Kemal Kaan TEKİNŞEN, Yusuf BİÇER, Yasin AKKEMİK²

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

. 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

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

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

PDF

___

ADSA, 2009. Committee on evaluation of dairy products, score card, sub-committee, American Dairy Science Association, Champaign, IL.
Akesowan A, 2008. Effect of combined stabilizers containing konjac flour and -carragenan on ice cream. AU J Technol, 12, 81-85.
A&D Company Limited, 2005. SV-10 Vibro Viscometer Instruction Manual, Japan.
Bryan JE, 2005. Bulbs, Timber Press Pocket Guides Series, Timber Press, Inc Oregon, USA.
Chan APN, 2003. Konjak part I: Cultivation to commercialization of components, The World of Food Science, IFT and IUFoST Organisation.
Clarke C, 2004. Measuring ice cream, The Science of Ice Cream, Chapter 6, 130-134, TJ International Ltd, Padstow, Cornwall, UK.
Codex Alimentarius Commission, 2003. Konjac flour, Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives, Rome.
Food Chemicals Codex, 2004. Konjac flour, 5 th Ed, The National Academies Press, Washington DC, USA.
Guven M, Karaca OB, Kacar A, Hayaloglu AA, Yasar K, 2002. Effects of using of some stabilizers together with locust bean gum on properties of Kahrmanamaras type ice cream. J Fac Agric Harran University, 6. 31-38.
Guven M, Karaca OB, Kacar A, 2003a. The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmaras type ice creams. Int J Dairy Tech, 56, 223-228.
Guven M, Karaca OB, Kacar A, Hayaloglu AA, Yasar K, 2003b. Physical, chemical and organoleptical properties of Kahramanmaras type ice cream produced by different stabilizers. J Fac Agric Cukurova University, 18, 1-8.
Hongu T, Phillips GO, Takigami M, 2005. New millennium fibers, CRC Press, Washington, USA.
Huang HY, Lin KW, 2004. Influence of pH and added gums on the properties of konjac flour gels. Int J Food Sci Tech, 39, 1009-1016.
Imeson AP, 2000. Carrageenan, In: Handbook of Hidrocolloids, Ed; Phillips GO, Williams PA, Woodhead Publishing Limited and CRC Press LLC, Cambridge, England.
Kayacier A, Dogan M, 2006. Rheological properties of some gums-salep mixed solution. J Food Eng, 72, 261-265.
Keçeli T, Konar A, 2003. The effects of salep and some alternative stabilizators on the qualities of cow’s milk ice cream. Food, 28, 415-419.
Kreutz CAJ, 2002. Turkey’s orchids salep, ice cream and destroying. Green Atlas Mag, 5, 99-109.
Marshall RT, Goff HD, Hartel RW, 2003. Ice cream, 6 th Ed, Kluwer Academic/Plenum Publ, New York, USA.
Muse MR, Hartel RW, 2004. Ice cream structural elements that affect melting rate and hardness. J Dairy Sci, 87, 1-10.
Renewable Bioproducts Research in Europa, 2001. Glucomannan: A new vegetal texturising agent for european food and non-food industries, European Commission Renewable Bioresources Epobio (Final Report) Proposal No: FAIR-CT98-4106, CNAP University of York, UK.
Sezik E, 1967. Turkey's saleps commercial salep varieties and especially researchers on salep of Mugla, PhD Thesis. No: 34, Istanbul.
Sezik E, 1984. Our orchid Turkey’s orchid, Sandoz Culture Publication No: 6, Fine Arts Printing Corporation, Istanbul.
Simsek O, Tuncay I, Bilgin B, 2006. The effects of the use of different stabilizer on some quality criteria in industrial produced ice cream. J Tekirdag Agric Fac, 3, 55-63.
Steel RGD, Torrie JH, 1981. Principles and procedures of statistic, 2 nd Ed, McGraw-Hill International Book Company, Tokyo.
Takigami S, 2000. Konjac mannan, In: Handbook of Hidrocolloids, Ed; Phillips GO, Williams PA, Woodhead Publishing Limited and CRC Press LLC, Cambridge, England.
Tekinsen KK, 2006. From past to present taste in mouth Maras ice cream. J Bakery Prod Tech, 15, 34-40.
Tekinsen KK, Guner A, Ucar G, 2011. The possible usage of konjac gum in ice cream production. Eurasian J Vet Sci, 27, 199-206.
Tekinsen OC, Karacabey A, 1984. Studies on the effect of some stabilizer mixtures on the physical and organoleptic qualities of Kahramanmaras type ice cream, Scientific and Technical Research Council of Turkey, VHAG Project No: 594, Ankara.
Tekinsen OC, Tekinşen KK, 2008. Ice cream: scientific grounds, technology, quality control, Selcuk University Printing Office, Konya.
Turkish Food Codex, 2002. Outside colors & sweeteners communiqué on purity criteria of food additives, Annex-1, Turkish Official Gazette No: 2002/28, 1. Amendment 06 April 2005, Number: 25778, Prime Ministry Printing Office, Ankara.
Turkish Standards Institute, 1992. Ice cream Standard, TS 4265, TSI, Ankara.
Yang XH, Zhu WL, 2006. Note: Modelling the rheological properties of the solution of konjac glucomannan and milk powder. Food Sci Tech Int, 12, 127-132.
Zhang Y, Xie B, Gan X, 2005. Advance in the applications of konjac glucomannan and its derivatives. Carbonhydr Polym, 60, 27-31.