Investigation of Some Properties of Industrial Mademilk Jams

Abstract

Bu çalışmada endüstriyel yöntemle üretilen dokuz adet süt reçeli örneğinin fizikokimyasal, tekstürel, duyusal, toplam fenolik madde (TFM) ve antioksidan aktivitesi incelenmiştir. Ayrıca örneklerin makro ve mikro element (Ca, K, Mg, Na, Fe, Mn, Zn, Cu) içeriği belirlenmiştir. Yapılan analiz sonuçlarına göre örneklerin kuru madde oranı %48.14-77.21, yağ miktarı %1.45-12.35, protein oranı % 0.10-9.04, asitlik oranı % 0.40-0.65, pH değeri 5.66-6.65, kül oranı %1.15-3.18, brix değeri 59.65-79.35, HMF 9.98-25.06 μmol/100 g, toplam fenolik madde içeriği 810.00-2830.83 mg GAE/kg, antioksidan aktiviteleri DPPH testinde 12.73-71.95, TEAK testinde 4.50-7.91 mmol TE/g olarak belirlenmiştir. Mineral madde içerikleri Ca 932.05-3286.16 mg/kg, Mg 106.70-318.58 mg/kg, K 821.59.-3499.90 mg/kg, Zn 69.98-319.30 mg/kg, Fe 27.52-81.06 mg/kg, Cu 3.64-12.86 mg/kg, Mn 0.98-3.27 mg/kg, Na 488.76-2399.82 mg/kg olarak tespit edilmiştir. Örneklerin L* değerinin 28,71-41.40, a* değerinin 4.28-14.39 ve b* değerinin -1.28-18.02 arasında olduğu tespit edilmiştir. Duyusal açıdan renk, koku, kıvam ve tat özellikleri değerlendirilmiş ve genel beğeni sıralamasında en yüksek puanı altı numaralı örnek en düşük puanı da dokuz numaralı örnek almıştır. Tekstür parametresi olarak; sertlik (hardness), dış yapışkanlık (adhesiveness), dayanıklılık (resilience), iç yapışkanlık (cohesiveness) esneklik (springiness

In this study, physicochemical, textural, sensory, total phenolic substance (TPS) and antioxidant activity of nine milk jam samples produced by industrial method were investigated. In addition, the macro and micro element (Ca, K, Mg, Na, Fe, Mn, Zn, Cu) contents of the samples were determined. According to the results of the analysis, the dry matter content of the samples was 48.14-77.21%, the oil content was 1.45-12.35%, the protein content was 0.10-9.04%, the acidity amount was 0.40-0.65%, the pH value was 5.66-6.65, the ash content was 1.15-3.18%, the brix value was 59.65-79.35, HMF was 9.98-25.06 μmol/100 g, total phenolic content content was 810.00-2830.83 mg GAE/kg, antioxidant activities were determined as 12.73-71.95 in DPPH test, 4.50-7.91 mmol TE/g in TEAK test. Among the mineral content, it was determined that Ca is 932.05-3286.16 mg/kg, Mg is 106.70-318.58 mg/kg, K is 821.59-3499.90 mg/kg, Zn is 69.98-319.30 mg/kg, Fe is 27.52-81.06 mg/kg, Cu is 3.64-12.86 mg/kg, Mn is 0.98-3.27 mg/kg and Na is 488.76-2399.82 mg/kg. It was determined that L* value is between 28.71-41.40, a* value is between 4.28-14.39 and b* value is between -1.28-18.02. When they are evaluated in terms of color, smell, consistence and taste, sample number six got the highest score and sample number nine got the lowest score. Hardness, adhesiveness, resilience, cohesiveness, springiness, gumminess and chewiness were measured as texture parameters.