Araştırma Makalesi
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The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems

Yıl 2022, Cilt: 26 Sayı: 6, 1274 - 1287, 31.12.2022

Esma Çapa Bedia Şimşek

https://doi.org/10.16984/saufenbilder.1127548

Öz

In this study, the properties of dry clotted creams produced in different drying systems (vacuum and tray drying systems) and traditional methods have been determined. Physico-chemical, color, textural, microbiological, and sensory analysis as well as fatty acid composition analysis and appearance analysis of dry clotted creams were carried out during storage. During the storage, it was observed that pH and titration acidity values of samples increased. The hardness levels of the clotted cream produced with the tray dryer were found to be higher than the vacuum and traditional methods. The highest ratio of saturated fatty acids was observed in the samples produced with a vacuum dryer. As a result, it was faund that a product similar to traditional dry cream could be produced in industrial tray drying systems. When vacuum drying was applied, more successful results were obtained against oxidation than other drying techniques. However, it was determined that some of its features were also lost. It was also determined that in this system, the dry cream production time may be shortened by at least 50 % compared to the traditional production.

Anahtar Kelimeler

Dry Clotted Cream Tray Dryer Vacuum Drying

Destekleyen Kurum

Süleyman Demirel University Scientific Research Project Coordination Unit

Proje Numarası

FYL-2019-6928

Kaynakça

  • [1] İ. Doymaz, C. Aktaş “Patlıcan Dilimlerinin Kurutma ve Rehidrasyon Karakteristiklerinin Belirlenmesi” Journal of The Faculty Engineering and Architecture of Gazi Unıversıty, vol. 33 no. 3, pp. 833–841, 2018. https://doi:10.17341/gazimmfd.416386
  • [2] T. Kovacı, E. Dikmen, Ş. A. Şencan “Kurutma Sistemleri , Enerji Tüketimleri ve Ürün Kalitesine Etkileri ve Örnek Sistem Tasarımı” Teknik Bilimler Dergisi, vol.8, no.2, pp.25–39, 2018.
  • [3] A. D. Yazıcı, M. Daş “Güneş Enerjisi Destekli Kurutma Sistemi İle Elma Ürününün Kurutulması ve Kurutma Değerlerinin Yapay Sinir Ağı İle Modellenmesi” Intenational Journal of Multidisciplinary Studies and Innovative Technologies, vol. 2, no. 1, pp 8–13, 2018. https://dergipark.org.tr/tr/pub/ijmsit/issue/37871/425731
  • [4] E. Ozen, F. Kar “Farklı Teknikler Kullanılarak Domatesin Kurutulması” Fırat Üniv.Müh.Bil.Dergisi, vol. 30, no.1, pp. 47–57, 2018.
  • [5] M. Ayaz, E. Dikmen, A. Ş. Şahin “Isı Pompalı Vakumlu Kurutma Fırınında Tibbi Bi̇tki̇leri̇n Kurutulması ve Kurutma Parametreleri̇ni̇n Araştırılması” SDU Teknik Bilimler Dergisi, vol. 6, no.1, pp. 1–11, 2016. https://dergipark.org.tr/tr/download/article-file/196161
  • [6] A. Emirmustafaoğlu, H. Coşkun “Kızartmalık Keş Üretim Teknolojisinin Optimizasyonu” YYÜ Tar.Bil. Derg., vol. 27, no.3, pp. 357–369, 2017.
