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- 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 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 - MakaleYalnız künye2016EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE
Yilmaz, Mustafa Tahsin; Toker, Omer Said; Tatlisu, Nevruz Berna; Arici, Muhammet; Dertli, Enes
In this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.
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