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dc.contributor.authorÜrkek, Bayram
dc.date.accessioned2023-02-01T07:15:29Z
dc.date.available2023-02-01T07:15:29Z
dc.date.issued2021en_US
dc.identifier.citationIndian Journal of Traditional Knowledge Vol 20(4), October 2021, pp 1022-1030en_US
dc.identifier.urihttp://op.niscair.res.in/index.php/IJTK/article/view/32564/465479838
dc.identifier.urihttps://hdl.handle.net/20.500.12440/5686
dc.description.abstractIn 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.isoengen_US
dc.publisherNational Institute of Science Communication and Information Resourcesen_US
dc.relation.ispartofIndian Journal of Traditional Knowledgeen_US
dc.rightsinfo:eu-repo/semantics/restrictedAccessen_US
dc.subjectntioxidant activityen_US
dc.subjectIce creamen_US
dc.subjectMineral compositionen_US
dc.subjectRose hipen_US
dc.subjectVitamin Cen_US
dc.titleEffects of the addition of rose hip on various nutritional and quality properties of ice creamen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Başka Kurum Yazarıen_US
dc.description.wospublicationidWOS:000719112300017en_US
dc.departmentMeslek Yüksekokulları, Şiran Mustafa Beyaz Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.authorid0000-0002-7909-7364en_US
dc.identifier.volume20en_US
dc.identifier.issue4en_US
dc.identifier.startpage1022en_US
dc.contributor.institutionauthorÜrkek, Bayram
dc.identifier.endpage1030en_US
dc.authorwosidJ-7041-2017en_US
dc.authorscopusid56682085800en_US


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