Konya il merkezinde tüketime sunulan ve deneysel olarak üretilen bazı sütlü tatlıların kimyasal ve mikrobiyolojik kalitesi
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Dosyalar
Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Konya piyasasında tüketime sunulan sütlü tatlılar ile deneysel amaçlı üretimi yapılan sütlü tatlıların kimyasal ve mikrobiyolojik kalitelerinin belirlenmesi amacıyla yapılan bu çalışmada piyasada satılan toplam 80 adet sütlü tatlı örneği (10 adet sütlaç, 10 kazandibi, 10 keşkül, 10 tavuk göğsü, 10 sufle, 10 süpangle, 10 profiterol, 10 güllaç) ve deneysel olarak 3 tekrar halinde üretilen aynı tür tatlılar materyal olarak kullanılmıştır. Analiz bulguları sonucunda incelenen örneklerin kimyasal ve mikrobiyolojik analizlerinde standart yöntemler kullanılmış, ortalama değerleri alınmış, deneysel olarak üretilenler ile piyasada satışa sunulanlar arasındaki istatistiksel analizler yapılmış ve değerlendirilmiştir. Bu araştırmadaki sonuçlar kimyasal yönden değerlendirildiğinde, piyasada satışa sunulan puding türü sütlü tatlılarda ortalama pH değerleri 6.66-6.94 arasında, viskozite 9.36-85.00 % kuru madde, 36.55-48.98, % kül 0.35-0.78, % şeker 24.26-27.69, % yağ 2.25-4.62 arasında tespit edildi. Deneysel olarak üretilen sütlü tatlıların ortalama pH değerleri 6.76-6.92, viskozite değerleri 13.40-106.40, % Kuru madde, 29.98-45.84, % kül, 0.48-0.82, % şeker, 21.62-26.78, % yağ 2.42-4.90 arasında olduğu tespit edildi. Piyasada tüketilen ve deneysel olarak üretilen sütlaç numunelerinde % kuru madde miktarı (P<0.05), kazandibi numunelerinde, % kuru madde(P<0.01), ve viskozite(P<0.001), süpangle örneklerinde % kuru madde(P<0.001) ve % kül(P<0.01), profiterol numunelerinde % kuru madde(P<0.01) ve viskozite(P<0.05), keşkül numunelerinde % kuru madde(P<0.01) ve % kül miktarı(P<0.01), tavuk göğsü örneklerinde % kuru madde(P<0.01) ve % kül miktarı (P<0.01) sufle numunelerinde viskozite(P<0.001), güllaç numunelerinde viskozite (P<0.05) düzeyinde fark olduğu saptandı. Sütlü tatlı numunelerinin tümünde pH, şeker ve yağ miktarı bakımından fark olmadığı tespit edildi. Bu çalışma mikrobiyolojik yönden değerlendirildiğinde piyasada satılan sütlü tatlılara ait toplam aerobik mezofilik mikroorganizma sayısı ortalama değerleri logaritmik (Log10) olarak 2.17 -3.44, koliform grubu mikroorganizmalar 0.66-3.23, maya-küf 1.03-2.08 ve koagülaz+stafilakok lar 0.87-3.76 arasında olduğu tespit edildi. Deneysel olarak üretilen tatlılara ait toplam aerobik mezofilik mikroorganizma değerleri logaritmik (Log10) olarak 0-1.00 koliform grubu mikroorganizmalar 0.82-1.74, maya-küf 0-3.34 koagülaz+stafilokok 0-0.98 arasında tespit edildi. Analiz bulgularına göre, genel olarak piyasada satılan 80 adet sütlü tatlı numunesinin 59'unda (%73,75) toplam aerobik mezofilik mikroorganizma, 46'sında (% 57,50) koliform grubu mikroorganizma, 37'sinde (% 46,25) maya-küf ve 47'sinde (% 58,75) koagülaz+stafilokok saptanmıştır. Deneysel olarak üretilen sütlü tatlı numunelerinin mikrobiyolojik değerlerinin piyasada üretilenlere göre oldukça düşük olduğu tespit edilmiştir. Piyasada tüketilen ve deneysel olarak üretilen sütlaç numunelerinde toplam aerobik mezofilik mikroorganizma(P<0.001), maya-küf(P<0.05), kazandibi numunelerinde koliform(P<0.01) ve koagülaz+stafilokok(P<0.001), süpangle örneklerinde toplam aerobik mezofilik mikroorganizma ve maya-küf (P<0.01), koagülaz+stafilokok (P<0.001) profiterol maya-küf ve koagülaz+stafilokok (P<0.001), keşkül koagülaz+stafilokok (P<0.01), tavuk göğsü maya-küf ve koagülaz+stafilokok (P<0.001), sufle maya-küf(P<0.05), güllaç toplam aerobik mikroorganizma, koliform ve maya-küf (P<0.001), koagülaz+stafilokok (P<0.05), düzeyinde aralarında fark olduğu belirlenmiştir. Sonuç olarak deneysel olarak üretilen ve piyasada satışa sunulan sütlü tatlıların kimyasal ve mikrobiyolojik bazı kriterler yönünden aralarında farklılıkların olduğu tespit edilmiştir. Sütlü tatlıların üretim reçetelerinin standart hale getirilmesi aynı zamanda gerek üretim ve gerekse satış yerlerinde etkili ve sürekli bir kontrolün yapılması gerektiği bunun yanında hijyen kurallarına uyulmasının gerekli olduğu ortaya çıkmıştır.
