Probiotic ice cream with Malus floribunda fruit sauce: Quality properties, mineral, and volatile composition

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dc.authoridARSLANER, AYLA/0000-0002-2777-9697
dc.authoridSalik, Mehmet Ali/0000-0003-4727-9830
dc.contributor.authorArslaner, Ayla
dc.contributor.authorSalik, Mehmet Ali
dc.date.accessioned2024-10-04T18:52:42Z
dc.date.available2024-10-04T18:52:42Z
dc.date.issued2022
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis study investigated the effect of Malus floribunda fruit sauce (MFS) on the quality properties, minerals, volatiles, and viability of Lactobacillus acidophilus La-5(R) in probiotic ice creams. The MFS increased the dry matter, acidity, total sugar, invert sugar, and calories while decreasing fat, protein, ash, sucrose contents, viscosity, overrun, first dripping, complete melting time, and the pH of samples. The heavy metal contents were within safe limits. The MFS increased the perception of a fruity taste/aroma due to the increase in the terpenes and terpenoids, which reflected positively on the sensory scores. The highest taste and odor score (4.72) was seen in the MFIC sample. L. acidophilus La-5(R) counts (7.49 log cfu/g) and the survival rate (100.69%) of MFIC were significantly higher at the end of storage. Consequently, MFS may be used as a source of flavoring agents in ice cream and MFIC is a satisfactory vehicle for L. acidophilus La-5(R). Novelty impact statement There is no study in the scientific literature on the use of Malus floribunda fruit sauce (MFS) as a potential functional ingredient in probiotic ice cream production. MFS supplementation caused a significant change of volatile compounds in ice cream samples, which reflected positively on the sensory scores. MFS enhanced survival rates of Lactobacillus acidophilus La-5(R) in ice creams during the 60 days of storage.en_US
dc.identifier.doi10.1111/jfpp.16566
dc.identifier.issn0145-8892
dc.identifier.issn1745-4549
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85127448650en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1111/jfpp.16566
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3623
dc.identifier.volume46en_US
dc.identifier.wosWOS:000776195000001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSolid-Phase Microextractionen_US
dc.subjectLactobacillus-Acidophilusen_US
dc.subjectSensory Propertiesen_US
dc.subjectAntioxidant Activityen_US
dc.subjectFlavor Compoundsen_US
dc.subjectTrace-Elementsen_US
dc.subjectYogurten_US
dc.subjectBifidobacteriumen_US
dc.subjectMilken_US
dc.subjectHealthen_US
dc.titleProbiotic ice cream with Malus floribunda fruit sauce: Quality properties, mineral, and volatile compositionen_US
dc.typeArticleen_US

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