Gelişmiş Arama

Basit öğe kaydını göster

dc.contributor.authorÜrkek, Bayram
dc.contributor.authorŞengül, Mustafa
dc.contributor.authorAkgül, Halil İbrahim
dc.contributor.authorKotan, Tuğba Erkaya
dc.date.accessioned2021-11-09T19:37:22Z
dc.date.available2021-11-09T19:37:22Z
dc.date.issued2019
dc.identifier.issn21945764
dc.identifier.urihttps://hdl.handle.net/20.500.12440/2857
dc.identifier.urihttps://www.degruyter.com/document/doi/10.1515/ijfe-2018-0029/html
dc.description.abstractThe aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L? and b? values decreased significantly in all samples as compared with control sample, while a?, H°, C? and E? increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability. © 2019 Walter de Gruyter GmbH, Berlin/Boston.en_US
dc.language.isoengen_US
dc.publisherDe Gruyteren_US
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectantioxidant activity; ice cream; physiochemical; sensory properties; sloe berryen_US
dc.titleAntioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)en_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.description.scopuspublicationid2-s2.0-85075736495en_US
dc.departmentMeslek Yüksekokulları, Şiran Mustafa Beyaz Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.contributor.institutionauthorÜrkek, Bayram
dc.identifier.doi10.1515/ijfe-2018-0029
dc.authorscopusid56682085800
dc.authorscopusid35361183100
dc.authorscopusid57212021582
dc.authorscopusid57212025539


Bu öğenin dosyaları:

DosyalarBoyutBiçimGöster

Bu öğe ile ilişkili dosya yok.

Bu öğe aşağıdaki koleksiyon(lar)da görünmektedir.

Basit öğe kaydını göster