ÇİLEK AROMASININ DEPOLAMA KARARLILIĞI ÜZERİNE PÜSKÜRTEREK KURUTMA YÖNTEMİYLE ENKAPSÜLASYON İŞLEMİNİN ETKİSİ VE MİKROKAPSÜLLERİN MODEL GIDALARDA ETKİNLİĞİNİN BELİRLENMESİ

Çalışmada sıvı çilek aroması püskürterek kurutma yöntemiyle enkapsüle edilmiş ve elde edilen mikrokapsüllerin depolama stabilitesi ve model gıdalarda kullanım etkinliği belirlenmiştir. Bu amaçla mikrokapsüller farklı sıcaklıklarda (4 ve 25 °C) 60 gün süre ile depolanmış ve aroma salınımı, nem miktarı, su aktivitesi, kitle yoğunluğu ve parçacık boyutu dağılımı analizleri yapılmıştır. Ayrıca ticari sıvı ve enkapsüle çilek aromaları kullanılarak üretilen çikolata ve keklerde duyusal analizler gerçekleştirilmiştir. Çalışma sonuçları enkapsülasyon işleminin aroma salınımını yaklaşık %50 oranında azalttığını, düşük sıcaklıklardaki depolamanın aroma korunumunu daha iyi sağladığını göstermiştir.z mikrokapsüllerin nem miktarı, su aktivitesi ve parçacık boyutu değerleri depolama süresi ile birlikte artış gösterirken, kitle yoğunluğu değerinin azaldığı tespit edilmiştir. Duyusal analiz sonucunda enkapsüle çilek aromaları ile üretilen çikolata ve keklerin koku, tat, aroma ve genel beğeni açısından sıvı formda aroma kullanılarak üretilen ürünlere göre daha çok beğenildiği belirlenmiştir. Sonuçlar enkapsülasyon işleminin depolama stabilitesini arttırmasının yanında katkılandığı gıdaların işlenmesi sırasındaki kararlılıklarını da geliştirdiğini göstermiştir.

Anahtar Kelimeler:

Aroma, çilek, enkapsülasyon, püskürterek kurutma, depolama, model gıda

INFLUENCE OF THE SPRAY-DRYING ENCAPSULATION ON THE STORAGE STABILITY OF STRAWBERRY AROMA AND EFFICIENCE OF MICROCAPPSULES IN MODEL FOODS

In this study, it was aimed to investigate the storage stability and usage into model foods of strawberry aroma microcapsules obtained by spray-drying method. Accordingly, microcapsules were stored at different temperatures (4 and 25 °C) for 60days and aroma release, moisture content, water activity, bulk density and particle size distribution analyses were performed. Sensory analysis was performed on chocolate and cakes produced with liquid form and encapsulated strawberry flavors. While the moisture content, water activity and particle size values of the powder microcapsules increased by the storage time, bulk density value decreased. As a result of the sensory analysis, it was determined that chocolate and cakes produced with encapsulated strawberry flavors were more appreciated than the products produced using aroma in liquid form. These results indicated that the encapsulation process not only increases the storage stability in terms of flavor, but also improves the stability during processing of the foods.

Keywords:

Aroma, strawberry, encapsulation, spray drying, storage, model food,

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