Kokusuz Balık Yağı Kullanımının Böğürtlenli Yoğurdun Bazı Fiziksel, Kimyasal ve Duyusal Özellikleri Üzerine Etkisi

Yıl 2019, Cilt: 14 Sayı: 2, 142 - 150, 25.10.2019

Nazli Turkmen Ebru Senel Ceren Akal

Öz

Omega-3 yağ asitleri (α-linolenik asit-ALA, eikozapentaenoik asit-EPA ve dekosaheksaenoik asit-DHA) insanlar için esansiyeldir. Özellikle EPA ve DHA, kardiyovasküler hastalıklarla ilgili ölüm riskini azaltmakta, diğer birçok hastalığı önlemekte ve bağışıklık sistemini güçlendirmektedir. Yeterli EPA ve/veya DHA sadece deniz ürünleri tüketimi ile karşılanabilmektedir. Dünya Sağlık Örgütü'ne göre, sağlıklı insanlar için gerekli EPA+DHA 0.3-0.5 g/gün'dür. Ancak kardiyovasküler hastalıkları olan insanlar, Amerikan Kalp Derneği'ne göre 1 g/gün EPA+DHA tüketmelidir. Omega-3 yağ asitleri gereksinimi gebelikte ise günde 650 mg’dır ve bunun en az 300 mg’ının DHA olması gerektiği belirtilmektedir. Bu araştırmada, böğürtlenli yoğurt üretiminde farklı oranlarda (%0.3, %0.5 ve %1.0) kokusuz balık yağı kullanılarak, ürünün Omega-3 bakımından zenginleştirilmesi hedeflenmiştir. Örneklerin pH, titrasyon asitliği değerleri, yağ, kurumadde ve laktik asit içerikleri, asit ve peroksit değerleri, viskozitesi ve duyusal özellikleri araştırılmıştır. Elde edilen sonuçlara göre, örneklerin fiziksel ve kimyasal özelliklerinde peroksit değerleri dışında istatistiksel olarak anlamlı fark bulunamamıştır (P>0.01). Duyusal analiz sonuçlarına göre, %0.3 ve %0.5 kokusuz balık yağı bulunan böğürtlen meyveli yoğurt örnekleri panelistler tarafından kabul edilebilir olarak nitelendirilmiştir. Kokusuz balık yağını %0.3 oranında içeren örnekten yaklaşık 250 g, %0.5 oranında içeren örnekten ise yaklaşık 150 g tüketilmesi ile günlük EPA+DHA ihtiyacının karşılanması mümkündür.

Anahtar Kelimeler

Balık yağı, DHA, EPA, Meyveli yoğurt, Omega-3 yağ asitleri

Effect of Using Odourless Fish Oil on Some Physical, Chemical and Sensorial Properties of Blackberry Fruit Yoghurt

Öz

Omega-3 fatty acids (α-linolenic acid-ALA, eicosapentaenoic acid-EPA and decosahexaenoic acid-DHA) are essential for humans. Especially EPA and DHA reduce the risk of death related with cardiovascular diseases, prevent many other diseases and fortify the immune system. Sufficent EPA and DHA can be intaken by consuming only seafood. According to the World Health Organization, the required EPA+DHA is 0.3-0.5 g/day for healthy people. But people having cardiovascular diseases should consume 1 g/day EPA+DHA according to the American Heart Association. The requirement of Omega-3 fatty acids is 650 mg per day in pregnancy and at least 300 mg should be DHA. In this study, it was aimed to enrich the product with Omega-3 by using odourless fish oil at different rates (0.3%, 0.5% and 1.0%) in the production of blackberry yoghurt. pH, titratable acidity values, fat, total dry matter and lactic acid contents, acid and peroxide values, viscosity and sensory properties of the samples were investigated. According to the results, there was no significant difference in physical and chemical properties of the fruit yoghurt except peroxide values (P>0.01). In sensory analysis, blackberry fruit yoghurt samples having 0.3% and 0.5% odourless fish oil were ranked as acceptable by the panelists. The daily requirement of EPA+DHA can be supplied by consuming approximately 250 g of the sample containing 0.3% of odourless fish oil and approximately 150 g of the sample containing 0.5%.

Anahtar Kelimeler

DHA, EPA, fish oil, fruit yoghurt, omega-3 fatty acids

Kaynakça

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