Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.41, sa.6, ss.657-661, 2006 (SCI-Expanded, Scopus)
- 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.