Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilus DSM 20079) viability of probiotic ice cream
Food Science and Nutrition · Nisan 2024
YÖKSİS Kayıtları
The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream
Food Science & Nutrition · 2024 SCI-Expanded
PROFESÖR NİHAT AKIN →
The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream
Food Science & Nutrition · 2024 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ ÇİĞDEM KONAK GÖKTEPE →
Makale Bilgileri
DergiFood Science and Nutrition
Yayın TarihiNisan 2024
Cilt / Sayfa12 · 2747-2759
Scopus ID2-s2.0-85181926152
Erişim🔓 Açık Erişim
Özet
The effects of blueberry (BB) and jujube fruit (JF) on the quality parameters, functional, probiotic (Lactobacillus acidophilus DSM 20079) viability, and sensorial properties of probiotic ice cream were investigated. No statistical differences were discovered regarding titratable acidity and L. acidophilus DSM 20079 counts between all samples. However, the ice creams preserved the survivability of probiotic bacteria during the storage period. The probiotic ice creams had counts of viable L. acidophilus DSM 20079 ranging from 8.42 to 8.80 log CFU/g which met the minimum required to achieve probiotic effects after 60 days of storage. Probiotic ice cream with BB or JF had significantly lower L* values than the control, and the BB addition caused the greatest decrease. The addition of both fruits clearly enhanced the total phenolic content and antioxidative activity in ice cream. The incorporation of BB or JF into the ice creams did not statistically affect the overrun value, while the addition of both fruits dramatically affected the first dripping time and increased hardness. Overall, sensory attributes were not significantly altered by the fortification of either fruit relative to the control, so these fruits can be added at higher concentrations to ice cream formulations for further studies.
Yazarlar (4)
1
Gülsüm Şentürk
ORCID: 0009-0000-0016-2702
2
Nihat Akın
ORCID: 0000-0002-0966-1126
3
Çiğdem Konak Göktepe
4
Begüm Denktaş
Anahtar Kelimeler
blueberry
functional food
ice cream
jujube fruit
Lactobacillus acidophilus
probiotic
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
8
Atıf
4
Yazar
6
Anahtar Kelime