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FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME

Year 2022, Volume: 47 Issue: 2, 277 - 295, 25.02.2022
https://doi.org/10.15237/gida.GD21152

Abstract

Bu çalışmada elma, portakal ve bal kabağı meyvelerinden üretilen diyet liflerinin farklı konsantrasyonlarda (%1.5 ve %3.0) dondurma üretiminde kullanımının kalite ve besinsel özellikler üzerindeki etkisi araştırılmıştır. Elma, portakal ve balkabağı liflerinin kuru madde değerlerinin benzer olduğu, buna karşılık protein, kül, pH ve renk parametreleri (L*, a* ve b*) arasında farklılıkların bulunduğu görülmüştür. En yüksek su bağlama ile şişme kapasitesi değerleri bal kabağı lifinde, en yüksek çözünürlük değeri ile toplam fenolik ve flavonoid madde içerikleri ise elma lifinde belirlenmiştir. Genel olarak meyve lifi ilavesi dondurmaların kuru madde, protein, kül ve viskozite değerlerini artırırken pH, yağ ve hacim artışı değerlerini düşürmüştür. Meyve lifi ilavesi L* değerlerini azaltmış, a* ve b* değerlerinde ise artışa neden olmuştur. Tüm lifler ilave edilme oranlarına paralel olarak dondurmaların toplam fenolik ve flavonoid madde içeriklerini artırmıştır. Duyusal açıdan %1.5 oranında lif içeren örnekler daha fazla beğenilmiş ve balkabağı lifi içeren dondurmalar diğer çeşitlerden daha fazla tercih edilmiştir.

Supporting Institution

Atatürk Üniversitesi

Project Number

Proje No:2012/261

Thanks

TEŞEKKÜR Yazarlar Atatürk Üniversitesi Bilimsel Araştırma Projeleri Birimi’ne sağladığı finansal destek için teşekkür eder (Proje No:2012/261).

References

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  • Akalın, A. S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E. and Kınık, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci, 101, 37-46, doi: 10.3168/jds.2017-13468.
  • Akdeniz, V., Akalın, A.S. (2019). New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends Food Sci Technol, 86, 392-398, doi: 10.1016/j.tifs.2019.02.046.
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FUNCTIONAL ICE CREAM: ENRICHMENT WITH APPLE, PUMPKIN, AND ORANGE FIBER

Year 2022, Volume: 47 Issue: 2, 277 - 295, 25.02.2022
https://doi.org/10.15237/gida.GD21152

Abstract

In this study, the effect of using dietary fibers produced from apple, orange, and pumpkin fruits into ice cream production at two different concentrations (1.5% and 3.0%) on its quality and nutritional properties was investigated. The dry matter values of apple, orange, and pumpkin fibers were observed to be similar, but there were differences between each fiber’s protein, ash, pH, and color parameters (L*, a*, and b*). The highest water-binding and swelling capacity values were determined in pumpkin fiber, while the highest solubility and total phenolic and flavonoid substance contents were found in apple fiber. In general, the addition of fruit fiber increased the dry matter, protein, ash, and viscosity values of the ice creams while decreasing their pH, fat, and overrun. The addition of fruit fiber decreased L* values and increased a* and b* values. In parallel with the addition rates of all fibers, the total phenolic and flavonoid content of the ice creams increased. In terms of sensory, samples containing 1.5% fiber were more appreciated, and pumpkin fiber-containing ice creams were preferred more than other types.

