Farklı hayvansal ve bitkisel sütlerle üretilen salep içeceğinin bazı kalite kriterleri
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
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Yayıncı
Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada farklı hayvansal ve bitkisel sütlerle üretilen salep içeceklerinin kalite kriterleri incelendi. İçilebilir salep, bazı yabani orkide türlerinden elde edilen toz halindeki baharatın, süt ve şeker ilave edilerek kaynatılmasıyla hazırlanan, sıcak olarak servis edilen geleneksel bir içecektir. Geleneksel tariflerde inek sütü kullanılarak yapılan salep içeceği, oldukça yüksek besin değerine sahiptir ve birçok sağlık problemine de iyi gelmektedir. Günümüzde bilinçli tüketici kavramı doğrultusunda çeşitli beslenme alışkanlıkları ortaya çıkmıştır. Hayvansal kaynaklı süt ürünlerini tüketmeyen lakto-vegan veya vejeteryan beslenme alışkanlığı edinmiş insanlar ile ömür boyu laktozsuz diyet uygulaması gereken laktoz intoleranslı bireylerin de tüketebileceği bir içecek olabilmesi açısından, salep içeceği farklı 2 hayvansal ve 3 bitkisel kaynaklı süt ile hazırlanarak duyusal ve kimyasal özellikleri karşılaştırıldı. İnek, keçi, hindistan cevizi, badem ve soya sütleri ile 5 farklı çeşit salep içeceği üretildi. Bu içecekler hem; kıvam, renk, koku, tat- aroma, ağızda bıraktığı his, yabancı tat, genel izlenim değerleri bakımından duyusal olarak hem de, pH, asitlik değeri, viskozite, protein, yağ, kül ve kuru madde tayini analizleri ile kimyasal açıdan incelendi. Kimyasal ve duyusal özellikler istatistiki olarak değerlendirildi. Araştırmada elde edilen bulgular değerlendirildiğinde; asitlik değeri badem ve hindistan cevizi sütü ile yapılan saleplerde birbiriyle benzerlik gösterirken, keçi, inek ve soya sütü ile yapılana göre düşük ( p<0,05) bulundu. pH değeri keçi ve inek sütlü saleplerde benzer olup, badem ve hindistan cevizi sütlü saleplerden daha düşük seviyede ( p<0,05) olduğu, soya sütlü salep örneğinin de bütün gruplarla benzer olduğu belirlenmiştir. Protein değerinin keçi, inek ve soya sütüyle yapılan salep içeceklerinde benzer ve badem ve hindistan cevizi sütüyle yapılan saleplere göre yüksek düzeyde olduğu tespit edilmiştir. Kül, kuru madde, yağ ve viskozite özellikleri bakımından ise numuneler arasında önemli bir farklılık tespit edilmemiştir. Duyusal özelliklerden renk, tat-aroma, ağızda bıraktığı his ve genel izlenim açısından gruplar arasındaki farkın önemli seviyede olduğu ( p<0,05), koku, kıvam ve yabancı tat açısından benzer olduğu tespit edilmiştir. Renk (p<0,01) ve genel izlenim ( p<0,05) özelliklerinin keçi ve inek sütüyle yapılan salep içeceklerinde badem, hindistan cevizi ve soya sütü ile yapılan salep içeceklerine göre daha yüksek düzeyde olduğu belirlenmiştir. Tat-aroma ve ağızda bıraktığı his özellikleri bakımından keçi ve inek sütüyle yapılan saleplerin badem ve hindistan cevizi sütü ile yapılanlara göre daha yüksek düzeyde olduğu tespit edilmiştir ( p<0,05). Soya sütüyle yapılan salebin ise inek sütüyle yapılandan düşük seviyede olduğu diğer bütün süt çeşitleriyle yapılan saleplerle benzerlik gösterdiği belirlenmiştir. Sonuç olarak bu çalışma ile alternatif fonksiyonel süt ürünleri geliştirilmesine ve tüketiciler için yeni seçenekler ortaya çıkmasına katkı sağlanmış olacaktır. Anahtar kelimeler: Salep, Hayvansal Süt, Bitkisel Süt, Kalite Kriterleri.
