Sürdürülebilir Kalkınma Amaçları
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- Derleme MakaleYayıncıda açık erişim2020Functional Ice Cream Technology
Arslaner, Ayla; Salik, Mehmet Ali
Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.
AtıfScopus29OpenAlex24TR Dizin2
İncele - MakaleAçık Erişim2019Scopus SJRQ2Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Ürkek, Bayram; Şengül, Mustafa; Akgül, Halil İbrahim; Kotan, Tuba Erkaya
The aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H°, C* and ∆E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.
AtıfScopus26WoS22OpenAlex26
İncele - MakaleAçık Erişim2017The Possibilities of Using Some Spice Essential Oils in Ice Cream Production
Macit, Emine; Çaglar, Abdullah; Bakirci, Ihsan
In present study, some physical, chemical, sensory and microbiological characteristics of ice cream samples produced by using 4 different essential oils (Coconut, lemon bark, clove and cinnamon) in 2 different levels (0.2% and 0.4%) were investigated. The findings indicated that although the addition of essential oil was not significantly effective on the physical and chemical properties of ice cream samples (P>0.05), the melting rates increased during storage. The sample with 0.2% coconut essential oil was the most favorite sample in sensory evaluations, while the sample with 0.4% clove essential oil was the least favorite sample. In general, samples with 0.2% essential oil were more appreciated than samples with 0.4%. It has been determined that ice cream samples conformed to TS 4265 Ice Cream Standard (Turkish Standard) in terms of microbiological properties. With this study, it was determined that some essential oils can be used as a natural aroma substance in the production of ice cream.
AtıfWoS6OpenAlex5TR Dizin3İncele - MakaleAçık Erişim2017Scopus SJRQ3The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste; [Kızılcık (Cornus mas L.) ezmesi ılaveli dondurmanın antioksidan aktivitesi, C Vitamini ıçeriği, fiziksel, kimyasal ve duyusal özellikleri]
Topdaş, Elif Feyza; Çakmakçi, Songül; Çakiroğlu, Kübra
The aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found.
AtıfScopus29WoS25OpenAlex18İncele - 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.
AtıfScopus42WoS26OpenAlex54İncele