Kahvaltılık margarin üretiminde çeşitli kültür kombinasyonları ile farklı depolama koşullarının fiziksel, kimyasal, mikrobiyolojik ve duyusal özellikleri üzerine etkileri /
Yazar: HALİME PEHLİVANOĞLU
Danışman: PROF. DR. H. HÜSNÜ GÜNDÜZ
Trakya Üniversitesi / Fen Bilimleri Enstitüsü / Gıda Bilimi ve Teknolojisi Ana Bilim Dalı
Derece: Yüksek Lisans, 1992
Konu: Gıda Mühendisliği = Food Engineering
Dizin: Depolama = Storage ; Duyusal özellikler = Sensorial properties ; Fiziksel özellikler = Physical properties ; Kimyasal özellikler = Chemical properties ; Margarin = Margarine ; Raf ömrü = Shelf life ; Soğuk depolama = Cold storage ; Üretim = Production

Özet:
Bu araştırmada; piyasada dört değişik özellikte bulunan tereyağ kültürleri ile 7 çeşit kültür kombinasyonu kullanıla¬ rak bitkisel kahvaltılık margarin üretilmiştir. 7 çeşit kültür kombinasyonlu margarinler 2 değişik ortamda o o (7-10 C? 18-20 C) 4 ay bekletilerek imalat tarihinden itiba¬ ren her 15 günde bir analizleri yapılmış, fiziksel-kirnyasal (gramaj, su oranı, FFA, peroksit, pH, renk, kayma noktası), mikrobiyolojik (toplam bakteri, küf-maya, koliform bakteri) ve duyusal (görünüş, tat) özellikleri araştırılmıştır.II Bunlars l-So9uk havada saklanan örneklerin gramaj değerleri maksimum 251.72 g, minumum 246.08 g, ortalama 247.842 g olmuştur. Numune odasında bekletilen örneklerde maksimum 251.72 g minu¬ mum 239.5 g, ortalama 246.036 g olarak bulunmuştur.örnek lerin gramaj değerlerindeki değişim istatistik! olarak kültür kom¬ binasyonları ve bekleme süresi yönünden önemlidir.

Abstract:
MSC Thesis The Effects of Various Çul türe Cornbinations and Different Storage Conditions On The Physical, Chernical, Microbialogical and Organaleptic Properties of Table Margarine in Margarine Product-ion in fchis research, tabie margarine was produced by using 7 different çultüre combinations which consisted of 4 diffe- rent butter cultures available on the market. These margarines were stared at 2 different ternperatures oo ( cold conditions, 7-10 C j sarnple roorn, 18-20 C ) f ör 4 rnon- ths during which time at 15 day intervals, the physical, che- mical» ( weight, water content» FFA, prexide» pH3 color, so- lid phase percentages), rnicrobiological ( total bacteria co- unt» yeast-rnold., coliform bacteria ) and organoleptic < appe- B arence and taste) characteristics were analysed. Results s Is Weight The weights of the smaples stored in the cold conditions ranged from 251.72 g ( rnaximurn ) to 246.08. g ( rninurnum) with 247.84 g being the average. The maxirnurn weight f ör a sarnple o stored at 18-20 C was 251.72 ( rnaximurn ), 239.5 ( minumum ) while the average weight 246.04 g. The var i at i on of sanı l e weights is statistiçal ly significant with regard to çultureVI cornbinations and research tirne ( p<0.001 ) 2s Water contents Those sarnples stored in cold cond i t i ons were determined as 15.74- % rnaxirnurn, 14.21 % rninurnum» 14.99 % average and sarn¬ ples stored in sarnple room were deterrnined as 15.74 "/, rnaKİrnum 12.11 X rninurnum., 14.36 % average. Far the water content of the sarnples, on l y research tirne was found stat-istical l y significant at the l eve l of p<0.001 3s FFA Valuess FFA value of the sarnples stored i n cold conditions was rneasured as 0.394 '/. rnaxirnurn, 0.336 % rninurnurn, 0.339 % average and f ör sarnples storedin the sarnple room 0.408 % rnaxirnurn 0.336 7. rninurnurn, 0.359 average. The variation of FFA values R of sarnples is statistical ly irnportant in regard to çul türe cornbinations and research tirne ( p<0.01 ) 4 s F'eroxide Value s The values of sarnples stored at cold conditions were rne¬ asured as 2.1 ( rneq/1000g ) rnaxirnurn.-, 0.3 < rneq/1000 g > rninu- rnurn» 1.048 < rneq/1000 g ) average. As f ör sarnples stored in the sarnple room» the peroxide value was determined as 2.9 ;irnurn, 4.16 rninurnum» 4.27 avarega f ör the sarnples stored in cold conditions. Sarnple st-ored in the sarnple roorn were measured as 4.42 rnaxirnurn, 4.13 minumum, 4.26 average. Çultüre combinations and research time are statistiçal ly important in regard to pH value of sarnples ( p<0.01 ) 6s Color Values Color change rneasurrnent results of the sarnples were fo~ und as 4.6-40 maximum, 3.7-30 minumum, 4.05-36 average. Since the same results were abtained för the beginning color value and 4 th. rnonth value of the ali sarnples, stat ist i çal l y analysis was unnecessary. 7 s Appea r ance s For sarnples storedin in cold conditions the appearence value were measured as 9 maximum» 7 minumum» 8.268 average and sarnples stored in the sample roorn; 9 maximum, 5 rninurnurn, 7.482 average. The appearence value variation of the sarnples is statis- tically important in regard to çultüre combination and rese- arch t i rne ( p < 0.01 )VIII 8; Tastas The value of the sarnples stored in cold conditions was found as 10 rnaxirnurn, 6 rninumurn, 7.821 average and f ör sarnples stored in the sarnple roorn 10 mâ x i mum, 4 rninurnurn, 7.482 avera¬ ge. Taste va l ue va r i at i on o f the sarnp leş is s t a t i s t i ca 11 y irnportant in regard to çul türe combinations and research time 9s Coliform Ba-cterias No coliform bakteria was found in the either table mar¬ garine sarnple. 10; Yeast-Molds There was no yeast-rnold in the rnargarines stored in cold cond iti ons. The sarnples stored in the sarnple roorn yeast-rnold deve- loprnent was first abserved af ter day 75, when yeast-rnold was counted as 10 cells/g rnaıxirnurn» 3 cells/g rninurnurn» 6 cells/g average. l İs Table margarine sarnples stared in cold conditions total bacteria deve loprnent was abserved. Pastarization in those sarnples was done af ter the çul tü¬ re adding step which accounts för the lack of bacteria. As f ör the sarnples stored in the sarnple roorn fenere was no total bacteria count abserved until 60 th. day. Affcer fchisIX time, 10 eel ls/g maximum, 2 cells/g rninurnum, 5 cells/g avera ge total bacteria were counted in the samples» It was found that the results in regard to properties given above were in accordance with the values given in Turkish Standarts.