{"id":9715,"date":"2024-09-17T08:31:17","date_gmt":"2024-09-17T08:31:17","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9715"},"modified":"2024-09-17T08:31:17","modified_gmt":"2024-09-17T08:31:17","slug":"low-sugar-low-fat-ice-cream","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/low-sugar-low-fat-ice-cream\/","title":{"rendered":"Az \u015fekerli, az ya\u011fl\u0131 dondurmay\u0131 nas\u0131l geli\u015ftiriyorsunuz?"},"content":{"rendered":"

Az \u015fekerli, az ya\u011fl\u0131 dondurmay\u0131 nas\u0131l geli\u015ftiriyorsunuz?<\/h1>\n

\u00d6zet
\nD\u00fc\u015f\u00fck \u015fekerli ve az ya\u011fl\u0131 dondurma form\u00fclasyonu tasarlanm\u0131\u015f ve en uygun form\u00fcl elde edilmi\u015ftir: 0.04% steviol glikozitler, 6% bitkisel hidrojenize ya\u011flar, 0.4% stabilizat\u00f6rler ve 0.3% em\u00fclgat\u00f6rler. Bu form\u00fclle yap\u0131lan dondurma, geleneksel tat ve aromay\u0131 de\u011fi\u015ftirmeden ya\u011f ve \u015feker i\u00e7eri\u011fini azaltt\u0131 ve yeni bir besin de\u011feri kazand\u0131rd\u0131.
\nAnahtar Kelimeler Dondurma; d\u00fc\u015f\u00fck \u015feker ve d\u00fc\u015f\u00fck ya\u011f; form\u00fclasyon
\nBir t\u00fcr dondurulmu\u015f s\u00fct \u00fcr\u00fcn\u00fc olan dondurma, zengin beslenme, hassas tat, zengin lezzet ve kolay sindirim ile karakterize edilir. Bir t\u00fcr y\u00fcksek \u015fekerli, y\u00fcksek ya\u011fl\u0131 ve y\u00fcksek enerjili g\u0131da olan kaymakl\u0131 dondurma, obezite, hipertansiyon, diyabet ve kalp hastal\u0131\u011f\u0131 olan hastalar\u0131n sa\u011fl\u0131\u011f\u0131 i\u00e7in elveri\u015fli de\u011fildir. Modern insanlar\u0131n beslenme yap\u0131s\u0131 da d\u00fc\u015f\u00fck \u015fekerli ve d\u00fc\u015f\u00fck ya\u011fl\u0131 sa\u011fl\u0131kl\u0131 beslenme y\u00f6n\u00fcne e\u011filimlidir, t\u00fcketicilerin gereksinimlerini kar\u015f\u0131lamak i\u00e7in sa\u011fl\u0131k bak\u0131m\u0131 ve kompozit dondurma geli\u015ftirmeye acil ihtiya\u00e7 vard\u0131r.
\nAz \u015fekerli, sakkarozun bir k\u0131sm\u0131n\u0131n yerine stevia glikozitleri, aspartam veya di\u011fer d\u00fc\u015f\u00fck kalorili tatland\u0131r\u0131c\u0131lar\u0131n kullan\u0131lmas\u0131 anlam\u0131na gelir ve az ya\u011fl\u0131, dondurmada m\u00fcmk\u00fcn oldu\u011funca az ya\u011fl\u0131 hammaddelerin kullan\u0131lmas\u0131 veya ya\u011f\u0131n bir k\u0131sm\u0131 yerine peynir alt\u0131 suyu proteini konsantresi veya modifiye polidekstrozun (Litesse) \u00f6zel olarak i\u015flenmesi, b\u00f6ylece ya\u011f i\u00e7eri\u011finin azalt\u0131lmas\u0131 ve kalorilerin azalt\u0131lmas\u0131 anlam\u0131na gelir. D\u00fc\u015f\u00fck \u015fekerli, az ya\u011fl\u0131 dondurma, dondurman\u0131n genel lezzetine sahiptir, ancak ayn\u0131 zamanda \u00f6zel bir fizyolojik sa\u011fl\u0131k etkilerine, yumu\u015fak ve hassas bir tada, serin ve p\u00fcr\u00fczs\u00fczd\u00fcr.
