{"id":17929,"date":"2015-04-06T23:20:40","date_gmt":"2015-04-06T20:20:40","guid":{"rendered":"http:\/\/balarisi.org\/?p=17929"},"modified":"2015-04-08T11:22:50","modified_gmt":"2015-04-08T08:22:50","slug":"yogurtlu-dondurma-uretimi-ve-reolojik-ozellikleri","status":"publish","type":"post","link":"https:\/\/www.beyazkovan.com\/?p=17929","title":{"rendered":"Yo\u011furtlu dondurma \u00fcretimi ve reolojik \u00f6zellikleri"},"content":{"rendered":"<p><strong>Ayhan G\u00fclen<\/strong><br \/>\nY\u00fcksek Lisans Tezi, Abant \u0130zzet Baysal \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2010, 193 s.<br \/>\nTEZ NO: <strong>275920<\/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> T\u00fcrkiyede ve D\u00fcnyada dondurma t\u00fcketimi her ge\u00e7en g\u00fcn artmaktad\u0131r. G\u00fcn\u00fcm\u00fczde insanlar\u0131n daha sa\u011fl\u0131kl\u0131 g\u0131dalar t\u00fcketmeye dikkat ettikleri d\u00fc\u015f\u00fcn\u00fcl\u00fcrse dondurma yo\u011furdun klasik dondurmaya alternatif bir g\u0131da olabilece\u011fi d\u00fc\u015f\u00fcn\u00fclmektedir. Yo\u011furt, besin de\u011feri ve sindirilebilirli\u011finin y\u00fcksek olu\u015fu, i\u00e7erdi\u011fi starter bakteriler taraf\u0131ndan \u00fcretilen antibiyotik maddeler ve koruyucu \u00f6zelli\u011fi nedeniyle zararl\u0131 mikroorganizmalar\u0131n geli\u015fmesine engel olan, tabii ba\u011f\u0131rsak floras\u0131n\u0131 koruma ve d\u00fczeltme \u00f6zelli\u011fine sahip, antit\u00fcm\u00f6r, antikanserojenik ve antikolesterolemik \u00f6zellikleri bulunan laktoz intolerans ki\u015filerce t\u00fcketilebilecek \u00f6nemli bir s\u00fct \u00fcr\u00fcn\u00fcd\u00fcr. Ayr\u0131ca yo\u011furdun mide, karaci\u011fer ve safra ile ilgili hastal\u0131klar ile diyare, kronik peklik, kolit ve idrar yollar\u0131 tedavisinde de faydal\u0131 etkisi oldu\u011fu, di\u015fler \u00fczerinde plakalar olu\u015fumuna neden olmad\u0131\u011f\u0131ndan a\u011f\u0131z ve di\u015f sa\u011fl\u0131\u011f\u0131 bak\u0131m\u0131ndan da \u00f6nemli bir g\u0131da maddesi oldu\u011fu bilinmektedir. Sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan bu kadar faydaya sahip do\u011fal bir g\u0131da maddesi kullan\u0131larak yap\u0131lacak bir \u00fcr\u00fcnde kullan\u0131lan bile\u015fenlerin do\u011fal ve sa\u011fl\u0131kl\u0131 olmas\u0131 \u00f6nemlidir.Bu \u00e7al\u0131\u015fmada, farkl\u0131 t\u00fcrden s\u00fctler (inek, ke\u00e7i), farkl\u0131 hidrokolloidler (guar gam, ksantan gam) ve farkl\u0131 do\u011fal tatland\u0131r\u0131c\u0131lar (\u00fcz\u00fcm pekmezi, \u00e7i\u00e7ek bal\u0131) kullan\u0131larak \u00fcretilen yo\u011furtlu dondurma \u00fcr\u00fcnlerinin reolojik ve duyusal \u00f6zellikleri incelenmi\u015ftir.\u0130nek s\u00fct\u00fcn\u00fcn tek ba\u015f\u0131na yap\u0131sal \u00f6zellikleri ke\u00e7i s\u00fct\u00fcne g\u00f6re daha d\u00fc\u015f\u00fck olmas\u0131na ra\u011fmen, guar gam ve ksantan gam hidrokolloid ve \u00e7i\u00e7ek bal\u0131 kar\u0131\u015f\u0131mlar\u0131, reolojik \u00f6zellikler bak\u0131m\u0131ndan ke\u00e7i s\u00fct\u00fc \u00f6rneklerinden y\u00fcksek \u00e7\u0131km\u0131\u015ft\u0131r. Bu durum inek s\u00fct\u00fcn\u00fcn hidrokolloidlerle ve \u00e7i\u00e7ek bal\u0131 ile daha iyi sinerji ve a\u011f \u00f6rg\u00fc yap\u0131s\u0131 (network) olu\u015fturdu\u011fu \u015feklinde yorumlanabilir. Ke\u00e7i s\u00fct\u00fcn\u00fcn tek ba\u015f\u0131na reolojik \u00f6zelliklerinin y\u00fcksek \u00e7\u0131kmas\u0131 ise; i\u00e7erdi\u011fi y\u00fcksek protein ve kuru maddeye ba\u011fl\u0131 olarak do\u011fald\u0131r. Ancak ke\u00e7i s\u00fct\u00fc \u00fcz\u00fcm pekmezi kar\u0131\u015f\u0131mlar\u0131n\u0131n reolojik \u00f6zelliklerinin y\u00fcksek \u00e7\u0131kmas\u0131 da bu ikilinin yap\u0131sal olarak a\u011f \u00f6rg\u00fc yap\u0131s\u0131 olu\u015fturma yetene\u011fine ba\u011flanmas\u0131 gerekir.Hidrokolloidler tek ba\u015f\u0131na incelendi\u011finde ksantan gam\u0131n guar gama g\u00f6re daha \u00fcst\u00fcn bir yap\u0131 sa\u011flad\u0131\u011f\u0131 saptanm\u0131\u015ft\u0131r.Duyusal Analiz sonu\u00e7lar\u0131 istatistiksel olarak incelendi\u011finde, bayan gruplar aras\u0131nda yap\u0131lan analizde, \u00f6rnekler aras\u0131nda herhangi bir fark tespit edilmemesine kar\u015f\u0131n erkek gruplar aras\u0131nda yap\u0131lan analizde, renk, yap\u0131, a\u011f\u0131zda b\u0131rakt\u0131\u011f\u0131 his ve genel kabul edilebilirlik bak\u0131m\u0131ndan farklar tespit edilmi\u015ftir.<br \/>\n<strong>Anahtar Kelimeler: <\/strong> Guar Gam (GG); Ksantan Gam (KG); Reoloji; Yo\u011furtlu Dondurma (YD); \u00c7i\u00e7ek Bal\u0131; \u00dcz\u00fcm Pekmezi<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ayhan G\u00fclen Y\u00fcksek Lisans Tezi, Abant \u0130zzet Baysal \u00dcniversitesi \/ Fen Bilimleri Enstit\u00fcs\u00fc \/ G\u0131da M\u00fchendisli\u011fi Anabilim Dal\u0131, 2010, 193 s. TEZ NO: 275920<\/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-17929","post","type-post","status-publish","format-standard","","category-yuksek-lisans-tezleri","yazarlar-ayhan-gulen","anahtarkelimeler-bal-ve-gida-uretimi"],"_links":{"self":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17929","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=17929"}],"version-history":[{"count":1,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17929\/revisions"}],"predecessor-version":[{"id":17930,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=\/wp\/v2\/posts\/17929\/revisions\/17930"}],"wp:attachment":[{"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.beyazkovan.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}