Scopus
YÖKSİS ISSN Eşleşti
SJR Q1
Effects of quince seed on the rheological, structural and sensory characteristics of ice cream
Food Hydrocolloids · Eylül 2018
YÖKSİS Kayıtları — ISSN Eşleşmesi
Effect of salep as a hydrocolloid on storage stability of Incir Uyutmasi dessert
2009 ISSN: 0268-005X SCI-Expanded 10 atıf
Prof. Dr. MEHMET AKBULUT →
Composition, morphology and pasting properties of Orchis anatolica tuber gum
2017 ISSN: 0268-005X SCI-Expanded
Doç. Dr. BİRSEN BULUT SOLAK →
Makale Bilgileri
Dergi
Food Hydrocolloids
ISSN0268005X
Yayın TarihiEylül 2018
Cilt / Sayfa82 · 186-195
Scopus ID2-s2.0-85045040489
Özet
This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and protein contents of these seeds made them a candidate to achieve these aims due to their water-holding properties, gelation behavior, and emulsifying characteristics. Four different formulations were developed that contained quince seed powder (QSP) at levels of 0, 0.25, 0.50 and 0.75%. In general, inclusion of 0.25% QSP decreased the flow behavior parameters, but 0.50% QSP had no effect on the rheological parameters of the mixes compared with the control mix. The viscosity, yield stress and thixotropic behaviors of mixes were enhanced by the addition of 0.75% QSP due to the occurrence of interactions and stabilizations. This modification also provided weak gel characteristics and a higher material stiffness property to the mixes, which indicated the presence of a large number of intermolecular interactions. Complex modulus/viscosity and loss tangent variations also supported the flow behavior improvement of the QSP added mixes. Better melting properties and textural characteristics were observed for the 0.5 and 0.75% QSP added samples. Reduction in the melting rate and retardation of complete melting times were achieved by QSP addition. The effect of QSP on reducing the ice crystallization caused to decrease the hardness of the ice cream and resulted in a smooth product with a higher overall acceptability. The enrichment of ice cream with QSP could be an effective way to enhance the nutritional and structural characteristics of dairy products.
Yazarlar (2)
1
Abdullah Kurt
ORCID: 0000-0003-1452-3278
2
Ilyas Atalar
Anahtar Kelimeler
Ice cream
Melting properties
Quince seed
Rheology
Sensory
Texture
Kurumlar
Bitlis Eren Üniversitesi
Bitlis Turkey
Ondokuz Mayis Üniversitesi
Samsun Turkey
Scimago Dergi (ISSN Eşleşmesi)
Food Hydrocolloids
Q1
SJR Skoru2,960
H-Index257
YayıncıElsevier B.V.
ÜlkeNetherlands
Chemical Engineering (miscellaneous) (Q1)
Chemistry (miscellaneous) (Q1)
Food Science (Q1)
Metrikler
111
Atıf
2
Yazar
6
Anahtar Kelime