\nAmerika Birle\u015fik Devletleri Breyers \u015firketi, ya\u011f i\u00e7eri\u011fi geleneksel dondurman\u0131n 50%'si olan saf do\u011fal vanilyal\u0131 az ya\u011fl\u0131 dondurma, Con Agra's Healthy Choice dondurma toplam \u015feker i\u00e7eri\u011fi 7 g\/pay'dan az olan dondurma piyasaya s\u00fcrd\u00fc, Le Crab d\u00fc\u015f\u00fck \u015fekerli dondurma tatland\u0131r\u0131c\u0131 olarak sukraloz kullan\u0131r, \u00fcr\u00fcn iyi bir lezzete sahiptir, Atkins Le Crab d\u00fc\u015f\u00fck \u015fekerli dondurma tatland\u0131r\u0131c\u0131 olarak sukraloz kullan\u0131r ve \u00fcr\u00fcn iyi bir lezzete sahiptir, Atkins Endulge d\u00fc\u015f\u00fck \u015fekerli dondurma ise yakla\u015f\u0131k 4 g\/porsiyon karbonhidrat i\u00e7eri\u011fine sahiptir.
\nAmerika Birle\u015fik Devletleri'ndeki PARAGON Dondurma \u015eirketi yedi aromal\u0131 ya\u011fs\u0131z dondurma \u00fcretmektedir. Pfizer (ABD) Litesse ve aspartam ile \u00e7e\u015fitli \u015fekersiz ve az ya\u011fl\u0131 dondurmalar geli\u015ftirmi\u015ftir. Xiao Zhijian, az \u015fekerli az ya\u011fl\u0131 dondurma \u00fcretmek i\u00e7in tereya\u011f\u0131 ve tam ya\u011fl\u0131 s\u00fct tozu oran\u0131yla sakarozun bir k\u0131sm\u0131n\u0131 de\u011fi\u015ftirmek i\u00e7in stevia glikozitleri ve di\u011fer d\u00fc\u015f\u00fck kalorili tatland\u0131r\u0131c\u0131lar\u0131 kulland\u0131. Guangdong Devletine ait Yantang S\u00fct \u015eirketi, Tang Chunmei aspartam (APM) ve soya s\u00fct\u00fc kullanarak soya fasulyesi d\u00fc\u015f\u00fck \u015fekerli dondurma \u00fcretmi\u015ftir.
\nBu deneyde, s\u00fckroz yerine d\u00fc\u015f\u00fck kalorili bir sa\u011fl\u0131k tatland\u0131r\u0131c\u0131s\u0131 olan stevioside kullan\u0131larak d\u00fc\u015f\u00fck \u015fekerli ve az ya\u011fl\u0131 dondurma form\u00fclasyonu tasarlanm\u0131\u015f ve iki stabilizat\u00f6r oran\u0131 kar\u015f\u0131la\u015ft\u0131r\u0131larak, stabilizat\u00f6rlerin optimum oranlar\u0131 belirlenmi\u015f ve d\u00f6rt fakt\u00f6r\u00fcn etkileri ara\u015ft\u0131r\u0131lm\u0131\u015ft\u0131r, Tatland\u0131r\u0131c\u0131lar\u0131n i\u00e7eri\u011fi, bitkisel hidrojenize ya\u011flar\u0131n i\u00e7eri\u011fi, stabilizat\u00f6rlerin i\u00e7eri\u011fi ve em\u00fclgat\u00f6rlerin i\u00e7eri\u011fi gibi d\u00fc\u015f\u00fck \u015fekerli ve d\u00fc\u015f\u00fck ya\u011fl\u0131 dondurman\u0131n kalitesi \u00fczerindeki etkiler ara\u015ft\u0131r\u0131lm\u0131\u015f ve ortogonal testler kullan\u0131larak tek y\u00f6nl\u00fc bir teste dayal\u0131 olarak en makul i\u015flem ko\u015fullar\u0131 se\u00e7ilmi\u015ftir. Tek fakt\u00f6rl\u00fc test temelinde, d\u00fc\u015f\u00fck \u015fekerli ve d\u00fc\u015f\u00fck ya\u011fl\u0131 dondurman\u0131n renk, aroma, tat, hassas doku yap\u0131s\u0131 ve kayganla\u015ft\u0131r\u0131c\u0131 doku gibi dondurma \u00f6zelliklerine sahip olabilmesi i\u00e7in en makul i\u015flem ko\u015fullar\u0131 kombinasyonunu se\u00e7mek i\u00e7in ortogonal test kullan\u0131lm\u0131\u015ft\u0131r.
