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Scopus YÖKSİS ISSN Eşleşti SJR Q1

Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

International Journal of Gastronomy and Food Science · Temmuz 2021

YÖKSİS ISSN Eşleşmesi

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Makale Bilgileri

Dergi International Journal of Gastronomy and Food Science
ISSN1878450X
Yayın TarihiTemmuz 2021
Cilt / Sayfa24
DOI10.1016/j.ijgfs.2021.100358
Scopus ID2-s2.0-85105590145
Özet High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p < 005) due to the more developed structure and a higher degree of molecular connectivity. At higher HM concentrations, the reduced melting rates and retarded first dripping time values were observed (p < 005) for ice creams, exhibiting higher consistency, material stiffness values, total phenolic content and antioxidant activity. The usage of HM up to 75% concentrations in ice cream production improved the acceptability of the product enhancing their sensory parameters. The enrichment of ice cream with HM may help to enhance the functional, structural, and also nutritional characteristics of dairy products.

Yazarlar (4)

1
Ilyas Atalar
2
Abdullah Kurt
ORCID: 0000-0003-1452-3278
3
Osman Gül
4
Fehmi Yazici

Anahtar Kelimeler

Cox-merz rule Hazelnut milk Ice cream Rheology Sensory quality

Kurumlar

Bolu Abant İzzet Baysal Üniversitesi
Bolu Turkey
Eskişehir Osmangazi Üniversitesi
Eskisehir Turkey
Kastamonu University
Kastamonu Turkey
Ondokuz Mayis Üniversitesi
Samsun Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
International Journal of Gastronomy and Food Science
Q1
SJR Skoru0,673
H-Index50
YayıncıElsevier B.V.
ÜlkeNetherlands
Cultural Studies (Q1)
Food Science (Q2)
Dergi sayfasına git

Metrikler

40
Atıf
4
Yazar
5
Anahtar Kelime

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