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Long M, Wei Y, Tao S, Wu Y, Wang J, Zhou D, Cai H, Zhan G. Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference. FOOD SCI TECHNOL INT 2024; 30:273-281. [PMID: 36650737 DOI: 10.1177/10820132221150534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Abstract
Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream.
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Affiliation(s)
- Men Long
- College of Biological and Food Engineering, Chuzhou University, Chuzhou, China
| | - Yanling Wei
- Market Supervision Administration of Yishui, Linyi, China
| | - Shoukui Tao
- College of Biological and Food Engineering, Chuzhou University, Chuzhou, China
| | - Yejing Wu
- Nanjing Jinhe Yikang Biotechnology Co. Ltd, Nanjing, China
| | - JingYi Wang
- College of Biological and Food Engineering, Chuzhou University, Chuzhou, China
| | - Di Zhou
- College of Biological and Food Engineering, Chuzhou University, Chuzhou, China
| | - Huazhen Cai
- College of Biological and Food Engineering, Chuzhou University, Chuzhou, China
| | - Ge Zhan
- College of Biological and Food Engineering, Chuzhou University, Chuzhou, China
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Akarca G, Kilinç M, Denizkara AJ. Quality specification of ice creams produced with different homofermentative lactic acid bacteria. Food Sci Nutr 2024; 12:192-203. [PMID: 38268905 PMCID: PMC10804104 DOI: 10.1002/fsn3.3762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, aw, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11-16.26 (g) and 374.58-404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short- and medium-chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Mehmet Kilinç
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Ayşe Janseli Denizkara
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
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3
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Aydın M, Özdemir N, Gün İ. Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams. FOOD SCI TECHNOL INT 2023; 29:138-150. [PMID: 35379006 DOI: 10.1177/10820132221092368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This study aims to investigate some chemical, physical, textural, and aroma compounds properties of the ice-cream with berry fruits produced using classical and molecular ice-cream production techniques. No significant difference was determined between the pH, dry solid, fat, protein, ash amounts, and overrun of the samples. However, molecular ice-creams, in particular, have a softer structure since they contain tiny ice crystals, and the first dripping and full melting time was realized in less time. The effect of added fruit variety on the viscosity value of the samples was found to be significant. It was observed that the volatile compound profiles of the ice-creams were affected differently by ice-cream production techniques. The octanoic, hexanoic, and dodecanoic acid were high-value prominent compounds in all the ice creams. Furthermore, the 14 volatile compounds that are effective in the difference between the ice-creams and their production techniques were determined, which is more important in the ice cream aroma. This is the first study on the change of the volatile compounds, hence the aroma compound profile, in molecular ice-cream production technique. And, it was presented as an innovative approach. Therefore, it is thought to be shed new light on future studies.
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Affiliation(s)
- Mehmet Aydın
- Enstitute of Health Sciences, Department of Animal Products Hygiene and Technology, 175651Burdur Mehmet Akif Ersoy University, Burdur, Turkey
| | - Nilgün Özdemir
- Faculty of Engineering, Department of Food Engineering, 37139Ondokuz Mayis University, Atakum, Samsun, Turkey
| | - İlhan Gün
- Burdur Food, Agriculture and Livestock Vocational Higher School, Food Processing Department, Milk and Milk Product Program, 175651Burdur Mehmet Akif Ersoy University, Burdur, Turkey
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Development of Low-calorie Functional Yoghurt by Incorporating Mannitol Producing Lactic Acid Bacteria (Leuconostoc pseudomesenteroides) in the Standard Yoghurt Culture. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.1.78] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
As calorie-consciousness becomes a worldwide phenomenon, demand for low-calorie sweeteners is increasing. Compared to other sugars, the reduced calorific value of mannitol (1.6 kilocalories per gram) finds its application as a sweetener in low-calorie foods. The present study was conducted to develop low-calorie yoghurt by adding lactic acid bacteria (LAB) having significant mannitol production potential. Leuconostoc pseudomesenteroides IMAU:11666 was incorporated to standard yoghurt culture as adjunct culture. As mannitol is a food-grade sweetener with Food and Drug Administration (FDA) endorsement, the newly identified LAB strain can be used to develop low-calorie dairy products with beneficial effects. Side effects of other artificial sweeteners can also be reduced. Significantly high (p≤0.05) mannitol content was observed in functional yoghurt samples T1 (12.27 ± 0.18 g/l) and T2 (14.13 ± 0.30 g/l) with Leuconostoc pseudomesenteroides when compared to control samples. The calorific value obtained for yoghurt samples viz., C1, C2, T1, and T2 (86, 95, 98, and 92 kcal/100g, respectively) was less than control yoghurt C (99 kcal/100 gm). Microbial and chemical quality parameters of the functional yoghurt were in the safe and acceptable zone. On sensory evaluation of yoghurt samples, significantly higher overall and flavor scores were observed for sample T2 with Leuconostoc pseudomesenteroides.