\nMateryaller ve Y\u00f6ntemler
\n1.1 Test malzemeleri ve aletleri 1.1 Test malzemeleri Ya\u011fs\u0131z s\u00fct tozu, Mengniu Limited Liability Company; \u015feker, Guangdong Fuzheng Donghai Food Co, Ltd; tatl\u0131 patates ni\u015fastas\u0131, Zhejiang Wufeng Food Development Co.
\n1.2 Test cihazlar\u0131 Kolloid de\u011firmeni, Shanghai Xiesheng Fluid Mixing Equipment Co, Ltd; D\u00f6ner viskozimetre, Shanghai Jingke Industry Co, Ltd; FA analitik terazi, Shanghai Optical Instrument Factory; Dondurma dondurucu, Shanghai Weizhou Dondurma dondurucu.
\n2.1 Az \u015fekerli ve az ya\u011fl\u0131 dondurma \u00fcretim s\u00fcreci Stabilizat\u00f6r, em\u00fclgat\u00f6r, tatland\u0131r\u0131c\u0131 \u2192 ham ve yard\u0131mc\u0131 maddelerin kar\u0131\u015ft\u0131r\u0131lmas\u0131 \u2192 sterilizasyon (75 \u2103, 25 dakika) \u2192 homojenizasyon \u2192 so\u011futma \u2192 ya\u015fland\u0131rma ve olgunla\u015ft\u0131rma (4 \u2103, 12 saat) \u2192 dondurma (-4 \u2103) \u2192 bitmi\u015f \u00fcr\u00fcnler
\n2.2 \u00c7al\u0131\u015fma noktalar\u0131 2.2.1 Dondurma kar\u0131\u015ft\u0131rma hammaddeleri Sterilizasyon silindirinde hammadde kar\u0131\u015ft\u0131rma, sterilizasyon silindiri sterilizasyon, kar\u0131\u015ft\u0131rma ve so\u011futma hammadde kar\u0131\u015ft\u0131rma i\u015flevine sahip olmal\u0131d\u0131r. Kar\u0131\u015ft\u0131rma ve \u00e7\u00f6zme s\u0131cakl\u0131\u011f\u0131 genellikle 40 \u2103 ~ 50 \u2103'dir; tanka pompalanan safs\u0131zl\u0131klar\u0131 gidermek i\u00e7in 100 g\u00f6zl\u00fc elekten s\u00fcz\u00fclen taze s\u00fct; \u00e7\u00f6z\u00fcnmesi, filtrelenmesi ve homojenle\u015ftirilmesi ve di\u011fer hammaddelerle kar\u0131\u015ft\u0131r\u0131lmas\u0131 i\u00e7in ilk \u0131l\u0131k su konfig\u00fcrasyonundaki s\u00fct tozu; \u015feker \u00f6nce uygun miktarda suya eklenmeli, bir \u015furup halinde \u00e7\u00f6z\u00fcnmesi i\u00e7in \u0131s\u0131t\u0131lmal\u0131, 160 g\u00f6zl\u00fc elekten s\u00fcz\u00fclmeli ve ard\u0131ndan tanka pompalanmal\u0131d\u0131r.
\n2.2.2 Sterilizasyon, sterilizasyon tank\u0131nda, 75 \u2103 ~ 78 \u2103 kullan\u0131larak, 15 dakika past\u00f6rizasyon ko\u015fullar\u0131nda tutularak ger\u00e7ekle\u015ftirilir, patojenik bakterileri, bakterileri, k\u00fcfleri ve mayalar\u0131 \u00f6ld\u00fcrebilir.
\n2.2.3 Sterilizasyondan sonra homojenizasyon 63 \u2103 ~ 65 \u2103 aras\u0131ndaki malzeme s\u0131cakl\u0131\u011f\u0131, 15 MPa ~ 18 MPa bas\u0131n\u00e7 homojenizasyonu ile homojenizat\u00f6r.
\n2.2.4 Homojenizasyondan sonra kar\u0131\u015f\u0131k hammaddelerin so\u011futulmas\u0131, hemen so\u011futma ekipman\u0131na aktar\u0131lmal\u0131, 2 \u2103 ~ 4 \u2103 ya\u015flanma s\u0131cakl\u0131\u011f\u0131na kadar h\u0131zl\u0131 bir \u015fekilde so\u011futulmal\u0131d\u0131r.
