| Yazarlar |
İlyas Atalar
Bolu Abant İzzet Baysal Üniversitesi, Türkiye |
|
Abdullah Kurt
Türkiye |
Prof. Dr. Osman GÜL
Kastamonu Üniversitesi, Türkiye |
|
Fehmi Yazıcı
Ondokuz Mayıs Üniversitesi, Türkiye |
| Özet |
| High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p < 005) due to the more developed structure and a higher degree of molecular connectivity. At higher HM concentrations, the reduced melting rates and retarded first dripping time values were observed (p < 005) for ice creams, exhibiting higher consistency, material stiffness values, total phenolic content and antioxidant activity. The usage of HM up to 75% concentrations in ice cream production improved the acceptability of the product enhancing their sensory parameters. The enrichment of ice cream with HM may help to enhance the functional, structural, and also nutritional characteristics of dairy products. |
| Anahtar Kelimeler |
| Cox-merz rule | Hazelnut milk | Ice cream | Rheology | Sensory quality |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | International Journal of Gastronomy and Food Science |
| Dergi ISSN | 1878-450X |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q3 |
| Makale Dili | Türkçe |
| Basım Tarihi | 01-2021 |
| Cilt No | 24 |
| Doi Numarası | 10.1016/j.ijgfs.2021.100358 |
| Makale Linki | http://dx.doi.org/10.1016/j.ijgfs.2021.100358 |
| Atıf Sayıları | |
| SCOPUS | 19 |
