Bazı Ağaç Sızıntı Gamlarının Yağı Azaltılmış Mayonez Üretiminde Kullanımı
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Mayonez, Fransız mutfağı kökenli soğuk bir sostur. Dünya genelinde yaygın olarak bilinen, çeşitli
gıdalara özellikle salatalara aroma vermek amacıyla ilave edilen mayonez kolloidal yapıda emülsiyon tipi
bir üründür. Literatürde yeni lezzette ürün geliştirmek veya daha sağlıklı ürünler elde etmek gibi çeşitli
amaçlar doğrultusunda mayonez ile ilgili çalışmalar bulunmaktadır. Farklı bitki ve çekirdeklerden elde
edilen gamlar, nişastalar, unlar ve bunların çeşitli kombinasyonları ile farklı konsantrasyonları başta
stabiliteyi arttırmak amacıyla mayonezlerde kullanım olanaklarının incelendiği çeşitli çalışmalar
yapılmıştır. Bu çalışmada mayonez üretiminde kullanılan kıvam artırıcılara alternatif olarak kullanabilme
olanaklarını incelemek amacıyla erik, kiraz ve şeftali ağaç sızıntıları gamları kullanılmıştır.
Mayonez yapımında sıvı yağ, gam, su, asetik asit, yumurta sarısı, şeker ve tuz kullanılmıştır.
Mayonezin emülsifikasyonunda kiraz, şeftali ve erik ağaçlarının sızıntıları kullanılmıştır. %75 yağ
içeriğine sahip herhangi bir kıvam artırıcı kullanılmadan üretilen mayonezlerin kontrol numunesi olarak
kullanıldığı analizlerde farklı oranlarda (%3, %4 ve %5) mayonezlere eklenen ağaç sızıntı gamlarının
mayonezlerdeki çeşitli özellikler üzerine etkisi incelenmiştir. Mayonezde emülsiyon stabilitesi, reolojik
özellikler, tekstür profil analizi, peroksit değeri, renk ve pH Analizleri yapılmıştır.
Sonuçlar incelendiğinde mayonez üretiminde kullanılan gam çeşidinin mayonezlerin L*, a*, b*, C*,
h, pH, peroksit değeri, emülsiyon stabilitesi, sertlik ve yapışkanlık özellikleri, akış ve kıvam indeksleri ile
geri toparlanma ve deformasyon üzerine etkileri istatistiki bakımdan önemli bulunmuştur. Üretilen
mayonez örneklerinin renk ve asitlik değerlerinin kullanılan gam çeşidine göre farklılık gösterdiği
görülmüştür. Kiraz, erik ve şeftali ağaç sızıntı gamı kullanılan mayonezlerde (şeftali %5 konsantrasyonu
hariç) emülsiyon stabilitesinin % 90 üzerinde olduğu görülmüştür. Yağı azaltılmış mayonezlerde
beklendiği üzere oksidasyona bağlı kimyasal bozulmanın azaldığı ve kullanılan gam çeşidine göre
farklılık gösterdiği görülmüştür. Yağı azaltılmış mayonez üretiminde erik, şeftali ve kiraz gamı
kullanımının kontrol örneği ile yapılan karşılaştırmasında emülsiyon stabilitesi başta olmak üzere
mayonezlerin fizikokimyasal özellikleri ve reolojik özelliklerine olumlu yönde etki ettiği görülmüştür. En
yüksek kıvam indeksi şeftali ağacı sızıntı gamı içeren mayonezde (44.61±20.04) belirlenmiş olup bunu
erik (38.62±18.94) ve kiraz ağacı sızıntı gamı içeren mayonezler (32.95±15.07) takip etmiştir.
Mayonezlerde ağaç sızıntı gamı kullanımı deformasyon ve geri toparlanmayı önemli düzeyde etkilemiştir.
Sertlik ve yapışkanlık değerlerinin gam kullanılan bütün mayonezlerde kontrolden daha yüksek çıkmış
aynı zamanda artan konsantrasyonla birlikte artış göstermiştir. Konsantrasyon artışı ile geri toparlanmada
da bir artış olduğu en yüksek geri toparlanmanın şeftali, en düşük geri toparlanmanın ise kiraz ağaç sızıntı
gamı kullanılan mayonezlerde olduğu görülmüştür. Tez çalışması sonucunda ağaç sızıntı gamı
kullanımının emülsiyon ve reolojik özellikler başta olmak üzere mayonezlerde kullanımının olumlu
yönde etkiler gösterdiği görülmüştür.