\n2.2.5 Kar\u0131\u015f\u0131k hammaddelerin fiziksel olgunla\u015fma i\u00e7in 2 saat ~ 24 saat muhafaza etmek \u00fczere 2 \u2103 ~ 4 \u2103 d\u00fc\u015f\u00fck s\u0131cakl\u0131kta ya\u015fland\u0131r\u0131lmas\u0131.
\n2.2.6 Donma, dondurulmu\u015f hammaddelerin zorla kar\u0131\u015ft\u0131r\u0131lmas\u0131nda kar\u0131\u015ft\u0131r\u0131lacakt\u0131r, b\u00f6ylece hava, kar\u0131\u015f\u0131k malzemelerde e\u015fit olarak da\u011f\u0131t\u0131lm\u0131\u015f \u00e7ok k\u00fc\u00e7\u00fck kabarc\u0131klard\u0131r, b\u00f6ylece suyun bir k\u0131sm\u0131 (20% ~ 40%) mikro-ince buz kristalleridir.
\nS\u00fckroz ve s\u00fct tozu miktar\u0131 az oldu\u011fundan, dondurman\u0131n kat\u0131 madde i\u00e7eri\u011fini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde azalt\u0131r ve \u00fcr\u00fcn\u00fcn tad\u0131n\u0131 etkiler, bu nedenle \u00fcr\u00fcn kalitesini iyile\u015ftirmek i\u00e7in k\u0131vam artt\u0131r\u0131c\u0131 ve em\u00fclgat\u00f6r miktar\u0131n\u0131 art\u0131rmak i\u00e7in testte bile\u015fenler uygun \u015fekilde ayarlanmal\u0131d\u0131r.
\n2.3 Puanlama kriterleri Dondurman\u0131n \u00f6zelliklerine g\u00f6re, duyusal puanlama kriterleri geli\u015ftirin. Tat ve koku: s\u00fct\u00fcn do\u011fal aromas\u0131 ile, saf lezzet, ba\u015fka koku yok (25 puan);
\nDoku durumu: ince doku, kayganl\u0131k, tam form, belirgin buz kristalleri yok (50); renk: taze s\u00fct rengi ve tek tip renk (25 puan).
\nPuanlama personeli rastgele se\u00e7ilmi\u015ftir, toplam 100 ki\u015fi, normal da\u011f\u0131l\u0131m ilkesine uygun olarak, 8 ya\u015f\u0131ndan 50 ya\u015f\u0131na kadar ya\u015f da\u011f\u0131l\u0131m\u0131.
\n3.1 Steviosid dozaj\u0131n\u0131n dondurman\u0131n duyusal kalitesi \u00fczerindeki etkisi: S\u0131ras\u0131yla 7% s\u00fckroz, 10% ya\u011fs\u0131z s\u00fct tozu, 6% bitkisel hidrojenize ya\u011f, 0,4% stabilizat\u00f6r, 0,2% em\u00fclgat\u00f6r, 0% steviosid, 0%, 0,02%, 0,04%, 0,06%, 0,08%. Dondurma, optimum steviol glikozit miktar\u0131n\u0131 belirlemek i\u00e7in duyusal puanlama standard\u0131na g\u00f6re de\u011ferlendirilmi\u015ftir.
\n3.2 Bitkisel hidrojenize ya\u011f miktar\u0131n\u0131n dondurman\u0131n duyusal kalitesi \u00fczerindeki etkisi 7% sakkaroz, 0.04% steviosid, 10% ya\u011fs\u0131z s\u00fct tozu, 0.4% stabilizat\u00f6r, 0.2% em\u00fclgat\u00f6r ve s\u0131ras\u0131yla 2%, 4%, 6%, 8% ve 10% bitkisel hidrojenize ya\u011f kullan\u0131larak 200 g dondurma haz\u0131rlanm\u0131\u015f ve en uygun steviosid miktar\u0131n\u0131 belirlemek i\u00e7in dondurma duyusal kriterlere g\u00f6re de\u011ferlendirilmi\u015ftir. Optimum bitkisel hidrojenize ya\u011f miktar\u0131 belirlenmi\u015ftir.
