The quality characteristics and shelf life of probiotic ice cream produced with Saruc and Saccharomyces boulardii

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dc.authoridSalik, Mehmet Ali/0000-0003-4727-9830
dc.contributor.authorSalik, M. A.
dc.contributor.authorArslaner, A.
dc.date.accessioned2024-10-04T18:53:58Z
dc.date.available2024-10-04T18:53:58Z
dc.date.issued2020
dc.departmentBayburt Üniversitesien_US
dc.description.abstractTen types of classic and probiotic (Saccharomyces boulardii) ice cream were produced using different mixture combinations containing 10 or 20% Saruc, a traditional Turkish snack containing dried Cimin grape, Kemah walnut, and 0.5 or 1.0% grape seed. Physical, chemical, and microbiological analyses conducted during the storage period (days 1, 15, 30 and 60 at -20 +/- 1 degrees C) were used to assess the probiotic shelf life and quality properties of the ice cream samples. The desired therapeutic effects of S. boulardii levels in probiotic products were from 106 to 108 CFU/g during storage. The results revealed that Saruc, grape seed, and S. boulardii had a significant effect on the quality properties of ice cream samples. Titration acidity, total dry matter, fat, protein, ash, glucose, fructose, total sugar, viscosity, first dripping time, complete melting time, a* value, and calorie (kcal) values increased with increasing concentration of Saruc. However, pH, sucrose, melting rate, L*, and b* values decreased. Grape seed increased titration acidity, protein, fat, ash, viscosity, first dripping time, complete melting time, and calorie values in all samples, but decreased the pH values. The addition of Saruc and grape seed positively affected the growth and viability of S. boulardii at levels from 106 to 108 CFU/g during storage. Taking all the quality parameters into consideration, it was shown that with the addition of Saruc, grape seed, and S. boulardii, new functional ice creams with high nutritional value could be produced. (C) All Rights Reserveden_US
dc.identifier.endpage244en_US
dc.identifier.issn1985-4668
dc.identifier.issn2231-7546
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85089276806en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage234en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3812
dc.identifier.volume27en_US
dc.identifier.wosWOS:000538057900004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUniv Putra Malaysia Pressen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfunctional ice creamen_US
dc.subjectCimin grapeen_US
dc.subjectKemah walnuten_US
dc.subjectSarucen_US
dc.subjectprobioticsen_US
dc.subjectS. boulardiien_US
dc.titleThe quality characteristics and shelf life of probiotic ice cream produced with Saruc and Saccharomyces boulardiien_US
dc.typeArticleen_US

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