Mayonnaise is a cold sauce originating from French cuisine. Mayonnaise, which is widely known around the world, is added to various foods, especially salads, to give flavor, mayonnaise is a colloidal emulsion type product. In the literature, there are studies on mayonnaise for various purposes such as developing new flavored products or obtaining healthier products. Gums, starches, flours and their various combinations and different concentrations obtained from different plants and seeds are used in mayonnaises to increase stability. Various studies have been conducted to examine the possibilities of using them (in different types such as reduced-fat, vegan) in mayonnaises. In this study, plum, cherry, and peach tree exudates were used to examine the possibilities of using them as an alternative to the thickeners used in mayonnaise production. Oil, gum, water, acetic acid, egg yolk, sugar and salt were used in the production of mayonnaise. Cherry, plum, and peach tree exudates were used as emulsifier in the mayonnaise production. The aim of the study was to determine the usability of different tree exudates as emulsion and thickener in mayonnaise improve the emulsion properties of mayonnaise. It will be used as a control sample of mayonnaise produced without using any thickener with 75% oil content. In the analysis, the effect of tree exudates added to mayonnaise at different rates (3%, 4% and 5%) on various properties of mayonnaises was investigated. Mayonnaise samples were analyzed by emulsion stability, rheology analysis, texture profile analysis, peroxide value, and color. When the results are examined, the effects of gum type used in mayonnaise production on L*, a*, b*, C*, h, pH, peroxide value, emulsion stability, hardness and stickiness properties, flow and consistency indices and recovery and deformation of mayonnaises were found to be statistically significant. It has been observed that the color and acidity values of the produced mayonnaise samples differ according to the gum type used. It was concluded that the emulsion stability was above 90% in mayonnaises using cherry, plum and peach tree exudates (except for peach 5% concentration). It was observed that chemical degradation due to oxidation decreased as expected in reduced-fat mayonnaise and differed according to the gum type used. In the comparison of the use of plum, peach, and cherry gum in the production of reduced-fat mayonnaise with the control sample, it has been observed that the physicochemical properties and rheological properties of mayonnaises, especially emulsion stability, have a positive effect. The highest consistency index was determined in mayonnaise containing peach tree exudates (44.61±20.04), followed by mayonnaise containing plum (38.62±18.94) and cherry tree exudates (32.95±15.07). The use of tree exudate gum in mayonnaise significantly affected deformation and recovery. The hardness and stickiness values of all mayonnaises using gum were higher than the control and also increased with increasing concentration. It was observed that there was an increase in recovery with the increase in concentration, the highest recovery was in peach, and the lowest recovery was in mayonnaises using cherry tree exudates. As a result of the thesis study, it has been seen that the use of tree exudate gum has positive effects on the use of mayonnaise, especially in emulsion and rheological properties.
Mayonnaise is a cold sauce originating from French cuisine. Mayonnaise, which is widely known around the world, is added to various foods, especially salads, to give flavor, mayonnaise is a colloidal emulsion type product. In the literature, there are studies on mayonnaise for various purposes such as developing new flavored products or obtaining healthier products. Gums, starches, flours and their various combinations and different concentrations obtained from different plants and seeds are used in mayonnaises to increase stability. Various studies have been conducted to examine the possibilities of using them (in different types such as reduced-fat, vegan) in mayonnaises. In this study, plum, cherry, and peach tree exudates were used to examine the possibilities of using them as an alternative to the thickeners used in mayonnaise production. Oil, gum, water, acetic acid, egg yolk, sugar and salt were used in the production of mayonnaise. Cherry, plum, and peach tree exudates were used as emulsifier in the mayonnaise production. The aim of the study was to determine the usability of different tree exudates as emulsion and thickener in mayonnaise improve the emulsion properties of mayonnaise. It will be used as a control sample of mayonnaise produced without using any thickener with 75% oil content. In the analysis, the effect of tree exudates added to mayonnaise at different rates (3%, 4% and 5%) on various properties of mayonnaises was investigated. Mayonnaise samples were analyzed by emulsion stability, rheology analysis, texture profile analysis, peroxide value, and color. When the results are examined, the effects of gum type used in mayonnaise production on L*, a*, b*, C*, h, pH, peroxide value, emulsion stability, hardness and stickiness properties, flow and consistency indices and recovery and deformation of mayonnaises were found to be statistically significant. It has been observed that the color and acidity values of the produced mayonnaise samples differ according to the gum type used. It was concluded that the emulsion stability was above 90% in mayonnaises using cherry, plum and peach tree exudates (except for peach 5% concentration). It was observed that chemical degradation due to oxidation decreased as expected in reduced-fat mayonnaise and differed according to the gum type used. In the comparison of the use of plum, peach, and cherry gum in the production of reduced-fat mayonnaise with the control sample, it has been observed that the physicochemical properties and rheological properties of mayonnaises, especially emulsion stability, have a positive effect. The highest consistency index was determined in mayonnaise containing peach tree exudates (44.61±20.04), followed by mayonnaise containing plum (38.62±18.94) and cherry tree exudates (32.95±15.07). The use of tree exudate gum in mayonnaise significantly affected deformation and recovery. The hardness and stickiness values of all mayonnaises using gum were higher than the control and also increased with increasing concentration. It was observed that there was an increase in recovery with the increase in concentration, the highest recovery was in peach, and the lowest recovery was in mayonnaises using cherry tree exudates. As a result of the thesis study, it has been seen that the use of tree exudate gum has positive effects on the use of mayonnaise, especially in emulsion and rheological properties.
Açıklama
Anahtar Kelimeler
Ağaç Sızıntı Gamları, Hidrokolloidler, Mayonez, Reolojik Özellikler, Hydrocolloids, Mayonnaise, Rheological Properties, Tree Exudate Gums
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
İşler, A., (2023). Bazı Ağaç Sızıntı Gamlarının Yağı Azaltılmış Mayonez Üretiminde Kullanımı. (Yüksek Lisans Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
