dc.contributor.author | Gündoğdu, Engin | |
dc.contributor.author | Ertem, Hatice | |
dc.contributor.author | Çakmakçı, Songül | |
dc.date.accessioned | 2023-02-13T11:48:26Z | |
dc.date.available | 2023-02-13T11:48:26Z | |
dc.date.issued | 2022 | en_US |
dc.identifier.citation | Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream [Yeşil Çay (Camellia sinensis L.) Pudrası ve Probiyotik Bakteri Kullanımının Dondurmanın Probiyotik Raf Ömrü ve Kalite Özelliklerine Etkisi] Gündoğdu, Engina;Ertem, Haticeb;Çakmakçı, Songül | en_US |
dc.identifier.uri | https://www.scopus.com/record/display.uri?eid=2-s2.0-85138069767&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=da1565b0fcecdd11f1ff9240d30a8e61 | |
dc.identifier.uri | https://hdl.handle.net/20.500.12440/5840 | |
dc.description.abstract | In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four ice cream groups (Control, C: without GTP and P; Probiotic Control (PC): with P; P+1% GTP; P+3% GTP samples) were produced. Bifidobacterium BB-12 (P) was added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time and sensory properties were carried out on the second day. P was counted at 2, 15, 30, 45, 60, 75 and 90 days of storage. Bifidobacterium BB-12 number of PC was 6.54 log cfu/g at the 90th day. Bifidobacterium BB-12 number of PC was 7.10 log cfu/g, P+1% GTP sample was 6.48 log cfu/g and P+3% GTP sample was 5.84 log cfu/g at the 75th day. Bifidobacterium BB-12 number of PC was 7.24 log cfu/g, P+1% GTP sample was 6.59 log cfu/g and P+3% GTP sample was 6.69 at the 60th day. Sensory properties and probiotic counts showed that P+1% GTP sample could be accepted as a probiotic ice cream until day 75. Hence, GTP could be successfully used as a functional ingredient in the production of probiotic ice cream. © 2022 Sidas Medya A.S. All rights reserved. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Sidas Medya A.S. | en_US |
dc.relation.ispartof | Akademik Gida | en_US |
dc.rights | info:eu-repo/semantics/openAccess | en_US |
dc.subject | Bifidobacterium BB–12 | en_US |
dc.subject | Functional food | en_US |
dc.subject | Green tea powder | en_US |
dc.subject | Ice cream | en_US |
dc.subject | Shelf life | en_US |
dc.title | Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream | en_US |
dc.type | article | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.department | Fakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.authorid | 0000-0003-0013-9806 | en_US |
dc.identifier.volume | 20 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.startpage | 138 | en_US |
dc.contributor.institutionauthor | Gündoğdun, Engin | |
dc.identifier.doi | 10.24323/akademik-gida.1149849 | en_US |
dc.identifier.endpage | 144 | en_US |
dc.authorwosid | EWO-7187-2022 | en_US |
dc.authorscopusid | 23570434900 | en_US |