Production of spreadable banana cream

In this thesis, it is aimed to develop spreadable banana cream as a new product. For this purpose, the effect of the use of 6 different compositions of bulking agent content (polydextrose, maltodextrin, inulin, maltodextrin-polydextrose, maltodextrin-inulin ve polydextrose-inulin) obtained by using three different bulking agents, namely maltodextrin, polydextrose and inulin, on the physical, chemical, textural, rheological, color and sensory properties of the banana creams produced was investigated. Accelerated oil separation, water activity, spreadability and stickiness values of the produced banana creams were found to be 12.80-13.14%, 0.317-0.338, 60.13-75.22 gs and -36.92 and -40.68 gs, respectively. The bulking agents used were found to be effective on accelerated oil separation and water activity (p<0.05). The bulking agent type was found to be ineffective on color parameters (L*, a* and b* ), sensory properties, textural properties and particle size distribution parameters (d(0.1), d(0.5), d(0.9) , D[3,2] and D[4,3]) (p>0.05). The apparent viscosity and consistency coefficient values of the cream samples were found to be close to each other except for the PD-IN sample (p>0.05). A significant difference was observed between the Casson yield stress and plastic viscosity values of the creams (p<0.05). The PD-IN sample showed significantly higher Casson yield stress and significantly lower plastic viscosity values than other creams (p<0.05). The Gʹ value exhibited higher values than Gʺ throughout the entire frequency. In sensory evaluation, panelists rated all banana cream samples as "good". Although there is no significant sensory difference between cream samples, it can be said that MD-IN and PD-IN samples come to the fore when the overall scores are examined. It is foreseen that these cream samples have the potential to find a place in the market.