Article detail · 2018
MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY
Journal
GIDA / THE JOURNAL OF FOOD- Year
- 2018
- Type
- article
Data source split
- YÖKSİS venue GIDA / THE JOURNAL OF FOOD
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
OpenAlex · English
In this study, determination of some physicochemical (total dry matter, fat, ash, protein, titratable acidity, pH, complete melting time and first dripping times), sensory properties (color and appearance, resistant to melting, body and texture, flavor, gumming structure, general acceptability), and mineral contents of ice cream produced by adding blueberry (Vaccinium myrtillus L.) at different ratios was aimed. Ice creams consisted of four different samples which are control, containing 5%, 10% and 15% blueberry (BB), respectively. In the experimental ice cream samples, a decrease in total solid, fat, protein, pH and complete melting time was observed with the increment of BB, while an increase was determined in overrun and viscosity values. BB addition was also increased the contents of K, Zn, Mn and Se minerals of the ice creams. While there was no statistically significant difference in the scores given by panelists to ice cream samples, a significant (p <0.05) decrease in only gumming structure scores was observed with the increase in BB addition.
Topics
Citations
OpenAlex cited_by_count. Not a WoS or Scopus citation count; those sources have no separate column here.
10 citations
OpenAlex cited_by_count (cache / database)
10 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Effect of using chia seed powder on physicochemical, rheological, thermal, and texture properties of ice cream 2021
- Antioxidant capacity and rheological, textural properties of ice cream produced from camels milk with blueberry 2022
- Antioxidant capacity and rheological, textural properties of ice cream produced from camels milk with blueberry 2022
- The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream 2024
- The effects of blueberry (Vaccinium corymbosum L.) and jujube fruit (Ziziphus jujube) on physicochemical, functional, and sensorial properties, and probiotic (Lactobacillus acidophilusDSM 20079) viability of probiotic ice cream 2024
- Evaluation of Physicochemical and Sensorial Properties of Gluten‐Free Boza Formulated with Chia and Quinoa Flours 2023
- Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours 2023
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- Dondurma Üretiminde Bal Kabağı Kullanımı ve Kalite Üzerine Etkisi 2020