Kemalpaşa tatlısı üretim koşullarının iyileştirilmesi ve raf ömrünün araştırılması
Loading...
Files
Date
2004-05-13
Authors
Özmen, Neşe
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Kemalpaşa tatlısı olarak tanınan ürün, buğday unun, irmik, taze tuzsuz peynir, yumurta, içme suyu, kabartma maddesi ilave edilip tekniğine uygun olarak hazırlanan hamura şekil verilerek, tavada kızarmcaya kadar pişirilmesiyle elde edilen yan mamuldür. Giderek yurt genelinde tanınan ve beğeni bulması sonucu tüketimi yaygınlaşan, hatta önemli bir ihraç ürünü olabilecek Kemalpaşa tatlısı üretimi için kaliteyi standardize edecek bir bileşim tablosu geliştirmek ve tek fırınlanmış olarak tanımlanıp, daha kaliteli olduğu kabul edilen üründe dayanma süresinin uzatılıp uzatılmayacağım araştırmak amacıyla bu çalışma programlanmıştır. Araştırma amacına yönelik olarak, çalışmanın yürütüldüğü firmanın satışa sunduğu tatlılardan 3 farklı tarihte örnekler alınmıştır. Daha sonra bu işletmede uygulanan bileşime farklı pişirme süre ve sıcaklıkları uygulanmış ve son olarak da farklı bileşim reçetelerinde Kemalpaşa Tatlıları hazırlanarak araştırma yürütülmüştür. Ayrıca, piyasada bulunan hazır ürünler de mevcut durumu saptamak üzere materyal olarak kullanılmıştır. Kemalpaşa Tatlısı örneklerine ve üretiminde kullanılan hammaddelere kurumadde, kül, protein, yağ, indirgen şeker, toplam asitlik tayini yapılmıştır. Mikrobiyolojik analizlerden toplam mezofil bakteri ve toplam maya ve küf sayımı yapılmıştır. Tek fırınlanmış tatlılarda raf ömrünü uzatabilmek amacıyla, Kemalpaşa Tatlısı örnekleri fırınlandıktan sonra sıcak olarak UV ışın altına alınmış ve soğuyana kadar burada tutulmuştur. Daha sonra ambalajlanarak tekrar 10 dakika süre ile UV ışına tabi tutulmuştur. îkinci uygulama da ise finndan çıktıktan sonra soğutulan Kemalpaşa Tatlısı örnekleri ambalajlanıp, 20 dakika süre ile UV ışın altında bırakılmıştır. Kemalpaşa Tatlısına uygulanan 260 °C'ta 20 dakikalık pişirme sunucunda, birince UV denemesi sonucu 18. günde, ikinci UV uygulamasıyla 15. günde bozulma saptanmıştır. Buna karşın geleneksel yöntemle üretilen tek fırınlanmış örneklerde bozulma 4. günde olmuştur.u Araştırmada Kemalpaşa Tatlısınm bileşiminde yer alan, kalite üzerinde önemli bir etkiye sahip olan yumurta miktarında da optimizasyona gidilmiştir. Çünkü Kemalpaşa Tatlılarında en önemli kalite kusuru üründe zaman zaman yumurta kokusunun hissedilmesidir. Geleneksel üretimde yumurta oranı 1 kg peynire 3 adet yumurta olacak şekilde uygulanırken, denemelerde 1 kg peynire 4,5,6 ve 7 adet yumurta kullanılarak üretim yapılmıştır. Duyusal değerlendirme sonuçlarına göre, yumurta sayısının artması Kemalpaşa Tatlılarının kokusunda olumsuz bir durum yaratmamıştır. Duyusal olarak en çok beğeni 1 kg peynire 5 adet yumurta kullanılarak hazırlanan bileşimde olmuştur. Dolayısıyla yumurta kokusu Wssedilmesinin yumurtanın fazla kullanılmasına bağlı olmadığı sonucuna varılmıştır.
