ VE BAZI KALİTE ÖZELLİKLERİ
MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY

Tuba ERKAYA KOTAN [1]

53 110

Bu çalışmada farklı oranlarda yaban mersini (Vaccinium myrtillus L.) ilavesiyle üretilen dondurmaların bazı fizikokimyasal (toplam kurumadde, yağ, kül, protein, titrasyon asitliği, pH, toplam erime süresi ve ilk damlama süreleri) ve duyusal özellikleri (renk ve görünüş, erime direnci, yapı ve tekstür, lezzet, sakızımsı yapı, genel kabul edilebilirlik)  ile mineral içeriklerinin belirlenmesi amaçlanmıştır. Dondurmalar sırasıyla kontrol, %5, %10 ve %15 oranlarında yaban mersini (YM) içeren olmak üzere 4 farklı örnekten oluşmuştur. Deneme dondurma örneklerinde YM oranının artışıyla toplam kurumadde, yağ, protein, pH ve toplam erime süresi değerlerinde azalma görülürken, hacim artışı ve viskozite değerlerinde ise artış tespit edilmiştir. YM ilavesi dondurmaların K, Zn, Mn ve Se mineralleri içeriklerini de artırmıştır. Dondurma örneklerine panelistler tarafından verilen puanlarda genel olarak istatistiksel bir fark görülmezken, YM ilavesinin artışı ile yalnızca sakızımsı yapı puanlarında önemli (p<0.05) bir azalma saptanmıştır. 

In this study, determination of some physicochemical (total dry matter, fat, ash, protein, titratable acidity, pH, complete melting time and first dripping times), sensory properties (color and appearance, resistant to melting, body and texture, flavor, gumming structure, general acceptability), and mineral contents of ice cream produced by adding blueberry (Vaccinium myrtillus L.) at different ratios was aimed. Ice creams consisted of four different samples which are control, containing 5%, 10% and 15% blueberry (BB), respectively. In the experimental ice cream samples, a decrease in total solid, fat, protein, pH and complete melting time was observed with the increment of BB, while an increase was determined in overrun and viscosity values. BB addition was also increased the contents of K, Zn, Mn and Se minerals of the ice creams. While there was no statistically significant difference in the scores given by panelists to ice cream samples, a significant (p <0.05) decrease in only gumming structure scores was observed with the increase in BB addition.

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Birincil Dil en
Konular Fen
Yayımlanma Tarihi 2018
Dergi Bölümü Makaleler
Yazarlar

Yazar: Tuba ERKAYA KOTAN (Sorumlu Yazar)
Kurum: ATATÜRK ÜNİVERSİTESİ, ERZURUM MESLEK YÜKSEKOKULU, GIDA İŞLEME BÖLÜMÜ
Ülke: Turkey


Bibtex @araştırma makalesi { gida410369, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {635 - 643}, doi = {10.15237/gida.GD18042}, title = {MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY}, key = {cite}, author = {ERKAYA KOTAN, Tuba} }
APA ERKAYA KOTAN, T . (2018). MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY. GIDA / THE JOURNAL OF FOOD, 43 (4), 635-643. DOI: 10.15237/gida.GD18042
MLA ERKAYA KOTAN, T . "MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY". GIDA / THE JOURNAL OF FOOD 43 (2018): 635-643 <http://dergipark.gov.tr/gida/issue/37107/410369>
Chicago ERKAYA KOTAN, T . "MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY". GIDA / THE JOURNAL OF FOOD 43 (2018): 635-643
RIS TY - JOUR T1 - MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY AU - Tuba ERKAYA KOTAN Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18042 DO - 10.15237/gida.GD18042 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 635 EP - 643 VL - 43 IS - 4 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18042 UR - http://dx.doi.org/10.15237/gida.GD18042 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY %A Tuba ERKAYA KOTAN %T MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 4 %R doi: 10.15237/gida.GD18042 %U 10.15237/gida.GD18042
ISNAD ERKAYA KOTAN, Tuba . "YABAN MERSİNİ İLAVESİYLE ÜRETİLEN DONDURMALARIN MİNERAL İÇERİKLERİ VE BAZI KALİTE ÖZELLİKLERİ". GIDA / THE JOURNAL OF FOOD 43 / 4 (Haziran 2018): 635-643. http://dx.doi.org/10.15237/gida.GD18042