Surulebilir Antepfıstığı Kreması UEretimi ve Kimyasal OEzellikler
OE Faruk Gamlı
Surulebilir Antepfıstığı Kreması UEretimi ve Kimyasal OEzellikler
OE Faruk Gamlı
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Antepfistigi kullanilarak suurlebilir nitelikte krema uretimi gerceklestirilmis ve farkli sicaklik ve depolama kosulalrinin urun kalitesi uzerine olan etkileri incelenmistir. UErun kalitesine etki eden faktoerler icerisinde peroksit degeri, tba, toplam ve serbest asitlik, pH, esmerlesme indisi, klorofil icerigi ve duyusal oezellikler gibi faktoerler ele alinmis ve depolama suresince bu faktoerlerin urun kalitesine olan etkileri incelenmistir.% 10 ve 15 oraninda antepfistigi iceren kremalarin kimyasal oezelliklerinin digerine oranla daha iyi korundugu belirlenmis; nem izoterm calismalari sonrasinda Peleg modelinin en uygun matematiksel ifade oldugu tespit edilmistir.
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