The Kemalpaşa dessert is a semi-manifacture of dough that is composed of the following ingredients; wheat flour, semolina, fresh and unsalted cheese, egg, water and baking powder. Day by day, Kemalpaşa Dessert is known and liked much more around the country. Thus, in the production of Kemalpaşa dessert, of which the comsumption has became widespread and which will also be able to be a significant exporting product, this study is designed to constitute a composition table which will standardize the quality and to research whether the period of not spoiling at the product defined as baking in the oven one time and accepted to be more qualified is prolarged or not. As directed towards the aim of research the samples of deserts that the company, which we worked with, put up for sale where taken at three diffrent times. Then by being applied different baking time and heat to this compasition done at the company and lastly prepearing Kemalpaşa dessert according to the recipes of diffrent composition the research was carried out. The samples of Kemalpaşa Desserts and raw materials used for production were chemically conducted dry ingredients, ash, protein, oil, reduced sugar, total acidity content (%). Total mezofil bacterium, total yeast and mold count where made from microbiologic analysis. At the first trial of UV after having been baked the samples of Kemalpaşa Desserts where expased to the UV rap in a hot way and kept here as they become cold in order to prolong the period of shelf life of deserts baked one time. Later beeing packed they were again exposed to UV rays at ten minutes. On the other hand, at the second trial after having been brougth out from the oven the samples of Kemalpaşa Desserts which were traditionally cooled, were packed and expased to UV rays at 20 minutes. At the end of 20 minute cookind at 260 °C applied to Kemalpaşa Desserts while in the first experiment of UV, spoilling was seen at 18 days, in the second one the spoilling was seen at 15 days. At the samples which were normally baked one time the spoilling happened at 4 days. The applications done in the composition of K emalpaşa Desserts were tried by increasing the rate of egg. The most important fault at Kemalpaşa Desserts which were commercially put up for consumption was that smell of eggs in the product was sometimes felt. At the commercial production while 3 eggs were used for 1 kg. of cheese in experiments 4,5,6 and 7 eggs were used for 1 kg. of cheese. As a sensorial consequence of these experiments, diffrent amounts of eggs didn't affect the smell of deserts. Besides, the best result was acquired by adding 5 eggs to 1 kg. of cheese. Finally the feeling of the smell of eggs in the product was noticed not to be related to the eggs.
The Kemalpaşa dessert is a semi-manifacture of dough that is composed of the following ingredients; wheat flour, semolina, fresh and unsalted cheese, egg, water and baking powder. Day by day, Kemalpaşa Dessert is known and liked much more around the country. Thus, in the production of Kemalpaşa dessert, of which the comsumption has became widespread and which will also be able to be a significant exporting product, this study is designed to constitute a composition table which will standardize the quality and to research whether the period of not spoiling at the product defined as baking in the oven one time and accepted to be more qualified is prolarged or not. As directed towards the aim of research the samples of deserts that the company, which we worked with, put up for sale where taken at three diffrent times. Then by being applied different baking time and heat to this compasition done at the company and lastly prepearing Kemalpaşa dessert according to the recipes of diffrent composition the research was carried out. The samples of Kemalpaşa Desserts and raw materials used for production were chemically conducted dry ingredients, ash, protein, oil, reduced sugar, total acidity content (%). Total mezofil bacterium, total yeast and mold count where made from microbiologic analysis. At the first trial of UV after having been baked the samples of Kemalpaşa Desserts where expased to the UV rap in a hot way and kept here as they become cold in order to prolong the period of shelf life of deserts baked one time. Later beeing packed they were again exposed to UV rays at ten minutes. On the other hand, at the second trial after having been brougth out from the oven the samples of Kemalpaşa Desserts which were traditionally cooled, were packed and expased to UV rays at 20 minutes. At the end of 20 minute cookind at 260 °C applied to Kemalpaşa Desserts while in the first experiment of UV, spoilling was seen at 18 days, in the second one the spoilling was seen at 15 days. At the samples which were normally baked one time the spoilling happened at 4 days. The applications done in the composition of K emalpaşa Desserts were tried by increasing the rate of egg. The most important fault at Kemalpaşa Desserts which were commercially put up for consumption was that smell of eggs in the product was sometimes felt. At the commercial production while 3 eggs were used for 1 kg. of cheese in experiments 4,5,6 and 7 eggs were used for 1 kg. of cheese. As a sensorial consequence of these experiments, diffrent amounts of eggs didn't affect the smell of deserts. Besides, the best result was acquired by adding 5 eggs to 1 kg. of cheese. Finally the feeling of the smell of eggs in the product was noticed not to be related to the eggs.
Description
Keywords
Kemalpaşa tatlısı, Yumurta, Bozulma, Kemalpaşa desserts, Egg, Spoilage
Citation
Özmen, N. (2004). Kemalpaşa tatlısı üretim koşullarının iyileştirilmesi ve raf ömrünün araştırılması. Yayınlanmamış doktora tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.