KEÇİ BOYNUZU TOZU İÇEREN SÜT ESASLI TATLI FORMÜLASYONLARINDA PEYNİRALTI SUYU KULLANIMININ ARAŞTIRILMASI

Year 2023, , 670 - 681, 16.06.2023

Tuba Şanlı

https://doi.org/10.15237/gida.GD23015

Abstract

Bu çalışmanın amacı, farklı oranlarda peynir altı suyu ve keçiboynuzu tozu (%5) ilavesi ile üretilen bir sütlü tatlı geliştirmektir. Süt:peynir altı suyu (v/v) oranları 100:0, 75:25, 50:50, 25:75 ve 0:100 olacak şekilde beş tatlı örneği üretilmiştir. Tatlı örnekleri fizikokimyasal, renk, tekstür ve duyusal özellikler açısından depolamanın 1., 7. ve 14. günlerinde analiz edilmiştir. Peynir altı suyu kullanımının keçi boynuzu tozu ilave edilerek üretilen sütlü tatlı örneklerinin titre edilebilir asitlik, su tutma kapasitesi, renk parametreleri (L*, b* ve ΔE değerleri) ve tekstürel niteliklerini önemli ölçüde etkilediği belirlenmiştir. Duyusal özellikler açısından da önemli farklılıklar gözlenmiştir. Yapılan değerlendirmeler sonucunda, %50 süt ve %50 peynir altı suyu oranlarında üretilen C örneği, diğer örneklere kıyasla panelistler tarafından en yüksek puanları alarak en beğenilen örnek olmuştur. Elde edilen sonuçlara göre, keçi boynuzu tozu ilavesi ile üretilen süt esaslı tatlı formülasyonlarında peynir altı suyunun kullanımının ürüne duyusal ve fiziksel özellikler açısından olumlu katkı sağladığı belirlenmiştir.

Keywords

Sütlü tatlı, Peyniraltı suyu, Keçiboynuzu tozu

INVESTIGATION OF UTILIZING WHEY IN DAIRY-BASED DESSERT FORMULATIONS WITH CAROB POWDER

Abstract

The objective of this study is to develop a dairy dessert produced with whey at different ratios and carob powder (5%). Five dessert samples prepared by different milk: whey (v/v) ratios were as follows: 100:0, 75:25, 50:50, 25:75 and 0:100. Dessert samples were analyzed in terms of some physiochemical, color, textural and sensory properties on the 1st, 7th and 14th days of storage. It was determined that the use of whey significantly affected the titratable acidity, water holding capacity, color parameters (L*, b* and ΔE values) and textural qualities of the milk dessert samples produced by adding carob powder. Significant differences were also observed in terms of sensory characteristics. As a result of the evaluations, the C sample, which was produced at 50% milk and 50% whey ratios, received the highest scores by the panelists compared to the other samples and became the most liked sample. According to the results obtained, it was determined that the use of whey in milk-based dessert formulations produced with the addition of carob powder contributed positively to the product in terms of sensory and physical properties.

Keywords

Dairy dessert, Whey, Carob powder

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