Project Number

Proje No:2012/261

References

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  • Akalın, A. S., Kesenkas, H., Dinkci, N., Unal, G., Ozer, E. and Kınık, O. (2018). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. J Dairy Sci, 101, 37-46, doi: 10.3168/jds.2017-13468.
  • Akdeniz, V., Akalın, A.S. (2019). New approach for yoghurt and ice cream production: High-intensity ultrasound. Trends Food Sci Technol, 86, 392-398, doi: 10.1016/j.tifs.2019.02.046.
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  • BahramParvar, M., Tehrani M. M., Razavi, S. M. A. and Koocheki, A. (2015). Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. J Food Sci Techn, 52 (3), 1480-1488, doi: 10.1007/s13197-013-1133-5. Balasundram, N., Sundram, K., Samman, S. (2006). Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem, 99 (1), 191-203, doi: 10.1016/j.foodchem.2005.07.042.
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  • Bursal, E., Gülçin, İ. (2011). Polyphenol contents and in vitro antioxidant activities of lyophilised aqueous extract of kiwifruit (Actinidia deliciosa). Food Res Int, 44 (5), 1482-1489, doi: 10.1016/j.foodres.2011.03.031.
  • Chantaro, P., Devahastin, S., Chiewchan, N. (2008). Production of antioxidant high dietary fiber powder from carrot peels. LWT-Food Sci Tech, 41 (10), 1987-1994, doi: 10.1016/j.lwt.2007.11.013.
  • Chen, J. P., Chen, G. C., Wang, X. P., Qin, L., Bai, Y. (2018). Dietary fiber and metabolic syndrome: A meta-analysis and review of related mechanisms. Nutrients, 10, 24, doi: 10.3390/nu10010024.
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  • Crizel, T. M., Jablonski, A., Rios, A. O., Rech, R. and Flôres, S. H. (2013). Dietary fiber from orange by products as a potential fat replacer. LWT-Food Sci Tech, 53 (1), 9-14, doi: 10.1016/J.LWT.2013.02.002.
  • Cruz, A. G., Antunes, A. E. C., Sousa, A. L. O. P., Faria, J. A. F., Saad, S. M. I. (2009). Ice cream as a probiotic food carrier. Food Res Int, 42, 1233-1239, doi: 10.1016/j.foodres.2009.03.020.
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There are 69 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Articles
Authors

Seçkin Gürpınar 0000-0001-9854-5882

Elif Dağdemir 0000-0002-5610-0188

Elif Feyza Topdas 0000-0003-3778-3654

Project Number Proje No:2012/261
Publication Date February 25, 2022
Published in Issue Year 2022 Volume: 47 Issue: 2

Cite

APA Gürpınar, S., Dağdemir, E., & Topdas, E. F. (2022). FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. Gıda, 47(2), 277-295. https://doi.org/10.15237/gida.GD21152
AMA Gürpınar S, Dağdemir E, Topdas EF. FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. The Journal of Food. February 2022;47(2):277-295. doi:10.15237/gida.GD21152
Chicago Gürpınar, Seçkin, Elif Dağdemir, and Elif Feyza Topdas. “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”. Gıda 47, no. 2 (February 2022): 277-95. https://doi.org/10.15237/gida.GD21152.
EndNote Gürpınar S, Dağdemir E, Topdas EF (February 1, 2022) FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. Gıda 47 2 277–295.
IEEE S. Gürpınar, E. Dağdemir, and E. F. Topdas, “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”, The Journal of Food, vol. 47, no. 2, pp. 277–295, 2022, doi: 10.15237/gida.GD21152.
ISNAD Gürpınar, Seçkin et al. “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”. Gıda 47/2 (February 2022), 277-295. https://doi.org/10.15237/gida.GD21152.
JAMA Gürpınar S, Dağdemir E, Topdas EF. FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. The Journal of Food. 2022;47:277–295.
MLA Gürpınar, Seçkin et al. “FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME”. Gıda, vol. 47, no. 2, 2022, pp. 277-95, doi:10.15237/gida.GD21152.
Vancouver Gürpınar S, Dağdemir E, Topdas EF. FONKSİYONEL DONDURMA: ELMA, BAL KABAĞI VE PORTAKAL LİFİ İLE ZENGİNLEŞTİRME. The Journal of Food. 2022;47(2):277-95.

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