The Effect of Figs and Orange Albedo Addition on the Quality Properties of “İncir Uyutması”, A Traditional Dairy Dessert

Yıl 2020, Cilt: 30 Sayı: 2, 407 - 418, 30.06.2020

Abdullah Çağlar , Gökhan Akarca , Oktay Tomar , Veli Gök

https://doi.org/10.29133/yyutbd.713826

Öz

In this research, “incir uyutması”, a local dairy dessert, was produced by adding figs (10%, 15% and 20%) and orange peel albedo (0.2%, 0.4% and 0.6%) layer at different ratios. Produced dairy desserts were stored at 4ºC for 7 days. As a result of the physicochemical analysis, it was determined that dry matter, viscosity, a* (redness) and b* (yellowness) values increased related to the increase in figs ratios whereas pH and L* (lightness) values decreased (p<0.05). The highest viscosity value was determined to be 1 325 cp in the 20 g/L fig and 0.6 g/L orange peel albedo sample. The addition of figs and orange peel albedos had no significant effect on the microbiological values (p>0.05) whereas the total aerobic mesophilic and psychrophilic bacteria counts increased during storage (p<0.05). Yeast/mold counts of the samples increased during storage (p<0.05). The highest increase was found in the samples containing 15 g/L figs with 2.46 log CFU/g and 0.6 g/L orange peel albedo. As a result of sensory analyses, the increase in figs ratio was found to be effective on aroma and texture (p<0.05). The addition of orange peel albedo was found to have a significant effect on the aroma scores of the samples, however, it had no significant effects on the texture (p<0.05). Overall evaluation scores increased during the first 5 days of the storage however decreased in the further days (p<0.05). The samples which received the highest sensory scores were 20 g/L figs and 0.6 g/L orange peel albedo sample.

Anahtar Kelimeler

İncir uyutması, Albedo, Physicochemical, Microbiological, Sensory

Geleneksel Bir Süt Tatlısı Olan İncir Uyutmasının Kalite Özellikleri Üzerine, İncir ve Portakal Albedosu İlavesinin Etkisi

Öz

Bu araştırmada, yöresel bir süt tatlısı olan “incir uyutması”, farklı oranlarda incir (%10, %15 ve %20) ve portakal kabuğu albedo tabakası (%0.2, %0.4 ve %0.6) ilavesi ile üretilmiştir. Üretilen süt tatlıları 4ºC’de 7 gün süre ile depolanmıştır. Fizikokimyasal analizler sonucunda incir miktarındaki artışa bağlı olarak kuru madde ve viskozite ile a* (kırmızılık) ve b* (sarılık) değerlerinde artış belirlenmesine karşın, pH ve L* (aydınlık) değerinin ise azalma tespit edilmiştir (p<0.05). Depolama sonunda en yüksek viskozite değeri 1 325 cp ile 20 g/L oranında incir ve 0.6 g/L oranında portakal kabuğu albedosu ilave edilen örneklerde olduğu belirlenmiştir. İncir miktarı ve portakal kabuğu ilavesinin mikrobiyolojik değerlere önemli bir etkisinin olmadığı, buna karşın toplam aerobik mezofilik ve psikrofilik bakteri sayılarının depolama boyunca arttığını belirlenmiştir (p<0.05). Örneklerin maya küf sayılarında da depolama süresince artış meydana gelmiştir (p<0.05) en fazla artış 2.46 log kob/g ile 15 g/L süt oranında incir ve 0.6 g/L süt oranında portakal kabuğu albedosu ilave edilen örneklerde olduğu belirlenmiştir. Duyusal analizler sonucunda, incir miktarı artışının, aroma ve tekstür üzerinde etkili olduğu belirlenmiştir (p<0.05). Portakal kabuğu albedosu ilavesi örneklerin aroma puanları üzerine önemli etkisi olduğu, yapı üzerinde ise önemli bir etkisinin olmadığı tespit edilmiştir (p<0.05). Genel beğeni puanları depolama süresinin ilk 5. günü boyunca artış göstermesine karşın takip eden günlerde azalmıştır (p<0.05). Duyusal olarak en beğenilen örneklerin 20 g/L süt oranında incir ve 0.6 g/L süt oranında portakal kabuğu albedosu içeren örnekler olduğu tespit edilmiştir

