Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream

Dervisoglu M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.41, sa.6, ss.657-661, 2006 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 6
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1111/j.1365-2621.2005.01127.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.657-661
  • Anahtar Kelimeler: hazelnut flour, hazelnut kernel skin, low-fat products, vanilla ice cream, FAT, EMULSIFIERS, COLOR
  • Ondokuz Mayıs Üniversitesi Adresli: Hayır

Özet

The effect of hazelnut flour (1.5, 3 and 4.5%) and hazelnut kernel skin (1, 2 and 3%) on the physical, chemical and sensory properties of vanilla ice cream was examined. All samples were analysed for pH, titratable acidity, total solids, nitrogen, fat, ash, overrun, viscosity, meltdown, Hunter L-, a- and b-values, flavour, body and texture, and appearance. The samples with hazelnut flour exhibited higher pH, nitrogen, ash, viscosity, and L-, flavour, body and texture, and appearance values than the samples with kernel skin. Samples with hazelnut flour and skin can be added to the ice cream mix to produce a non-fat ice cream at 3% and 1% levels in combination with maltodextrin, respectively.