Effect of Pekmez Addition on the Physical, Chemical, and Sensory Properties of Ice Cream

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Temiz H., Yesilsu A. F.

CZECH JOURNAL OF FOOD SCIENCES, cilt.28, sa.6, ss.538-546, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28 Sayı: 6
  • Basım Tarihi: 2010
  • Doi Numarası: 10.17221/80/2008-cjfs
  • Dergi Adı: CZECH JOURNAL OF FOOD SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.538-546
  • Anahtar Kelimeler: ice cream, mulberry pekmez, grape pekmez, DISTRIBUTIONS, EMULSIFIER, PARAMETERS, SEPARATION, PRODUCTS, RHEOLOGY
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Ondokuz Mayıs Üniversitesi Adresli: Evet

Özet

The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez.