MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY

Year 2018, Volume: 43 Issue: 4, 635 - 643, 15.06.2018

Tuba Erkaya Kotan

https://doi.org/10.15237/gida.GD18042

Cited By: 6

Abstract

In
this study, determination of some physicochemical (total dry matter, fat, ash,
protein, titratable acidity, pH, complete melting time and first dripping
times), sensory properties (color and appearance, resistant to melting, body
and texture, flavor, gumming structure, general acceptability), and mineral
contents of ice cream produced by adding blueberry (Vaccinium myrtillus
L.) at different ratios was aimed. Ice creams consisted of four different
samples which are control, containing 5%, 10% and 15% blueberry (BB),
respectively. In the experimental ice cream samples, a decrease in total solid,
fat, protein, pH and complete melting time was observed with the increment of
BB, while an increase was determined in overrun and viscosity values. BB
addition was also increased the contents of K, Zn, Mn and Se minerals of the
ice creams. While there was no statistically significant difference in the
scores given by panelists to ice cream samples, a significant (p <0.05)
decrease in only gumming structure scores was observed with the increase in BB
addition.

Keywords

Ice cream, blueberry, mineral composition, physicochemical and sensory analyses, physicochemical and sensory analyses

YABAN MERSİNİ İLAVESİYLE ÜRETİLEN DONDURMALARIN MİNERAL İÇERİKLERİ VE BAZI KALİTE ÖZELLİKLERİ

Abstract

Bu çalışmada farklı oranlarda
yaban mersini (Vaccinium myrtillus L.) ilavesiyle üretilen dondurmaların
bazı fizikokimyasal (toplam kurumadde, yağ, kül, protein, titrasyon asitliği,
pH, toplam erime süresi ve ilk damlama süreleri) ve duyusal özellikleri (renk
ve görünüş, erime direnci, yapı ve tekstür, lezzet, sakızımsı yapı, genel kabul
edilebilirlik)  ile mineral içeriklerinin
belirlenmesi amaçlanmıştır. Dondurmalar sırasıyla kontrol, %5, %10 ve %15
oranlarında yaban mersini (YM) içeren olmak üzere 4 farklı örnekten oluşmuştur.
Deneme dondurma örneklerinde YM oranının artışıyla toplam kurumadde, yağ,
protein, pH ve toplam erime süresi değerlerinde azalma görülürken, hacim artışı
ve viskozite değerlerinde ise artış tespit edilmiştir. YM ilavesi dondurmaların
K, Zn, Mn ve Se mineralleri içeriklerini de artırmıştır. Dondurma örneklerine
panelistler tarafından verilen puanlarda genel olarak istatistiksel bir fark
görülmezken, YM ilavesinin artışı ile yalnızca sakızımsı yapı puanlarında
önemli (p<0.05) bir azalma saptanmıştır. 

Keywords

Dondurma, yaban mersini, mineral kompozisyon, fizikokimyasal ve duyusal analizler

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