Master Degree / Yüksek Lisans Tezleri
Permanent URI for this collectionhttps://hdl.handle.net/11147/3008
Browse
2 results
Search Results
Now showing 1 - 2 of 2
Master Thesis Development of Strained Yogurt Ice Cream With Aronia and Hydrolyzed Collagen(01. Izmir Institute of Technology, 2024) Güler, Sevda; Korel, FigenYogurt ice cream, made using yogurt cultures Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, is integrated with freezing technology, and it is a healthy food that creates cooling effect on consumers. In this study, it was aimed to obtain strained yogurt ice cream that would allow consumption of hydrolyzed collagen and aronia together. Different concentrations of collagen were added to samples with and without aronia. Different amounts of stevia were also added to selected sample due to its antioxidant activity. The quality of the ice creams in the study were evaluated by analyses as follows; dry matter, protein, fat, ash, carbohydrates, pH, color, viscosity, overrun, melting rate, antioxidant activity, coliform and lactic acid bacteria counts, and sensory analyses. While aronia decreased pH, collagen increased pH; adding stevia did not cause any significant change on pH. A correct proportion was observed between the viscosity and fat content of formulations. Samples were examined for antioxidant activity by DPPH and total phenolic content analyses. According to DPPH analysis results, sample B containing 20g of aronia had highest antioxidant activity. According to total phenolic content analysis, sample F containing 20g of aronia and 2.5g of hydrolyzed collagen had the highest total phenolic content. After the antioxidant activity was evaluated, stevia was added as a sweetener to sample E, which contained 1g of hydrolyzed collagen. According to sensory analysis results, sample E1 containing 20g of aronia, 1g of collagen and 0.006g of stevia was the most liked yogurt ice cream in terms of taste.Master Thesis Production of Kefir From Bovine and Oat Milk Mixture(Izmir Institute of Technology, 2011) Kahraman, Cihan; Korel, FigenDuring recent years non-dairy milk types such as cereal and grain milks have been an increased demand from consumers due to their functional properties. The cereal and grain milks do not contain cholesterol or lactose; therefore, these milk types are preferred by consumers who are vegetarians, have special diets or are lactose intolerant.In this study, different concentrations of oat milk (0, 15, 30, 45, and 60%), blueberry aroma(9, 12, 15, 18, and 21%), and kefir culture(1, 2, 3, 4, and 5%) were used for the optimization of the kefir production and samples were stored at 4C for 21 days. The response surface methodology was used for the optimization process. Sensory characteristics, the pH changes and microbial characteristics of the kefir samples were determined during storage and the concentrations of the oat milk, blueberry aroma and kefir culture for the best three kefir products were chosen based on the optimization results According to optimization results, three kefir samples which contained the highest level of oat milk with optimum organoleptic characteristics, optimum pH and optimum microbial counts were selected and produced. Based on the organoleptic results, kefir samples composed of 20% oat milk, 4% kefir culture and 10% aroma concentration, were produced. According to the pH results kefir samples within 15% oat milk, 4% kefir culture and 9% aroma concentration were produced. Based on the microbiological results kefir samples within 30% oat milk, 3% kefir culture and 15% aroma concentration were produced. The pH, titratable acidity, dry matter, fat, protein, phenol content, beta-glucan content, whey off, viscosity, volatile and organic acid profile of samples, color change, microbiological characteristics and sensory characteristics of these samples were investigated during 21 days of storage.