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Dergiler / Gıda / 2026 / Cilt: 51 Sayı: 1

BİTKİ BAZLI DONDURMA İÇİN BAKLAGİL SÜTLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRMESİ: BESİNSEL, FONKSİYONEL VE TEKNOLOJİK YÖNLER

COMPARATIVE ASSESSMENT OF LEGUME MILKS FOR PLANT-BASED ICE CREAM: NUTRITIONAL, FUNCTIONAL, AND TECHNOLOGICAL ASPECTS

Elif Meltem İşçimen(ERCİYES ÜNİVERSİTESİ)0000-0002-9849-6352
Duygu Aslan Türker(ERCİYES ÜNİVERSİTESİ)0000-0002-9579-8347
Dergi
Gıda
Sayfa
1–12
Yayın Tarihi
2026-01-02
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Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

CP ve RL sütler diğer sütlere göre daha stabil bir yapıya sahip olup, orta düzeyde köpürme özelliği ve dengeli yoğunluk göstermektedir.

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Bu çalışmada bitkisel süt üretiminde hammadde olarak kırmızı mercimek (RL), maş fasulyesi (MB), börülce (BP), yer fıstığı (PN) ve nohut (CP) kullanılmıştır.
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Temel Bulgular & Veri:Bu sütlerden dondurma üretilmiş ve dondurmaların erime özellikleri ve hacimsel artışları değerlendirilmiştir.
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Sonuç & Katkı:CP ve RL sütler diğer sütlere göre daha stabil bir yapıya sahip olup, orta düzeyde köpürme özelliği ve dengeli yoğunluk göstermektedir.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Bitki bazlı süt · baklagiller · antioksidan

Özet

Bu çalışmada bitkisel süt üretiminde hammadde olarak kırmızı mercimek (RL), maş fasulyesi (MB), börülce (BP), yer fıstığı (PN) ve nohut (CP) kullanılmıştır. Bu sütlerden dondurma üretilmiş ve dondurmaların erime özellikleri ve hacimsel artışları değerlendirilmiştir. BP sütü en yüksek protein seviyesine (39.07 mg BSA/L) sahip olmuştur. En yüksek DPPH aktivitesi BP sütünde (%73.12) bulunmuştur. TPC açısından RL süt en düşük (373.04 mg GAE/L), MB süt en yüksek değeri (693.62 mg GAE/L) almıştır. Fizikokimyasal analizlere göre MB ve BP sütleri FC açısından ön plana çıkmaktadır. CP ve RL sütler diğer sütlere göre daha stabil bir yapıya sahip olup, orta düzeyde köpürme özelliği ve dengeli yoğunluk göstermektedir. Sonuç olarak, BP sütünün daha yüksek kabarma ve köpürme gücü, yüksek protein ve antioksidan kapasitesi nedeniyle dondurma üretimi için daha cazip bir bitki bazlı ürün olduğu söylenebilir.

Abstract

In this study, red lentils (RL), mung beans (MB), black-eyed peas (BP), peanuts (PN), and chickpeas (CP) were used as raw materials in plant-based milk production. Ice cream was produced from these milks and the melting characteristic and overrun of the ice creams were evaluated. BP milk had the highest protein level (39.07 mg BSA/L). The highest DPPH activity was found in BP milk (73.12%). For TPC, RL milk had the lowest result (373.04 mg GAE/L), while MB milk had the highest (693.62 mg GAE/L). According to physicochemical analyses, MB and BP milks stand out in terms of their FC. CP and RL milks have a more stable structure than other milks, exhibiting moderate foaming properties and balanced densities. As a result, BP milk can be said to be more attractive plant-based product for ice cream production due to its higher overrun and foaming power, high protein, and antioxidant capacity.

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Bu Makaleye Atıf Yap

İşçimen, E. M., Türker, D. A. (2026). BİTKİ BAZLI DONDURMA İÇİN BAKLAGİL SÜTLERİNİN KARŞILAŞTIRMALI DEĞERLENDİRMESİ: BESİNSEL, FONKSİYONEL VE TEKNOLOJİK YÖNLER. Gıda, Cilt: 51 Sayı: 1, 1–12. https://doi.org/10.15237//gida.GD25110

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