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Sayar E, Şengül M, Ürkek B. Antioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberry. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16346] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Esra Sayar
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Mustafa Şengül
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
| | - Bayram Ürkek
- Siran Mustafa Beyaz Vocational School Gumushane University Gumushane Turkey
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Zor M, Sengul M. Possibilities of using extracts obtained from
Rosa pimpinellifolia
L. flesh and seeds in ice cream production. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16225] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Melek Zor
- Department of Gastronomy and Culinary Arts School of Tourism and Hotel Management Ağrı İbrahim Çeçen University Ağrı Turkey
| | - Memnune Sengul
- Department of Food Engineering Faculty of Agriculture Ataturk University Erzurum Turkey
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Swelam S, Zommara MA, Abd El-Aziz AEAM, Elgammal NA, Baty RS, Elmahallawy EK. Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value. FERMENTATION-BASEL 2021; 7:255. [DOI: 10.3390/fermentation7040255] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Milk and dairy products are fundamental items in all social groups’ diets. The production of functional milk and dairy products supplemented with plant extracts is a potential direction of research in the dairy sector. In the present study, chufa (tiger nut) milk was mixed with buffalo milk for manufacturing functional frozen yoghurt. Flavoring materials (orange (O), strawberry (St), cocoa (Co), instant coffee “soluble coffee” classic (N) and cinnamon (Ci)) were used, aiming to improve the sensory attributes of the final products. The resultant frozen yoghurt was analyzed for chemical, physical and sensory properties. Interestingly, our study revealed that buffalo–chufa milk (50%:50%, w/w) frozen yoghurt (F) had higher total solid (TS), fat and protein contents compared to the control buffalo milk frozen yoghurt (CT). These parameters reached their highest values in cocoa frozen yoghurt (CoF). Lactose, acetaldehyde and pH were lower in F compared to CT, while the highest acetaldehyde value was observed in strawberry chufa frozen yoghurt (StF). Plain or flavored F recorded higher petaldehyde values, observed in strawberry chufa frozen yoghurt (StF). Plain or flavored materials improved the melting resistance, and the highest value was recorded in cinnamon chufa frozen yoghurt (CiF). Na, K, Mg, and Fe contents were significantly higher in F; however, Ca was lower compared to CT. In general, the used flavoring materials markedly increased the mineral content in the final products. A significant decrease was observed in the sensory properties in F compared to CT, whereas frozen yoghurt manufactured with coca was preferred over all other types, followed by the soluble coffee-flavored product (NF). Collectively, functional frozen yoghurt can be produced by mixing buffalo yoghurt and chufa milk (50:50 v/v). Buffalo—chufa frozen yoghurt (F) had higher nutritional value but lower physical and sensory properties compared to buffalo frozen yoghurt (control). A clear improvement in the properties of the final product can be achieved using different flavoring materials. Cleary, our present study provides novel interesting information about the potential beneficial use of chufa buffalo milk for manufacturing functional frozen yoghurt. Further similar research is recommended to explore the potential benefits of the supplementation of other dairy products with chufa.
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The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188598] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modified with a varied proportion of Moldavian dragonhead bagasse (MDB) (1.0%, 1.5%, 2.0%, 2.5%, and 3.0%). The analysis of fatty acids showed a high proportion of linolenic acid (n-3) in the tested ice cream, especially with 3.0% share of bagasse. The addition of MDB increased dry matter, fat, and protein contents in the ice cream. The increasing share of this additive affected the physical properties of ice cream, increasing hardness, adhesiveness and viscosity, and reducing their melting rate. The study showed a negligible effect of the increasing share of MDB on the thermophysical properties of ice cream. Due to the high nutritional value of the bagasse (with the appropriate refinement of the recipe), it is possible to obtain rice milk ice cream with potential health-promoting properties.
