Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
Yazarlar (4)
Doç. Dr. İlyas Atalar Bolu Abant İzzet Baysal Üniversitesi, Türkiye
Abdullah Kurt Selçuk Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Kastamonu Üniversitesi, Türkiye
Prof. Dr. Fehmi Yazıcı Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | International Journal of Gastronomy and Food Science (Q3) | ||
| Dergi ISSN | 1878-450X Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2021 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-07-2021 |
| Cilt / Sayı / Sayfa | 24 / 1 / – | DOI | 10.1016/j.ijgfs.2021.100358 |
| Makale Linki | http://dx.doi.org/10.1016/j.ijgfs.2021.100358 | ||
| 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 … |
| Anahtar Kelimeler |
| Cox-merz rule | Hazelnut milk | Ice cream | Rheology | Sensory quality |
Science Direct
Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 37 |
| Google Scholar | 52 |