THE EFFECT OF REDUCED FAT CONTENT IN DAIRY DESSERTS ON AROMA RELEASE
Project no. 20683 · Status: Kapanmış · 2019
Summary
In this study, it was aimed to reduce the fat content of strawberry flavored dairy desserts by creating layered structure and to examine the effects of reduced fat content on flavor release. For this purpose, in the first stage of the study, a homogeneously distributed dairy dessert sample with 5% fat content was prepared as control sample. Together with the control sample, 25% and 30% fat reduced dairy dessert formulations were prepared which have homogeneous and inhomogeneous distribution. Non-homogeneous fat distribution was achieved by forming layers which have different fat content in strawberry flavored dairy desserts. No difference was detected in dry matter values between the samples with homogeneous distribution and inhomogeneous distribution. A significant was determined difference between the fat values of the homogeneous dessert samples with different fat content, but there was no significant difference between the inhomogeneous dessert samples with different fat content. The highest L * value in the control sample, the highest a * value in the HOM3.5 sample and the highest b * value in the HOM3.75 sample was determined. As a result of the texture measurement, it was determined that the hardest sample was INHOM3.75, the highest external adhesiveness was found in the control sample and the lowest springiness in the INHOM3.75 sample. The control sample with high fat content had the highest internal cohesiveness value. It was determined that INHOM 3.75 and HOM3.75 samples showed similar gumminess properties and these samples had the highest gumminess values. It was determined that there was no significant difference between the chewability values of the samples, and the resilience values were generally similar to each other. As a result of HS-SPME-GC-MS analysis, ethyl acetate, methyl 2-methyl butyrate, ethyl butyrate, ethyl 2-methyl butyrate, ethyl hexanoate and cis 3-hexene-1 ol were detected as common volatiles in strawberry flavored dairy dessert samples. When the volatile release of the strawberry flavored dairy dessert samples was examined, there was no statistically significant difference between ethyl acetate, methyl 2-methyl butyrate, ethyl butyrate, ethyl 2-methyl butyrate and cis 3-hexene-1-ol. However, a significant difference was determined between samples in terms of ethyl hexanoate. It was determined that ethyl hexanoate release was highest in HOM3.5 and INHOM3.5 samples. Appearance and mouth-perceived consistency values of the samples with 25% reduced fat homogeneous and inhomogeneous distribution (HOM3.75 and INHOM3.75) were perceived higher than the other formulations. It was determined that more strawberry aroma was detected in 25% and 30% reduced fat content samples (INHOM3.75 and INHOM3.5), which did not have homogeneous distribution. It was determined that the INHOM3.75 sample was the most preferred sample.