Antioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)

Basit Öğe Kaydı
dc.authoridErkaya, Tuba/0000-0003-4571-3090
dc.authoridURKEK, Bayram/0000-0002-7909-7364
dc.contributor.authorUrkek, Bayram
dc.contributor.authorSengul, Mustafa
dc.contributor.authorAkgul, Halil Ibrahim
dc.contributor.authorKotan, Tuba Erkaya
dc.date.accessioned2024-10-04T18:48:16Z
dc.date.available2024-10-04T18:48:16Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the influence of sloe berry (SB) addition at different ratios on the physical, chemical, antioxidant, colour and sensory properties and mineral contents of ice creams. The increment of SB led to the an increase of titratable acidity, overrun, viscosity and ash values, first dripping and complete melting times; in contrast, it decreased the total solid, pH and fat values. Mn and Zn values were affected significantly (P < 0.05) by the addition of SB but other element levels were not affected. L* and b* values decreased significantly in all samples as compared with control sample, while a*, H degrees, C* and Delta E* increased significantly with addition of SB. Antioxidant activity was the highest in the sample containing 15 % SB (w/w) among ice cream samples. The ice cream samples containing 15 % SB had higher score than the control sample in terms of colour and appearance, gumming structure and general acceptability.en_US
dc.description.sponsorshipAtaturk University Research Centre [2015/172]en_US
dc.description.sponsorshipThis work was supported by the Ataturk University Research Centre [grant number 2015/172].en_US
dc.identifier.doi10.1515/ijfe-2018-0029
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue11-12en_US
dc.identifier.scopus2-s2.0-85075736495en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1515/ijfe-2018-0029
dc.identifier.urihttp://hdl.handle.net/20.500.12403/2997
dc.identifier.volume15en_US
dc.identifier.wosWOS:000504478700008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofInternational Journal of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectice creamen_US
dc.subjectsloe berryen_US
dc.subjectphysiochemicalen_US
dc.subjectantioxidant activityen_US
dc.subjectsensory propertiesen_US
dc.titleAntioxidant Activity, Physiochemical and Sensory Characteristics of Ice Cream Incorporated with Sloe Berry (Prunus spinosa L.)en_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu