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dc.contributor.authorSayar, Esra
dc.contributor.authorŞengül, Mustafa
dc.contributor.authorÜrkek, Bayram
dc.date.accessioned2023-01-30T07:53:13Z
dc.date.available2023-01-30T07:53:13Z
dc.date.issued2022en_US
dc.identifier.urihttps://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.16346
dc.identifier.urihttps://hdl.handle.net/20.500.12440/5600
dc.description.abstractBlueberry was added to ice cream samples produced from camel's milk at different concentrations. The physicochemical, rheological, and sensory properties, total phenolic content (TPC), and antioxidant capacity of samples were investigated. The acidity and hardness values of the samples increased, but total solids, fat, protein, pH, ash, overrun values, and complete meltdown time significantly decreased with increasing concentration of blueberry. The L* and b* values decreased, while a* and H° values increased due to the presence of natural colorants in blueberry. The viscosity and consistency coefficient values of ice cream samples decreased depending on the blueberry concentration, whereas TPC and antioxidant capacity increased. The addition of blueberry did not have any affirmative or negative effect on the sensory properties of samples except for appearance, color, and flavor scores. Consequently, blueberry could be added to the ice cream produced using camel's milk at less than a ratio of 10% to improve its nutritional properties. Novelty impact statement: Ice cream made from camel's milk with blueberry is a novel dairy product. It is a functional product due to its high antioxidant activity and total phenolic component. The addition of blueberry does not have a negative effect on the sensory properties of the ice cream. As a result, blueberry and camel's milk could be used in new ice cream formulations to produce a nutritional and functional product. © 2022 Wiley Periodicals LLC.en_US
dc.language.isoengen_US
dc.publisherJohn Wiley and Sons Incen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidantsen_US
dc.subjectAntioxidant capacityen_US
dc.subjectCamel milksen_US
dc.subjectFunctional productsen_US
dc.subjectIce creamsen_US
dc.subjectPhenolic antioxidanten_US
dc.subjectPhysicochemical property;en_US
dc.subjectRheological propertyen_US
dc.subjectSensory propertiesen_US
dc.subjectTextural propertiesen_US
dc.subjectTotal phenolic contenten_US
dc.subjectPhysicochemical propertiesen_US
dc.titleAntioxidant capacity and rheological, textural properties of ice cream produced from camel's milk with blueberryen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.description.wospublicationidWOS:000747765000001en_US
dc.departmentMeslek Yüksekokulları, Şiran Mustafa Beyaz Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.authorid0000-0002-7909-7364en_US
dc.identifier.volume46en_US
dc.identifier.issue3en_US
dc.contributor.institutionauthorÜrkek, Bayram
dc.identifier.doi10.1111/jfpp.16346en_US
dc.authorwosidJ-7041-2017en_US
dc.authorscopusid56682085800en_US


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