Yağ İçeriği Azaltılmış Sütlü Tatlılarda Aroma Salınımı ve Reolojik Özelliklerin İncelenmesi

Türk mutfağında önemli yere sahip olan sütlü tatlılar hamur ve şuruplu tatlılara göre daha hafif, sindirimi kolay ve besin değerleri oldukça yüksek olan ürünlerdir. Son yıllarda beslenme, sağlık ve kilo kontrolü gibi birçok farklı nedenden kaynaklı düşük ve sıfır yağlı ürünlere tüketici talebinin artmasıyla birlikte bu ürünleri geliştirmeye yönelik çalışmaların arttığı gözlenmektedir. Ancak gıda ürünlerinde yağın azaltılması, genellikle gıdaların yapısal özelliklerinde istenmeyen değişikliklere neden olmakta bu da tüketicilerin beğenisini etkilemektedir. Bu tür ürünlerin formülasyonunda yağ; görünüş, doku, ağız hissi ve özellikle lezzeti etkilemektedir. Gıdalardaki yağ içeriğinin azaltılmasıyla ilgili oluşan sorunları telafi etmek için peynir altı suyu proteini-pektin kompleksleri, λ-karregenan, κ- karragenan, kısa ve uzun zincirli inülin karışımları, nişasta gibi yağ ikame maddeleri kullanılmaktadır. İkame maddelerinin kullanılması ile sütlü tatlıların yağ içeriğinde yapılan değişiklikler renk, reoloji, doku, duyusal algı, aroma salınımı ve algılanmasını etkilemektedir. Süt yağı içeriği, yarı katı sütlü tatlılarda duyusal algı, in vivo lezzet ve aroma salınımı üzerine etkilidir. Sütlü tatlı üretiminde kullanılan süt yağ içeriği (tam yağlı, az yağlı veya yağsız) ürünün reolojik ve duyusal özelliklerini, ağızda algılanan tat yoğunluğunu, aroma salınımını, akış davranışını, lezzeti ve viskoelastik özelliklerini etkilemektedir. İncelenen çalışmalarda yağ içeriği azatılmış sütlü tatlılarda, kıvam arttırıcı tipi ve konsantrasyonunun (nişasta, κ-karregenan, karboksimetil selüloz) ürünün, renginde, lezzetinde ve dokusunda algılanabilir değişikliğe yol açtığı, ürünün fiziksel ve yapısal özelliklerini değiştirebileceği saptanmıştır. Bu derlemede, yağ ikame maddeleri kullanılarak yağ içeriği azaltılmış sütlü tatlıların aroma salınımının ve reolojik özelliklerinin incelenmesi amaçlanmıştır.

Investigation of Aroma Release and Rheological Properties in Dairy Desserts with Reduced Fat Content

Dairy desserts, which have an important place in Turkish cuisine, are mild, more digestible and have high nutritional value than dough and syrup desserts. In recent years, studies for developing these products have increased due to the increase in consumer demand for low and zero fat products for many different reasons such as nutrition, health and weight control. However, the reduction of fat in food products often leads to undesirable changes in the structural properties of foods, which affects consumer preference. Fat in the formulation of such products, affects the appearance, texture, mouthfeel, and especially flavor. To eliminate the problems associated with the reduction of fat content in foods, whey protein-pectin complexes, λ-carrageenan, κ-carrageenan, short and long chain inulin mixtures, starch substitutes are generally used. Changes in fat content of dairy desserts with the use of substitutes affect color, rheology, texture, sensory perception, aroma release and perception. Milk fat content is effective on sensory detection, in vivo flavor and flavor release in semi- solid dairy desserts. The milk fat content (whole-fat, low-fat or non-fat) used in the production of dairy dessert affects the rheological and sensory properties of the product, the taste intensity perceived in the mouth, flavor release, flow behavior, flavor and viscoelastic properties. According to the reviewed literature, in dairy desserts with reduced fat content, the thickener type and concentration (starch, κ-carrageenan, carboxymethyl cellulose) have been determined to cause perceptible changes in the product’s color, flavor and texture, and may alter the physical and structural properties of the product. In this review, it was aimed to examine the aroma release and rheological properties of dairy desserts with reduced fat content by using fat substitutes.

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