Kiraz şekerlemesi üretiminin optimizasyonu
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Date
2000-10-20
Authors
Güzel, Yusuf Mete
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada; Sanayiye uygun kiraz şekerlemesi üretim teknolojisinin belirlenmesi, standartlara uygun yapay ve doğal boya çeşit ve miktarının saptanması hedeflenmiştir. Bu şekilde gıda sanayiinde bilinçsizce kullanılan boyaların toksik ve alerjik etkilerinin engellenmesi amaçlanmıştır. Kiraz şekerlemesi üretiminde materyal olarak kükürtdioksit ile muhafaza edilerek orjinal renkleri ağartılmış Napolyon kiraz çeşidi kullanılarak üç farklı boyar madde ile kiraz şekerlemesi üretilmiştir. Tüm kirazlar, kütle denkliği hesaplarına göre belirlenen ortak bir reçeteye göre kiraz şekerlemesine işlenmiş, üretilen şekerlemeler 100C° de 10 dakika pastörize edilip soğutulmuştur. Üretilen kiraz şekerlemelerinde fiziksel, kimyasal ve duyusal analizler yapılmıştır. Her 3 farklı boyar madde kullanılarak üretilen kiraz şekerlemelerinin, kendi aralarında yapılan duyusal değerlendirme sonucunda seçilen grup birincileri arasında ikinci bir duyusal değerlendirme yapılmış ve bu değerlendirme sonucuna göre en çok beğeniyi, Azorubin ile 0.3 g/l oranında boyanmış A2 nolu örnek alıp birinci olurken, Azorubin + 5 Brikslik vişne suyu ile 0.2 g/l oranında boyanmış B3 nolu örnek ikinci, Elderberry (Mürver) ile %7.5 oranında boyanmış C9 no'lu örnek üçüncü olmuştur.
With this study, It was aimed to determine processing technology for cherry confectionery in industrial scale and the types and quantities of natural and artificial colours use of which permitted in related standards. Thus, It was the main goal to inhibit potential toxic and allergic effects of synthetic colours used unconsciously in food industry. The material used in cherry confectionery production was Napolyon variety cherries preserved and their original colors bleached with SO2 and then cherry confectionery was produced from these cherries using three different colours. All of the cherries were processed to cherry confectionery according to a common recipe determined by material balance equations. Produced confectionery was pasteurised at 100 C° for 10 minutes and then cooled. Physical, chemical and sensory analyses were carried out in cherry confectionery produced. As a result of sensory evaluation made between cherry confectionery produced using three different colours, the best product of every group were determined. A further evaluation was made between these products and sample labelled A2 which was coloured with 0.3 g/1 of Azorubin was the most preferred the sample labelled B3 Produced from 0.2 g/1 of Azorubin plus sour cherry juice of 5 Brix was the second preferred and the sample labelled C9 made from 7.5 percent of Eldeberry (Mürver) was the third preferred.
With this study, It was aimed to determine processing technology for cherry confectionery in industrial scale and the types and quantities of natural and artificial colours use of which permitted in related standards. Thus, It was the main goal to inhibit potential toxic and allergic effects of synthetic colours used unconsciously in food industry. The material used in cherry confectionery production was Napolyon variety cherries preserved and their original colors bleached with SO2 and then cherry confectionery was produced from these cherries using three different colours. All of the cherries were processed to cherry confectionery according to a common recipe determined by material balance equations. Produced confectionery was pasteurised at 100 C° for 10 minutes and then cooled. Physical, chemical and sensory analyses were carried out in cherry confectionery produced. As a result of sensory evaluation made between cherry confectionery produced using three different colours, the best product of every group were determined. A further evaluation was made between these products and sample labelled A2 which was coloured with 0.3 g/1 of Azorubin was the most preferred the sample labelled B3 Produced from 0.2 g/1 of Azorubin plus sour cherry juice of 5 Brix was the second preferred and the sample labelled C9 made from 7.5 percent of Eldeberry (Mürver) was the third preferred.
Description
Keywords
Ağartılmış kiraz, Kiraz boyama, Bleached cherries, Colouring cherries
Citation
Güzel, Y. M. (2000). Kiraz şekerlemesi üretiminin optimizasyonu. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.