Improved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milk

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dc.authorid0000-0001-8560-0010en_US
dc.authorid0000-0003-1452-3278en_US
dc.authorid0000-0003-1620-4246en_US
dc.authorid0000-0001-9601-8843en_US
dc.contributor.authorAtalar, İlyas
dc.contributor.authorKurt, Abdullah
dc.contributor.authorGül, Osman
dc.contributor.authorYazıcı, Fehmi
dc.date.accessioned2023-07-18T07:42:36Z
dc.date.available2023-07-18T07:42:36Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractHigh 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.en_US
dc.identifier.citationAtalar, 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.en_US
dc.identifier.doi10.1016/j.ijgfs.2021.100358
dc.identifier.endpage8en_US
dc.identifier.issn1878-450X
dc.identifier.issn1878-4518
dc.identifier.scopus2-s2.0-85105590145en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.1016/j.ijgfs.2021.100358
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11306
dc.identifier.volume24en_US
dc.identifier.wosWOS:000663588000006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAtalar, İlyas
dc.language.isoenen_US
dc.publisherElseiveren_US
dc.relation.ispartofInternational Journal of Gastronomy and Food Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHazelnut Milken_US
dc.subjectIce Creamen_US
dc.subjectRheologyen_US
dc.subjectSensory Propertiesen_US
dc.subjectProbioticsen_US
dc.subjectStorageen_US
dc.titleImproved physicochemical, rheological and bioactive properties of ice cream: Enrichment with high pressure homogenized hazelnut milken_US
dc.typeArticleen_US

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