  • [7] G. Ergene, S. Aslan “Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures” J. of Food Processing and Preservation, vol. 43, no. 6, pp. 1-8, 2019. https://doi.org/10.1111/jfpp.13985
  • [8] G. Kizilalp, İ. Polat, M. Urgu, N. Koca “Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures”. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1679-1685, 2018. https://doi.org/10.4995/IDS2018.2018.7672
  • [9] E. A. Anli “Possibilities for using microwave-vacuum drying in Lor cheese production“ International Dairy Journal, vol. 102, 104618, 2020. https://doi.org/10.1016/j.idairyj.2019.104618
  • [10] S. Chudy, A. Makowska, M. Piatec, M. Krzywdzińska-Bartkowiak “Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs” International J of Dairy Technology, vol. 72, no.1, pp.82-88, 2019. https://doi.org/10.1111/1471-0307.12562
  • [11] I. S. Hwang, K. B. Lee, Y. K. Shin, M. Y. Baik, B. Y. Kim, “Effect of drying and storage on the rheological characteristics of Mozzarella cheese” Food Science and Biotechnology, vol. 24, no. 6, pp. 2041–204, 2015. https://doi.org/10.1007/s10068-015-0271-0
  • [12] F. Tosun “Ekzopolisakkarit Üreten Laktik Kültürlerin Tereyağı, Yayık Tereyağı ve Kaymağın Kalite Özellikleri Üzerine Etkisi” Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, pp. 194, Kayseri, 2016.
  • [13] S. Cakmakci, A. Hayaloğlu, "Evaluation of the Chemical , Microbiological and Volatile Aroma Characteristics of Ispir Kaymak , A Traditional Turkish Dairy Product" International Journal of Dairy Technology, vol.64, no.3, pp.444–450, 2011. https://doi:10.1111/j.1471-0307.2011.00687.x
  • [14] M. Atamer M "Tereyağı Teknolojisi" Sidaş Medya Ltd. Şti, pp. 169, Ankara, 2016.
  • [15] Ş. Pamuk "Geleneksel Afyon Kaymağı Üretimi" Atatürk Üniversitesi Veteriner Bilimleri Dergisi, vol.12, no.1, pp. 84–84, 2017. https://doi:10.17094/ataunivbd.309780
  • [16] Anonymous "Ankara İl Kontrol Laboratuvar Müdürlüğü, Ham protein tayini Döküman Kodu: Yem" MT.004/P13, 2003.
  • [17] AOAC "In Official Methods of Analysis of AOAC International" (Vol. 17). Washington DC:Association of Official Analytical Chemists, 2000.
  • [18] A. Jha, A. Kumar, P. Jain, A. Kumar Gautam, P. Rasane, "Effect of Modified Atmosphere Packaging On The Shelf Life of Lal Peda" Journal of Food Science and Technology, vol. 52, no. 2, pp.1068-1074, 2015. https://doi:10.1007/s13197-013-1064-1
  • [19] AOAC, "AOAC Official Method 996.06", revised 2001. In: (eds) Official methods of analysis (18th edn.). AOAC International,Gaithersburg, MD, 2005
  • [20] P. Karatepe, B. Patır "Eugenol ve Thymol’ün Pastörize Tereyağının Kimyasal , Mikrobiyolojik ve Duyusal Kalitesi Üzerine Etkisi" F.Ü.Sağ.Bil.Vet.Derg., vol. 26, no.1, pp. 35–46, 2012.
  • [21] K. A. Halkman K A, Merck Gıda Mikrobiyolojisi Uygulamaları. Basak Matbaacılık Ltd. Şti, pp. 1-10, Ankara, 2005.
