Article detail · 2014
Antioxidant capacity and functionality of oleaster (Elaeagnus angustifoliaL.) flour and crust in a new kind of fruity ice cream
Journal
WileyISSN 0950-5423
The ISSN points to another catalog journal; the name is from the YÖKSİS record.
- Year
- 2014
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Wiley
- Catalog match (ISSN) International Journal of Food Science and Technology
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
Abstract In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.) separately added at different levels (1%, 2% and 3%) on the physical, chemical, sensory, colour properties and antioxidant properties of ice creams were investigated. The increment of crust and flour level caused an increase of dry matter, acidity, viscosity, first dripping, complete melting and vitamin C content. Flour increased overrun values in ice cream. Our results indicated that lyophilised oleaster extracts contain remarkable phenolic compounds. It was observed that lyophilised oleaster extracts exhibited a moderate in vitro antioxidant capacity. The addition of oleaster flour and crust positively affected sensory properties. The sensory results showed that ice cream containing 2% oleaster flour was the highest scored by the panellists. Oleaster flour and crust increased the sweetness of ice cream samples. These results showed that considerable nutritive and functional improvement could be attained by the addition of oleaster flour to ice cream formulation so that it could be used as natural antioxidants in ice cream as a source of flavour with complacency.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
147 citations
OpenAlex cited_by_count (cache / database)
210 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
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