In this study that was made to determine chemical and microbiological qualities of milk puddings offered for consumption in Konya market and manufactured experimentally, 80 milk puddings in total that are put on the market (10 rice pudding, 10 pudding with a caramel base, 10 milk and almond pudding, 10 white pudding, 10 soufflé, 10 chocolate pudding, 10 profiterole, 10 rose pudding) and same types of sweets manufactured experimentally for 3 times again were used as material. Standard methods were used in the chemical and microbiological analysis of the samples examined as a result of analysis findings, and their mean values were calculated, and statistical analysis between milk puddings manufactured experimentally and those put on the market was made and assessed. According to the analysis findings, average pH value in milk puddings put on the market was found between 6.66-6.94, viscosity between 9.36-85.00 % dry matter between 36.55-48.98 % ash between 0.35-0.78 % sugar between 24.26-27.69 % and fat between 2.25-4.62.% Average pH value in the milk puddings manufactured experimentally was found between 6.76-6.92, viscosity between 13.40-106.40%, dry matter between 29.98-45.84, % ash between 0.48-0.82, % sugar between 21.62-26.78 % and fat between 2.42-4.90% When the results in this study are assessed chemically, a difference was determined in the values of samples consumed in the market and manufactured experimentally as following: amount of dry mater % (P<0.05) in the rice pudding samples, dry matter % (P<0.01) and viscosity (P<0.001) in the pudding with a caramel base, dry matter % (P<0.001) and ash % (P<0.01) in the chocolate pudding, dry matter % (P<0.01) and viscosity (P<0.05) in the profiterole samples, dry matter % (P<0.01) and ash amount (P<0.01) in the milk and almond pudding, dry matter % (P<0.01) and ash amount (P<0.01) in the white pudding samples, viscosity (P<0.001) in the soufflé samples and viscosity (P<0.05) in the rose pudding samples. In all the milk puddings, it was determined that there was no difference in respect of the amount of pH, sugar and fat. Mean values of the enumeration of total aerobic mesophilic microorganisms sold in the market were determined logarithmically (log 10) between 2.17-3.44, coliform group microorganisms between 0.66-3.23, yeast -mould between 1.03-2.08 and coagulase + staphylococci between 0.87-3.76 values. Total aerobic mesophilic microorganism values of the sweets manufactured experimentally were determined logarithmically (Log10) between 0-1.00, coliform group microorganism between 0.82-1.74, yeast- mould between 0-3.34 and coagulase +staphylococci between 0-0.98. When this study is assessed microbiologically in the results obtained, from 80 milk pudding samples sold in the market, total aerobic mesophilic microorganism was determined in 59 samples (73,75 %), coliform group microorganism in 46 samples (57,50 %), yeast - mould in 37 samples (46,25 %) and coagulase + staphylococci in 47 samples (58,75 %). It was found that microbiological values of the milk samples manufactured experimentally were lower that those manufactured in the market. Difference was determined in respect of total aerobic mesophilic microorganism (P < 0.001) and yeast ?mould (P<0.05) in the rice pudding samples, of coliform (P<0.01) and coagulase +staphylococci (P<0.001) in the pudding with a caramel base, of total aerobic mesophilic microorganism and mould-yeast (P<0.01), coagulase + staphylococci (P<0.001) in the chocolate pudding, of yeast ?mould and coagulase + staphylococci (P<0.001) in the profiterole, of coagulase + staphylococci (P<0.01) in the milk and almond pudding, of yeast ?mould and coagulase + staphylococci (P<0.001) in the white pudding, yeast ?mould (P<0.05) in the soufflé, of total aerobic mesophilic microorganism, coliform and and yeast ?mould (P<0.001), coagulase + staphylococci (P<0.05). In conclusion, it was determined that there were differences between milk pudding manufactured experimentally and put on the market for sale in respect of some chemical and microbiological criterions. Besides the necessity of observation of hygiene rules, it was revealed the necessity to standardize the manufacturing recipe of milk puddings, and also to control either manufacturing or sales point of them efficiently and permanently.
