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Scopus YÖKSİS Eşleşti

Production of yogurt ice cream at different acidity

International Journal of Food Science and Technology · Ağustos 2007

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YÖKSİS Kayıtları
Production of yogurt ice cream at differet acidit
International Journal of Food Science and Technology · 2007 SCI-Expanded 14 atıf
PROFESÖR YUSUF DOĞRUER →
Production of yogurt ice cream at different acidity
International Journal of Food Science & Technology · 2007 SCI-Expanded
PROFESÖR AHMET GÜNER →
Production of yogurt ice cream at differet acidit
International Journal of Food Science and Technology · 2007 SCI-Expanded
PROFESÖR YUSUF DOĞRUER →

Makale Bilgileri

DergiInternational Journal of Food Science and Technology
Yayın TarihiAğustos 2007
Cilt / Sayfa42 · 948-952
DOI10.1111/j.1365-2621.2006.01315.x
Scopus ID2-s2.0-34547161378
Özet Summary The effect of using yogurt on the viscosity, over-run, melting characteristics, pH, acidity, microbiological aspects and sensory characteristics of ice cream was investigated. The ice cream mix in all groups was 10% fat, 18% sucrose, 12% MSNF (milk non-fat solids), 0.8% stabiliser and 0.4% emulsifier. The use of yogurt instead of milk decreased the viscosity of ice cream mix and over-run capacity of ice cream. There was no negative effect of yogurt on the melting characteristics of ice cream. The use of yogurt at 0.7% lactic acid exhibited a good first drop (beginning of the melting point) and melting time, but it was not statistically significant (P > 0.05). The results of the sensory scores showed that yogurt ice cream produced using the yogurt at 0.7% lactic acid was statistically similar to the control group. It was concluded that the conversion of milk to yogurt for ice cream production can be made at acidity 0.7% lactic acid with no loss of ice cream quality. Higher levels than 0.7% lactic acid contribute to progressive loss of sensory quality. © 2007 Institute of Food Science and Technology Trust Fund.

Yazarlar (4)

1
Ahmet Guner
2
Mustafa Ardic
3
Abdullah Keles
4
Y. Doğruer

Anahtar Kelimeler

Ice cream Lactose intolerance Quality Yogurt

Kurumlar

Harran Üniversitesi
Sanliurfa Turkey
Selçuk Üniversitesi
Selçuklu Turkey

Metrikler

30
Atıf
4
Yazar
4
Anahtar Kelime

Sistemimizdeki Yazarlar

AG
AHMET GÜNER
PROFESÖR

Hızlı Erişim

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