  • [22] H. T. Lawless, H. Heymann "Sensory Evaluation of Food Principles and Practices", 2nd Edition, XXIII, ISBN 978-1-4419-6488-5, 2010.
  • [23] G. Dos Reis, B. Stroustrup, "A Principled, Complete, and Efficient Representation of C++". Math. Comput. Sci. vol.5, pp.335–356, 2011. https://doi:10.1007/s11786-011-0094-1
  • [24] Z. Albay, B. Şimşek "Tarçın ve Tarçın Uçucu Yağı ile Üretilen Kaymakların Bazı Özelliklerinin Belirlenmesi" In Ö. D. Gürcü (Ed.), Young Scholars Union Congress Proceeding and Abstarcts Book, pp. 191–203 Prauge, 2019.
  • [25] K. Kocaturk, Ö. Gökçe, F. Ergin, A. Küçükçetin, O. Gürsoy, "Geleneksel Yöntemlerle Üretilen ve Manda Kaymağı Olarak Pazarlanan Ürünlerin Bazı Özellikleri ile Konjuge Linoleik Asit İçerikleri" Akademik Gıda, vol.17, No.4, pp.476–484, 2019. https://doi: 10.24323/akademik-gida.667260
  • [26] D. T. Kahyaoğlu, "İnek,Koyun ve Keçi Sütlerinden Üretilen Tereyağlarında Depolama Süresince Uçucu Bileşikler, Oksidasyon Stabilitesi ve Diğer Bazı Kalite Kriterlerinin Belirlenmesi", Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, pp.191, Erzurum, 2014
  • [27] Anonymous, "Türk Gıda Kodeksi Yönetmeliği, Krema ve Kaymak Tebliği", Resmi Gazete,27.09.2003, 2003.
  • [28] M. Atamer, E. Senel, A. A. Hayaloğlu, B. Özer, "Kuru Kaymağın Tekstürel Yapısı", Akademik Gıda, vol.14, no.2, pp.189–195, 2016. https://dergipark.org.tr/tr/download/article-file/1186249
  • [29] M. Atamer, E. Sezgin, "Tereyağlarında Lipolitik ve Oksidatif Bozulmaların Saptanmasında Yararlanılan Asit ve Peroksit Değerler ile Aroma Arasındaki İlişki" Gıda, vol. 6, pp.329-334, 1984.
  • [30] W. K. Downey, "Butter Quality", Published by An Foras Taluntais 19 Sadyamount Avenue Dublin4, Dairy Research and Review Series no. 7, pp.142, 1975.
  • [31] D. Pearson, "The assessment of rancidity of oils on a common cholorfm extract with special reference to TBA values" J. of the Ass. of Public Analyts, vol.12, pp.73-76, 1974.
  • [32] X. Zhou, H. E. J. Gao, M. Wang, S. Wang, "Comparative Analyses of Three Dehydration Methods on Drying Characteristics and Oil Quality of In-shell Walnuts" Drying Technology, vol.36, no.1, pp.477-490, 2018. https://doi: 10.1080/07373937.2017.1351452
  • [33] K. Yıldırım, Z. Albay, E. Capa, B. Simşek, "Determination of the Chemical, Microbiological and Textural Properties of Kuru Kaymak (Dry Clotted Cream)" In Ö. D. Gürcü (Ed.), Young Scholars Union Congress Proceeding and Abstarcts Book . pp. 292. Prauge, 2019.
  • [34] P. F. Silva, R. G. Moreira "Vacuum frying of high-quality fruit and vegetable-based snacks " LWT – Food Science and Technology vol.41, pp.1758-1767, 2008. https://doi.org/10.1016/j.lwt.2008.01.016
  • [35] E. Senel, "Some Carbonyl Compounds and Free Fatty Acid Composition of Afyon Kaymagi (clotted cream) and Their Effects on Aroma and Flavor" Grasas y Aceites, vol.62, no.4, pp. 418–427, 2011. https://doi: 10.3989/gya.011611

