Author/Authors
erkaya kotan, tuba atatürk üniversitesi - erzurum meslek yüksekokulu - gıda işleme bölümü, Erzurum, Turkey , ürkek, bayram gümüşhane üniversitesi - şiran mustafa beyaz meslek yüksekokulu - gıda işleme bölümü, Gümüşhane, Turkey , şengül, mustafa atatürk üniversitesi - ziraat fakültesi - gıda mühendisliği bölümü, Erzurum, Turkey
Title Of Article
Determination of Some Physicochemical, Rheological and Sensory Properties of Kiwi Added Ice Creams
شماره ركورد
28960
Abstract
In this research, the physical, chemical, rheological and sensory properties of ice creams of kiwi addition at different ratios (4%, 8%, 12%, 16% and 20%) were investigated. The increment of kiwi rations led to the decrease of dry matter, ash and pH values, but the first dripping and complete melting times, titratable acidity values increased. Vitamin C content of ice cream samples was significantly affected by addition of kiwi (P 0.01), and it increased depending upon kiwi amount. The consistency coefficient of control sample was lower according to kiwi added ice cream samples. All ice cream samples had pseudoplastic behaviour. The color, gumming, texture, flavour, melting in mouth, resistance to melting and general acceptability score of the sample 4% kiwi added ice cream were higher compared with other samples. Consequently, the research shown that kiwi usage at ice cream production has positive effect on vitamin C content and consistency of ice cream.
From Page
111
NaturalLanguageKeyword
Kiwi , ice cream , vitamin C , rheological properties , sensory properties
JournalTitle
Journal Of Agricultural Faculty Of Atatürk University
To Page
117
JournalTitle
Journal Of Agricultural Faculty Of Atatürk University
Link To Document