{"id":17764,"date":"2015-04-02T15:47:12","date_gmt":"2015-04-02T12:47:12","guid":{"rendered":"http:\/\/balarisi.org\/?p=17764"},"modified":"2015-04-09T14:54:58","modified_gmt":"2015-04-09T11:54:58","slug":"bal-ve-glikoz-surubu-kullaniminin-kahramanmaras-tipi-dondurmalarin-kaltesi-uzerine-etkileri","status":"publish","type":"post","link":"https:\/\/www.beyazkovan.com\/?p=17764","title":{"rendered":"Bal ve glikoz \u015furubu kullan\u0131m\u0131n\u0131n Kahramanmara\u015f tipi dondurmalar\u0131n kaltesi \u00fczerine etkileri"},"content":{"rendered":"<p><strong>Fatih Antep\u00fcz\u00fcm\u00fc<\/strong><br \/>\nY\u00fcksek Lisans Tezi, \u00c7ukurova \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2005, 57 s.<br \/>\nTEZ NO: <strong>198007<\/strong><br \/>\n<!--more--><span style=\"color: #ff6600;\"><a style=\"color: #ff6600;\" href=\"https:\/\/tez.yok.gov.tr\/UlusalTezMerkezi\/tarama.jsp\" target=\"_blank\">Sorgu Penceresine TEZ NO\u2019yu yazarak Ayr\u0131nt\u0131l\u0131 Bilgi ve PDF d\u00f6k\u00fcmana ula\u015fmak i\u00e7in t\u0131klay\u0131n\u0131z <\/a><\/span><\/p>\n<p><strong>\u00d6ZET<br \/>\n<\/strong>u \u00e7al\u0131\u015fmada 4 farkl\u0131 oranda bal ve glikoz \u015furubu kullan\u0131larak \u00fcretilenKahramanmara\u015f tipi dondurmalar\u0131n kimyasal, fiziksel ve duyusal \u00f6zellikleriara\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r. \u00c7i\u011f ke\u00e7i s\u00fct\u00fcne ya\u011fs\u0131z s\u00fcttozu, \u015feker, krema kat\u0131larak haz\u0131rlanandondurma miksine farkl\u0131 oranlarda bal ( %20, %30, %40, %50) ve glikoz \u015furubu(%20, %30, %40, %50 ) ilave edilmi\u015ftir. Farkl\u0131 oranlarda bal ve glikoz \u015furubukullan\u0131m\u0131n\u0131n dondurmalar\u0131n titrasyon asitli\u011fi, pH, hacim art\u0131\u015f\u0131, penetrometrede\u011ferleri, viskozite, renk-g\u00f6r\u00fcn\u00fc\u015f, yap\u0131-k\u0131vam ve tat-koku \u00f6zellikleri \u00fczerineetkisinin \u00f6nemli oldu\u011fu belirlenmi\u015ftir (p&lt;0.05). Farkl\u0131 oranlarda bal kullan\u0131m\u0131n\u0131n ilkdamlama s\u00fcresi, tamamen erime s\u00fcresi, % erime miktarlar\u0131 \u00fczerine etkisinin \u00f6nemlioldu\u011fu (p&lt;0.05), farkl\u0131 oranlarda glikoz \u015furubu kullan\u0131m\u0131n\u0131n etkisinin ise \u00f6nemlid\u00fczeyde olmad\u0131\u011f\u0131 belirlenmi\u015ftir (p&gt;0.05). Dondurmalar\u0131n fiziksel ve duyusal\u00f6zellikleri g\u00f6z \u00f6n\u00fcne al\u0131nd\u0131\u011f\u0131nda dondurmalarda glikoz \u015furubu kullan\u0131lmas\u0131n\u0131n balkullan\u0131m\u0131na g\u00f6re daha uygun oldu\u011fu belirlenmi\u015ftir. Toplam duyusal puanlar eleal\u0131nd\u0131\u011f\u0131nda ise kontrol \u00f6rne\u011finden sonra en \u00e7ok tercih edilen dondurmalar\u0131n %50 ve%40 glikoz \u015furubu i\u00e7eren dondurmalar oldu\u011fu g\u00f6r\u00fclm\u00fc\u015ft\u00fcr.<br \/>\n<strong>Anahtar Kelimeler: <\/strong> Dondurma, ke\u00e7i s\u00fct\u00fc, bal, glikoz \u015furubu<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fatih Antep\u00fcz\u00fcm\u00fc Y\u00fcksek Lisans Tezi, \u00c7ukurova \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2005, 57 s. TEZ NO: 198007<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[37],"tags":[],"class_list":["post-17764","post","type-post","status-publish","format-standard","","category-yuksek-lisans-tezleri","yazarlar-fatih-antepuzumu","anahtarkelimeler-bal","anahtarkelimeler-bal-ve-gida-uretimi"],"_links":{"self":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17764","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17764"}],"version-history":[{"count":3,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17764\/revisions"}],"predecessor-version":[{"id":17767,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17764\/revisions\/17767"}],"wp:attachment":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17764"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17764"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17764"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}