Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

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dc.authorid36815706500
dc.authorid53878618900
dc.authorid11839349000
dc.authorid8396971300
dc.authorid56059967700
dc.authorid6701802186
dc.authorid36622790700
dc.contributor.authorDertli E.
dc.contributor.authorToker O.S.
dc.contributor.authorDurak M.Z.
dc.contributor.authorYilmaz M.T.
dc.contributor.authorTatlisu N.B.
dc.contributor.authorSagdic O.
dc.contributor.authorCankurt H.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:41Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:41Z
dc.date.issued2016
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS+ Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42°C and time; 2, 3 and 4 h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (?50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42°C for 4 h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and ?50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS+ strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional ?-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties. © 2015 Published by Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.carbpol.2015.08.047
dc.identifier.endpage440
dc.identifier.issn0144-8617
dc.identifier.pmid26572373en_US
dc.identifier.scopus2-s2.0-84943328654en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage427
dc.identifier.urihttps://dx.doi.org/10.1016/j.carbpol.2015.08.047
dc.identifier.urihttps://hdl.handle.net/20.500.12403/646
dc.identifier.volume136
dc.identifier.wosWOS:000365972000052en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Ltd
dc.relation.ispartofCarbohydrate Polymersen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExopolysaccharides (EPS)
dc.subjectFermentation conditions
dc.subjectIce-cream
dc.subjectOptimization
dc.subjectRheology
dc.subjectDairy products
dc.subjectFermentation
dc.subjectMetabolites
dc.subjectMixtures
dc.subjectNon Newtonian flow
dc.subjectNon Newtonian liquids
dc.subjectOptimization
dc.subjectRheology
dc.subjectExopolysaccharides
dc.subjectFermentation conditions
dc.subjectFermentation temperature
dc.subjectIce creams
dc.subjectMultiple response optimization
dc.subjectResponse surface methodology
dc.subjectSensory characterization
dc.subjectStreptococcus thermophilus strains
dc.subjectStrain
dc.subjectbacterial polysaccharide
dc.subjectexopolysaccharide, Streptococcus
dc.subjectchemistry
dc.subjectfermentation
dc.subjectflow kinetics
dc.subjectfood handling
dc.subjectice cream
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectprocedures
dc.subjectStreptococcus thermophilus
dc.subjectFermentation
dc.subjectFood Technology
dc.subjectIce Cream
dc.subjectIndustrial Microbiology
dc.subjectPolysaccharides, Bacterial
dc.subjectRheology
dc.subjectStreptococcus thermophilus
dc.subjectExopolysaccharides (EPS)
dc.subjectFermentation conditions
dc.subjectIce-cream
dc.subjectOptimization
dc.subjectRheology
dc.subjectDairy products
dc.subjectFermentation
dc.subjectMetabolites
dc.subjectMixtures
dc.subjectNon Newtonian flow
dc.subjectNon Newtonian liquids
dc.subjectOptimization
dc.subjectRheology
dc.subjectExopolysaccharides
dc.subjectFermentation conditions
dc.subjectFermentation temperature
dc.subjectIce creams
dc.subjectMultiple response optimization
dc.subjectResponse surface methodology
dc.subjectSensory characterization
dc.subjectStreptococcus thermophilus strains
dc.subjectStrain
dc.subjectbacterial polysaccharide
dc.subjectexopolysaccharide, Streptococcus
dc.subjectchemistry
dc.subjectfermentation
dc.subjectflow kinetics
dc.subjectfood handling
dc.subjectice cream
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjectprocedures
dc.subjectStreptococcus thermophilus
dc.subjectFermentation
dc.subjectFood Technology
dc.subjectIce Cream
dc.subjectIndustrial Microbiology
dc.subjectPolysaccharides, Bacterial
dc.subjectRheology
dc.subjectStreptococcus thermophilus
dc.titleDevelopment of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterizationen_US
dc.typeArticleen_US

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