The Possibilities of Using Some Spice Essential Oils in Ice Cream Production

Abstract

In present study, some physical, chemical, sensory and microbiological characteristics of ice cream samples produced by using 4 different essential oils (Coconut, lemon bark, clove and cinnamon) in 2 different levels (0.2% and 0.4%) were investigated.

The findings indicated that although the addition of essential oil was not significantly effective on the physical and chemical properties of ice cream samples (P>0.05), the melting rates increased during storage. The sample with 0.2% coconut essential oil was the most favorite sample in sensory evaluations, while the sample with 0.4% clove essential oil was the least favorite sample. In general, samples with 0.2% essential oil were more appreciated than samples with 0.4%. It has been determined that ice cream samples conformed to TS 4265 Ice Cream Standard (Turkish Standard) in terms of microbiological properties. With this study, it was determined that some essential oils can be used as a natural aroma substance in the production of ice cream.

Keywords

• Ice cream,essential oil,clove,coconut,lemon bark,cinnamon

Dondurma Üretiminde Bazı Baharat Uçucu Yağlarının Kullanım Olanakları

Abstract

Bu araştırmada, 4 farklı baharat uçucu yağı (Hindistan cevizi, limon kabuğu, karanfil ve tarçın) 2 farklı oranda (%0,2 ve %0,4) kullanılarak üretilen dondurma örneklerinin depolama süresince bazı fiziksel, kimyasal, duyusal ve mikrobiyolojik özellikleri incelenmiştir.

Elde edilen bulgulara göre, baharat uçucu yağı ilavesinin dondurma örneklerinin fiziksel ve kimyasal özellikleri üzerinde önemli derecede etkili olmadığı (P>0,05) ancak erime oranlarının depolama süresince arttığı tespit edilmiştir. %0,2 düzeyinde Hindistan cevizi uçucu yağı içeren örnek duyusal değerlendirmelerde en fazla, %0,4 düzeyinde karanfil uçucu yağı içeren örnek ise en az beğenilen örnek olmuştur. Genel olarak %0,2 düzeyinde baharat uçucu yağı içeren örnekler %0,4 düzeyinde içeren örneklere göre daha fazla beğenilmiştir. Dondurma örneklerinin mikrobiyolojik özellikler bakımından TS 4265 Dondurma Standardı’na uygun olduğu tespit edilmiştir. Bu çalışma ile bazı baharat uçucu yağlarının dondurma üretiminde doğal aroma maddesi olarak kullanılabileceği belirlenmiştir.

Keywords

• Dondurma,uçucu yağ,mikrobiyolojik kalite,karanfil,Hindistan cevizi,limon kabuğu,tarçın

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