Anahtar Kelimeler

İncir uyutması, Albedo, Fizikokimyasal, Mikrobiyolojik, Duyusal

Kaynakça

• Akarca, G., Tomar, O., & Gok, V. (2015). Effect of different packaging methods on the quality of stuffed and sliced Mozzarella cheese during storage. Journal of Food Processing and Preservation, 39, 2912-2918. doi: 10.1111/jfpp.12542
• Akarca, G., Caglar, A., & Tomar, O. (2016). The effects spicing on quality of Mozzarella cheese. Mljekarstvo, 66(2), 112-121. doi: 10.15567/mljekarstvo.2016.0203
• Anonymous. (2012). Food Technology. Making Sensory Controls. Republıc Of Turkey Ministry of Education. Ankara, Turkey.
• AOAC. (2016). Official Methods of Analysis (20th Ed. 981.12.). Washington, USA: Association of Official Analytical Chemists.
• Atik, I. (2012). Some features of the figs dried by naturally, manufactured traditionally and industrially and the aflatoxın contents in province of Aydın. (MSc), Pamukkale University, Graduate School of Natural and Applied Sciences Denizli, Turkey.
• Ayar, A., Sert, D., & Akbulut, M. (2009). Effect of salep as a hydrocolloid on strorage stability of “İncir Uyutması” dessert. Food Hydrocolloids, 23, 62-71. doi: 10.1016/j.foodhyd.2007.11.014
• Ayar, A. (2013). Some properties of traditional Turkish dessert 'İncir Uyutması' produced by yoghurt culture. Indian Journal of Traditional Knowledge, 12(3), 370-378.
• Caliskan, O. (2012). Present status and future of table fig cultivation in Turkey. Journal of Agricultural Faculty of Uludag University, 26(2), 71-87.
• Gorunmezoglu, O. (2008). Investigation of antioxidant capacities of apricot and fig. (MSc), Adnan Menderes Universiy, Graduate School of Natural and Applied Sciences Aydın, Turkey.
• Halkman, K. (2005). Food Microbiology Applications. Ankara, Turkey: Başak Printing and Promotional Services.
• Hut, M. (2012). Production of probiotic İncir Uyutması dessert which has functional properties. (MSc), Sakarya Universiy, Graduate School of Natural and Applied Sciences Sakarya, Turkey.
• Hut M., & Ayar A. (2013). Production of probiotic “İncir Uyutması” dessert which has functional properties. Sakarya University Journal of Science, 17(1), 147-153.
• ISO. (1991). International Standard Organization, 4832. General guidance fort the enumeration of coliforms colony count technique. Geneva, Switzerland.
• ISO. (2008). International Standard Organization, 21527-1:2008. Microbiology of food and animal feeding stuffs, Horizontal method for the enumeration of yeasts and moulds, Part 1: Colony count technique in products with water activity greater than 0.95.
• ISO (2013a). International Standard Organization, 4833-1:2013. Microbiology of the food chain, Horizontal method for the enumeration of microorganisms, Part 1: Colony count at 30 degrees C by the pour plate technique. Geneva, Switzerland.
• ISO (2013b). International Standard Organization, 4833-2:2013. Horizontal method for the enumeration of microorganisms, Part 2: Colony count at 30 degrees C by the surface plating technique. Geneva, Switzerland.
• Kalitekin, S. (2015). Optimization and production of the instant ‘İncir Uyutması’ dessert. (MSc), Erciyes Universiy, Graduate School of Natural and Applied Sciences Kayseri, Turkey.
• Onogur, A. T., & Elmaci, Y. (2012). Sensory Evaluation in Foods. İzmir, Turkey: Sidas Publishing.
• Secim, Y. (2011). Chemical and microbiological quality of some milky sweets offered for consumption in the city center of Konya and manufactured experimentally. (MSc), Selcuk Universiy, Graduate School of Natural and Applied Sciences Konya, Turkey.