Etiket Arşivleri: ice cream

Farklı Stabilizör Kullanımının Dondurmanın Bazı Fiziksel ve Duyusal Özellikleri Üzerine Etkisi ( Elif ATSAN )

ÖZET:

Farklı çeşit ve düzeyde stabilizör ilavesinin depolama süresince (1, 15, 30, 45, 60. gün) dondurmanın bazı fiziksel ve duyusal özellikleri üzerine etkisinin belirlenmesi amacıyla yürütülen bu çalışmada, stabilizör olarak guar sakızı (kontrol, %0.45, %0.60, %0.75) ve salep (kontrol, %0.45, %0.60, %0.75) kullanılmıştır. Hacim artışı kontrol grubunda en düşük (%17.91), %0.75 guar sakızı ilave edilen tipte ise en yüksek (%47.11) bulunmuştur. Depolama süresi ile stabilizör ilavesinin erime oranları üzerine etkisi önemli (P<0.01) bulunmuştur. %0.75 guar sakızı ilaveli örneklerin erimeye karşı en dayanıklı tip olduğu tespit edilmiştir.

Kontrol grubu dondurmaların duyusal özellikler açısından stabilizör ilave edilen tiplerden düşük puanlar aldığı gözlenmiştir (P<0.05). Sonuç olarak %0.75 guar sakızı, ilavesinin dondurmanın fiziksel ve duyusal özelliklerini iyileştirdiği belirlenmiştir.

Anahtar Kelimeler: Dondurma, salep, guar sakızı, stabilizör

The Effect of Different Levels of Stabilizers on Some Physical and Organoleptic Parameters of Ice Cream

ABSTRACT:

This study which was carried out to determine the effect of different kinds and levels of stabilizers on the some physical and organoleptic properties of ice cream during storage period (1, 15, 30, 45, 60th day). Guar gum and salep were used as stabilizers (control, 0.45%, 0.60%, 0.75%). The highest overrun (47.11 %) was observed in type with 0.75 % guar gum whereas the lowest overrun (17.91 %) was observed in control group. The samples with 0.75% guar gum showed the highest resistance to melting. It was observed that the control group ice creams had significantly lower (P<0.05) scores than those added with stabilizers in terms of sensory properties. In conclusion that 0.75% guar gum as stabilizer improve the some physical and organoleptic properties of ice cream.

Keywords: Ice cream, salep, guar gum, stabilizer


Kaynak: http://e-dergi.atauni.edu.tr/ataunizfd/article/viewFile/1025005933/1025005723

Endüstriyel Dondurma Üretiminde Farklı Stabilizatör Kullanımının Dondurma Kalitesine Etkisi ( O. ŞİMŞEK )

Hijyenik proses, yüksek kalite bilinci ve tüketici beklentilerine hizmet anlayışı ile her geçen gün hızla talebi artan endüstriyel dondurma üretiminde, farklı stabilizatör kullanmanın, dondurmanın bazı kalite özellikleri üzerine etkileri incelenmiştir. Araştırmada sade vanilyalı dondurma formülasyonu seçilmiştir. Diğer bileşeler sabit kalmak koşuluyla, aynı oranlarda farklı stabilizatörler kullanılarak, endüstriyel dondurma prosesine uygun 6 farklı örnek hazırlanmıştır. Elde edilen örneklerin 8 aylık depolama süresince bazı duyusal, fiziksel ve kimyasal özellikleri incelenmiştir. Örneklerin ortalama toplam olarak, pH değerleri 6,31–6,39, kısmi erime süreleri 36,63–75,63 dakika, tam erime süreleri 53,47–129,93 dakika ve viskozite değerleri de 104,56–883,31 cp arasında bulunmuştur. Toplam duyusal değerlendirme sonuçları da 5 puan üzerinden ortalama 2,8–3,86 arasında bulunmuştur.

Anahtar kelimeler: Dondurma, viskozite, stabilizatör, duyusal özellikler

The Effects of the Use of Different Stabilizer on Some Quality Criteria in Industrial It has been investigated the use of different stabilizer on the affections of the some quality criteria of the ice cream in industrial ice cream production which is increased the consumer demand day by day due to the hygienic process, high quality conscious and understanding on the consumer demand. In this research, a simple vanillin ice cream formulation was chosen. Six different samples were produced according to the industrial process with different stabilizer at the same rate on the condition that the stabilize of the other components. The average total pH, partial melting period, whole melting period and viscosity were found between 6,31 and 6,39, 36,63 and 75,63 minute, 53,47 and 129,93 minute, 104,56 and 883,31 cp respectively. The average total sensory values were found between 2,8 and 3,86 from the above 5 point.

Keywords: Ice cream, viscosity, stabilizer, sensory properties

HACCP in Maraş Ice-Cream Production

ABSTRACT

For people to mature, grow up and continue their life in a healthy way, one of the most important requirements is food. Currently, increased people consciousness, environment protection, social responsibilities and increased importance for human beings safety with national and international laws are getting increased the demands of international standards for food sector.

HACCP, which is an internationally renowned system work for reliability of food, is the abbreviation of ‘Hazard Analysis Critical Control Point’. HACCP is a risk system which tries to prevent consumer’s health from all of the hazards beforehand by controlling all of the steps of Food from raw materials to get consumer, foundations, personals, inputs and producers.