Yıl 2022, Cilt: 26 Sayı: 6, 1274 - 1287, 31.12.2022

Esma Çapa Bedia Şimşek

https://doi.org/10.16984/saufenbilder.1127548

Öz

Proje Numarası

FYL-2019-6928

Kaynakça

  • [1] İ. Doymaz, C. Aktaş “Patlıcan Dilimlerinin Kurutma ve Rehidrasyon Karakteristiklerinin Belirlenmesi” Journal of The Faculty Engineering and Architecture of Gazi Unıversıty, vol. 33 no. 3, pp. 833–841, 2018. https://doi:10.17341/gazimmfd.416386
  • [2] T. Kovacı, E. Dikmen, Ş. A. Şencan “Kurutma Sistemleri , Enerji Tüketimleri ve Ürün Kalitesine Etkileri ve Örnek Sistem Tasarımı” Teknik Bilimler Dergisi, vol.8, no.2, pp.25–39, 2018.
  • [3] A. D. Yazıcı, M. Daş “Güneş Enerjisi Destekli Kurutma Sistemi İle Elma Ürününün Kurutulması ve Kurutma Değerlerinin Yapay Sinir Ağı İle Modellenmesi” Intenational Journal of Multidisciplinary Studies and Innovative Technologies, vol. 2, no. 1, pp 8–13, 2018. https://dergipark.org.tr/tr/pub/ijmsit/issue/37871/425731
  • [4] E. Ozen, F. Kar “Farklı Teknikler Kullanılarak Domatesin Kurutulması” Fırat Üniv.Müh.Bil.Dergisi, vol. 30, no.1, pp. 47–57, 2018.
  • [5] M. Ayaz, E. Dikmen, A. Ş. Şahin “Isı Pompalı Vakumlu Kurutma Fırınında Tibbi Bi̇tki̇leri̇n Kurutulması ve Kurutma Parametreleri̇ni̇n Araştırılması” SDU Teknik Bilimler Dergisi, vol. 6, no.1, pp. 1–11, 2016. https://dergipark.org.tr/tr/download/article-file/196161
  • [6] A. Emirmustafaoğlu, H. Coşkun “Kızartmalık Keş Üretim Teknolojisinin Optimizasyonu” YYÜ Tar.Bil. Derg., vol. 27, no.3, pp. 357–369, 2017.
  • [7] G. Ergene, S. Aslan “Chemical and sensory characteristics of dried Çökelek cheeses at different temperatures” J. of Food Processing and Preservation, vol. 43, no. 6, pp. 1-8, 2019. https://doi.org/10.1111/jfpp.13985
  • [8] G. Kizilalp, İ. Polat, M. Urgu, N. Koca “Evaluation of Izmir Tulum cheese pieces by drying with tray drier at different air flow rates and temperatures”. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1679-1685, 2018. https://doi.org/10.4995/IDS2018.2018.7672
  • [9] E. A. Anli “Possibilities for using microwave-vacuum drying in Lor cheese production“ International Dairy Journal, vol. 102, 104618, 2020. https://doi.org/10.1016/j.idairyj.2019.104618
  • [10] S. Chudy, A. Makowska, M. Piatec, M. Krzywdzińska-Bartkowiak “Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs” International J of Dairy Technology, vol. 72, no.1, pp.82-88, 2019. https://doi.org/10.1111/1471-0307.12562
  • [11] I. S. Hwang, K. B. Lee, Y. K. Shin, M. Y. Baik, B. Y. Kim, “Effect of drying and storage on the rheological characteristics of Mozzarella cheese” Food Science and Biotechnology, vol. 24, no. 6, pp. 2041–204, 2015. https://doi.org/10.1007/s10068-015-0271-0
  • [12] F. Tosun “Ekzopolisakkarit Üreten Laktik Kültürlerin Tereyağı, Yayık Tereyağı ve Kaymağın Kalite Özellikleri Üzerine Etkisi” Erciyes Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, pp. 194, Kayseri, 2016.
  • [13] S. Cakmakci, A. Hayaloğlu, "Evaluation of the Chemical , Microbiological and Volatile Aroma Characteristics of Ispir Kaymak , A Traditional Turkish Dairy Product" International Journal of Dairy Technology, vol.64, no.3, pp.444–450, 2011. https://doi:10.1111/j.1471-0307.2011.00687.x
  • [14] M. Atamer M "Tereyağı Teknolojisi" Sidaş Medya Ltd. Şti, pp. 169, Ankara, 2016.
  • [15] Ş. Pamuk "Geleneksel Afyon Kaymağı Üretimi" Atatürk Üniversitesi Veteriner Bilimleri Dergisi, vol.12, no.1, pp. 84–84, 2017. https://doi:10.17094/ataunivbd.309780
  • [16] Anonymous "Ankara İl Kontrol Laboratuvar Müdürlüğü, Ham protein tayini Döküman Kodu: Yem" MT.004/P13, 2003.
  • [17] AOAC "In Official Methods of Analysis of AOAC International" (Vol. 17). Washington DC:Association of Official Analytical Chemists, 2000.
