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Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Karaman, Safa; Toker, Omer Said; Yuksel, Ferhat; Cam, Mustafa; Kayacier, Ahmed; Dogan, Mahmut (Elsevier Science Inc, 2014)

In the present study, persimmon puree was incorporated into the ice cream mix at different concentrations (8, 16, 24, 32, and 40%) and some physicochemical (dry matter, ash, protein, pH, sugar, fat, mineral, color, and ...