Year 2018, Volume 43, Issue 6, Pages 1091 - 1099 2018-11-01

MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION
SÜT REÇELİ VEYA DULCE DE LECHE: FİZİKOKİMYASAL KARAKTERİZASYONU

ZERRİN YÜKSEL ÖNÜR [1]

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Physicochemical characterization of Dulce de Leche (DL) or milk jam, a type of sweetened concentrated milk especially popular in South America, was carried out on six commercial brands produced in Turkey. One of the samples was prepared using sheep milk while the others were purchased from local retailers. Solid content, protein, fat, ash, pH and lactic acid content were determined. Lightness, yellowness and redness as color parameters of the DL samples were evaluated. Carbohydrate profile and contents in DL samples were also determined by HPLC. The data were treated using Principal Component Analysis (PCA). Extensive variability among all the parameters evaluated was observed, as a result of using different DL production procedures in the dairies. In this regard, PCA was shown to be useful to separate the DL samples with distinct physicochemical characteristics and to assess the influence of different production techniques on the properties of DL samples. 

Özellikle Güney Amerika’da popüler olan şekerli konsantre sütün bir tipi Dulce de Leche (DL) veya süt reçelinin fizikokimyasal karakterizasyonu, Türkiye’de üretilen altı ticari ürün ile gerçekleştirilmiştir.  Örneklerden biri koyun sütü kullanılarak hazırlanmış, diğerleri yerel perakendecilerden satın alınmıştır. Kuru madde, protein, yağ, kül, pH, laktik asit içeriği ve renk parametreleri belirlenmiştir. Renk parametreleri olarak “lightness”, “yellowness” ve “redness” değerlendirilmiştir. DL örneklerindeki karbonhidrat profili ve içeriği ise HPLC ile belirlenmiştir. Veriler, Temel Bileşen Analizi (TBA) kullanılarak işlenmiştir. Değerlendirilen tüm parametreler arasında, işletmelerde farklı DL üretim prosedürlerinin kullanımının bir sonucu olarak, geniş aralıkta bir değişkenlik gözlenmiştir. Bu bağlamda, TBA’nın, DL örneklerinin özellikleri üzerine farklı üretim tekniklerinin etkisinin belirlenmesinde ve belirgin fizikokimyasal karakteristiklere sahip DL örneklerinin ayırt edilmesinde kullanılabileceği gösterilmiştir. 

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Primary Language en
Subjects Science
Published Date 2018
Journal Section Articles
Authors

Orcid: 0000-0001-6817-7847
Author: ZERRİN YÜKSEL ÖNÜR (Primary Author)
Institution: CANAKKALE ONSEKIZ MART UNIVERSITY
Country: Turkey


Bibtex @research article { gida479786, journal = {GIDA}, issn = {1300-3070}, eissn = {1309-6273}, address = {Gıda Teknolojisi Derneği}, year = {2018}, volume = {43}, pages = {1091 - 1099}, doi = {10.15237/gida.GD18111}, title = {MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION}, key = {cite}, author = {YÜKSEL ÖNÜR, ZERRİN} }
APA YÜKSEL ÖNÜR, Z . (2018). MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION. GIDA, 43 (6), 1091-1099. DOI: 10.15237/gida.GD18111
MLA YÜKSEL ÖNÜR, Z . "MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION". GIDA 43 (2018): 1091-1099 <http://dergipark.gov.tr/gida/issue/39712/479786>
Chicago YÜKSEL ÖNÜR, Z . "MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION". GIDA 43 (2018): 1091-1099
RIS TY - JOUR T1 - MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION AU - ZERRİN YÜKSEL ÖNÜR Y1 - 2018 PY - 2018 N1 - doi: 10.15237/gida.GD18111 DO - 10.15237/gida.GD18111 T2 - GIDA JF - Journal JO - JOR SP - 1091 EP - 1099 VL - 43 IS - 6 SN - 1300-3070-1309-6273 M3 - doi: 10.15237/gida.GD18111 UR - https://doi.org/10.15237/gida.GD18111 Y2 - 2018 ER -
EndNote %0 THE JOURNAL OF FOOD MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION %A ZERRİN YÜKSEL ÖNÜR %T MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION %D 2018 %J GIDA %P 1300-3070-1309-6273 %V 43 %N 6 %R doi: 10.15237/gida.GD18111 %U 10.15237/gida.GD18111
ISNAD YÜKSEL ÖNÜR, ZERRİN . "MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION". GIDA 43 / 6 (November 2018): 1091-1099. https://doi.org/10.15237/gida.GD18111