SÜT REÇELİ VEYA DULCE DE LECHE: FİZİKOKİMYASAL KARAKTERİZASYONU

Year 2018, Volume: 43 Issue: 6, 1091 - 1099, 01.11.2018

Zerrin Yüksel Önür

https://doi.org/10.15237/gida.GD18111

Cited By: 2

Abstract

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. 

Keywords

Dulce de Leche, fizikokimyasal analiz, süt reçeli, temel bileşen analizi

MILK JAM OR DULCE DE LECHE: PHYSICOCHEMICAL CHARACTERIZATION

Abstract

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. 

Keywords

Dulce de Leche, physicochemical analysis, milk jam, principle component analysis

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