\n3.3 Dondurman\u0131n duyusal kalitesi \u00fczerinde stabilizat\u00f6r dozaj\u0131n\u0131n etkisi: 7% sukroz, 0.04% stevioside, 10% ya\u011fs\u0131z s\u00fct tozu, 6% bitkisel hidrojenize ya\u011f, 0.2% em\u00fclgat\u00f6r, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% stabilizat\u00f6r, vb. S\u0131ras\u0131yla 0.1%, 0.2%, 0.3%, 0.4%, 0.5% ko\u015fullar\u0131 alt\u0131nda dondurma 200g'l\u0131k t\u00fcplerde yap\u0131lm\u0131\u015f ve organoleptik de\u011ferlendirmeye dayal\u0131 olarak en iyi stabilizat\u00f6r miktar\u0131 belirlenmi\u015ftir. Dondurma, en uygun stabilizat\u00f6r miktar\u0131n\u0131 belirlemek i\u00e7in duyusal puanlama kriterlerine g\u00f6re de\u011ferlendirilmi\u015ftir.
\n3.4 Em\u00fclgat\u00f6r dozaj\u0131n\u0131n dondurman\u0131n duyusal kalitesi \u00fczerindeki etkisi: 7% sukroz, 0.04% stevioside, 10% ya\u011fs\u0131z s\u00fct tozu, 6% bitkisel hidrojenize ya\u011f, 0.4% stabilizat\u00f6r, 0.1%, 0.2%, 0.3%, 0.4%, 0.5% em\u00fclgat\u00f6r, vb. 200 g dondurma haz\u0131rlanm\u0131\u015f ve en iyi em\u00fclgat\u00f6r miktar\u0131 organoleptik puanlama kriterlerine g\u00f6re de\u011ferlendirilmi\u015ftir. En iyi em\u00fclgat\u00f6r miktar\u0131, dondurman\u0131n duyusal puanlama kriterlerine g\u00f6re de\u011ferlendirilmesiyle belirlenmi\u015ftir.
\n4. Yukar\u0131daki tek fakt\u00f6rler taraf\u0131ndan belirlenen parametre aral\u0131\u011f\u0131ndan, optimum proses parametreleri d\u00f6rt fakt\u00f6rl\u00fc, \u00fc\u00e7 seviyeli L9 (34) ortogonal test ile belirlenmi\u015ftir.
\nSonu\u00e7lar ve analiz
\n1. Tek fakt\u00f6rl\u00fc sonu\u00e7lar\u0131n analizi
\n1.1 Tatland\u0131r\u0131c\u0131 dozaj\u0131n\u0131n dondurma kalitesi \u00fczerindeki etkisi
\nStevioside dozaj\u0131n\u0131n artmas\u0131yla dondurma tad\u0131m puanlar\u0131 artm\u0131\u015f, ancak tatland\u0131r\u0131c\u0131 dozaj\u0131 0.04%'den fazla oldu\u011funda dondurma tad\u0131m puanlar\u0131 d\u00fc\u015fm\u00fc\u015ft\u00fcr. Bunun nedeni, steviosid s\u00fckroz \u015furubu ile kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda \u015fekerin tatl\u0131l\u0131\u011f\u0131ndan tam olarak yararlan\u0131labilmesidir. Steviosid dozaj\u0131 0.04%'yi a\u015ft\u0131\u011f\u0131nda, tatl\u0131l\u0131k \u00e7arpan\u0131 azalm\u0131\u015f ve dondurman\u0131n tad\u0131n\u0131 etkileyen hafif bir ac\u0131 olmu\u015ftur. Steviosid dozaj\u0131 0.04% oldu\u011funda, dondurman\u0131n tad\u0131 ve durumu da daha iyiydi ve erimesi kolay de\u011fildi. Bu nedenle, 0.02%, 0.04% ve 0.06% ortogonal testin \u00fc\u00e7 seviyesi olarak se\u00e7ilmi\u015ftir.
