Arzu Kavaz Yüksel, Mehmet Yüksel, İhsan Güngör Şat

YEŞİL ÇAY TOZU (MATCHA) İLAVE EDİLEN DONDURMALARIN DUYUSAL ÖZELLİKLERİ VE FİZİKOKİMYASAL KARAKTERİSTİKLERİNİN BELİRLENMESİ, ORGANİK ASİT VE MİNERAL İÇERİĞİNİN TESPİTİ

Bu çalışmanın amacı farklı konsantrasyonlarla yeşil çay tozu (YÇT) ilavesiyle üretilen dondurmaların belirli fizikokimyasal özelliklerini, organik asit ve mineral içeriğini değerlendirmektir. YÇT’nin artışı, yağ, titrasyon asitliği, vizkozite, overrun ve b* değerlerinde artışa; kuru madde, protein, pH, ilk damlama zamanı, erime süresi, L* ve a* değerlerinde ise düşüşe sebep olmuştur. Sitrik, laktik, asetik ve propionik asit miktarları YÇT konsantrasyonlarına paralel olarak artmış, orotik ve butirik asit miktarları azalmıştır. Yeşil çayın ilavesiyle Ca, Cu, Mg, K, Zn ve Na minerallerinin oranı artış gösterirken, hiçbir örnekte Al ve Fe bulunmamıştır. Duyusal değerlendirmede sırasıyla en yüksek kabul edilebilirlik skoru kontrol numunesi, YÇT(%1) ve YÇT(%2) numunelerine verilmiştir.

Anahtar Kelimeler:

Dondurma, yeşil çay tozu, organik asit, mineral, duyusal

DETERMINATION OF CERTAIN PHYSICOCHEMICAL CHARACTERISTICS AND SENSORY PROPERTIES OF GREEN TEA POWDER (MATCHA) ADDED ICE CREAMS AND DETECTION OF THEIR ORGANIC ACID AND MINERAL CONTENTS

This study aimed to evaluate certain physicochemical quality characteristics, organic acid and mineral compositions of ice creams produced with different green tea powder (GTP) concentrations. The increment of GTP caused an increase in the fat, titratable acidity, viscosity, overrun and b* values, while decreasing the total solid, protein, pH, first dripping time, complete melting time, L* and a* values. The citric, lactic, acetic and propionic acid amounts of samples showed an increase with the increment of GTP, while orotic and butyric acids decreased. Conversely, malic acid was not detected in any of the samples. The Ca, Cu, Mg, K, Zn and Na concentrations of samples increased with the increment of GTP, while Al and Fe were not found in any of the samples. On the sensory evaluation, the highest overall acceptability scores were given to control by the panellists and followed by GTP(%1) and GTP(%2), respectively.

Keywords:

Ice cream, green tea powder, organic acid, mineral, sensory,

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