The Effect of Different Sugar Ratio on the Quality Properties of Milk Jam

Akal, Ceren; Buran, İlkay; Delialioğlu, Rabia Albayrak; Yetişemiyen, Atila

doi:10.15237/gida.gd18067

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…Maillard reactions are desired for the formation of characteristic color and aroma in milk jams (Akal et al, 2018). HMF (5-hydroxymethylfurfural) is one of the most used markers of the thermal treatment in foods, especially for honey and jam and indicates the intensity of thermal treatment (Francisquini et al, 2018;Akal et al, 2018). The difference between HMF values of samples were not found statistically different during the storage (P>0.05).…”

Section: Physicochemical Characteristics Of Milk Jam Samplesmentioning

confidence: 99%

“…Maillard reaction, known as non-enzymatic browning reaction in foods, is based on the interaction of heat and protein and sugar. Maillard reactions are desired for the formation of characteristic color and aroma in milk jams (Akal et al, 2018). HMF (5-hydroxymethylfurfural) is one of the most used markers of the thermal treatment in foods, especially for honey and jam and indicates the intensity of thermal treatment (Francisquini et al, 2018;Akal et al, 2018).…”

Section: Physicochemical Characteristics Of Milk Jam Samplesmentioning

confidence: 99%

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Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Akpınar

Söbeli

Çetin

et al. 2021

Ege Üniversitesi Ziraat Fakültesi Dergisi

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Objective: In this study, 3% Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 as probiotics and 8% hazelnut paste and banana pulp as prebiotics were added to milk jam samples to produce functional milk jam. Physical, chemical, sensorial and microbiological properties of milk jam samples were discussed during 30 days of storage. Materials and Methods:The milk jam samples were stored at +4 °C for 30 days. Physicochemical (proximate analysis, acidity, hydroxymethylfurfural (HMF), total sugar, viscosity), sensorial and microbiological analysis (Lactobacillus rhamnosus and Bifidobacterium animalis subsp lactis BB-12 counts) of milk jam samples were carried out on 1 st , 15 th and 30 th days of storage.

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Section: Physicochemical Characteristics Of Milk Jam Samplesmentioning

confidence: 99%

Section: Physicochemical Characteristics Of Milk Jam Samplesmentioning

confidence: 99%

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Akpınar

Söbeli

Çetin

et al. 2021

Ege Üniversitesi Ziraat Fakültesi Dergisi

View full text Add to dashboard Cite

show abstract

“…According to [29] that sugar functions as a sweetener, enhances sour taste and other tastes, besides that sugar can improve thickness. The increase in the sweetness of the syrup is due to the fact that when heated the sugar will undergo hydrolysis to become invert sugar, invert sugar will determine the total sugar in the product where the higher the amount of invert sugar formed the total sugar will increase [30]. According to [28], taste is influenced by several factors, namely chemical compounds, temperature, concentration, and interactions with other flavor components.…”

Section: ) Flavormentioning

confidence: 99%

Sensoric Quality of Kemantan Fruit Syrup With The Addition of Bay Leaf

Duda,

Syafruddin,

Wahyuni

et al. 2024

IJ-FANRES

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Kemantan (Mangifera torquenda Kosterm) is a local fruit found in West Kalimantan which is rarely studied and is well known to many people. Kemantan is a genus with mango. Mango is one of the leading tropical fruits favored by people in the world. Mango is also famous for its content of multi vitamin, antioxidants, and many other nutritional content. Bay leaves (Eugenia polyantha) contain essential oils (citral, eugenol), tannins and flavonoids. Unfortunately, so far these two plants have only been consumed traditionally so they are boring and the rest is thrown away, therefore researchers want to use these plants to make fruit syrup. The research method was an experiment with a completely randomized design consisting of 1 treatment and 5 levels of bay leaf addition denoted by the letter (S). The materials used in this study for the manufacture of the product consisted of kemantan fruit, bay leaves, granulated sugar, CMC, and other. The steps: first, making bay leaf extract, second, making kemantan fruit syrup. Organoleptic test to provide an assessment of color, aroma, taste, texture, thickness, preference and overall with the rating format 5-1. Data analysis was carried out using the ANOVA method and the results were significantly different followed by the LSD test. The results showed that the best treatment for kemantan syrup products was S0 for color and aroma assessment. While the treatment for taste, thickness, texture, preference and overall assessment was S1. Kemantan syrup with the addition of bay leaves has a significant effect on texture parameters, very significant effect on color, taste, thickness, preference and overall and no significant effect on aroma

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“…The production of unique color and aroma in milk jams requires Maillard reactions (Akal et al, 2018). HMF is one of the most commonly used thermal treatment indicators in foods, particularly honey and jam, and it shows the degree of thermal treatment (Francisquini et al, 2018).…”

Section: -Hydroxymethylfurfural (Hmf)mentioning

confidence: 99%

Effects of Orange Essential Oil on Some Parameters of Dulce De Leche Prepared with Plant-Based Hazelnut Milk and Cow's Milk Combinations

Yangılar

2023

Preprint

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This study evaluated the use of orange essential oil (OEO) in conjunction with cow milk (CM) and hazelnut milk (HM) to fortify dulce de leche, due to the increased interest in plant-based foods in recent years. The "dulce de leche" (DL) formed from CM and HM, as well as CM:HM mixing rations of 100:0, 75:25, 50:50, and 25:75, are produced for this purpose and physicochemically characterized. When milk jam samples were made using hazelnut milk and orange essential oil, the values for dry matter, titration acidity, protein, oil, and ash were statistically significant (p<0.05). It was determined that the jams made with various milk combinations and orange essential oil had rheological characteristics with K values between 28.17 and 31.47, n values between 0.21 and 0.33, and R2 values between 0.96-0.99. 5-Hydroxymethylfurfural (HMF) values ranged from 10.04 to 44.65 m/kg, L* values ranged from 35.3-53.2, a* values ranged from -0.84 to -1.11, and b* values ranged from 3.78 to 11.3. The interaction between storage days was found to be statistically significant in terms of texture values (p<0.05). When the sensory evaluation findings were statistically evaluated, the general acceptance scores in the A and C samples were determined to be high.

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The Effect of Different Sugar Ratio on the Quality Properties of Milk Jam

Cited by 5 publications

References 24 publications

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Production of traditional milk jam with improved functional properties via probiotic and prebiotic

Sensoric Quality of Kemantan Fruit Syrup With The Addition of Bay Leaf

Effects of Orange Essential Oil on Some Parameters of Dulce De Leche Prepared with Plant-Based Hazelnut Milk and Cow's Milk Combinations

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