\n1.2 Bitkisel hidrojenize ya\u011f miktar\u0131n\u0131n dondurma kalitesi \u00fczerindeki etkisi
\nBitkisel hidrojenize ya\u011flar\u0131n miktar\u0131n\u0131n artmas\u0131yla dondurma puanlar\u0131 artm\u0131\u015f, ya\u011f dokusu durumu iyi ve lezzet daha iyi olmu\u015ftur, ancak bitkisel hidrojenize ya\u011flar\u0131n miktar\u0131 6%'yi a\u015ft\u0131\u011f\u0131nda dondurma puanlar\u0131 d\u00fc\u015fm\u00fc\u015ft\u00fcr. Bunun nedeni, bitkisel hidrojenize ya\u011f dozaj\u0131 6%'ye y\u00fckseldi\u011finde, bitmi\u015f \u00fcr\u00fcn\u00fcn hassas dokuya, ya\u011flanmaya, tam morfolojiye ve saf lezzete sahip olmas\u0131; dozaj 6%'yi a\u015ft\u0131\u011f\u0131nda, bitmi\u015f \u00fcr\u00fcn\u00fcn ya\u011fl\u0131 dokuya sahip olmas\u0131 ve duyusal kalitenin d\u00fc\u015fmesidir. Bu nedenle, 4%, 6% ve 8% ortogonal testin \u00fc\u00e7 seviyesi olarak se\u00e7ilmi\u015ftir.
\n1.3 Stabilizat\u00f6r dozaj\u0131n\u0131n dondurma kalitesi \u00fczerindeki etkisi
\nStabilizat\u00f6r dozaj\u0131n\u0131n artmas\u0131yla, doku durumu stabil ve hassas hale gelir ve dondurman\u0131n de\u011ferlendirme puan\u0131 da artar. Stabilizat\u00f6r miktar\u0131 0.4% oldu\u011funda, bitmi\u015f \u00fcr\u00fcn ya\u011flanm\u0131\u015f, hassas, erimesi kolay de\u011fildir ve tad\u0131 daha iyidir. Ancak, stabilizat\u00f6r miktar\u0131 0,4%'yi a\u015ft\u0131\u011f\u0131nda, dondurman\u0131n puan\u0131 d\u00fc\u015fm\u00fc\u015ft\u00fcr. Bunun nedeni, stabilizat\u00f6r\u00fcn g\u00fc\u00e7l\u00fc bir su emilimine sahip olmas\u0131, dondurman\u0131n viskozitesini art\u0131rabilmesi, genle\u015fme oran\u0131n\u0131 azaltabilmesi, b\u00f6ylece bitmi\u015f \u00fcr\u00fcn organizasyonunun \u00e7ok kat\u0131 olmas\u0131, tad\u0131n\u0131n iyi olmamas\u0131d\u0131r. Bu nedenle, 0.3%, 0.4% ve 0.5% ortogonal test i\u00e7in \u00fc\u00e7 seviye olarak se\u00e7ilmi\u015ftir.
\n1.4 Em\u00fclgat\u00f6r i\u00e7eri\u011finin dondurma kalitesi \u00fczerindeki etkisi
\nEm\u00fclgat\u00f6r miktar\u0131 artt\u0131k\u00e7a dondurma tad\u0131m puanlar\u0131 artm\u0131\u015f, ancak em\u00fclgat\u00f6r miktar\u0131 0,2%'yi a\u015ft\u0131\u011f\u0131nda dondurma puanlar\u0131 dengelenmi\u015ftir. Bunun nedeni, em\u00fclgat\u00f6r\u00fcn dondurma kar\u0131\u015f\u0131m\u0131ndaki ya\u011f da\u011f\u0131l\u0131m\u0131n\u0131 iyile\u015ftirmesi, b\u00f6ylece ya\u011f partik\u00fcllerinin dondurman\u0131n stabilitesini iyile\u015ftirmek i\u00e7in ince ve homojen bir \u015fekilde da\u011f\u0131lmas\u0131 ve dozaj 0.2% oldu\u011funda dondurma stabilizasyonunun optimum etkiye ula\u015fmas\u0131d\u0131r. Bu nedenle, 0.2%, 0.3% ve 0.4% ortogonal testin \u00fc\u00e7 seviyesi olarak se\u00e7ilmi\u015ftir.
