Bitkisel ve Süt Bazlý Protein Kaynaklarýndan Üretilen Analog Peynirlerin Fiziko-kimyasal, Mikrobiyolojik ve Duyusal Özellikleri ile Aroma Profilleri Deðerlendirilmesi

Bu çalýþmanýn amacý bitkisel ve süt bazlý protein kaynaklarý kullanýlarak peynir benzeri ürünlerin geliþtirilmesidir. Bu amaçla, rennet kazein ve nohut unu kullanýlarak üretilen peynirlerin bazý fizikokimyasal, mikrobiyolojik, aroma ve duyusal özelliklerinde meydana gelen deðiþimler 60 gün depolama süresince incelenmiþtir. Peynir örneklerinin uçucu bileþenleri gaz kromatogrofisi-kütle spektrometresi ile saptanmýþtýr. Peynirlerin duyusal özellikleri ise duyusal spectrum analizi metodu ile belirlenmiþtir. Sonuç olarak, depolama süresince tüm peynir örneklerine ait L, Hue ve Chroma deðerlerinde önemli bir deðiþim belirlenmezken, depolama süresine baðlý olarak sertlik, kýrýlganlýk, sakýzýmsýlýk ve çiðnenebilirlik deðerlerinde önemli düzeyde bir düþüþün meydana geldiði gözlenmiþtir. Ayrýca, peynirlerin suda çözünür azot, toplam serbest yað asitliði deðerleri, toplam mezofilik aerobik bakteri ve maya-küf sayýlarýnda ise önemli bir artýþýn meydana geldiði tespit edilmiþtir. Süt bazlý protein kaynaðý kullanýlarak üretilen peynirlerde hekzanal, 2-heptanon, 2-etil hekzanol ve oktanoik asit; bitkisel protein bazlý peynirlerde ise asetik asit, p-simen, γ-terpinen, linalool ve timol yüksek konsantrasyonda belirlenen aroma maddeleridir. Süt proteini bazlý peynir benzeri üründe tatlý, tuzlu ve ekþi tatlar ile birlikte kremamsý ve kazein aromalarýnýn yüksek yoðunlukta olduðu belirlenirken bitkisel protein bazlý peynir benzeri üründe ise tuzlu tat ile baharat ve hububat aromalarýnýn yüksek yoðunlukta olduðu tespit edilmiþtir. Her iki peynir benzeri ürünün duyusal nitelikler açýsýndan kabul edilebilir olduðu saptanmýþtýr.

Evaluation of Physico-chemical, Microbiological and Sensory Properties with Aroma Profile of Analogue Cheeses Produced from Plant and Dairy Based Protein Sources

The objective of this study to develop analogue cheese by using plant and dairy based protein sources. For this purpose, the changes of some physical, chemical, microbiological, aroma and sensory attributes of analog cheeses produced from rennet casein and chickpea flour were investigated during 60-day storage. Volatile compounds of the cheese samples were determined by gas chromatography-mass spectrometry. Sensory properties of the cheeses were also determined by Spectrum® analysis. As a result, no significant changes were determined in L, Hue and Chroma values of all cheese samples while a significant decrease was observed in hardness, fracturability, gumminess and chewiness of all cheese samples depending on storage. Furthermore, an increase in water soluble nitrogen and hydrolytic rancidity values, and counts of total mesophilic bacteria and yeast-mold of cheese samples was determined. Hexanal, 2-heptanone, 2-ethyl hexanol and octanoic acid for cheese samples produced from dairy protein source; p-cymene, γ-terpinene, linalool and thymol for cheese samples produced from plant protein source were determined at high concentrations. Sweet, salty, sour, creamy and casein for dairy based cheeses; salty, astringency, spicy and cereals for plant protein based cheeses are the characteristic sensory descriptive terms. Sweet, salty and sour taste with creamy and casein flavor in cheese samples produced from dairy protein source were determined at high intensity has while salty taste with spicy and cereals aromas were determined to be at high intensity in cheese samples produced from plant protein source. Both cheese analogues were found to be acceptable in terms of sensory properties.