The Quality of Yogurt Ice Cream Made with Different Emulgators

Salih Özdemir

Makale detayları

The Quality of Yogurt Ice Cream Made with Different Emulgators

Yazarlar:

Salih Özdemir

Yayıncı:

Ataturk University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 1, pp.11-17

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001310276

pISSN:

2980-1451

Anahtar kelimeler:

Özet:

 In this study, it was aimed to determine the effect of different emulsifiers used in making yogurt ice cream on the microbiological, physical, chemical and sensory properties of ice cream. In addition, it was tried to determine the ideal emulsifier or emulsifier mixture that affects the quality of yogurt ice cream. In this study, yoghurt was produced with microbial starter culture and 7 different yoghurt ice creams were produced from yoghurt. Total Aerobic Mesophilic Bacteria TAMB count of the ice cream samples ranged from 4.40 Log cfug to 4.91Log cfug. Yeast and mold counts of all samples were below 2.00 Log cfug and coliform count was 1 Log cfug. The degree of acidity in ice cream samples varied between 0.62 and 0.71, and the average was determined as 0.66. The average pH of the samples was determined as 4.25. The volume increase rate of the yogurt ice cream samples varied between 28.61 and 39.37. The viscosity of the mix samples at 50 rpm shear speed ranged from 771.30 cP to 7728.95 cP. The L color value of the yogurt ice cream samples varied between 83.71 and 93.02. The hardness of the samples, in which lecithin and monoglyceride were added together as emulsifiers, were found to be higher than other emulsifiers. The first drip time of the samples ranged from 10 minutes to 32 minutes. The volume increase of the samples in which lecithin and palsgagard were added together as emulsifier was found higher than the other samples. Panelists generally liked the yogurt ice cream samples with monoglyceride added more.

 In this study, it was aimed to determine the effect of different emulsifiers used in making yogurt ice cream on the microbiological, physical, chemical and sensory properties of ice cream. In addition, it was tried to determine the ideal emulsifier or emulsifier mixture that affects the quality of yogurt ice cream. In this study, yoghurt was produced with microbial starter culture and 7 different yoghurt ice creams were produced from yoghurt. Total Aerobic Mesophilic Bacteria TAMB count of the ice cream samples ranged from 4.40 Log cfug to 4.91Log cfug. Yeast and mold counts of all samples were below 2.00 Log cfug and coliform count was 1 Log cfug. The degree of acidity in ice cream samples varied between 0.62 and 0.71, and the average was determined as 0.66. The average pH of the samples was determined as 4.25. The volume increase rate of the yogurt ice cream samples varied between 28.61 and 39.37. The viscosity of the mix samples at 50 rpm shear speed ranged from 771.30 cP to 7728.95 cP. The L color value of the yogurt ice cream samples varied between 83.71 and 93.02. The hardness of the samples, in which lecithin and monoglyceride were added together as emulsifiers, were found to be higher than other emulsifiers. The first drip time of the samples ranged from 10 minutes to 32 minutes. The volume increase of the samples in which lecithin and palsgagard were added together as emulsifier was found higher than the other samples. Panelists generally liked the yogurt ice cream samples with monoglyceride added more.

 In this study, it was aimed to determine the effect of different emulsifiers used in making yogurt ice cream on the microbiological, physical, chemical and sensory properties of ice cream. In addition, it was tried to determine the ideal emulsifier or emulsifier mixture that affects the quality of yogurt ice cream. In this study, yoghurt was produced with microbial starter culture and 7 different yoghurt ice creams were produced from yoghurt. Total Aerobic Mesophilic Bacteria TAMB count of the ice cream samples ranged from 4.40 Log cfug to 4.91Log cfug. Yeast and mold counts of all samples were below 2.00 Log cfug and coliform count was 1 Log cfug. The degree of acidity in ice cream samples varied between 0.62 and 0.71, and the average was determined as 0.66. The average pH of the samples was determined as 4.25. The volume increase rate of the yogurt ice cream samples varied between 28.61 and 39.37. The viscosity of the mix samples at 50 rpm shear speed ranged from 771.30 cP to 7728.95 cP. The L color value of the yogurt ice cream samples varied between 83.71 and 93.02. The hardness of the samples, in which lecithin and monoglyceride were added together as emulsifiers, were found to be higher than other emulsifiers. The first drip time of the samples ranged from 10 minutes to 32 minutes. The volume increase of the samples in which lecithin and palsgagard were added together as emulsifier was found higher than the other samples. Panelists generally liked the yogurt ice cream samples with monoglyceride added more.

 Bu çalışmada yoğurt dondurması yapımında kullanılan farklı emülgatörlerin dondurmanın mikrobiyolojik, fiziksel, kimyasal ve duyusal özellikleri üzerine etkisini tespit etmek amaçlanmıştır. Bu araştırmada mikrobiyal starter kültür katılarak yoğurt üretilmiş ve bu yoğurda farklı emülgatörler katılarak 7 farklı yoğurt dondurması üretilmiştir. Yoğurt dondurması örneklerinin Total Aerobik Mezofilik Bakteri TAMB sayısı 4,40 Log kobg ile 4,91Log kobg arasında değişmiştir. Tüm örneklerin maya ve küf sayısı 2,00 Log kobgın altında koliform sayısı da 1 Log kobg bulunmuştur. Dondurma örneklerinde asitlik derecesi 0,62 ile0,71 arasında değişmiş ve ortalama 0,66 olarak belirlenmiştir. Örneklerin pH derecesi ortalama 4,25 olarak tespit edilmiştir. Yoğurt dondurması örneklerinin hacim artış oranı 28,61 ile 39,37 arasında değişmiştir. Miks örneklerinin 50 rpm kayma hızındaki viskozitesi 771.30 cP ile 7728.95 cP arasında değişmiştir. Yoğurt dondurması örneklerinin L-renk değeri 83,71 ile 93,02 arasında değişiklik göstermiştir. Emülgatör olarak lesitin ve monogliseridin birlikte katıldığı örneklerin sertliği diğer emülgatörlerden daha yüksek bulunmuştur. Örneklerin ilk damlama süresi 10 dakika ile 32 dakika arasında değişiklik göstermiştir. Emülgatör olarak lesitin ve palsagaardın birlikte katıldığı örneklerin hacim artışı, diğer örneklerden daha yüksek bulunmuştur. Panelistler genellikle monogliserit katılan yoğurt dondurması örneklerini daha çok beğenmişlerdir.

Makale detayları

The Quality of Yogurt Ice Cream Made with Different Emulgators

Yazarlar:

Salih Özdemir

Yayıncı:

Ataturk University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 1, pp.11-17

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001310276

pISSN:

2980-1451

Ice Cream

emulsifier

yogurt

lecithin

palsagaard

monoglycerideDondurma

emülgatör

yoğurt

lesitin

palsagaard

monogliserit

Sayı

Makale detayları

Yazarlar: Salih Özdemir

Yayıncı: Ataturk University

Ana Başlıklar: Gıda Bilimleri (Diğer)

Dergi: Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 1, pp.11-17

Belge Tipi: Makale

Yayın Tarihi: 3/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001310276

pISSN: 2980-1451

Sayı

Yazarlar:

Salih Özdemir

Yayıncı:

Ataturk University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gıda Bilimi ve Mühendisliği Araştırmaları Vol.2 Issue 1, pp.11-17

Belge Tipi:

Makale

Yayın Tarihi:

3/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001310276

pISSN:

2980-1451