Yoğurdun sulandırma oranı ve granüllerin yıkama sayısnın yayık tereyağının nitelikleri üzerine etkisi
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Date
2010
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Fen Bilimleri Enstitüsü
Abstract
In this study, the effects of the dilution rate of yoghurt and washing number on the properties of Yayık butter were investigated during the 60 days of storage. Two levels of dilution rate (50% and 150%) and three levels of washing number (1, 3 and 6 times) were selected as experimental parameters. Yayık butter samples based on the combination of these parameters have been produced as three replication. In these samples, fat and water rate (only on the 1st day of storage), serum pH, titratable acidity, lactic acid, acid degree, peroxide value, carbonyl compounds (acetaldehyde, acetone, butanone ? 2 and diacetyl), FFA (free fatty acids) (from C4:0 to C18:2) contents were determined on the 1st, 30th and 60th days of storage. The analysis were also performed in raw material (yoghurt and yoghurt + water mixture) to make a comparison between raw material and samples. In addition, the buttermilk samples were also analysed for dry matter, fat and protein contents, pH and titratable acidity. Yield and the recovery rates of samples were calculated on the basis of the amounts and fat contents of raw material (yoghurt), product (Yayık butter) and the separated buttermilk.All the data except pH value and FFA contents of Yayık butter were determined lower than those of obtained from raw material and mixtures. pH values of butter samples and raw materials were found to be almost similar, but FFA amounts were higher in Yayık butter than in yoghurt and mixtures. The dilution rate had a significant effect as statistically on the properties of butter samples except serum pH, and diacetyl content (p<0.01). Fat content, titratable acidity, peroxide value, acetaldehyde, acetone, caprylic (C8:0), capric (C10:0), lauric (C12:0) palmitic (C16:0), linoleic (C18:2) and stearic (C18:0) acids contents were influenced significantly by the washing number (p<0.01, p<0.05). It was determined that in Yayık butter acetaldehyde and acetone are dominant carbonyl compounds. Yayık butter samples shared almost similar sonsory evaluation scores. Total score range from 75.75 to 82.00 out of 90. Although there were no significant difference among the product yield values of samples, some differences has been observed in recovery rate of fat. Increasing of dilution rate decreased the recovery rate. The properties taken into consideration in the study showed that it is possible to produce Yayık butter by using of the combination of investigation parameters, however especially combination used in the production of sample B (%50 dilution rate, 3 times washing) and C (%50 dilution rate, 6 times washing) can be recommended in the manufacture of Yayık butter due to provide advantages in some properties such as lipolytic and oxidative stability, sensorial properties and recovery rate of fat.
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tereyağ, granül, yoğurt