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Ghaedrahmati S, Shahidi F, Roshanak S, Nassiri Mahallati M. Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15768] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shiva Ghaedrahmati
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Sahar Roshanak
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
| | - Marzieh Nassiri Mahallati
- Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Mashhad Iran
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10
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Guler‐Akin MB, Avkan F, Akin MS. A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15901] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mutlu B. Guler‐Akin
- Department of Food Engineering Harran University Engineering Faculty Şanlıurfa Turkey
| | - Firdevs Avkan
- Department of Food Engineering Gaziantep University Engineering Faculty Şanlıurfa Turkey
| | - Musa S. Akin
- Department of Food Engineering Harran University Engineering Faculty Şanlıurfa Turkey
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Falah F, Zareie Z, Vasiee A, Tabatabaee Yazdi F, Mortazavi SA, Alizadeh Behbahani B. Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01119-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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12
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Salehi F. Quality, physicochemical, and textural properties of dairy products containing fruits and vegetables: A review. Food Sci Nutr 2021; 9:4666-4686. [PMID: 34401112 PMCID: PMC8358338 DOI: 10.1002/fsn3.2430] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 06/11/2021] [Accepted: 06/13/2021] [Indexed: 01/14/2023] Open
Abstract
Due to the high utilization rate of dairy products, enrichment of these products will successfully decrease or prevent diseases related with nutrition deficiencies. Fruits and vegetables in different forms (i.e., fresh, juices, powder, puree, and extract) are excellent sources for the enrichment of dairy products because of their desired taste, color, aroma, fibers, and vitamins content. So, this manuscript reviews the effect of some fruits and vegetables on the rheological behavior, physicochemical attributes, color parameters, sensorial and quality properties of dairy products including cheeses, ice creams, and yogurts. The physicochemical, color, texture, and sensorial properties of dairy products were affected with addition of fruits or vegetables. Also, the addition of these products contributes to the higher content of vitamins, natural colorants, minerals, polyphenols, crude fiber, and carotenoids. In addition, some fruits and vegetables are considered as potential dairy products stabilizing agent due to their desirable functional properties, such as water binding and holding, gelling and thickening ability. In summary, enrichment of cheeses, ice creams, and yogurts with fruits and vegetables increase the market share of these products due to the high demand for goods for an improved diet, rich in compounds with antioxidant activity and biological properties.
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Sabouri S, Rad AH, Peighambardoust SH, Fathipour RB, Feshangchi J, Ansari F, Pourjafar H. The Oleaster (Elaeagnus angustifolia): A Comprehensive Review on Its Composition, Ethnobotanical and Prebiotic Values>. Curr Pharm Biotechnol 2021; 22:367-379. [PMID: 31696816 DOI: 10.2174/1389201020666191107112243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 09/17/2019] [Accepted: 10/20/2019] [Indexed: 11/22/2022]
Abstract
BACKGROUND Oleaster or Elaeagnus angustifolia is a deciduous plant from Elaegnacea family and is well-known for its remedial applications. OBJECTIVE This paper presents a comprehensive review of the potential application of Oleaster's flour incorporated in some food products. Emphasis is given to the physicochemical, biochemical, and functional properties of Oleaster's flour. METHODS A comprehensive search was carried out to find publications on Oleaster's flour and its application as a prebiotic. The results of the related studies were extracted and summarized in this paper. RESULTS Oleaster's flour as a prebiotic ingredient enhances antioxidants, polyphenols, fiber, flavonoids, Sterols, carbohydrates, and protein content of food products. CONCLUSION Further advanced investigations on Oleaster and its functional ingredients revealed that these are efficacious and can be applied as a substitute source in pharmacological industries for medical applications.
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Affiliation(s)
- Sima Sabouri
- Department of Food Science and Technology, Faculty of Agriculture, Saba Institute of Higher Education, Urmia, Iran
| | - Aziz H Rad
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Raana B Fathipour
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Javad Feshangchi
- Research and Development Department, Athar Industrial Group, East Azerbaijan, Bonab, Iran
| | - Fereshteh Ansari
- Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hadi Pourjafar
- Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran
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Ürkek B. Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15418] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bayram Ürkek
- Siran Mustafa Beyaz Vocational School Gumushane University Gumushane Turkey
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15
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ACU M, KINIK O, YERLIKAYA O. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.39419] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Merve ACU
- Izmir Food Control Laboratory Directorate, Turkey
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16
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Rheological, physio-chemical and organoleptic characteristics of ice cream enriched with Doum syrup and pomegranate peel. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.08.012] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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Kavaz Yüksel A, Yüksel M. Organic acid profiles, physicochemical, microbiological and sensory properties of yoghurts produced by adding turpentine (Pistacia terebinthus L.) coffee. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn the worldwide, the consumption of traditional coffees has been widely increased due to their distinctive aroma. Turpentine coffee (TC), known as “menengic coffee” is one of the most consumed coffees in the Turkey. The aim of this study was to produce a new and functional yoghurt using different concentrations of TC (0.5, 1 and 2%) and evaluated the effect of TC addition on the physicochemical and microbiological properties, colour values, organic acid profiles and sensory parameters of yoghurts during 21 days of storage at ±4 °C. The ash, protein, fat, viscosity, syneresis, titratable acidity and pH values, a* and b* colour properties, orotic, citric, lactic, acetic, butyric and propionic acid levels of yoghurts showed an increase with the increment of TC amount, while total solids, Lactobacillus delbrueckii spp. bulgaricus, Streptococcus thermophilus and yeast-mould counts, L* colour value, pyruvic acid amount and all observed sensory properties of yoghurts decreased. Total solids, ash, protein and syneresis values, L. bulgaricus and S. thermophilus counts, L*, a* and b* colour parameters, appearance scores of yoghurts have shown almost similar changing during storage. Generally, all observed parameters showed statistically significant differences (P < 0.01; P < 0.05) with the addition of TC except for syneresis value, orotic, pyruvic, butyric and malic acid concentrations.