  • [18] A. Jha, A. Kumar, P. Jain, A. Kumar Gautam, P. Rasane, "Effect of Modified Atmosphere Packaging On The Shelf Life of Lal Peda" Journal of Food Science and Technology, vol. 52, no. 2, pp.1068-1074, 2015. https://doi:10.1007/s13197-013-1064-1
  • [19] AOAC, "AOAC Official Method 996.06", revised 2001. In: (eds) Official methods of analysis (18th edn.). AOAC International,Gaithersburg, MD, 2005
  • [20] P. Karatepe, B. Patır "Eugenol ve Thymol’ün Pastörize Tereyağının Kimyasal , Mikrobiyolojik ve Duyusal Kalitesi Üzerine Etkisi" F.Ü.Sağ.Bil.Vet.Derg., vol. 26, no.1, pp. 35–46, 2012.
  • [21] K. A. Halkman K A, Merck Gıda Mikrobiyolojisi Uygulamaları. Basak Matbaacılık Ltd. Şti, pp. 1-10, Ankara, 2005.
  • [22] H. T. Lawless, H. Heymann "Sensory Evaluation of Food Principles and Practices", 2nd Edition, XXIII, ISBN 978-1-4419-6488-5, 2010.
  • [23] G. Dos Reis, B. Stroustrup, "A Principled, Complete, and Efficient Representation of C++". Math. Comput. Sci. vol.5, pp.335–356, 2011. https://doi:10.1007/s11786-011-0094-1
  • [24] Z. Albay, B. Şimşek "Tarçın ve Tarçın Uçucu Yağı ile Üretilen Kaymakların Bazı Özelliklerinin Belirlenmesi" In Ö. D. Gürcü (Ed.), Young Scholars Union Congress Proceeding and Abstarcts Book, pp. 191–203 Prauge, 2019.
  • [25] K. Kocaturk, Ö. Gökçe, F. Ergin, A. Küçükçetin, O. Gürsoy, "Geleneksel Yöntemlerle Üretilen ve Manda Kaymağı Olarak Pazarlanan Ürünlerin Bazı Özellikleri ile Konjuge Linoleik Asit İçerikleri" Akademik Gıda, vol.17, No.4, pp.476–484, 2019. https://doi: 10.24323/akademik-gida.667260
  • [26] D. T. Kahyaoğlu, "İnek,Koyun ve Keçi Sütlerinden Üretilen Tereyağlarında Depolama Süresince Uçucu Bileşikler, Oksidasyon Stabilitesi ve Diğer Bazı Kalite Kriterlerinin Belirlenmesi", Atatürk Üniversitesi Fen Bilimleri Enstitüsü, Doktora Tezi, pp.191, Erzurum, 2014
  • [27] Anonymous, "Türk Gıda Kodeksi Yönetmeliği, Krema ve Kaymak Tebliği", Resmi Gazete,27.09.2003, 2003.
  • [28] M. Atamer, E. Senel, A. A. Hayaloğlu, B. Özer, "Kuru Kaymağın Tekstürel Yapısı", Akademik Gıda, vol.14, no.2, pp.189–195, 2016. https://dergipark.org.tr/tr/download/article-file/1186249
  • [29] M. Atamer, E. Sezgin, "Tereyağlarında Lipolitik ve Oksidatif Bozulmaların Saptanmasında Yararlanılan Asit ve Peroksit Değerler ile Aroma Arasındaki İlişki" Gıda, vol. 6, pp.329-334, 1984.
  • [30] W. K. Downey, "Butter Quality", Published by An Foras Taluntais 19 Sadyamount Avenue Dublin4, Dairy Research and Review Series no. 7, pp.142, 1975.
  • [31] D. Pearson, "The assessment of rancidity of oils on a common cholorfm extract with special reference to TBA values" J. of the Ass. of Public Analyts, vol.12, pp.73-76, 1974.
  • [32] X. Zhou, H. E. J. Gao, M. Wang, S. Wang, "Comparative Analyses of Three Dehydration Methods on Drying Characteristics and Oil Quality of In-shell Walnuts" Drying Technology, vol.36, no.1, pp.477-490, 2018. https://doi: 10.1080/07373937.2017.1351452
  • [33] K. Yıldırım, Z. Albay, E. Capa, B. Simşek, "Determination of the Chemical, Microbiological and Textural Properties of Kuru Kaymak (Dry Clotted Cream)" In Ö. D. Gürcü (Ed.), Young Scholars Union Congress Proceeding and Abstarcts Book . pp. 292. Prauge, 2019.
  • [34] P. F. Silva, R. G. Moreira "Vacuum frying of high-quality fruit and vegetable-based snacks " LWT – Food Science and Technology vol.41, pp.1758-1767, 2008. https://doi.org/10.1016/j.lwt.2008.01.016
  • [35] E. Senel, "Some Carbonyl Compounds and Free Fatty Acid Composition of Afyon Kaymagi (clotted cream) and Their Effects on Aroma and Flavor" Grasas y Aceites, vol.62, no.4, pp. 418–427, 2011. https://doi: 10.3989/gya.011611
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makalesi
Yazarlar

