Yıl 2018, Cilt 43, Sayı 5, Sayfalar 856 - 864 2018-10-01

EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE
YAĞ ÇEŞİDİNİN MISIR PÜRESİNİN TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİLERİ

Hakan Erinç [1]

24 29

In this study, corn flour, milk powder, sugar, emulsifier, and fat (milk fat, palm stearin, sunflower oil and mixture of palm stearin and sunflower oil) were used to produce corn puree. After producing the corn puree, the textural properties of the samples were determined to prepare a formula for a viscoelastic corn puree as a new nutritious product for the food industry. The viscoelastic properties of corn puree samples prepared by various ratios of different fat sources and mix (milk fat, palm stearin, sunflower oil, and a mixture of palm stearin and sunflower oil) were evaluated in the temperature range of 25 to 50°C using a texture analyzer. As the amount of fat increased (40%), the corn puree produced became softer except the sample containing palm stearin, which was found to be harder. As the temperature was reduced, the firmness and work of shear values of purees produced using 10-40% of fat increased.

Bu çalışmada, mısır unu, süt tozu, şeker, emülgatör ve yağ (süt yağı, palm stearin, ayçiçek yağı ve palm stearin ile ayçiçeği yağı karışımı) mısır püresi üretmek için kullanılmıştır. Gıda sanayi için besleyici değeri yüksek viskoelastik özellikte yeni bir ürün ortaya koyabilmek amacıyla mısır püresi üretildikten sonra ürünlerin tekstürel özellikleri belirlenmiştir. Farklı yağ kaynakları (süt yağı, palm stearin, ayçiçeği yağı ve palm stearin ile ayçiçeği yağı karışımı) ve farklı yağ oranları kullanılarak hazırlanan mısır püresi örneklerinin viskoelastik özellikleri 25 ila 50° C sıcaklık aralığında bir tekstür analiz cihazı ile belirlenmiştir. Yağ miktarı arttıkça, üretilen mısır püresinin sert olduğu tespit edilen palm stearin içeren örnekler haricinde diğer örneklerin daha yumuşak bir yapıya sahip olduğu belirlenmiştir. Sıcaklık düştükçe, %10-40 yağ kullanılarak üretilen pürelerin sıkılığı artmış ve işlenebilirliği zorlaşmıştır.

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

Orcid: 0000-0001-8858-4570
Yazar: Hakan Erinç (Sorumlu Yazar)
Kurum: NIGDE OMER HALISDEMIR UNIVERSITY
Ülke: Turkey


Bibtex @araştırma makalesi { gida461956, journal = {GIDA / THE JOURNAL OF FOOD}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {856 - 864}, doi = {10.15237/gida.GD18044}, title = {EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE}, key = {cite}, author = {Erinç, Hakan} }
APA Erinç, H . (2018). EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE. GIDA / THE JOURNAL OF FOOD, 43 (5), 856-864. DOI: 10.15237/gida.GD18044
MLA Erinç, H . "EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE". GIDA / THE JOURNAL OF FOOD 43 (2018): 856-864 <http://dergipark.gov.tr/gida/issue/39146/461956>
Chicago Erinç, H . "EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE". GIDA / THE JOURNAL OF FOOD 43 (2018): 856-864
RIS TY - JOUR T1 - EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE AU - Hakan Erinç Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18044 DO - 10.15237/gida.GD18044 T2 - GIDA / THE JOURNAL OF FOOD JF - Journal JO - JOR SP - 856 EP - 864 VL - 43 IS - 5 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18044 UR - http://dx.doi.org/10.15237/gida.GD18044 Y2 - 2018 ER -
EndNote %0 GIDA / THE JOURNAL OF FOOD EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE %A Hakan Erinç %T EFFECTS OF FAT TYPE ON THE TEXTURAL PROPERTIES OF CORN PUREE %D 2018 %J GIDA / THE JOURNAL OF FOOD %P 1300-3070-1309-6273 %V 43 %N 5 %R doi: 10.15237/gida.GD18044 %U 10.15237/gida.GD18044
ISNAD Erinç, Hakan . "YAĞ ÇEŞİDİNİN MISIR PÜRESİNİN TEKSTÜREL ÖZELLİKLERİ ÜZERİNE ETKİLERİ". GIDA / THE JOURNAL OF FOOD 43 / 5 (Ekim 2018): 856-864. http://dx.doi.org/10.15237/gida.GD18044