Fermente Bir İçecek Olan Bozanın Dondurmanın Bazı Kalite Özelliklerine Etkisi

Year 2023, Issue: 50, 47 - 59, 30.04.2023

Betül Büşra Ayar , Tuncay Gümüş , Deniz Damla Altan Kamer , Özgür Karadaş

https://doi.org/10.31590/ejosat.1222857

Abstract

Dünya genelinde en popüler dondurulmuş süt ürünü olan dondurma, insan diyetlerinin geliştirilmesi ve iyileştirilmesi için yüksek potansiyele sahiptir. Bu çalışmada besin değeri yüksek fonksiyonel bir gıda olan boza ilavesiyle besin içeriği zenginleştirilmiş ticari dondurma üretim olanakları araştırılmıştır. Bu kapsamda %5 (BD5), %10 (BD10), %15 (BD15), %20 (BD20) ve %50 (BD50) oranlarda boza ilave edilmiş dondurmaların mikrobiyolojik ve reolojik özellikleri ile birlikte fiziko kimyasal, ve duyusal parametreleri araştırılmıştır. Fizikokimyasal özelliklerin belirlenmesi amacıyla kuru madde, pH, asitlik (%laktik asit), toplam şeker, protein, yağ, overrun ve erime stabilitesi analizleri yapılmıştır. Dondurma bileşiminde artan boza konsantrasyonu dondurma formülasyonundaki şekeri oransal olarak azaltmıştır. En iyi erime stabilitesine sahip dondurma BD10 olarak belirlenmiştir. Dondurma formülasyonlarının reolojik karakteriasyonu Power-law modeline göre test edilmiş, dondurma örneklerinin psöudoplastik davranış gösterdiği belirlenmiştir. Dondurmaların kıvam indeksleri 5,47-10,29 Pa.sn arasında tespit edilmiş olup, en düşük viskozite kontrol örneğinde ve en yüksek viskozite BD50 örneğinde bulunmuştur. Akış davranış indeksi n değeri dondurma örneklerinin tümünde 1’in altında bulunmuş ve 0,431-0,505 arasında değişmiştir. Tiksotropik davranış yönünden BD10’un en yüksek geri kazanım kabiliyetine sahip olduğu tespit edilmiştir.. Depolama süreci dondurmaların reolojik özelliklerini etkilememiştir. Duyusal yönden en beğenilen örnek BD20 olmuştur. Boza ilaveli dondurmaların LAB içeriği 5 ile 5,65 log kob/g arasında bulunmuş ve depolama süresince de LAB sayısında önemli düzeyde artış görülmüştür. Boza ilaveli dondurmalar önemli seviyede LAB içeriğine sahip olduğu tespit edilmiştir. Sonuç olarak belirli oranda boza ilavesi dondurmanın mikrobiyolojik ve reolojik bazı özelliklerine olumlu yönde etki ettiği belirlenmiştir

Keywords

dondurma, boza, reoloji, LAB

The effect of Boza, a Fermented Beverage, on Some Quality Properties of Ice Cream

Abstract

Ice cream, being the world's most consumed frozen dairy product, provides a great opportunity for dietary innovation and improvement. Boza is a traditional fermented beverage that has high nutritional value as a functional food. In this research, it was investigated to whether it was possible to produce commercial ice creams that were nutritionally enhanced with boza. In this context, the microbiological, rheological, physico-chemical, and sensory characteristics of ice creams containing %5 (BD5), %10 (BD10), %15 (BD15), %20 (BD20), and %50 (BD50) boza were studied. Analyses of dry matter, pH, acidity (lactic acid), total sugar, protein, fat, overrun, and melting stability were performed to investigate the physicochemical parameters. The amount of sugar in the ice cream formulation decreased proportionally as boza concentration was increased. BD10 was found to be the ice cream with the best melt stability. The Power-law model was used to examine the rheological characteristics of ice cream formulations, and it was found that the ice cream samples exhibited pseudoplastic behavior. The consistency indexes for the ice creams ranged from 5.47 to 10.29 Pa.sn; the control sample had the lowest viscosity and the BD50 sample had the highest. In all of the ice cream samples, the flow behavior index n value ranged from 0.431 to 0.505, which was below 1. It was the highest recovery ability of BD10 in terms of thixotropic behavior. The rheological characteristics of the ice creams were unaffected by storage. The BD20 was the model that was most liked from a sensory perspective. There was a significant increase in the amount of LAB during storage, and the ice creams with the addition of boza had a LAB content of between 5 and 5.65 log cfu/g. It has been discovered that ice creams with Boza added have a high level of LAB. As a consequence, it was found that adding a particular amount of boza to ice cream improved its rheological and microbiological characteristics.

Keywords

dondurma, boza, reoloji, LAB

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