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Affiliation(s)
- Arzu Kavaz Yüksel
- Department of Food Processing, Hınıs Vocational Training School, Atatürk Üniversitesi, Erzurum, Turkey
| | - Mehmet Yüksel
- Department of Food Processing, Hınıs Vocational Training School, Atatürk Üniversitesi, Erzurum, Turkey
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Patel A, Bariya A, Ghodasara S, Chavda J, Patil S. Total carotene content and quality characteristics of pumpkin flavoured buffalo milk. Heliyon 2020; 6:e04509. [PMID: 32728645 PMCID: PMC7381692 DOI: 10.1016/j.heliyon.2020.e04509] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 06/02/2020] [Accepted: 07/15/2020] [Indexed: 11/19/2022] Open
Abstract
As per the World Health Organization (WHO) and Global Hunger Index, the incidence of malnutrition and Vitamin-A deficiency in preschool-age children is higher in South-East Asian countries. Therefore, this study was envisaged to formulate value-added flavoured buffalo milk and to carry out the sensory evaluation, nutritional analysis, storage characteristics and total carotene content of the developed product. Flavoured buffalo milk was prepared by incorporation of Cucurbita pepo (Pumpkin) pulp and ground sugar at a concentration of 15% and 10%, respectively. The formulation was found preeminent by panellists and then subjected to nutritional analysis and storage studies at room temperature following "in bottle heat treatment". Nutritional analysis revealed that the protein, fat, total carbohydrates, total ash and moisture content of pumpkin flavoured buffalo milk were 3.07%, 5.21%, 12.63%, 0.61% and 78.48%, respectively. The storage study of flavoured buffalo milk showed a significantly (p < 0.05) declined score in colour and appearance as well as flavour only after day 90. The overall acceptability score also declined significantly (p < 0.05) after day 60 of storage. Though the sensory score declined gradually during the storage period, the product was liked by the panellist even till day 180. The carotene content of pumpkin flavoured buffalo milk was 1.2 mg/100 g at day 0 and it decreased significantly as storage prolongs. The nutritional components were not affected significantly during the 180 days storage period. Standard plate counts, coliform counts as well as yeast and mould counts were not detected during storage of pumpkin flavoured buffalo milk.
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Affiliation(s)
- A.S. Patel
- Department of Livestock Products Technology, College of Veterinary Science and AH, JAU, Junagadh 362001, Gujarat, India
- Corresponding author.
| | - A.R. Bariya
- Department of Livestock Products Technology, College of Veterinary Science and AH, JAU, Junagadh 362001, Gujarat, India
| | - S.N. Ghodasara
- Department of Veterinary Microbiology, College of Veterinary Science and AH, JAU, Junagadh 362001, Gujarat, India
| | - J.A. Chavda
- Department of Animal Nutrition, College of Veterinary Science and AH, JAU, Junagadh 362001, Gujarat, India
| | - S.S. Patil
- Department of Animal Nutrition, College of Veterinary Science and AH, SDAU, SK Nagar, 385506, Gujarat, India
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Pankiewicz U, Góral M, Kozłowicz K, Góral D. Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109876] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108562] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Ürkek B, Şengül M, Akgül Hİ, Kotan TE. Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0029] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractThe 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.