In this study that was made to determine chemical and microbiological qualities of milk puddings offered for consumption in Konya market and manufactured experimentally, 80 milk puddings in total that are put on the market (10 rice pudding, 10 pudding with a caramel base, 10 milk and almond pudding, 10 white pudding, 10 soufflé, 10 chocolate pudding, 10 profiterole, 10 rose pudding) and same types of sweets manufactured experimentally for 3 times again were used as material. Standard methods were used in the chemical and microbiological analysis of the samples examined as a result of analysis findings, and their mean values were calculated, and statistical analysis between milk puddings manufactured experimentally and those put on the market was made and assessed. According to the analysis findings, average pH value in milk puddings put on the market was found between 6.66-6.94, viscosity between 9.36-85.00 % dry matter between 36.55-48.98 % ash between 0.35-0.78 % sugar between 24.26-27.69 % and fat between 2.25-4.62.% Average pH value in the milk puddings manufactured experimentally was found between 6.76-6.92, viscosity between 13.40-106.40%, dry matter between 29.98-45.84, % ash between 0.48-0.82, % sugar between 21.62-26.78 % and fat between 2.42-4.90% When the results in this study are assessed chemically, a difference was determined in the values of samples consumed in the market and manufactured experimentally as following: amount of dry mater % (P<0.05) in the rice pudding samples, dry matter % (P<0.01) and viscosity (P<0.001) in the pudding with a caramel base, dry matter % (P<0.001) and ash % (P<0.01) in the chocolate pudding, dry matter % (P<0.01) and viscosity (P<0.05) in the profiterole samples, dry matter % (P<0.01) and ash amount (P<0.01) in the milk and almond pudding, dry matter % (P<0.01) and ash amount (P<0.01) in the white pudding samples, viscosity (P<0.001) in the soufflé samples and viscosity (P<0.05) in the rose pudding samples. In all the milk puddings, it was determined that there was no difference in respect of the amount of pH, sugar and fat. Mean values of the enumeration of total aerobic mesophilic microorganisms sold in the market were determined logarithmically (log 10) between 2.17-3.44, coliform group microorganisms between 0.66-3.23, yeast -mould between 1.03-2.08 and coagulase + staphylococci between 0.87-3.76 values. Total aerobic mesophilic microorganism values of the sweets manufactured experimentally were determined logarithmically (Log10) between 0-1.00, coliform group microorganism between 0.82-1.74, yeast- mould between 0-3.34 and coagulase +staphylococci between 0-0.98. When this study is assessed microbiologically in the results obtained, from 80 milk pudding samples sold in the market, total aerobic mesophilic microorganism was determined in 59 samples (73,75 %), coliform group microorganism in 46 samples (57,50 %), yeast - mould in 37 samples (46,25 %) and coagulase + staphylococci in 47 samples (58,75 %). It was found that microbiological values of the milk samples manufactured experimentally were lower that those manufactured in the market. Difference was determined in respect of total aerobic mesophilic microorganism (P < 0.001) and yeast ?mould (P<0.05) in the rice pudding samples, of coliform (P<0.01) and coagulase +staphylococci (P<0.001) in the pudding with a caramel base, of total aerobic mesophilic microorganism and mould-yeast (P<0.01), coagulase + staphylococci (P<0.001) in the chocolate pudding, of yeast ?mould and coagulase + staphylococci (P<0.001) in the profiterole, of coagulase + staphylococci (P<0.01) in the milk and almond pudding, of yeast ?mould and coagulase + staphylococci (P<0.001) in the white pudding, yeast ?mould (P<0.05) in the soufflé, of total aerobic mesophilic microorganism, coliform and and yeast ?mould (P<0.001), coagulase + staphylococci (P<0.05). In conclusion, it was determined that there were differences between milk pudding manufactured experimentally and put on the market for sale in respect of some chemical and microbiological criterions. Besides the necessity of observation of hygiene rules, it was revealed the necessity to standardize the manufacturing recipe of milk puddings, and also to control either manufacturing or sales point of them efficiently and permanently.
Açıklama
Anahtar Kelimeler
Desserts, Tatlılar, Milky desserts, Sütlü tatlılar, Microbiology, Mikrobiyoloji, Konya, Chemistry, Kimya
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Seçim, Y. (2011). Konya il merkezinde tüketime sunulan ve deneysel olarak üretilen bazı sütlü tatlıların kimyasal ve mikrobiyolojik kalitesi. Selçuk Üniversitesi, Yayımlanmış yüksek lisans tezi, Konya.
