Geleneksel Anjelika (Melek Otu) Reçelinin Fizikokimyasal ve Duyusal Özellikleri

Year 2019, Volume: 17 Issue: 4, 485 - 496, 31.12.2019

Elif Koç Perihan Yolcı Ömeroğlu

https://doi.org/10.24323/akademik-gida.667262

Cited By: 8

Abstract

Bu çalışmanın amacı, Bursa’ya ait geleneksel bir gıda olan Anjelika reçelinin fizikokimyasal ve duyusal özelliklerinin ortaya koyulmasıdır. Geleneksel Anjelika reçeli Bursa’nın dağ köylerinden toplanan Angelica sylvestris’in gövdesinden üretilir. Çalışma kapsamında incelenen reçel numuneleri, Anjelika reçelini Bursa’da geleneksel yöntemine göre yıllardır üreten butik bir pastaneden temin edilmiştir. Anjelika reçelinde incelenen kalite parametrelerine ait ortalama değerler şöyledir; meyve ağırlığı oranı: %45.83, pH: 3.72, toplam kuru madde: %72.48, suda çözünür kuru madde: 72.24˚Briks, protein: %<0.099 N, kül: %0.04, toplam yağ: %0.1, toplam asitlik: %0.1, diyet lif: %1.4, hidroksimetil furfural (HMF): 85.2 mg/kg, toplam şeker: %71.1, invert şeker: %37.2, sakaroz: %32.6, glukoz: %20.1 ve fruktoz: %18.1. Ayrıca yapılan çalışma sonucunda Anjelika reçelinin içerdiği en yüksek miktardaki mineral maddenin kalsiyum (ortalama 90.171 mg/kg) ve potasyum (ortalama 74.694 mg/kg) olduğu, bunları da sırasıyla sodyum, magnezyum, fosfor ve kalayın izlediği gözlenmiştir. Anjelika reçelinin duyusal özelliklerinin ortaya konulması için geniş katılımlı bir tüketici testi yapılmış ve görünüm, kıvam, koku, tat değerleri 9 puan (9: çok fazla beğendim; 1: hiç beğenmedim) üzerinden ortalama olarak sırasıyla 7.2, 6.1, 6.5 ve 7.1 olarak elde edilmiştir. Ayrıca ürünün genel kabul edilebilirliği ise 6.9 ortalama puan ile değerlendirilmiştir. Bu çalışmayla, Anjelika reçelinin, içerdiği minerallerden ve kabul edilebilir duyusal özelliklerinden dolayı tüketiciler tarafından günlük diyette tercih edilebilecek bir besin kaynağı olduğu belirtilebilir. Ayrıca, analiz sonuçlarına dayanarak reçellerin Türk Gıda Kodeksi Yönetmeliği’nde belirtilen “geleneksel reçel” tanımına uygun olduğu sonucuna varılmıştır. Çalışma kapsamında, bu reçelin ticari olarak üretilebilmesi ve yaygınlaştırılması için bazı ürün özelliklerinde ve üretim koşullarında yapılacak iyileştirilmeler de irdelenmiştir.

Keywords

Anjelika, Reçel, Geleneksel gıdalar, Angelica slyvestris

Thanks

Çalışma kapsamında hammaddeleri temin eden Ulus Pastanesi’ne (Bursa) ve kromatografik analizlerdeki teknik desteklerinden dolayı Lotus Analiz Gıda Laboratuvar Hizmetleri A.Ş.’ye içten teşekkürlerimizi sunarız.

Physicochemical and Sensorial Properties of Traditional Anjelika (Angelica) Jam

Abstract

The aim of this study is to determine the physicochemical and sensory properties of Anjelika jam, a traditional food from Bursa, Turkey. Traditional Anjelika jam is produced from the stem of Angelica sylvestris, collected from the skirts of Mount Uludağ in Bursa. Jam samples in the study were obtained from a boutique patisserie producing Anjelika jams in Bursa according to the traditional method for years. The mean values of the quality parameters in Anjelika jam were obtained as follows; fruit weight ratio: 45.83%, pH: 3.72, total dry matter: 72.48%, water soluble dry matter: 72.24˚Brix, protein: <0.099% N, ash: 0.04%, total fat: 0.1%, acidity: 0.1%, dietary fiber: 1.4%, hydroxymethylfurfural (HMF): 85.2 mg/kg, total sugar: 71.1%, invert sugar: 37.2%, sucrose: 32.6%, glucose: 20.1% and fructose: 18.1%. In addition, the highest amount of minerals contained in Anjelika jam was calcium (mean: 90.171 mg/kg) and potassium (mean: 74.694 mg/kg), followed by sodium, magnesium, phosphorus and tin, respectively. According to extensive consumer test performed to determine the sensory properties of the jam, appearance, consistency, odor, taste values were obtained as 7.2, 6.1, 6.5 and 7.1 on average from 9 points (9: like extremely; 1: dislike extremely), respectively. In addition, the overall acceptability of the product was evaluated with an mean score of 6.9. In this study, it can be stated that Anjelika jam is a food product that can be preferred by consumers in a daily diet due to its minerals and acceptable sensory properties. Moreover, based on the results, the jam complies with the definition of “traditional jam” stated in the Turkish Food Codex Regulation. In addition, in order to make this jam commercially available, some improvements in product characteristics and production conditions are needed.

Keywords

Angelica, Jam, Traditional foods, Angelica slyvestris

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