dc.contributor.author | Ürkek, Bayram | |
dc.date.accessioned | 2023-02-01T07:15:29Z | |
dc.date.available | 2023-02-01T07:15:29Z | |
dc.date.issued | 2021 | en_US |
dc.identifier.citation | Indian Journal of Traditional Knowledge
Vol 20(4), October 2021, pp 1022-1030 | en_US |
dc.identifier.uri | http://op.niscair.res.in/index.php/IJTK/article/view/32564/465479838 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12440/5686 | |
dc.description.abstract | In this study, the effects of rose hip (Rosa L.) on the physical, chemical and sensory characteristics, antioxidant activity and mineral contents of ice cream were investigated. Four different proportions (0, 5%, 10% and 15%) of rose hip were used in ice cream production. The sample containing 15% rose hip had the highest antioxidant activity (DPPH and total phenolic content, 28.71 mg sample mg-1 DPPH and 1555 mg GAE g-1 extract, respectively) and vitamin C (246.50 mg 100 g-1) among all ice cream samples. The L* and White Index values of the samples decreased significantly with the increment of rose hip concentration while the a* and b* values increased. The calcium, magnesium, sulfur, potassium, manganese, iron and zinc values increased with the addition of rose hip. Sensory results showed that the ice cream sample containing 15% rose hip had lower score than the control sample in terms of color, appearance, gumming structure, flavor and general acceptability. © 2021, National Institute of Science Communication and Information Resources. All rights reserved. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | National Institute of Science Communication and Information Resources | en_US |
dc.relation.ispartof | Indian Journal of Traditional Knowledge | en_US |
dc.rights | info:eu-repo/semantics/restrictedAccess | en_US |
dc.subject | ntioxidant activity | en_US |
dc.subject | Ice cream | en_US |
dc.subject | Mineral composition | en_US |
dc.subject | Rose hip | en_US |
dc.subject | Vitamin C | en_US |
dc.title | Effects of the addition of rose hip on various nutritional and quality properties of ice cream | en_US |
dc.type | article | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Başka Kurum Yazarı | en_US |
dc.description.wospublicationid | WOS:000719112300017 | en_US |
dc.department | Meslek Yüksekokulları, Şiran Mustafa Beyaz Meslek Yüksekokulu, Gıda İşleme Bölümü | en_US |
dc.authorid | 0000-0002-7909-7364 | en_US |
dc.identifier.volume | 20 | en_US |
dc.identifier.issue | 4 | en_US |
dc.identifier.startpage | 1022 | en_US |
dc.contributor.institutionauthor | Ürkek, Bayram | |
dc.identifier.endpage | 1030 | en_US |
dc.authorwosid | J-7041-2017 | en_US |
dc.authorscopusid | 56682085800 | en_US |