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dc.contributor.authorGündoğdu, Engin
dc.contributor.authorErtem, Hatice
dc.contributor.authorÇakmakçı, Songül
dc.date.accessioned2023-02-13T11:48:26Z
dc.date.available2023-02-13T11:48:26Z
dc.date.issued2022en_US
dc.identifier.citationEffect 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, Songülen_US
dc.identifier.urihttps://www.scopus.com/record/display.uri?eid=2-s2.0-85138069767&origin=SingleRecordEmailAlert&dgcid=raven_sc_affil_en_us_email&txGid=da1565b0fcecdd11f1ff9240d30a8e61
dc.identifier.urihttps://hdl.handle.net/20.500.12440/5840
dc.description.abstractIn 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.isoengen_US
dc.publisherSidas Medya A.S.en_US
dc.relation.ispartofAkademik Gidaen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBifidobacterium BB–12en_US
dc.subjectFunctional fooden_US
dc.subjectGreen tea powderen_US
dc.subjectIce creamen_US
dc.subjectShelf lifeen_US
dc.titleEffect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Creamen_US
dc.typearticleen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.authorid0000-0003-0013-9806en_US
dc.identifier.volume20en_US
dc.identifier.issue2en_US
dc.identifier.startpage138en_US
dc.contributor.institutionauthorGündoğdun, Engin
dc.identifier.doi10.24323/akademik-gida.1149849en_US
dc.identifier.endpage144en_US
dc.authorwosidEWO-7187-2022en_US
dc.authorscopusid23570434900en_US


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