Yogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal properties

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dc.authoridSalik, Mehmet Ali/0000-0003-4727-9830
dc.authoridARSLANER, AYLA/0000-0002-2777-9697
dc.authoridAkkose, Ahmet/0000-0003-1580-5226
dc.contributor.authorArslaner, Ayla
dc.contributor.authorSalik, Mehmet Ali
dc.contributor.authorOzdemir, Salih
dc.contributor.authorAkkose, Ahmet
dc.date.accessioned2024-10-04T18:54:11Z
dc.date.available2024-10-04T18:54:11Z
dc.date.issued2019
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study investigated the effects of some sweeteners (sucrose, honey and stevia) on the quality and thermal properties of plain (P) and cocoa (C) yogurt ice cream. For this purpose, six different yogurt ice cream samples were prepared with sucrose (control: AP, AC), with honey (BP, BC) and with stevia (CP, CC). The highest values of protein, ash, fat, lactose ratios and lightness (L*) were measured in samples with stevia. The addition of honey increased the b* values. The addition of cocoa increased pH and viscosity, but decreased overrun ratios. Although the addition of stevia reduced the lactic acid bacteria (LAB) counts, in all samples the LAB count was above 6 log CFU/g during storage. Results of the thermal and melting analysis showed that the use of stevia had a positive effect on the ice cream stability by increasing the freezing and melting point peak temperatures (T-f, T-m), the enthalpy (Delta H-f,Delta H-m), and the initial ice crystal melting temperatures (T'(m)).en_US
dc.description.sponsorshipBayburt University Scientific Research Projects Coordination Department [2017/01-69001-21]en_US
dc.description.sponsorshipSupported by the Bayburt University Scientific Research Projects Coordination Department, Project No. 2017/01-69001-21.en_US
dc.identifier.doi10.17221/311/2018-CJFS
dc.identifier.endpage455en_US
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85079351866en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage446en_US
dc.identifier.urihttps://doi.org/10.17221/311/2018-CJFS
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3885
dc.identifier.volume37en_US
dc.identifier.wosWOS:000505030300008en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCzech Academy Agricultural Sciencesen_US
dc.relation.ispartofCzech Journal of Food Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectyogurt ice creamen_US
dc.subjectthermal analysisen_US
dc.subjectsteviaen_US
dc.subjecthoneyen_US
dc.subjectice cream stabilityen_US
dc.titleYogurt ice cream sweetened with sucrose, stevia and honey: Some quality and thermal propertiesen_US
dc.typeArticleen_US

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