\n2. Tek fakt\u00f6rl\u00fc test temelinde, tatland\u0131r\u0131c\u0131 dozaj\u0131, bitkisel hidrojenize ya\u011f dozaj\u0131, stabilizat\u00f6r dozaj\u0131 ve em\u00fclgat\u00f6r dozaj\u0131 etki eden fakt\u00f6rler olarak d\u00f6rt fakt\u00f6rl\u00fc \u00fc\u00e7 seviyeli L9(34) ortogonal testi ger\u00e7ekle\u015ftirilmi\u015ftir. Ortogonal testin fakt\u00f6r seviyesi tasar\u0131m\u0131 Tablo 1'de ve test sonu\u00e7lar\u0131 Tablo 2'de g\u00f6sterilmi\u015ftir. Tablo 1 Fakt\u00f6r seviyesi tasar\u0131m tablosu
\nTablo 2 Ortogonal test sonu\u00e7lar\u0131, her bir fakt\u00f6r\u00fcn k, k ve R de\u011ferlerinin b\u00fcy\u00fckl\u00fc\u011f\u00fcn\u00fc analiz etmek i\u00e7in kutupsal varyans analizi ile analiz edilmi\u015ftir. Tablo 2'den, dondurman\u0131n kalitesini etkileyen fakt\u00f6rlerin b\u00fcy\u00fckl\u00fc\u011f\u00fcn\u00fcn a\u015fa\u011f\u0131daki s\u0131rada oldu\u011fu g\u00f6r\u00fclebilir: A\uff1eB\uff1eC=D, yani tatland\u0131r\u0131c\u0131 dozaj\u0131\uff1ebitkisel hidrojenize ya\u011f dozaj\u0131\uff1estabilizat\u00f6r dozaj\u0131=em\u00fclgat\u00f6r dozaj\u0131. D\u00fc\u015f\u00fck \u015fekerli ve az ya\u011fl\u0131 dondurman\u0131n optimum oran\u0131 A2B2C3D3't\u00fcr, yani 0,04% tatland\u0131r\u0131c\u0131, 6% bitkisel hidrojenize ya\u011f, 0,5% stabilizat\u00f6r, 0,4% em\u00fclgat\u00f6r ve dondurman\u0131n dokusu ve organizasyonu bu ko\u015ful alt\u0131nda en iyisidir.
\n3 Stabilizat\u00f6r oranlar\u0131n\u0131n se\u00e7imi Dondurma bile\u015fenlerine stabilizat\u00f6r olarak jelatin ve sodyum aljinat, karragenan ve sodyum aljinat orant\u0131l\u0131 olarak konulmu\u015ftur (di\u011fer bile\u015fenler ayn\u0131d\u0131r.).
\nSonu\u00e7lar, jelatin ve sodyum aljinat\u0131n iyi sinerjik etkilere sahip oldu\u011funu ve iki stabilizat\u00f6r birlikte kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda dondurman\u0131n dokusunun ve organizasyonunun \u00e7ok iyi oldu\u011funu g\u00f6stermektedir.
\nSonu\u00e7
\nD\u00fc\u015f\u00fck \u015fekerli ve az ya\u011fl\u0131 dondurma \u00fcretimi i\u00e7in en uygun form\u00fclasyon tek y\u00f6nl\u00fc ve ortogonal testlerle elde edilmi\u015ftir: steviol glikozitler 0.04%, bitkisel hidrojenize ya\u011flar 6%, stabilizat\u00f6rler 0.4% ve em\u00fclgat\u00f6rler 0.3%. Sonu\u00e7lar iki stabilizat\u00f6r\u00fcn, jelatin ve sodyum aljinat\u0131n, iyi sinerjik etkilere sahip oldu\u011funu ve ikisinin kar\u0131\u015f\u0131m\u0131n\u0131n etkili oldu\u011funu g\u00f6stermi\u015ftir.<\/p>\n

Referanslar:Hafif (Sui Ming1,2* Zhang Fengying1, Tang Xianhua1, Wu Xia1, Zhao Silei1:1 Sichuan Ticaret ve Sanayi Enstit\u00fcs\u00fc, Dujiangyan, Sichuan 611832, Sichuan \u00dcniversitesi, Chengdu, Sichuan 61000)<\/p>","protected":false},"excerpt":{"rendered":"

How do you develop low-sugar, low-fat ice cream? Abstract A formulation of low-sugar and low-fat ice cream was designed, and the optimal formula was obtained: 0.04% steviol glycosides, 6% vegetable hydrogenated oils, 0.4% stabilizers and 0.3% emulsifiers. The ice cream made by this formula reduced the content of oil and sugar while keeping the traditional […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nHow do you develop low-sugar, low-fat ice cream? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/tr\/low-sugar-low-fat-ice-cream\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How do you develop low-sugar, low-fat ice cream? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"How do you develop low-sugar, low-fat ice cream? Abstract A formulation of low-sugar and low-fat ice cream was designed, and the optimal formula was obtained: 0.04% steviol glycosides, 6% vegetable hydrogenated oils, 0.4% stabilizers and 0.3% emulsifiers. 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