Development of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisation

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dc.contributor.authorSert, Durmus
dc.contributor.authorMercan, Emin
dc.contributor.authorKilinc, Mehmet
dc.date.accessioned2024-10-04T18:49:29Z
dc.date.available2024-10-04T18:49:29Z
dc.date.issued2021
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study aimed to determine the physicochemical, textural, and microstructural characteristics of buffalo milk ice cream produced from high-pressure homogenisation (HPH) treated ice cream mix. Ice cream mix was subjected to 0 (control), 30, 60, 90, 120, or 150 MPa. HPH increased the firmness and consistency value of mixes, whereas it decreased cohesiveness and index of viscosity values. Also, HPH improved the lightness, redness, and yellowness of the mix. The mean particle size of HPH-treated mix samples was lower than the control, except HPH-150. The hardness of ice cream samples was between 14.30 and 77.81 N, in which HPH increased hardness value with the increasing pressure. The overrun of ice cream samples ranged from 19.93 to 45.15%, and HPH decreased it. HPH significantly improved resistance to melting in the ice cream. Scanning electron microscopy images revealed that HPH reduced the size of air bubbles. HPH at 150 MPa resulted in a foamy structure in the ice cream. HPH can alter the hardness, microstructure, and melting characteristics of buffalo milk ice cream. Products with improved properties may be developed by further modifying the formulation and processing parameters.en_US
dc.identifier.doi10.1016/j.lwt.2021.112013
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85108823834en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2021.112013
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3176
dc.identifier.volume150en_US
dc.identifier.wosWOS:000684179500001en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBuffalo milken_US
dc.subjectHigh-pressure homogenisationen_US
dc.subjectMicrostructureen_US
dc.subjectMeltingen_US
dc.titleDevelopment of buffalo milk ice-cream by high pressure-homogenisation of mix: Physicochemical, textural and microstructural characterisationen_US
dc.typeArticleen_US

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