TOZ KAKAOLU İÇECEKLERİN PREBİYOTİK KOMBİNASYONUN FİZİKSEL ÖZELLİKLERİ YÖNÜNDEN OPTİMİZASYONU

Tüketiciler, prebiyotik bileşen içeren sağlıklı içecekleri giderek daha fazla talep etmektedir. İçecek üretiminde son ürünün kalitesi tercih edilen bileşenlere ve bu bileşenlerin kullanım oranına bağlıdır. Bu sebeple bu çalışmanın amacı toz kakaolu içeceğin kıvam artırıcı bileşenlerin prebiyotiklerle ikamesi ile ürün kalitesinde oluşturduğu fiziksel etkiler araştırılmıştır. Bu amaçla, bağımsız değişken prebiyotik bileşenler (inülin, polidekstroz, maltodekstrin) ve bunların kombinasyonlarının ürüne etkisi belirlenmiştir. Bu çalışma, prebiyotik toz kakao içecek formülasyonunu inülin, polidekstroz ve maltodekstrin ile optimize etmek için basit karışım tasarım yöntemini uygulamıştır. Tek yönlü merkezi bileşik tasarım, brix, çözünürlük su tutma kapasitesi, kütle yoğunluğu, carr indeksi, Hausner oranları ve ıslanma süresi gibi içeceklerin fiziksel özellikleri tahmin edilmiştir. İçecek formülasyonlarının kütle yoğunluğu verilerinin tahmini için hausner oranları (HO), carr indeks (CI) değerleri belirlenmiş ve sırasıyla 1,3±0,00-1,39±0,03 ile 22,25±1,16-28,18±1,92 aralığında tespit edilmiştir. Bu çalışmanın sonucunda genel arzu edilebilirlik maksimum su tutma kapasitesi ve suda çözünürlük değerlerine baz alınarak belirlenmiştir ve buna göre optimum prebiyotik oranları inülin, polidekstroz ve maltodekstrin için sırasıyla 6,762 ve 12,351 gr ve 3,875 gr olarak belirlenmiştir. Arzu edilebilirlik 0.87'e eşittir. Elde edilen sonuçlar, inülin, polidektroz ve maltodekstirn kombinasyonu kullanılarak prebiyotik toz kakaolu içecek üretiminin mümkün olduğunu göstermektedir.

Anahtar Kelimeler:

Prebiyotik, İnülin, Polidekstroz, Maltodekstrin, Kakao

OPTIMIZATION OF COCOA POWDER BEVERAGES IN TERMS OF PHYSICAL PROPERTIES OF PREBIOTIC COMBINATION

Consumers are increasingly demanding healthy drinks containing prebiotic ingredients. The quality of the end product in beverage production depends on the preferred ingredients and the rate of use of these ingredients. Accordingly, this study aimed to investigate the physical effects of powdered cocoa beverages on product quality by substituting thickening components with prebiotics. For this purpose, the effects of independent variable prebiotic components (inulin, polydextrose, maltodextrin) and their combinations on the product were determined. This study applied the simple mix design method to optimize the prebiotic powdered cocoa beverage formulation with inulin, polydextrose, and maltodextrin. The one-way central composite design was to estimate the physical properties of beverages such as brix, solubility water holding capacity, bulk density, carr index, Hausner ratios, and wetting time. For the estimation of the bulk density data of beverage formulations, the hausner ratios (HO), and the carr index (CI) values were determined and were found to be in the range of 1.3±0.00-1.39±0.03 and 22.25±1.16-28.18±1.92, respectively. As a result of this study, the general desirability was determined based on the maximum water holding capacity and water solubility values. Therefore, the optimum prebiotic ratios were determined as 6,762 and 12,351 g and 3.875 g for inulin, polydextrose, and maltodextrin, respectively. Desirability is equal to 0.87. The results show that it is possible to produce prebiotic powdered cocoa beverage using the combination of inulin, polydextrose and maltodextrin.

Keywords:

Prebiotic, İnulin, Polydextrose, Maltodextrin, Cocoa.,

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