Bazı Meyve Katkılı Dondurmaların Kimyasal, Reolojik ve Duyusal Özelliklerinin Araştırılması

Abstract

Bu çalışmada, bazı meyve katkılı dondurmaların kimyasal, reolojik ve duyusal özelliklerinin araştırılması amaçlanmıştır. Bu amaçla dondurma formülasyonuna %6 oranında farklı meyve püreleri (böğürtlen, frambuaz, kivi, muz, vişne) ilave edilmiş ve üretilen dondurmalar -18°C’de 60 gün süreyle depolanmıştır. Depolama periyodunun 1, 30 ve 60. günlerinde, dondurmaların pH, titrasyon asitliği, renk (L*, a*, b*), ilk damlama süresi, erime oranı, viskozite, tekstür, toplam fenolik madde (TFM) miktarı ve antioksidan aktivite değerleri tespit edilmiştir. Meyve katkılı dondurmaların kontrol örneğine göre yüksek kuru madde oranına sahip olduğu belirlenmiştir (p<0.05). Meyve ilavesinin dondurma örneklerinde hacim artış oranını düşürdüğü, buna rağmen dondurma çeşitleri arasındaki farklılığın önemsiz (p>0.05) olduğu tespit edilmiştir. Dondurma örneklerine uygulanan meyve ilavesi ile pH ve sertlik değerlerinin azaldığı, titrasyon asitliği ve yapışkanlık değerlerinin ise genellikle arttığı gözlenmiştir (p<0.05). Depolama süresi sonunda dondurmaların ilk damlama sürelerinde azalma, erime oranlarında artış meydana gelmiş, bununla birlikte depolama süreleri arasında istatistiksel olarak anlamlı farklılık gözlenmemiştir. Dondurmaların viskozite değerleri değişkenlik göstermesine rağmen çeşitler arasında benzerlik belirlenmiştir (p>0.05). Sade dondurma (DS) ile karşılaştırıldığında dondurma örneklerine uygulanan meyve püresi ilavesi ile TFM miktarının arttığı gözlenmiştir (p<0.05). Dondurma örneklerinin depolama süreleri arasında pH, titrasyon asitliği, L*, a*, b* değerleri, ilk damlama süresi, erime oranı, viskozite ve TFM miktarları açısından istatistiksel olarak önemli bir fark bulunmamıştır (p>0.05). Duyusal analiz sonuçlarına göre genel kabul edilebilirlik açısından muz (DM) ve böğürtlen (DB) katkılı dondurmalar en fazla beğenilen çeşitler olmuştur.,The aim of this study was to investigate the chemical, rheological and sensory properties of some fruit-added ice creams. For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, cherry) was added to the ice cream formulation and the ice-creams produced were stored at -18 °C for 60 days. pH, titration acidity, color (L*, a*, b*), first dripping time, melting rate, viscosity, texture, total phenolic content (TPC) and antioxidant activity values were determined on days 0, 30 and 60 of storage period. Fruit-added ice-creams had higher dry matter content than control samples (p <0.05). (p<0.05). The overrrun rate of ice creams decreased with the addition of fruit, although the difference between ice cream varieties was insignificant (p>0.05). It was observed that titration acidity and stickiness values generally increased and pH and hardness values decreased with fruit addition to ice cream samples (p<0.05). At the end of the storage period, the first dripping time of the ice creams decreased and the melting rates increased, however, no statistically significant difference was observed between the storage periods (p>0.05). Although the viscosity values of ice cream showed variability, similarity was determined between the varieties (p>0.05). When compared with the control (DS), the amount of TPC increased with the addition of fruit puree to the ice cream samples (p<0.05). No statistically significant difference was found between storage times of ice cream samples in terms of pH, titration acidity, L*, a*, b* values, first dripping time, melting rate, viscosity and TPC (p>0.05). According to the results of sensory analysis, banana (DM) and blackberry (DB) added ice creams were the most popular varieties in terms of general acceptability.

The aim of this study was to investigate the chemical, rheological and sensory properties of some fruit-added ice creams. For this purpose, 6% fruit puree (blackberry, raspberry, kiwi, banana, cherry) was added to the ice cream formulation and the ice-creams produced were stored at -18 °C for 60 days. pH, titration acidity, color (L*, a*, b*), first dripping time, melting rate, viscosity, texture, total phenolic content (TPC) and antioxidant activity values were determined on days 0, 30 and 60 of storage period. Fruit-added ice-creams had higher dry matter content than control samples (p <0.05). (p<0.05). The overrrun rate of ice creams decreased with the addition of fruit, although the difference between ice cream varieties was insignificant (p>0.05). It was observed that titration acidity and stickiness values generally increased and pH and hardness values decreased with fruit addition to ice cream samples (p<0.05). At the end of the storage period, the first dripping time of the ice creams decreased and the melting rates increased, however, no statistically significant difference was observed between the storage periods (p>0.05). Although the viscosity values of ice cream showed variability, similarity was determined between the varieties (p>0.05). When compared with the control (DS), the amount of TPC increased with the addition of fruit puree to the ice cream samples (p<0.05). No statistically significant difference was found between storage times of ice cream samples in terms of pH, titration acidity, L*, a*, b* values, first dripping time, melting rate, viscosity and TPC (p>0.05). According to the results of sensory analysis, banana (DM) and blackberry (DB) added ice creams were the most popular varieties in terms of general acceptability.