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YABAN MERSİNİ İLAVESİYLE ÜRETİLEN DONDURMALARIN MİNERAL İÇERİKLERİ VE BAZI KALİTE ÖZELLİKLERİ

Bu çalışmada farklı oranlarda yaban mersini (Vaccinium myrtillus L.) ilavesiyle üretilen dondurmaların bazı fizikokimyasal (toplam kurumadde, yağ, kül, protein, titrasyon asitliği, pH, toplam erime süresi ve ilk damlama süreleri) ve duyusal özellikleri (renk ve görünüş, erime direnci, yapı ve tekstür, lezzet, sakızımsı yapı, genel kabul edilebilirlik) ile mineral içeriklerinin belirlenmesi amaçlanmıştır. Dondurmalar sırasıyla kontrol, %5, %10 ve %15 oranlarında yaban mersini (YM) içeren olmak üzere 4 farklı örnekten oluşmuştur. Deneme dondurma örneklerinde YM oranının artışıyla toplam kurumadde, yağ, protein, pH ve toplam erime süresi değerlerinde azalma görülürken, hacim artışı ve viskozite değerlerinde ise artış tespit edilmiştir. YM ilavesi dondurmaların K, Zn, Mn ve Se mineralleri içeriklerini de artırmıştır. Dondurma örneklerine panelistler tarafından verilen puanlarda genel olarak istatistiksel bir fark görülmezken, YM ilavesinin artışı ile yalnızca sakızımsı yapı puanlarında önemli (p<0.05) bir azalma saptanmıştır.

Anahtar Kelimeler:

Dondurma, yaban mersini, mineral kompozisyon, fizikokimyasal ve duyusal analizler

MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY

In this study, determination of some physicochemical (total dry matter, fat, ash, protein, titratable acidity, pH, complete melting time and first dripping times), sensory properties (color and appearance, resistant to melting, body and texture, flavor, gumming structure, general acceptability), and mineral contents of ice cream produced by adding blueberry (Vaccinium myrtillus L.) at different ratios was aimed. Ice creams consisted of four different samples which are control, containing 5%, 10% and 15% blueberry (BB), respectively. In the experimental ice cream samples, a decrease in total solid, fat, protein, pH and complete melting time was observed with the increment of BB, while an increase was determined in overrun and viscosity values. BB addition was also increased the contents of K, Zn, Mn and Se minerals of the ice creams. While there was no statistically significant difference in the scores given by panelists to ice cream samples, a significant (p <0.05) decrease in only gumming structure scores was observed with the increase in BB addition.

Keywords:

Ice cream blueberry, mineral composition, physicochemical and sensory analyses, physicochemical and sensory analyses,

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