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Affiliation(s)
- Bayram Ürkek
- Food Processing, Vocational School, Gumushane University Siran Mustafa Beyaz, 29700Gumushane, Turkey
| | - Mustafa Şengül
- Department of Food Engineering, Atatürk University, Erzurum, Turkey
| | | | - Tuba Erkaya Kotan
- Food Processing, Vocational School, Ataturk University, 25240Erzurum, Turkey
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22
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Şimşek B, Aksoy A, Kırhan S, Şahin Topçu D. Effects of mastic gum (
Pistacia lentiscus
) on chemical, rheological, and microbiological properties of yogurt ice cream. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13945] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bedia Şimşek
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Arzu Aksoy
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Selin Kırhan
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
| | - Deniz Şahin Topçu
- Department of Food Engineering, Faculty of Engineering Suleyman Demirel University Isparta Turkey
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23
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Skryplonek K, Henriques M, Gomes D, Viegas J, Fonseca C, Pereira C, Dmytrów I, Mituniewicz-Małek A. Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers. J Dairy Sci 2019; 102:7838-7848. [PMID: 31255280 DOI: 10.3168/jds.2019-16556] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Accepted: 04/24/2019] [Indexed: 11/19/2022]
Abstract
Frozen yogurt is a type of dairy product that is considered to be a more healthful alternative to conventional ice cream due to its lower fat content and the presence of viable lactic acid bacteria. Lactose-free products are a growing trend in the dairy industry, and lactose-free yogurts and ice creams can both be found on the market. However, lactose-free frozen yogurt has not yet reached the market. In this study, we aimed to investigate the effect of adding κ-carrageenan (0.05, 0.1, and 0.15%) and corn starch (1, 2, and 3%) on acidity, texture, viscosity, overrun, melting properties, color attributes, and sensory characteristics of lactose-free frozen yogurts. Lactose was reduced by enzymatic hydrolysis during the fermentation process. The effectiveness of the hydrolysis was measured by HPLC, and lactose was reduced to 0.05% after 80 min of incubation with the enzyme. The addition of stabilizers did not change overrun and melting properties of frozen yogurt, but it did affect pH, titratable acidity, and color parameters. The product with 0.15% κ-carrageenan had the highest hardness and stickiness values. Moreover, κ-carrageenan had a positive effect on sensory attractiveness of lactose-free frozen yogurt, and it reduced the coarse texture in comparison with the control without stabilizers. A lactose-free frozen yogurt with good quality and nutritional characteristics was produced, particularly with the use of κ-carrageenan as stabilizer.
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Affiliation(s)
- Katarzyna Skryplonek
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland.
| | - Marta Henriques
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - David Gomes
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Jorge Viegas
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Catarina Fonseca
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Carlos Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, PT-3045-601 Coimbra, Portugal; Research Center for Natural Resources, Environment and Society (CERNAS), College of Agriculture, Polytechnic Institute of Coimbra, Bencanta, PT-3045-601 Coimbra, Portugal
| | - Izabela Dmytrów
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland
| | - Anna Mituniewicz-Małek
- West Pomeranian University of Technology, Faculty of Food Sciences and Fisheries, Department of Dairy Technology and Food Storage, Papieża Pawła VI street 3, 71-459 Szczecin, Poland
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24
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Pankiewicz U, Góral M, Kozłowicz K, Góral D. Novel method of zinc ions supplementing with fermented and unfermented ice cream with usingPEF. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14103] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Urszula Pankiewicz
- Department of Analysis and Food Quality Assessment Faculty of Food Science and Biotechnology University of Life Sciences Skromna 8 20‐704 Lublin Poland
| | - Małgorzata Góral
- Department of Analysis and Food Quality Assessment Faculty of Food Science and Biotechnology University of Life Sciences Skromna 8 20‐704 Lublin Poland
| | - Katarzyna Kozłowicz
- Department of Biological Bases of Food and Feed Technologies Faculty of Production Engineering University of Life Sciences Doświadczalna 44 20‐280 Lublin Poland
| | - Dariusz Góral
- Department of Biological Bases of Food and Feed Technologies Faculty of Production Engineering University of Life Sciences Doświadczalna 44 20‐280 Lublin Poland
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25
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Reeta, Kumar S, Rasane P, Nimmanapalli R. Optimisation of a process for production of pomegranate pulp and flaxseed powder fortified probiotic Greek dahi. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12494] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Reeta
- Centre of Food Science and Technology; Banaras Hindu University; Varanasi Uttar Pradesh 221005 India
| | - Sudhir Kumar
- Centre of Food Science and Technology; Banaras Hindu University; Varanasi Uttar Pradesh 221005 India
| | - Prasad Rasane
- Centre of Food Science and Technology; Banaras Hindu University; Varanasi Uttar Pradesh 221005 India
- Department of Food Technology and Nutrition; Lovely Professional University; Phagwara Punjab 144411 India
| | - Ramadevi Nimmanapalli
- Faculty of Veterinary and Animal Sciences; Banaras Hindu University; Varanasi Uttar Pradesh 221005 India
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26
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Gabbi DK, Bajwa U, Goraya RK. Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12430] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Davinder Kaur Gabbi
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
| | - Usha Bajwa
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
| | - Rajpreet Kaur Goraya
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana 141004 India
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Muzammil HS, Rasco B, Sablani S. Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Food Nutr Res 2017; 61:1290314. [PMID: 28326004 PMCID: PMC5345597 DOI: 10.1080/16546628.2017.1290314] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2016] [Accepted: 01/12/2017] [Indexed: 11/07/2022] Open
Abstract
The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). The frozen yogurt mixture was supplemented with inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%). The results showed that inulin 4% and 6% supplementation increased the overrun by 3% and 5% and the glass transition temperature by 3.3% and 2.8%, and decreased the hardness by 7% and 11%, respectively. Inulin supplementation did not have a significant effect on ice crystal size (p > 0.05). Glycerol supplementation increased the stickiness from 2.4% to 18.7%, and decreased the hardness from 8.0% to 14.5% and the glass transition temperature from 2.4% to 34.5%, respectively. Glycerol supplementation did not have a significant effect on overrun or melting rate (p > 0.05).