The microbiological quality of maras ice-cream can be low, as it is a good growth- medium for microbes due to its nutrients (lactose, proteins, etc) and to its almost neutral pH of 6–7. There are numerous reports on human pathogens incidence in maras ice- cream: Listeria monocytogenes), Salmonella species, Staphylococcus aureus, Yersinia enterocolitica Bacillus cereus etc. Hazard Analysis Critical Control Points (HACCP) is a systematic approach used in the food industry for the identification, assessment, and control of biological, chemical, and physical hazards, providing an effective way to advance food quality/safety, focusing on preventing hazards and improving processes.

The effectiveness of HACCP depends on the correct application of its principles, combined with other programs (prerequisites), such as Good Manufacturing Practices (GMPs), Good Hygiene Practices (GHPs), and Sanitation Standard Operating Procedures (SSOPs). For a successful food quality/safety control, prerequisite programs should be developed, linked to HACCP and managed within a quality management HACCP implementation generally improves the microbiological quality of food products.

The evaluation of the microbiological testing results can give important information not only on the quality of the foodstuff at a specific stage of its processing, but on the overall efficiency of HACCP design and implementation as well. The aim of this study was to evaluate the critic control point of maras ice-cream and the food safety of maras ice-cream and of the general production hygiene-conditions, following full implementation of HACCP system in an maras ice-cream producing that had only partially applied HACCP prerequisites.

Within the context of a Hazard Analysis Critical Control Point (HACCP) based Risk Management Programme (or Food Safety Programme) that controls pasteurization and ingredients added after pasteurization, ice cream can be considered a low risk product. Bacteria will not grow in properly stored frozen ice cream.

The extent of the positive effects that a Hazard Analysis Critical Control Points (HACCP) system, introduced in an ice cream factory, had on both the microbiological quality of the final product and on the total quality/hygiene management as well. Among others, two main hygiene problems concerning the presence of the pathogen Staphylococcus aureus in the final product and the contamination of the mains-supply water with Enterococcus faecalis were detected and corrected.

Dondurma Nedir?

Almancada Speisseis , Fransızcada Glace , İngilizcede Ice cream olarak bilinen, ana ingredienti süt olan ve çeşitli maddelerin ilavesiyle hazırlanarak dondurulup, piyasaya sürülen bir gıda maddesidir.

TSE’ye göre dondurma; süt, krema ve/veya uygun diğer süt ürünleri, içilebilir nitelikteki su , yumurta, sakkaroz ile çeşni maddeleri ve katkı maddelerinin belirli oranda karıştırılması ve pastörize edilmesinden sonra tekniğine uygun olarak hazırlanan bir süt ürünüdür.

Dünya üzerinde dondurmanın yaklaşık 400 yıllık bir tarihinin olduğu bilinmektedir. Buzlu tatlıların kökeni Asya’dır. Marco Polo’nun Çin gezisinden dönüşünde yanında meyveli dondurma tarifleri de getirdiği bilinmektedir. İtalyan aşçılar kısa bir süre sonra sulu ve sütlü dondurmalar yapmak için yeni teknikler geliştirmişlerdir. Bunlardan biri de Buantalerdi, Catherine de Medicis’in davetiyle Fransa’ya gider ve saray halkı için dondurmalar yapar. Dondurmanın halk için üretilip satılması ise 1692 yılında Francisco Prcopio adlı bir Sicilyalı’nın Paris’te açtığı bir dondurmacı dükkanı sayesinde olur. 18. yüzyıl sonunda Paris’te bir café sahibi olan Tortoni, kremalı dondurmalarıyla ün kazanır. Amerika Birleşik Devletleri’nde ise dondurma üretiminin merkezi Philadelphia olur ve ilk dondurmalı soda 1874 yılında burada yapılır. Bugün kullanılan dondurma külahlarının ortaya çıkışı ise 1904 yılında St. Louis’de düzenlenen Dünya Fuarı’ndadır.

Dondurma ticari amaçla ilk kez dondurma endüstri kolunun kurucusu sayılan Jacop Fussell tarafından, 1851’de Baltimor’da üretilmeye başlanmıştır. Ülkemizde ise ilk dondurma üretimi 1900’ün başlarında İstanbul ve Kahramanmaraş’ta gerçekleştirilmiştir.
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Ice Cream ( Prof.Dr. Sevim KAYA )

 

It is uncertain how long ice cream has been produced, but it probably originates from China. From very old writings it has been learned that the Chinese liked a frozen product made by mixing fruit juices with snow, what we now call water ice. This technique later spread to ancient Greece and Rome, where the wealthy, in particular, were partial to frozen desserts.

After disappearing for several centuries, ice creams in various forms reappeared in Italy in the Middle Ages, most probably as a result of Marco Polo returning to Italy in 1295 after a 16–17 year stay in China, where he had learned to appreciate a frozen dessert based on milk. From Italy ice cream spread over Europe during the seventeenth century, and long remained a luxury product for the royal courts.

Manufacturing of Ice Cream

Ice cream, a flavored frozen food, is made up of milkfat or butterfat, milk solids, sweeteners, stabilizers, emulsifiers and water.The process of ice cream manufacture can be devided into nine steps which are:

Traditional Milk Products ( Prof.Dr. Sevim KAYA )

Kahramanmaraş ice cream

Sade yağ (pure fat)

Cheese products

Kahramanmaras Ice-cream

Maras Ice Cream is a creamy, smooth Turkish ice cream with an elastic texture.You have to chew it; it melts as you chew. It is served with a knife and a fork.

Salep

Maras Ice Cream is made from milk, sugar and powder from the tubers of wild orchids (“Dactylorhiza Osmanica”)which the Turks call

“Osmaniye orkidesi.”
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