Sebze Püresi ile Üretilen Yoğurtların Tekstürel ve Duyusal Özelliklerinin Belirlenmesi

yönteme göre hazırlanmıştır. Yoğurt üretimi için gerekli olan süt (yağ %3,35, kurumadde %11,40, protein %2,88, titrasyon asitliği (%LA), %0,16, pH 6,66, yoğunluk (g/cm3) 1,032) Tat Gıda A.Ş. Sek Süt (Mustafakemalpaşa, Bursa) işletmesinden temin edilmiş ve üretim burada gerçekleştirilmiştir. Üretimde kullanılacak %1,50± 0,05 yağ içeriğine sahip, homojenize edilmiş (60°C/50 bar, homogenizer Tetra Alex, Tetra Pak, İsveç) süt, evaporasyonla kurumaddesi %12,35±0,05'e ayarlanmış ve 90°C'de 10 dakika süre ile ısıl işlem uygulandıktan sonra 42°C'ye soğutulmuştur. Sebze püreleri 85-90°C'de 15 dakika pastörize edilerek hazırlanmıştır. Yoğurt sütlerine aynı sıcaklıkta (42°C) %10 oranında sebze püresi olarak balkabağı-YBK (%0,512 asitlik; briks 7,4); havuç-YHA (%0,243 asitlik; briks 6,8); bezelye-YBE (%0,064 asitlik; briks 5,3) ve yeşil kabak-YKA (%0,096 asitlik; briks 3,9) ilave edilmiş, daha sonra da Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus içeren yoğurt kültürü (Yo-Flex 450 YF- L812 Chr. Hansen Denmark, 8-9 log kob cfu mL-1 olacak şekilde) %3 oranında inoküle edilerek 42°C'de pH 4,60'ye İnkübasyon sonunda set tip üretilen yoğurtlar oda sıcaklığında (20 ±1°C) 30 dakika süre ile ve 28 günlük depolama süreleri boyunca 4 ± 1°C'de bekletilmiştir. Üretim iki tekerrürlü olarak yürütülmüştür

Determination of Textural and Sensory Properties of Yogurt Produced with The Vegetable Puree

In this study, five different set type yogurt with vegetable purees, namely as control (K), yogurt with pumpkin (YBK), yogurt with carrot (YHA), yogurt with green peas (YBE) and yogurt with zucchini (YYK) were produced. The viable cell counts of S. thermophilus and L. delbrueckii subsp. bulgaricus were increased as a result of the ability of dietary fiber to stimulate their growth which is present in yogurt as puree. Vegetable puree addition had a noticeable effect on pH, titratable acidity, whey separation, sensory properties as well as textural attributes such as firmness, cohesiveness, consistency and viscosity index in yogurt. The highest viscosity index, consistency and firmness were observed in yogurt with the carrot puree, while the samples with zucchini presented the less compact structure and textural properties. As a result the present work showed that all the vegetable puree used had a beneficial role to improve textural properties of set type non-fat yogurt and could be used for the development of dairy products with functional ingredients.

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