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Affiliation(s)
- Hafiz Shehzad Muzammil
- National Institute of Food Science Technology, University of Agriculture , Faisalabad , Pakistan
| | - Barbara Rasco
- School of Food Science, Washington State University , Pullman , WA , USA
| | - Shyam Sablani
- Biological Systems Engineering Department, Washington State University , Pullman , WA , USA
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28
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VILLALVA FJ, CRAVERO BRUNERI AP, VINDEROLA G, GONÇALVEZ DE OLIVEIRA E, PAZ NF, RAMÓN AN. Formulation of a peach ice cream as potential symbiotic food. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.19716] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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29
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Yangılar F. Production and evaluation of mineral and nutrient contents, chemical composition, and sensory properties of ice creams fortified with laboratory-prepared peach fibre. Food Nutr Res 2016; 60:31882. [PMID: 27814781 PMCID: PMC5097149 DOI: 10.3402/fnr.v60.31882] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2016] [Revised: 09/06/2016] [Accepted: 09/07/2016] [Indexed: 11/23/2022] Open
Abstract
Background In the coming years, a nutraceutical food may provide both physical and mental benefits that are commonly attributed to the active components of the food. Objective In this study, we determined the nutrient and mineral contents, sensory properties, and physical and chemical characteristics of ice creams manufactured using peach fibre at different concentrations (1 and 2%). Method A total of five experimental groups were formed: two types (from peach peel and pulp) of flour, two fibre concentrations (1 and 2%), and a control group without fibres. Results Flour obtained from peach pulp and peel was found to have a significant (p<0.05) effect on the chemical composition and elemental composition of ice cream samples, especially the rates of Ca, K, Mg, and P, which increased in the samples depending on the content of peach fibre. Sensory ratings and acceptability of ice creams decreased significantly with increasing peach peel fibre, whereas ice creams made with C (control) and B1 (ice creams made from 1% peach pulp fibre) was the highest scored by the panellists. Conclusions Peach fibre concentrates might be used as a good source of nutraceutical ingredients.
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Affiliation(s)
- Filiz Yangılar
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Erzincan University, Erzincan, Turkey; @hotmail.com
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30
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Çakmakçı S, Topdaş EF, Çakır Y, Kalın P. Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1451-1458. [PMID: 25920464 DOI: 10.1002/jsfa.7241] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2015] [Revised: 03/31/2015] [Accepted: 04/24/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production. RESULTS The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties. CONCLUSION KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.
