Bazı süt mamüllerinin üretiminde soya sütünden yararlanma olanakları üzerinde araştırmalar
Küçük Resim Yok
Tarih
1992
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Ege Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada inek ve belli oranlarda soya sütü içeren sütlerden yoğurt, aromalı yoğurt, peynir, peynir benzeri ürünler ve dondurma üretim olanakları ile değişik sürelerde depolanan örneklerde meydana gelen fiziksel, kimyasal ve duyusal değiş ikliklerin belirlenmesine çalı ş ı İmi ş ti r. Elde edilen sonuçlara göre yoğurt örneklerinde; üretimde standardize sütler kullanı İdi ğı için kurumadde ve yağ hariç soya sütü kullanım oranlarının artması ile penetrometre, su sslma, asitlik, protein, aroma maddeleri, mineral maddelerden fosfor, kalsiyum, potasyum, sodyum miktarları -azalmış, magnezyum ve demir miktarları artmıştır. Peynir çeşitlerinde ise soya sütü kullanım oranı arttıkça kurumadde, asitlik, tuz, toplam azot, suda eriyen azot, aminoasit, yağ, serbest yağ asitleri, fosfor, kalsiyum, potasyum miktarları azalmış sodyum, magnezyum ile demir miktarları artmıştır. Dondurma örneklerinin de kurumadde, asitlik, toplam azot, kül ve erimeye dayanım derecelerinin azaldığı görülmüştür. Elde edilen mamullerde yapı lan duyusal değerlendirmeler beğenilerin soya sütü kullanı m oranları ile ilintili olarak azaldı ğı nı göstermiş tir. ABSTRACT In this research, it has been studied on the using possibilities of soy milk and cows' soy milk blends in yoghurt, cheese varieties and ice cream production and also determined physical, chemical, sensoric changings during storage period
In this research, it has been studied on the using possibilities of soy milk and cows' soy milk blends in yoghurt, cheese varieties and ice cream production and also determined physical, chemical, sensoric changings during storage period.According to the results the wheying off, penetrometer values, acidity, protein, aroma compounds, phosphorus, calcium, kalium and natrium amounts in yoghurts sample produced from high percentage cows' soy milk blends and soy milk have been decreased, but the magnesium and iron content have been increased, except the total solids and fat contents that used standardized milk blends in production. In cheese varieties, the total solid, acidity, salt, total nitrogen, water soluble nitrogen, amino acid, fat, free fatty acids, phosphorus, calcium, kalium contents except magnesium and iron have been reduced. Also the total solid, acidity, total nitrogen, ash contents and melting resistance values have been highly decreased in relation with the soy milk ranges used. The sensory evaluations made in products have shown that the sensual preferrings reduced, concerning with the soy milk percentage used.
In this research, it has been studied on the using possibilities of soy milk and cows' soy milk blends in yoghurt, cheese varieties and ice cream production and also determined physical, chemical, sensoric changings during storage period.According to the results the wheying off, penetrometer values, acidity, protein, aroma compounds, phosphorus, calcium, kalium and natrium amounts in yoghurts sample produced from high percentage cows' soy milk blends and soy milk have been decreased, but the magnesium and iron content have been increased, except the total solids and fat contents that used standardized milk blends in production. In cheese varieties, the total solid, acidity, salt, total nitrogen, water soluble nitrogen, amino acid, fat, free fatty acids, phosphorus, calcium, kalium contents except magnesium and iron have been reduced. Also the total solid, acidity, total nitrogen, ash contents and melting resistance values have been highly decreased in relation with the soy milk ranges used. The sensory evaluations made in products have shown that the sensual preferrings reduced, concerning with the soy milk percentage used.
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering, Dondurma, Ice cream, Peynirler, Cheeses, Soya sütü, Soy milk, Yoğurt, Yoghurt
