Farklı oranlarda kayısı ilave edilmiş ketçap üretimi
Küçük Resim Yok
Tarih
2025
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
İnönü Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada farklı oranlarda (%5, %10, %15 ve %20) kayısı pulpu ilave edilerek üretilen ketçap örneklerinin depolama süresince (0, 15, 30, 60 ve 90. gün) fiziksel, kimyasal ve viskozite özelliklerinde meydana gelen değişimleri incelenmiştir.Bu doğrultuda, ilk olarak piyasadan temin edilen domates salçası ve diğer ketçap bileşenleri kullanılarak kontrol grubunu oluşturan ketçap örneklerinin üretimi gerçekleştirilmiştir. Kontrol örneğinden farklı olarak ketçap bileşimindeki şeker miktarı azaltılarak farklı konsantrasyonlarda (%5, %10, %15 ve %20) kayısı pulpu ilaveli ketçap üretimi gerçekleştirilmiştir. Pulp konsantrasyonunun artışı ile birlikte ketçap örneklerinde pH, °Briks, kuru madde, toplam fenolik madde, antioksidan aktivite, L*, a*, b* ve viskozite değerlerinde bir artış (P?0.05) olduğu belirlenirken toplam asitlik, toplam şeker ve serum ayrılması değerlerinde ise önemli bir azalma saptanmıştır (P?0.05). Depolama süresinin ilerlemesi ile birlikte tüm ketçap örneklerinde °Briks, kuru madde ve serum ayrılması değerlerinde (P?0.05) bir artış, toplam fenolik madde ve viskozite değerlerinde ise bir azalma tespit edilmiştir (P?0.05). Tüm duyusal parametrelerde kontrol örneği ile kayısı pulpu ilave edilmiş ketçap örnekleri kıyaslandığında kayısı pulpu ilave edilmiş ketçap örneklerinin kontrol örneğine göre daha yüksek puan aldığı gözlemlenmiştir.
In this study, the changes in the physical, chemical, and viscosity properties of ketchup samples produced with different concentrations (5%, 10%, 15%, and 20%) of apricot pulp were investigated during storage (at 0, 15, 30, 60, and 90 days). For this purpose, ketchup samples constituting the control group were first produced using commercially available tomato paste and other standard ketchup ingredients. Unlike the control formulation, the sugar content was reduced in the experimental samples, and apricot pulp was added at varying concentrations (5%, 10%, 15%, and 20%) to produce apricot-enriched ketchup formulations. With the increase in pulp concentration, a significant increase (P?0.05) was observed in the pH, °Brix, dry matter content, total phenolic content, antioxidant activity, L*, a*, b* color values, and viscosity of the ketchup samples. In contrast, a significant decrease (P?0.05) was recorded in total acidity, total sugar content, and serum separation values. As the storage period progressed, a significant increase (P?0.05) was observed in the °Brix, dry matter content, and serum separation values of all ketchup samples, while a significant decrease (P?0.05) was detected in total phenolic content and viscosity. When all sensory parameters were evaluated, it was determined that the apricot pulp-enriched ketchup samples received higher scores compared to the control sample
In this study, the changes in the physical, chemical, and viscosity properties of ketchup samples produced with different concentrations (5%, 10%, 15%, and 20%) of apricot pulp were investigated during storage (at 0, 15, 30, 60, and 90 days). For this purpose, ketchup samples constituting the control group were first produced using commercially available tomato paste and other standard ketchup ingredients. Unlike the control formulation, the sugar content was reduced in the experimental samples, and apricot pulp was added at varying concentrations (5%, 10%, 15%, and 20%) to produce apricot-enriched ketchup formulations. With the increase in pulp concentration, a significant increase (P?0.05) was observed in the pH, °Brix, dry matter content, total phenolic content, antioxidant activity, L*, a*, b* color values, and viscosity of the ketchup samples. In contrast, a significant decrease (P?0.05) was recorded in total acidity, total sugar content, and serum separation values. As the storage period progressed, a significant increase (P?0.05) was observed in the °Brix, dry matter content, and serum separation values of all ketchup samples, while a significant decrease (P?0.05) was detected in total phenolic content and viscosity. When all sensory parameters were evaluated, it was determined that the apricot pulp-enriched ketchup samples received higher scores compared to the control sample
Açıklama
Anahtar Kelimeler
Gıda Mühendisliği, Food Engineering