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Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Elif Feyza Topdaş
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Yusuf Çakır
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
- Department of Food Engineering, Faculty of Agriculture, Bingöl University, Bingöl, Turkey
| | - Pınar Kalın
- Department of Chemistry, Faculty of Sciences, Atatürk University, Erzurum, Turkey
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31
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Dertli E, Toker OS, Durak MZ, Yilmaz MT, Tatlısu NB, Sagdic O, Cankurt H. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization. Carbohydr Polym 2016; 136:427-40. [DOI: 10.1016/j.carbpol.2015.08.047] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 08/09/2015] [Accepted: 08/17/2015] [Indexed: 10/23/2022]
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32
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Yüksel AK, Şat IG, Yüksel M. The effect of terebinth (Pistacia terebinthus L.) coffee addition on the chemical and physical characteristics, colour values, organic acid profiles, mineral compositions and sensory properties of ice creams. Journal of Food Science and Technology 2015; 52:8023-31. [PMID: 26604374 DOI: 10.1007/s13197-015-1904-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2015] [Accepted: 06/03/2015] [Indexed: 11/29/2022]
Abstract
The aim of this research was to evaluate the effect of terebinth (Pistacia terebinthus L.) coffee addition (0.5, 1 and 2 %) on the chemical and physical properties, colour values, organic acid profiles, mineral contents and sensory characteristics of ice creams. The total solids, fat, titratable acidity, viscosity, first dripping time and complete melting time values, a (*) and b (*) colour properties, citric, lactic, acetic and butyric acid levels and Ca, Cu, Mg, Fe, K, Zn and Na concentrations of ice creams showed an increase with the increment of terebinth coffee amount, while protein, pH, L (*), propionic acid and orotic acid values decreased. However, Al and malic acid were not detected in any of the samples. The overall acceptability scores of the sensory properties showed that the addition of 1 % terebinth coffee to the ice cream was more appreciated by the panellists.
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Affiliation(s)
- Arzu Kavaz Yüksel
- Department of Food Engineering, Engineering Faculty, Adıyaman University, 02040 Adıyaman, Turkey
| | - Ihsan Güngör Şat
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Mehmet Yüksel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
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33
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Kavaz A, Yüksel M, Dağdemir E. Determination of certain quality characteristics, thermal and sensory properties of ice creams produced with dried Besni grape (Vitis viniferaL.). INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12277] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Arzu Kavaz
- Department of Food Engineering; Engineering Faculty; Adıyaman University; 02040 Adıyaman Turkey
| | - Mehmet Yüksel
- Department of Food Engineering; Faculty of Agricultural; Atatürk University; Erzurum Turkey
| | - Elif Dağdemir
- Department of Food Engineering; Faculty of Agricultural; Atatürk University; Erzurum Turkey
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34
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Kavaz Yuksel A. The Effects of Blackthorn (P
runus Spinosa
L.) Addition on Certain Quality Characteristics of Ice Cream. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12170] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Arzu Kavaz Yuksel
- Department of Food Engineering; Engineering Faculty; Adıyaman University; 02040 Adıyaman Turkey
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35
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The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1784-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Çakmakçı S, Topdaş EF, Kalın P, Han H, Şekerci P, P. Köse L, Gülçin İ. Antioxidant capacity and functionality of oleaster (Elaeagnus angustifoliaL.) flour and crust in a new kind of fruity ice cream. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12637] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Elif F. Topdaş
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Pınar Kalın
- Department of Chemistry; Faculty of Sciences; Atatürk University; 25240 Erzurum Turkey
| | - Hatice Han
- Department of Chemistry; Faculty of Sciences; Atatürk University; 25240 Erzurum Turkey
| | - Pınar Şekerci
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
- Department of Food Engineering; Ardahan University; Ardahan Turkey
| | - Leyla P. Köse
- Department of Chemistry; Faculty of Sciences; Atatürk University; 25240 Erzurum Turkey
| | - İlhami Gülçin
- Department of Chemistry; Faculty of Sciences; Atatürk University; 25240 Erzurum Turkey
- Zoology Department; College of Science; King Saud University; 11451 Riyadh Saudi Arabia
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37
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Karaman S, Toker ÖS, Yüksel F, Çam M, Kayacier A, Dogan M. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. J Dairy Sci 2014; 97:97-110. [DOI: 10.3168/jds.2013-7111] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2013] [Accepted: 09/30/2013] [Indexed: 11/19/2022]
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38
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Cakmakci S, Tahmas-Kahyaoglu D, Erkaya T, Cebi K, Hayaloglu AA. β-Carotene Contents and Quality Properties of Set Type Yoghurt Supplemented with Carrot Juice and Sugar. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12075] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; Erzurum 25240 Turkey
| | - Deren Tahmas-Kahyaoglu
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; Erzurum 25240 Turkey
| | - Tuba Erkaya
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; Erzurum 25240 Turkey
| | - Kadir Cebi
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; Erzurum 25240 Turkey
- Vocational School of Çayırlı; Erzincan University; Erzincan Turkey
| | - Ali Adnan Hayaloglu
- Department of Food Engineering; Engineering Faculty; İnönü University; Malatya Turkey
