Sütlü Bir Tatlı Keşkülün Fizikokimyasal, Tekstürel ve Duyusal Özellikleri Üzerine Depolamanın ve Bazı Hidrokolloid Karışımlarının Etkisi

Bu araştırmada farklı hidrokolloid kombinasyonları kullanımının keşkülün fizikokimyasal, tekstürel ve duyusal özellikler üzerinde etkisi araştırılmıştır. Keşkül üretiminde hidrokolloid kombinasyonları olarak guar-ksantan gamı, karragenan-guar gamı ve karragenan-ksantan gamı kombinasyonları değerlendirilmiştir. Bazı fizikokimyasal, tekstürel ve duyusal özellikler depolamanın 1., 5. ve 10. günlerinde belirlenmiştir. Karragenan içeren keşkül örneklerinin depolamanın sonunda diğer örneklere göre daha yüksek sertlik ve esneklik değerlerine sahip olduğu tespit edilmiştir. Depolamanın başında en yüksek su tutma kapasitesi karragenan ve guar gamı içeren keşkül örneğinde tespit edilmiştir. Keşkülün saklama süresi boyunca sinerez değerleri %18.65 ile 28.49 arasında belirlenmiştir. Hunter L, a ve b değerlerinde depolama süresi ve farklı hidrokolloid kombinasyonlarının değişimi önemli bulunmamıştır (p>0.05). Guar ve karragenan kombinasyonunu içeren keşkül, depolama başlangıcında en yüksek genel beğeni puanını aldığı tespit edilmiştir. Araştırma sonuçları, hidrokolloid kombinasyon kullanımının keşkül üretiminde fizikokimyasal, dokusal ve duyusal özelliklerle ilgili problemlerin önlenmesinde ticari potansiyele sahip olduğunu göstermektedir.

Anahtar Kelimeler:

Sütlü tatlılar, Hidrokolloid; Guar gam, Keşkül, Karragenan, Ksantam gam, Sütlü tatlılar, Hidrokolloid; Guar gam, Keşkül, Karragenan, Ksantam gam

Effect of Storage and Some Hydrocolloid Blends on Physicochemical, Textural and Sensory Characteristics of Keşkül, a Dairy Dessert

In this study, the effect of different hydrocolloid combination and storage period on physicochemical, textural and sensory characteristics of keşkül, a dairy dessert, was determined. Guar gum-xanthan gum, carrageenan-guar gum and carrageenan-xanthan gum combinations were assessed as hydrocolloid combinations in keşkül production. Some physicochemical, textural, and sensory properties were determined on the days of 1, 5 and 10 of storage. Keşkül samples containing carrageenan had higher hardness and springiness values than the other samples at the end of storage. The highest water holding capacity was detected in keşkül samples with carrageenan and guar gum at the beginning of storage. Syneresis values of keşkül were determined between 18.65 and 28.49% during storage. The variation of storage period and different hydrocolloid combination on Hunter L, a and b values were insignificant (p>0.05). Keşkül including a guar and carrageenan combination received the highest general appreciation score at the beginning of storage. The results indicated that hydrocolloid combination utilization in keşkül production has commercial potential in overcoming the problems related to physicochemical, textural and sensory properties.

Keywords:

Dairy dessert, Hydrocolloid, Guar gum, Keşkül, Carrageenan, Xanthan gum,

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