CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ
Yıl: 2021 Cilt: 46 Sayı: 1 Sayfa Aralığı: 180 - 189 Metin Dili: Türkçe DOI: 10.15237/gida.GD20125 İndeks Tarihi: 02-06-2021
CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ
Öz: Bu çalışmada, %5, %10, %15 ve %20 oranlarında Chia tohumu (Salvia hispanica L.) ilave edilerek üretilendondurma örneklerinin fizikokimyasal ve duyusal özellikleri araştırılmıştır. Araştırma sonucunda, dondurmaörneklerinin %kuru madde, %kül, %protein ve ilk damlama zamanı değerleri chia tohumukonsantrasyonundaki artışa bağlı olarak yükselirken, %yağ, pH ve erime oranı değerlerinin düştüğübelirlenmiştir. Dondurma örneklerinin viskozite değerleri artan chia tohumu oranına bağlı olarakyükselmiştir. Chia tohumu ilavesi dondurma örneklerinin kolorimetrik özellikleri üzerinde önemlideğişiklilere neden olduğu ve L* ve beyazlık indeksi değerlerinin yükselen chia tohumu konsantrasyonu iledüştüğü tespit edilmiştir. Panelistler tarafından en yüksek duyusal puanlar kontrol örneğine verilmiştir. %5chia tohumu ilaveli örnekler renk ve görünüş, sakısımızsı yapı ve genel kabul edilebilirlik bakımındanistatistiksel olarak diğer chia içeren örneklerden daha yüksek puanlara sahip olduğu ortaya konulmuştur.Sonuç olarak, %5 oranında chia tohumu ilavesinin dondurmanın fizikokimyasal özelliklerini iyileştirmek veaynı zamanda besleyici değerini artırmak için doğal bir kaynak olarak kullanılabileceği sonucuna varılmıştır.Anahtar Kelimeler: Dondurma, chia tohumu, fizikokimyasal özellikler, duyusal özellikler
Anahtar Kelime: EFFECT OF ADDITION OF CHIA SEED (Salvia hispanica L.) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM
Öz: In this study, physicochemical and sensory features of ice cream that the addition of chia seed at 5%, 10%, 15% and 20% were investigated. Total solid, ash, protein and first dripping time values of ice cream samples increased depending upon chia seed concentration, while fat, pH and melting rate values decreased. Viscosity values of ice cream samples increased based on the increment of chia seed concentration. The addition of chia seed caused significantly changes on colorimetric parameters of ice cream samples, and L* and white index values decreased with the increment of chia seed concentration. The highest sensory scores were given to control sample by panelists. 5% chia seed added samples had statistically higher scores comparing with other chia containing samples in termsof color and appearance, gumming and general acceptability. As a result, it suggests that the addition of 5% chia seed as a natural source could use to improve physicochemical properties and to enrich nutritional value on ice cream.
Anahtar Kelime: Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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| APA | ÜRKEK B, GÜRMERİÇ H, Şengül M (2021). CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. , 180 - 189. 10.15237/gida.GD20125 |
| Chicago | ÜRKEK Bayram,GÜRMERİÇ HÜSEYİN ENDER,Şengül Mustafa CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. (2021): 180 - 189. 10.15237/gida.GD20125 |
| MLA | ÜRKEK Bayram,GÜRMERİÇ HÜSEYİN ENDER,Şengül Mustafa CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. , 2021, ss.180 - 189. 10.15237/gida.GD20125 |
| AMA | ÜRKEK B,GÜRMERİÇ H,Şengül M CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. . 2021; 180 - 189. 10.15237/gida.GD20125 |
| Vancouver | ÜRKEK B,GÜRMERİÇ H,Şengül M CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. . 2021; 180 - 189. 10.15237/gida.GD20125 |
| IEEE | ÜRKEK B,GÜRMERİÇ H,Şengül M "CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ." , ss.180 - 189, 2021. 10.15237/gida.GD20125 |
| ISNAD | ÜRKEK, Bayram vd. "CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ". (2021), 180-189. https://doi.org/10.15237/gida.GD20125 |
| APA | ÜRKEK B, GÜRMERİÇ H, Şengül M (2021). CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA, 46(1), 180 - 189. 10.15237/gida.GD20125 |
| Chicago | ÜRKEK Bayram,GÜRMERİÇ HÜSEYİN ENDER,Şengül Mustafa CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA 46, no.1 (2021): 180 - 189. 10.15237/gida.GD20125 |
| MLA | ÜRKEK Bayram,GÜRMERİÇ HÜSEYİN ENDER,Şengül Mustafa CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA, vol.46, no.1, 2021, ss.180 - 189. 10.15237/gida.GD20125 |
| AMA | ÜRKEK B,GÜRMERİÇ H,Şengül M CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA. 2021; 46(1): 180 - 189. 10.15237/gida.GD20125 |
| Vancouver | ÜRKEK B,GÜRMERİÇ H,Şengül M CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ. GIDA. 2021; 46(1): 180 - 189. 10.15237/gida.GD20125 |
| IEEE | ÜRKEK B,GÜRMERİÇ H,Şengül M "CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ." GIDA, 46, ss.180 - 189, 2021. 10.15237/gida.GD20125 |
| ISNAD | ÜRKEK, Bayram vd. "CHİA (Salvia hispanica L.) İLAVESİNİN DONDURMANIN FİZİKOKİMYASAL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ". GIDA 46/1 (2021), 180-189. https://doi.org/10.15237/gida.GD20125 |
