Farklý hidrokolloid kombinasyonlarý ve depolama süresinin sütlaç örneklerinin bazý özellikleri üzerine etkileri

Bu makalede, farklý hidrokolloid kombinasyonlarýnýn (ksantan gam-guar gam, karregenan-guar gam ve karregenan-ksantan gam) sütlacýn fiziksel, duyusal, kimyasal ve tekstürel özelliklerine etkisi araþtýrýlmýþtýr. Depolama süresi ve farklý formülasyonlar serum ayrýlmasý, Hunter L, b deðerleri, sertlik, esneklik, sakýzýmsýlýk ve iç yapýþkanlýk deðerleri üzerinde istatistiki açýdan önemli seviyede etkilemiþtir (p<0.05). Depolama süresine baðlý olarak serum ayrýlmasý artýþ gösterirken, en düþük serum ayrýlmasý deðerine sahip olan depolamanýn sonunda karregenan-ksantan gam içeren sütlaç örneði olmuþtur. Sütlaçlarýn sertlik deðerleri 1.01-2.31 N, elastiklik deðerleri 6.28-12.71 mm ve sakýzýmsýlýk deðerlerini ise 0.426-0.872 N ve iç yapýþkanlýk 0.20-0.52 olarak tespit edilmiþtir. Panelistlerle yapýlan duyusal analiz sonucunda depolamanýn sonunda en yüksek koku, kývam ve tat puanýna guar gam–karregenan kombinasyonu ile hazýrlanan örneðin verdiði saptanmýþtýr. Hidrokolloid ilave edilmeyen örneðin genel beðeni puanlarý, diðer örneklere göre daha düþük olarak belirlenmesine raðmen, bu fark istatistiki açýdan önemli bulunmamýþtýr (p>0.05).

Effects of different hydrocolloid combinations and storage time on some properties of rice pudding samples

In this article, the effects of different combinations of hydrocolloids (xanthan gum-guar gum, carrageenan-guar gum and carrageenan-xanthan gum) on the physical, sensory, chemical and textural properties of rice pudding were investigated. Storage time and different formulations had a statistically significant effect on serum separation, Hunter L, b values, hardness, springiness, gumminess, and cohesiveness values (p<0.05). While serum separation increased depending on the storage time, carrageenan-xanthan gum containing rice pudding sample had the lowest serum separation value at the end of the storage. The hardness values of the rice puddings were determined as 1.01-2.31 N, the springiness values as 6.28-12.71 mm and the gumminess values as 0.426-0.872 N and cohesiveness as 0.20-0.52. As a result of the sensory analysis conducted with the panelists, it was determined that the sample prepared with the combination of guar gum and carrageenan gave the highest odor, consistency and taste score at the end of storage. Althought, the general appreciation scores of the sample without hydrocolloid were lower than the other samples., this difference was not found to be statistically significant (p>0.05).