Esma Çapa Bu kişi benim 0000-0002-9608-9710

Bedia Şimşek 0000-0002-7497-1542

Proje Numarası FYL-2019-6928
Yayımlanma Tarihi 31 Aralık 2022
Gönderilme Tarihi 7 Haziran 2022
Kabul Tarihi 26 Ekim 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 26 Sayı: 6

Kaynak Göster

APA Çapa, E., & Şimşek, B. (2022). The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems. Sakarya University Journal of Science, 26(6), 1274-1287. https://doi.org/10.16984/saufenbilder.1127548
AMA Çapa E, Şimşek B. The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems. SAUJS. Aralık 2022;26(6):1274-1287. doi:10.16984/saufenbilder.1127548
Chicago Çapa, Esma, ve Bedia Şimşek. “The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems”. Sakarya University Journal of Science 26, sy. 6 (Aralık 2022): 1274-87. https://doi.org/10.16984/saufenbilder.1127548.
EndNote Çapa E, Şimşek B (01 Aralık 2022) The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems. Sakarya University Journal of Science 26 6 1274–1287.
IEEE E. Çapa ve B. Şimşek, “The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems”, SAUJS, c. 26, sy. 6, ss. 1274–1287, 2022, doi: 10.16984/saufenbilder.1127548.
ISNAD Çapa, Esma - Şimşek, Bedia. “The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems”. Sakarya University Journal of Science 26/6 (Aralık 2022), 1274-1287. https://doi.org/10.16984/saufenbilder.1127548.
JAMA Çapa E, Şimşek B. The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems. SAUJS. 2022;26:1274–1287.
MLA Çapa, Esma ve Bedia Şimşek. “The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems”. Sakarya University Journal of Science, c. 26, sy. 6, 2022, ss. 1274-87, doi:10.16984/saufenbilder.1127548.
Vancouver Çapa E, Şimşek B. The Fatty Acid Compositions and Textural Properties of Dry Clotted Creams Produced in Different Drying Systems. SAUJS. 2022;26(6):1274-87.
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