The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream

AKKEMIK, YASIN; BIÇER, YUSUF; TEKİNŞEN, KEMAL KAAN

The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream

Kemal Kaan TEKİNŞEN, (¹Department of Food Hygiene and Technology, Faculty of Veterinary Science, Selçuk University, Konya, Turkey.)

Yusuf BİÇER, (¹Department of Food Hygiene and Technology, Faculty of Veterinary Science, Selçuk University, Konya, Turkey.)

Yasin AKKEMİK (²Department of Food Processing, Karapınar Aydoğanlar Vocational High School, Selçuk University, Karapınar-Konya, Turkey.)

Eurasian Journal of Veterinary Sciences

11 2

Yıl: 2017 Cilt: 33 Sayı: 2 Sayfa Aralığı: 113 - 119 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream

Öz:

. Amaç: Araştırma, konjak sakızı içeren stabilizatör karışımlarının Kahramanmaraş tipi dondurmanın bazı kalite niteliklerine etkisini belirlemek amacıyla yapıldı.Gereç ve Yöntem: Araştırmada, salep karışımı (% 0.7) kullanılan bir kontrol grubu ve konjak sakızını % 10, 15 ve 20 oranında içeren stabilizatör karışımının % 0.55 düzeyinde kullanıldığı 3 deneme grubu oluşturuldu. Dondurma karışımları üretimden önce, dondurma numuneleri ise üretimden sonra muhafazalarının 1., 15. ve 30. günlerinde analizlere tabi tutuldu. Bulgular: Dondurma karışımlarında konjak sakızının viskozite değerlerini katılma oranına paralel olarak arttırdığı (P<0.05) belirlendi. Konjak sakızını % 10 oranında içeren stabilizatör karışımının, dondurma karışımının hacim genişlemesini salep içeren karışıma göre önemli düzeyde (P<0.05) yükselttiği, konjak sakızını % 15 ve 20 oranında içeren stabilizatör karışımlarında ise hacim genişlemesinin salep içeren karışımla benzer düzeyde olduğu tespit edildi. Dondurma numunelerinin tamamen erime süreleri incelendiğinde konjak sakızını % 20 oranında içeren stabilizatör karışımının salepli gruba göre yaklaşık 3 dakika daha geç eridiği, % 15 düzeyinde bulunmasının ise salep içeren karışımla benzer duruma getirdiği saptandı. Duyusal analizler sonucunda toplam puanlar değerlendirildiğinde, konjak sakızını % 15 oranında içeren stabilizatör karışımıyla yapılan grubun salep karışımı içeren grup ile diğer gruplardan önemli düzeyde (P<0.05) iyi olduğu belirlendi

Anahtar Kelime:

Konular: Biyoloji

Konjak sakızı içeren stabilizatör karışımlarının Kahramanmaraş tipi dondurmanın bazı kalite niteliklerine etkisi

Öz:

Tekinşen KK, Biçer Y, Akkemik Y. The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. Aim: The research was carried out to determine the effect of stabilizer mixtures containing konjac gum on some qualities of Kahramanmaraş type ice cream.Materials and Methods: This study consisted of a control group which included a salep mix (0.7%) and trial groups including 0.55% stabilizer mix (with 10%, 15% and 20% konjac gum) were created. The ice cream mixes were analyzed before production; the ice cream samples were analyzed on days 1, 15, and 30 of storage period after production.Results: Konjac gum increased the viscosity levels of the ice cream mixes (P<0.05) in direct proportion to the amount in the mix. It was determined that the stabilizer mix containing 10% of konjac gum increased the overrun of the ice cream mix significantly (P<0.05) compared to the mix containing salep, while the overrun levels for the stabilizer mixes with 15% and 20% konjac gum were similar to the salep mix. Total melting times of the ice creams revealed that the stabilizer mix containing 20% konjac gum melted approximately 3 minutes later than the salep group, and that the 15% mix produced similar results with salep. An evaluation of all the scores after sensory analyses determined that the group produced with the stabilizer mix containing 15% konjac gum was significantly better (P<0.05) than the mix containing salep.Conclusions: It was determined that the use of a stabilizer mixture of sodium carboxymethyl cellulose, locust bean gum and carrageenan combination with 15% konjac gum, at 0.55% level, in Kahramanmaraş type ice cream could be an alternative to salep mixture

Anahtar Kelime:

Konular: Biyoloji

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	TEKİNŞEN K, BIÇER Y, AKKEMIK Y (2017). The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. , 113 - 119.
Chicago	TEKİNŞEN KEMAL KAAN,BIÇER YUSUF,AKKEMIK YASIN The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. (2017): 113 - 119.
MLA	TEKİNŞEN KEMAL KAAN,BIÇER YUSUF,AKKEMIK YASIN The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. , 2017, ss.113 - 119.
AMA	TEKİNŞEN K,BIÇER Y,AKKEMIK Y The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. . 2017; 113 - 119.
Vancouver	TEKİNŞEN K,BIÇER Y,AKKEMIK Y The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. . 2017; 113 - 119.
IEEE	TEKİNŞEN K,BIÇER Y,AKKEMIK Y "The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream." , ss.113 - 119, 2017.
ISNAD	TEKİNŞEN, KEMAL KAAN vd. "The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream". (2017), 113-119.

APA	TEKİNŞEN K, BIÇER Y, AKKEMIK Y (2017). The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. Eurasian Journal of Veterinary Sciences, 33(2), 113 - 119.
Chicago	TEKİNŞEN KEMAL KAAN,BIÇER YUSUF,AKKEMIK YASIN The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. Eurasian Journal of Veterinary Sciences 33, no.2 (2017): 113 - 119.
MLA	TEKİNŞEN KEMAL KAAN,BIÇER YUSUF,AKKEMIK YASIN The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. Eurasian Journal of Veterinary Sciences, vol.33, no.2, 2017, ss.113 - 119.
AMA	TEKİNŞEN K,BIÇER Y,AKKEMIK Y The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. Eurasian Journal of Veterinary Sciences. 2017; 33(2): 113 - 119.
Vancouver	TEKİNŞEN K,BIÇER Y,AKKEMIK Y The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream. Eurasian Journal of Veterinary Sciences. 2017; 33(2): 113 - 119.
IEEE	TEKİNŞEN K,BIÇER Y,AKKEMIK Y "The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream." Eurasian Journal of Veterinary Sciences, 33, ss.113 - 119, 2017.
ISNAD	TEKİNŞEN, KEMAL KAAN vd. "The effect of the stabilizer mixture containing konjac gum on the some quality properties of Kahramanmaraş type ice cream". Eurasian Journal of Veterinary Sciences 33/2 (2017), 113-119.