Publication: Piyasada satışa sunulan çeşitli peynir türlerinin karbonhidrat miktarlarının belirlenmesi
Abstract
ÖZETAmaç: Bu çalışmanın amacı, beslenmede önemli bir yer tutan peynirin karbonhidrat içeriğini, peynirin üretim şekli, üretimde kullanılan teknolojik yöntemler ve olgunlaşma durumuna göre değerlendirerek piyasada satışa sunulan peynir türlerinde bulunan laktoz, glikoz, galaktoz, nişasta ve toplam karbonhidrat miktarlarının belirlenmesidir.Gereç ve Yöntem: Çalışmada, İstanbul ilinin farklı satış noktalarından alınan 15 farklı peynir türü (taze beyaz peynir, süzme beyaz peynir, olgunlaştırılmış beyaz peynir, olgunlaştırılmış Ezine inek peyniri, Kars eski kaşarı, Trakya kaşar peyniri, taze kaşar, Erzincan tulumu, lor, dil peyniri, çeçil peyniri, örgü peyniri, labne, hellim ve köy peyniri) incelenmiştir. İncelenen peynirlerin karbonhidrat miktarları teorik (fark yöntemi ile) ve analitik (HPLC ile) olarak iki şekilde belirlenmiştir.Bulgular: Teorik ve analitik olarak hesaplanan karbonhidrat miktarları arasında istatistiksel olarak anlamlı bir farklılık bulunmamıştır (P>0,05). Ancak, peynirlerin analitik olarak belirlenen karbonhidrat miktarının teorik olarak hesaplanan miktardan daha düşük olduğu bulunmuştur. Ayrıca, olgunlaşma durumlarına göre karbonhidrat miktarları değerlendirildiğinde, olgunlaşmış peynirlerin karbonhidrat miktarlarının taze peynirlere göre daha düşük olduğu belirlenmiştir.Sonuçlar: Sonuç olarak, karbonhidrat miktarının analitik olarak hesaplanması daha doğru sonuçlar vermektedir. Ayrıca, analitik olarak hesaplanan karbonhidrat miktarının peynirin 1 değişiminde bulunan miktarları 1 g’dan az olduğundan değişimde yer alması gerekmediği düşünülmüştür.
ABSTRACTObjective: The aim of this study is to determine the amounts of lactose, glucose, galactose, starch and total carbohydrates in cheese types presented to sale on the market by evaluating the carbohydrate content of cheese, which has an important place in the nutrition, according to production type of cheese, technological methods used in production and maturation status.Material and Method: In the study, from different points of sale in Istanbul province 15 different types of cheese (fresh white cheese, cottage white cheese, ripened white cheese, ripened Ezine cow cheese, Kars old, Thracian and fresh kashar cheeses, Erzincan tulum cheese, curd, string, loin cheese, braided cheese, labne, halloumi and farm cheese) were investigated. Carbohydrate amounts of the cheeses examined were determined in two ways as theoretically (by difference method) and analytically (by HPLC).Results: There was no statistically significant difference between the theoretical and analytically calculated carbohydrate amounts (P>0.05). However, it was found that the amount of analytically determined carbohydrate of cheeses is lower than the theoretically calculated amount. In addition, when carbohydrate amounts were evaluated according to maturation conditions, it was determined that the amount of carbohydrates of ripened cheeses was lower than carbohydrate amounts in fresh cheeses.Conclusions: Consequently, analytical calculation of carbohydrate amount gives more accurate results. Additionally, it was thought that it is not necessary to be involved in nutrient exchange because the amount of analytically calculated carbohydrate is less than 1 g in a change of cheese.
ABSTRACTObjective: The aim of this study is to determine the amounts of lactose, glucose, galactose, starch and total carbohydrates in cheese types presented to sale on the market by evaluating the carbohydrate content of cheese, which has an important place in the nutrition, according to production type of cheese, technological methods used in production and maturation status.Material and Method: In the study, from different points of sale in Istanbul province 15 different types of cheese (fresh white cheese, cottage white cheese, ripened white cheese, ripened Ezine cow cheese, Kars old, Thracian and fresh kashar cheeses, Erzincan tulum cheese, curd, string, loin cheese, braided cheese, labne, halloumi and farm cheese) were investigated. Carbohydrate amounts of the cheeses examined were determined in two ways as theoretically (by difference method) and analytically (by HPLC).Results: There was no statistically significant difference between the theoretical and analytically calculated carbohydrate amounts (P>0.05). However, it was found that the amount of analytically determined carbohydrate of cheeses is lower than the theoretically calculated amount. In addition, when carbohydrate amounts were evaluated according to maturation conditions, it was determined that the amount of carbohydrates of ripened cheeses was lower than carbohydrate amounts in fresh cheeses.Conclusions: Consequently, analytical calculation of carbohydrate amount gives more accurate results. Additionally, it was thought that it is not necessary to be involved in nutrient exchange because the amount of analytically calculated carbohydrate is less than 1 g in a change of cheese.