The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) paste

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dc.authorid56324635500
dc.authorid6701602114
dc.authorid57195353731
dc.contributor.authorTopdaş E.F.
dc.contributor.authorÇakmakçi S.
dc.contributor.authorÇakiroğlu K.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:25Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:25Z
dc.date.issued2017
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production. The increment of CP level caused the increased of vitamin C content, a values and overrun values, whereas it decreased the viscosity of samples compared to Control ice cream sample. The results indicated that lyophilised water extracts of CP (LWECP) contain remarkable phenolic compounds. The findings showed that there is a positive correlation between the total phenolics and flavonoid contents in LWECP and ice cream samples antioxidant activity. CP has shown to be an effective source of natural antioxidants. CP may be used as a source of natural colour and flavour agent in ice cream manufacture. CP enhanced vitamin C amounts of ice cream, and improve sensory properties. In the literature surveys of Science Direct, Web of Science, Google Scholar and Scopus databases an ice cream study using cornelian cherry fruit was not found. © 2017, Springer Verlag. All rights reserved.en_US
dc.identifier.doi10.9775/kvfd.2016.17298
dc.identifier.endpage697
dc.identifier.issn1300-6045
dc.identifier.issue5
dc.identifier.startpage691
dc.identifier.urihttps://dx.doi.org/10.9775/kvfd.2016.17298
dc.identifier.urihttps://hdl.handle.net/20.500.12403/549
dc.identifier.volume23
dc.identifier.wosWOS:000412410600002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherVeteriner Fakultesi Dergisi
dc.relation.ispartofKafkas Universitesi Veteriner Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activity
dc.subjectCornelian cherry
dc.subjectCornus mas L
dc.subjectIce cream
dc.subjectSensory properties
dc.subjectAntioxidant activity
dc.subjectCornelian cherry
dc.subjectCornus mas L
dc.subjectIce cream
dc.subjectSensory properties
dc.titleThe antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (Cornus mas L.) pasteen_US
dc.title.alternativeKızılcık (Cornus mas L.) ezmesi ılaveli dondurmanın antioksidan aktivitesi, C Vitamini ıçeriği, fiziksel, kimyasal ve duyusal özelliklerien_US
dc.typeArticleen_US

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