In this study, the quality criteria of salep beverages produced with different animal and vegetable milks were examined. Drinkable salep is a traditional drink prepared by boiling powdered spice obtained from some wild orchid species by adding milk and sugar, and served hot. Salep drink, which is made using cow's milk in traditional recipes, has a very high nutritional value and is good for many health problems. Today, various eating habits have emerged in line with the concept of conscious consumer. In order to be a drink that can be consumed by people with lacto-vegan or vegetarian eating habits who do not consume dairy products of animal origin, and by individuals with lactose intolerance who need to follow a lifelong lactose-free diet, salep drink was prepared with 2 different animal and 3 plant-derived milks and its sensory and chemical properties were compared. 5 different types of salep drinks were produced with cow, goat, coconut, almond and soy milk. These drinks are both; It was examined both sensory-wise in terms of consistency, colour, odor, taste-aroma, mouthfeel, foreign taste and general impression values, and chemically with pH, acidity value, viscosity, protein, fat, ash and dry matter determination analyses. Chemical and sensory properties were evaluated statistically. While the acidity value of salep made with almond and coconut milk is similar to each other, it is significantly lower than that made with goat, cow and soy milk (p<0.05). It was determined that pH value was similar in goat and cow milk salep, lower level (p<0.05) than almond and coconut milk salep, and soy milk salep sample was similar with all groups. It has been determined that the protein value in salep drinks made with goat, cow and soy milk is similar and at a higher level compared to salep made with almond and coconut milk. level (p<0.05), it was found to be similar in terms of odor, consistency and foreign taste. Color (p<0.01) and overall impression (p<0, 05) properties were found to be higher in salep drinks made with goat and cow milk than in salep drinks made with almond, coconut and soy milk. In terms of taste-aroma and mouthfeel, salep made with goat and cow milk was found to be higher than those made with almond and coconut milk (p<0.05). It has been determined that salep made with soy milk is at a lower level than that made with cow milk, and it is similar to salep made with all other milk varieties. There was no significant difference between the samples in terms of ash, dry matter, oil and viscosity properties. In terms of taste-aroma and mouthfeel, salep made with goat and cow milk was found to be higher than those made with almond and coconut milk (p<0.05). It has been determined that salep made with soy milk is at a lower level than that made with cow milk, and it is similar to salep made with all other milk varieties. In terms of taste-aroma and mouthfeel, salep made with goat and cow milk was found to be higher than those made with almond and coconut milk (p<0.05). It has been determined that salep made with soy milk is at a lower level than that made with cow milk, and it is similar to salep made with all other milk varieties. As a result, this study will contribute to the development of alternative functional dairy products and to the emergence of new options for consumers. Key Words: Salep, Animal Milk, Vegetable Milk, Quality Criteria.
In this study, the quality criteria of salep beverages produced with different animal and vegetable milks were examined. Drinkable salep is a traditional drink prepared by boiling powdered spice obtained from some wild orchid species by adding milk and sugar, and served hot. Salep drink, which is made using cow's milk in traditional recipes, has a very high nutritional value and is good for many health problems. Today, various eating habits have emerged in line with the concept of conscious consumer. In order to be a drink that can be consumed by people with lacto-vegan or vegetarian eating habits who do not consume dairy products of animal origin, and by individuals with lactose intolerance who need to follow a lifelong lactose-free diet, salep drink was prepared with 2 different animal and 3 plant-derived milks and its sensory and chemical properties were compared. 5 different types of salep drinks were produced with cow, goat, coconut, almond and soy milk. These drinks are both; It was examined both sensory-wise in terms of consistency, colour, odor, taste-aroma, mouthfeel, foreign taste and general impression values, and chemically with pH, acidity value, viscosity, protein, fat, ash and dry matter determination analyses. Chemical and sensory properties were evaluated statistically. While the acidity value of salep made with almond and coconut milk is similar to each other, it is significantly lower than that made with goat, cow and soy milk (p<0.05). It was determined that pH value was similar in goat and cow milk salep, lower level (p<0.05) than almond and coconut milk salep, and soy milk salep sample was similar with all groups. It has been determined that the protein value in salep drinks made with goat, cow and soy milk is similar and at a higher level compared to salep made with almond and coconut milk. level (p<0.05), it was found to be similar in terms of odor, consistency and foreign taste. Color (p<0.01) and overall impression (p<0, 05) properties were found to be higher in salep drinks made with goat and cow milk than in salep drinks made with almond, coconut and soy milk. In terms of taste-aroma and mouthfeel, salep made with goat and cow milk was found to be higher than those made with almond and coconut milk (p<0.05). It has been determined that salep made with soy milk is at a lower level than that made with cow milk, and it is similar to salep made with all other milk varieties. There was no significant difference between the samples in terms of ash, dry matter, oil and viscosity properties. In terms of taste-aroma and mouthfeel, salep made with goat and cow milk was found to be higher than those made with almond and coconut milk (p<0.05). It has been determined that salep made with soy milk is at a lower level than that made with cow milk, and it is similar to salep made with all other milk varieties. In terms of taste-aroma and mouthfeel, salep made with goat and cow milk was found to be higher than those made with almond and coconut milk (p<0.05). It has been determined that salep made with soy milk is at a lower level than that made with cow milk, and it is similar to salep made with all other milk varieties. As a result, this study will contribute to the development of alternative functional dairy products and to the emergence of new options for consumers. Key Words: Salep, Animal Milk, Vegetable Milk, Quality Criteria.
Açıklama
Anahtar Kelimeler
Salep, Hayvansal Süt, Bitkisel Süt, Kalite Kriterleri, Animal Milk, Vegetable Milk, Quality Criteria
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Birol, E. (2023). Farklı hayvansal ve bitkisel sütlerle üretilen salep içeceğinin bazı kalite kriterleri. (Doktora Tezi). Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü, Konya.
