Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk
Yükleniyor...
Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elseiver
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
High pressure homogenized hazelnut milk (HM) as a functional food compound was incorporated into ice cream as a replacer of cow milk (0-25-50-75-100%) to investigate its effect on the rheological, textural, physical, functional, and sensory properties of ice cream. Rheological experiments showed that the water-holding properties, flow behaviors, and emulsifying capacity of ice creams were improved by increasing HM ratio (p < 005) due to the more developed structure and a higher degree of molecular connectivity. At higher HM concentrations, the reduced melting rates and retarded first dripping time values were observed (p < 005) for ice creams, exhibiting higher consistency, material stiffness values, total phenolic content and antioxidant activity. The usage of HM up to 75% concentrations in ice cream production improved the acceptability of the product enhancing their sensory parameters. The enrichment of ice cream with HM may help to enhance the functional, structural, and also nutritional characteristics of dairy products.
Açıklama
Anahtar Kelimeler
Hazelnut Milk, Ice Cream, Rheology, Sensory Properties, Probiotics, Storage
Kaynak
International Journal of Gastronomy and Food Science
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
24
Sayı
Künye
Atalar, I., Kurt, A., Gul, O., & Yazici, F. (2021). Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk. International Journal of Gastronomy and Food Science, 24, 100358.