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39
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Mosca AC, Bult JH, Stieger M. Effect of spatial distribution of tastants on taste intensity, fluctuation of taste intensity and consumer preference of (semi-)solid food products. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.07.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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40
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Cakmakci S, Dagdemir E. A preliminary study on functionality ofGundelia tournefortiiL. as a new stabiliser in ice cream production. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12042] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Songul Cakmakci
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240; Erzurum; Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240; Erzurum; Turkey
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41
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Hossain MN, Fakruddin M, Islam MN. Development of Fruit Dahi (Yoghurt) Fortified with Strawberry, Orange and Grapes Juice. ACTA ACUST UNITED AC 2012. [DOI: 10.3923/ajft.2012.562.570] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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42
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Ahmadi A, Milani E, Madadlou A, Mortazavi SA, Mokarram RR, Salarbashi D. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide. Journal of Food Science and Technology 2012; 51:1568-74. [PMID: 25114349 DOI: 10.1007/s13197-012-0679-y] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2012] [Accepted: 03/08/2012] [Indexed: 11/28/2022]
Abstract
Yogurt-ice cream is a nutritious product with a refreshing taste and durability profoundly longer than that of yogurt. The probiotic Lactobacillus acidophilus (La-5) cells either in free or encapsulated form were incorporated into yog-ice cream and their survivability were studied. Fructooligosaccharide (FOS) as a prebiotic compound at three levels (0, 4 & 8 % w/w) was added to yogurt-ice cream mix and its effects on some chemical properties, overrun and firmness of product were evaluated. The higher the incorporated FOS concentration, the lower were the pH value and higher the total solid content of treatments. FOS incorporation (8 %) significantly increased the overrun of treatments and reduced their firmness. The viable counts of free probiotics decreased from ~9.55 to ~7.3 log cfu/g after 60 days of frozen storage while that of encapsulated cells merely decreased less than 1 log cycle. Encapsulation with alginate microbeads protected the probiotic cells against injuries in the freezing stage as well as, during frozen storage.
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Affiliation(s)
- Abbas Ahmadi
- Department of Food Science and Technology, Faculty of Agriculture, Sabzevar Branch, Azad University, Sabzevar, Iran
| | - Elnaz Milani
- Iranian Academic Center for Education Culture and Research (ACECR), Mashhad, Iran
| | - Ashkan Madadlou
- Department of Food Technology, Institute of Chemical Technologies, Iranian Research Organization for Science & Technology (IROST), Tehran, Iran
| | - Seyed Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Reza Rezaei Mokarram
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Davoud Salarbashi
- Department of Food Science and Technology, Faculty of Agriculture, Sabzevar Branch, Azad University, Sabzevar, Iran
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43
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Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.09.013] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Ghosh D, Chattopadhyay P. Survival of Pro-biotic Microorganisms for Improvement of Nutritional Quality of Ice Cream. Chem Ind 2011. [DOI: 10.1080/00194506.2011.659539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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MILANI ELNAZ, KOOCHEKI ARASH. The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00631.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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TURGUT TAMER, CAKMAKCI SONGUL. Investigation of the possible use of probiotics in ice cream manufacture. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00494.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ann Bartoo S, Badrie N. Physicochemical, nutritional and sensory quality of stirred ‘dwarf’ golden apple (Spondias cythereaSonn) yoghurts. Int J Food Sci Nutr 2009; 56:445-54. [PMID: 16361184 DOI: 10.1080/09637480500409905] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
The dwarf golden apple (Spondias cytherea Sonn) is an exotic fruit which is mainly consumed in its fresh form but could be processed. The objectives of the study were to investigate the effects of adding golden apple nectar on the physicochemical and sensory quality of stirred yoghurts from cow's milk. Yoghurts with 15% and 20% golden apple nectar were more (P>0.01) liked than the control (0% nectar) yoghurt in all sensory attributes. The appearance and body attribute differed (P<0.01) between yoghurts with 15% and 20% nectar. The overall sensory quality of these yoghurts was rated very good to excellent. There were significant (P>0.05) changes, in pH, lactic acid, consistency, colour, lactic acid bacteria and yeasts and moulds on storage at 4 degrees C for 4 weeks. By week 4 of storage, yoghurts developed a buttery smell and were less dark and yellow. A 226 g yoghurt serving provided an excellent source of phosphorus and was good in protein.
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Affiliation(s)
- Shelly Ann Bartoo
- Department of Food Production, Faculty of Science and Agriculture, University of the West Indies, St. Augustine, Republic of Trinidad and Tobago, West Indies
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Whelan AP, Vega C, Kerry JP, Goff HD. Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01502.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Akın M, Akın M, Kırmacı Z. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.11.030] [Citation(s) in RCA: 135] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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