Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)
Özet
The 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 degrees, C* and Delta 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.
Anahtar kelimeler
Atıf için künye
Urkek, B., Şengül, M., Akgul, H. I., & Erkaya Kotan, T. (2019). Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.). INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 15. https://doi.org/10.1515/ijfe-2018-0029
BibTeX
@article{urkek2019-262106,
author = {Urkek, Bayram and Şengül, Mustafa and Akgul, Halil Ibrahim and Erkaya Kotan, Tuba},
title = {Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)},
journal = {INTERNATIONAL JOURNAL OF FOOD ENGINEERING},
year = {2019},
volume = {15},
issn = {2194-5764},
doi = {10.1515/ijfe-2018-0029},
url = {https://akademik.atauni.edu.tr/yayinlar/262106-antioxidant-activity-physiochemical-and-sensory-characteristics-of-ice-cream}
}