Konya'da Pastahanelerde Tüketi?me Sunulan Dondurmaların Ki?myasal Bi?leşi?mi? ve Eri?me Özelli?kleri?
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Dosyalar
Tarih
2004
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Araştırmada, Konya'da pastahanelerde tüketime sunulan 46 adet sade, 27 adet kakaolu, 19 adet limonlu ve 19 adet çilekli olmak üzere toplam 109 dondurma numunesi toplam kuru madde, yağ, pH, asidite, ilk damlama süresi, erime oranları ve tamamen erime süresi yönünden incelendi. Numunelerin ortalama toplam kuru maddesi %32.56-%36.54, yağ miktan %0.68%1.69. pH değeri 6.89-4.13, asidite değeri %0.13 La. - %0.71 La. arasında tespit edildi. Dondurma numunelerinin ilk damlama süresi ortalama 10:34-11.77 dakika, tamamen erime süresi 38.41-40.71 dakikalar arasında tespit edilirken, en fazla erime orani 20 ve 30. dakikalar arasında %39.89-%41.39 düzeylerinde bulundu. Sonuçta dondurma numunelerinin %62.38 inin toplam kuru madde *92.65'inin yağ miktan bakımından Türk Standardlan Dondurma Standardına uygun olmadığı, enme özelliklerinin ise düşük kalitede olduğu belirlendi.
In this investigation 109 ice cream samples sold at pastry shops in Konya, 46 of them vanilla, 27 of them cocoa, 19 of them lemon, 19 of them strawberry, were analyzed for total dry matter, fat, pH, acidity, first drop time, complete melting time, and melting ratio. Mean composition of the samples was 32.56-36.54% total dry matter, 0.68-1.69% fat. 6.89-4.13 pH value: 013-0.71% acidity as lactic acid. First drop time was determined as 10.34-11.77 minute and complete melting time was 38.41-40.71 minute Maximum melting ratio was determined between 20th and 30th minute as 39.89% and 41.39%. It was concluded that 62 38% and 92.65% of the samples were not fit to Ice Cream Standard of the Turkish Standard Institute for total dry matter and fat respectively. And also melting characteristics were low.
In this investigation 109 ice cream samples sold at pastry shops in Konya, 46 of them vanilla, 27 of them cocoa, 19 of them lemon, 19 of them strawberry, were analyzed for total dry matter, fat, pH, acidity, first drop time, complete melting time, and melting ratio. Mean composition of the samples was 32.56-36.54% total dry matter, 0.68-1.69% fat. 6.89-4.13 pH value: 013-0.71% acidity as lactic acid. First drop time was determined as 10.34-11.77 minute and complete melting time was 38.41-40.71 minute Maximum melting ratio was determined between 20th and 30th minute as 39.89% and 41.39%. It was concluded that 62 38% and 92.65% of the samples were not fit to Ice Cream Standard of the Turkish Standard Institute for total dry matter and fat respectively. And also melting characteristics were low.
Açıklama
Anahtar Kelimeler
Dondurma, Kimyasal Kalite, Erime Özellikleri, Ice Cream, Chemical Quality, Melting Characteristics
Kaynak
Eurasian Journal of Veterinary Sciences
WoS Q Değeri
Scopus Q Değeri
Cilt
20
Sayı
2
Künye
Güner, A., Doğruer, Y., Ardıç, M., Yörük, H. D., (2004). Konya'da Pastahanelerde Tüketi̇me Sunulan Dondurmaların Ki̇myasal Bi̇leşi̇mi̇ ve Eri̇me Özelli̇kleri̇. Eurasian Journal of Veterinary Sciences, 20(2), 65-71.
