Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleYalnız künye2020Scopus SJRQ3The quality characteristics and shelf life of probiotic ice cream produced with saruc and Saccharomyces boulardii
Salik, M.A.; Arslaner, A.
Ten types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20% Saruc, a traditional Turkish snack containing dried Cimin grape, Kemah walnut, and 0.5 or 1.0% grape seed. Physical, chemical, and microbiological analyses conducted during the storage period (days 1, 15, 30 and 60 at-20 ± 1°C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 106 to 108 CFU/g during storage. The results revealed that Saruc, grape seed, and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity, total dry matter, fat, protein, ash, glucose, fructose, total sugar, viscosity, first dripping time, complete melting time, a& value, and calorie (kcal) values increased with increasing concentration of Saruc. However, pH, sucrose, melting rate, L&, and b& values decreased. Grape seed increased titration acidity, protein, fat, ash, viscosity, first dripping time, complete melting time, and calorie values in all samples, but decreased the pH values. The addition of Saruc and grape seed positively affected the growth and viability of S. boulardii at levels from 106 to 108 CFU/g during storage. Taking all the quality parameters into consideration, it was shown that with the addition of Saruc, grape seed, and S. boulardii, new functional ice creams with high nutritional value could be produced.
AtıfScopus14
İncele - MakaleAçık Erişim2015Scopus SJRQ2The production of ice cream using stevia as a sweetener
Ozdemir, C.; Arslaner, A.; Ozdemir, S.; Allahyari, M.
In this research, the effect of stevia addition on the physical, chemical and sensory properties of ice-creams were investigated. For this aim, four different ice- cream samples were produced using sucrose and stevia as sweetener (the plain + sucrose, cocoa + sucrose, plain + stevia and cocoa + stevia). The highest overrun ratio (20.17 %) was found in samples added cocoa and stevia. The viscosity of samples added cocoa and stevia (20.29 Pa.s) at 20 rpm were higher than that of other samples. The longest first melting time (3460 s) was found in samples added cocoa + stevia and the shortest time (1400s) was samples containing cocoa + sucrose. The last melting times were changed at around 8700 s and 9440 s. The pH degrees of samples were around 6.50 and 6.62. As samples containing stevia did not contain sucrose, sucrose amount of samples added sucrose were around 3.93 and 4.31 %. The fat destabilizations of samples were around 44.79 and 59.98 %. Panelists preferred the samples added stevia and cocoa as others.
AtıfScopus42WoS26OpenAlex54
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