Hidrolize kolajen peptit içeren toz içecek karışımlarının üretimi ve bazı özelliklerinin belirlenmesi
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Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada kolajen tüketiminin alternatif bir yolu olarak kolajen peptit içeren sıcak çikolata ve kahve karışımlarının formülasyonu optimize edilmiştir. Sıcak çikolata ürünlerinde kakao tozu, şeker, ksantan zamk, hidrolize kolajen ve beta-glukan kullanılmıştır. Kahve ürünlerinde ise kahve, hidrolize kolajen ve beta-glukan kullanılmıştır. Üretilen kahve ve sıcak çikolataların fiziksel özelliklerini (nem içeriği, su aktivitesi, higroskopisite, renk, yığın yoğunluğu ve akış özellikleri) belirlemek için çeşitli analizler yapılmıştır. Ayrıca en uygun formülasyonu belirlemek için duyusal analizler gerçekleştirilmiştir. Duyusal analizlerde örneklerin çözünür özellikleri, görünüş ve renk, kıvam, tat, koku ve genel beğeni parametreleri değerlendirilmiştir. Optimizasyon çalışmaları belirlenen en iyi kolajen içeren sıcak çikolata formülasyonu %59.4 kakao, %36.7 şeker, %0.9 ksantan zamktır. Bu formülasyon ayrıca bir serviste (30 g) 10 g hidrolize kolajen peptit ve 0,5 g beta-glukan içermektedir. Kolajen içeren kahve için belirlenen en uygun formülasyon ise 2 g çözünebilir kahve, 2.5 g hidrolize kolajen peptit ve 0.25 g beta-glukan'dır. Kolajen hidrolizatının hem sıcak çikolata hem de kahve formülasyonlarıyla tüketilebilirliği oldukça yüksek bulunmuştur.
In this study, an alternative to the hydrolyzed collagen consumables, the new functional products usable in hot chocolate and coffee expenditures were investigated. Various experiments were applied and conclusions were made to determine the physical and chemical properties of the coffee and hot chocolate that stimulate pleasure sensory on humans. The methodology includes analysis with extensive examination on the substances with different rates as well as augmenting the hydrolyzed collagen to the formula. Cocoa powder, sugar, xanthan gum, hydrolyzed collagen and beta-glucan were some of the admixturez tested on hot chocolate. For the coffee, hydrolyzed collagen and beta-glucan were used. Moisture ratio, water activity, hygroscopicity, color, density and sensory properties were analyzed in the powder sample mixtures produced. For each sample, as part of the sensory analysis, 50 mL of hot milk in hot chocolate; 50 ml of hot water is used for coffee. The sensory and visual analysis were conducted on instant products' properties, appearance and color, consistency, taste, smell and general taste parameters. As a result, the best powder drink mix was used in terms of the component ratios and sensory properties of hot chocolate and coffee mixtures. According to the results of sensory analysis, it was determined that the inclusion of collagen and beta-glucan in powder formulations did not adversely affect it. Consumption of collagen hydrolyzate with both hot chocolate and coffee formulations was found to be acceptable.
In this study, an alternative to the hydrolyzed collagen consumables, the new functional products usable in hot chocolate and coffee expenditures were investigated. Various experiments were applied and conclusions were made to determine the physical and chemical properties of the coffee and hot chocolate that stimulate pleasure sensory on humans. The methodology includes analysis with extensive examination on the substances with different rates as well as augmenting the hydrolyzed collagen to the formula. Cocoa powder, sugar, xanthan gum, hydrolyzed collagen and beta-glucan were some of the admixturez tested on hot chocolate. For the coffee, hydrolyzed collagen and beta-glucan were used. Moisture ratio, water activity, hygroscopicity, color, density and sensory properties were analyzed in the powder sample mixtures produced. For each sample, as part of the sensory analysis, 50 mL of hot milk in hot chocolate; 50 ml of hot water is used for coffee. The sensory and visual analysis were conducted on instant products' properties, appearance and color, consistency, taste, smell and general taste parameters. As a result, the best powder drink mix was used in terms of the component ratios and sensory properties of hot chocolate and coffee mixtures. According to the results of sensory analysis, it was determined that the inclusion of collagen and beta-glucan in powder formulations did not adversely affect it. Consumption of collagen hydrolyzate with both hot chocolate and coffee formulations was found to be acceptable.
Açıklama
Yüksek Lisans Tezi
Anahtar Kelimeler
Hidrolize Kolajen, Kahve, Kakao Tozu, Sıcak Çikolata, Ksantan Zamk, Şeker, Beta-glukan, Coffee, Cocoa Powder, Hydrolyzed Collagen, Hot Chocolate, Xanthan Gum, Sugar, Beta-glucan
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
İlhan, A. (2023). Hidrolize kolajen peptit içeren toz içecek karışımlarının üretimi ve bazı özelliklerinin belirlenmesi. (Yayımlanmamış yüksek lisans tezi). Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Konya.
