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

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.

References

  • Akin, M.S. (1990). Inek, Keci ve Koyan Sutlerinden Uretilen Dondurmalarin Kimyasal, Fiziksel ve Duyusal Bazi Ozelliklerinin Saptanmasi Uzerine Karsilastirmali Arastirma. Adana: Yuksek Lisans Tezi, Cukurova Universitesi Ziraat Fakultesi Basimevi.
  • Balthazar, C.F., Silva, H.L.A., Celeguini, R.M.S., Santos, R., Pastore, G.M., Junior, C.C.A., Freitas, M.Q., Nogueira, L.C., Silva, M.C., Cruz, A.G. (2015). Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream. J Dairy Sci, 98, 4266-4272.
  • Bolliger, S., Wildmoser, H., Goff, H.D., Tharp, B.W. (2000). Relationships between ice cream mix viscosity and ice crystal growth in ice cream Int Dairy J, 10, 791-797.
  • Çelik, H. (2004). Karadeniz için yeni bir meyve türü likapa (yaban mersini) (in Turkish). Ekoloji Magazin 1, 50-53.
  • Connor, A.M., Luby, J.J., Hancock, J.F., Berkheimer, S., Hanson, E.J. (2002). Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. J Agric Food Chem, 50, 893-898.
  • de Souza, V.R., Pereira, P.A.P., da Silva, T.L.T., de Oliveira Lima, L.C., Pio, R., Queiroz F. (2014). Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chem, 156, 362-368.
  • Demirci, M., Gündüz, H.H. (1994). Dairy Technology Hand Book, Hasad Publ., Istanbul, TR, 66 p.
  • Diplock, A.T., Aggett, P.J., Ashwell, M., Bornet, F., Fern, E.B., Roberfroid, M.B. (1999). Scientific concepts of functional foods in Europe: Consensus document. Br J Nutr, 81, 1-27.
  • El-Nagar, G., Clowes, G., Tudorik, C.M., Kuri, V., Brennan, C.S. (2002). Rheological quality and stability of yog-ice cream with added inulin. Int J Dairy Technol 55, 89–93.
  • Erkaya, T., Dağdemir, E., Şengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res. Int, 45,331–335.
  • Erlund, I., Koli, R., Alfthan, G., Marniemi, J., Puukka, P., Mustonen, P., Jula, A. (2008). Favorable effects of berry consumption on platelet function, blood pressure, and HDL cholesterol. Am J Clin Nutr, 87(2), 323-331.
  • Feinendegen, L.E., Kasperek, K. (1980). Medical aspects of trace element research. Trace Elem Anal Chem Med Biol, 45, 1–17.
  • Gidley, M.J. (2004). Naturally functional foods-challenges and opportunities. Asia Pac J Clin Nutr, 13, 31 p.
  • Gorski, D. (1997). American market trends. W. Buchheim (Ed.), Session V: Market trends in ice cream. Proceedings of the international symposium, International Dairy Federation, Athens, Greece, 145-151 pp.
  • Güler, Z. (2007). Levels of 24 mineral elements in local goat milk, strained yoghurt and salted yoghurt (tuzlu yoğurt). Small Rumin Res, 71,130-137.
  • Gümüş, C., Ölmez, Z., Ölmez, G., Kalender, Ç. (2009). Artvin’de yaban mersini (Vaccinium sp., Likapa) yetiştiriciliği eğitimi konulu AB projesinin tanıtımı ve projenin yürütülmesinde karşılaşılan güçlükler ve sorunlar (in Turkish). II. Ormancılıkta Sosyo-Ekonomik Sorunlar Kongresi, 19-21 Şubat, Isparta, 81-88.
  • Guven, M., Karaca, O.B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. Int J Dairy Technol, 55, 27-31.
  • Heinonen, I.M., Meyer, A.S., Frankel, E.N. (1998). Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J Agric Food Chem, 46, 4107-4112.
  • Hwang, J.Y., Shyu, Y.S., Hsu, C.K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT - Food Sci Technol, 42,312–318.
  • Kavaz Yuksel, A. (2015). The effects of blackthorn (Prunus spinosa L.) addition on certain quality characteristics of ice cream. J Food Qual, 38(6), 413-421.
  • Kong, J.M., Chia, L.S., Goh, N.K., Chia, T.F., Brouillard, R. (2003).Analysis and biological activities of anthocyanins. Phytochemistry, 64, 923–933.
  • Konić-Ristić, A., Šavikin, K., Zdunić, G., Janković, T., Juranic, Z., Menković, N., Stanković, I. (2011). Biological activity and chemical composition of different berry juices. Food Chem, 125 (4), 1412-1417.
  • McDowell LR. 2003. Minerals in Animal and Human Nutrition, Elsevier Science B.V. Amsterdam, Netherland, 644 p.
  • Muse, M.R., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. J Dairy Sci, 87, 1-10.
  • Nair, A.R., Elks, C.M., Vila, J., Del Piero, F., Paulsen, D.B., Francis, J. (2014). A blueberry-enriched diet improves renal function and reduces oxidative stress in metabolic syndrome animals: potential mechanism of TLR4-MAPK signaling pathway. PLoS One, 9 (11), e111976.
  • Özer, B., Robinson, R.K., Grandison, A.S., Bell, A.E. (1997). Comparison of Techniques for Measuring the Rheological Properties of Labneh (Concentrated Yoghurt). Int J Dairy Technol, 50, 129–133.
  • Pior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O’Brien, C., Lischner, N., Ehlenfeldt, M., Kalt, W., Krewer, G., Mainland, C.M. (1998). Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J Agric Food Chem, 46, 2686-2693.
  • Primetta, A.K., Jaakola, L., Ayaz, F.A., Inceer, H., Riihinen, K.R. (2013). Anthocyanin fingerprinting for authenticity studies of bilberry (Vaccinium myrtillus L.). Food Control, 30, 662–667.
  • Roland, A.M., Phillips, L.G., Boor, K.J. (1999). Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. J Dairy Sci, 82, 32–38.
  • Saral, Ö., Ölmez, Z., Şahin, H. (2014). Comparison of antioxidant properties of wild blueberries (Vaccinium arctostaphylos L. and Vaccinium myrtillus L.) with cultivated blueberry varieties (Vaccinium corymbosum L.) in Artvin region of Turkey. Turk Tarim Gıda Bilim Teknol Derg, 3(1), 40-44.
  • Şimşek, A., Sarı, F., Artık, N. (2004). Selenyumun insan beslenmesi ve sağlığı açısından önemi. Anadolu Unıv J Sci Technol, 5 (2), 245-251.
  • Sofjan, R., Hartel, R.W. (2004). Effects of overrun on structural and physical characteristics of ice-cream. Int Dairy J, 14, 255–262.
  • Subash, S., Essa, M.M., Al-Adawi, S., Memon, M.A., Manivasagam, T., Akbar, M. (2014). Neuroprotective effects of berry fruits on neurodegenerative diseases. Neural Regen Res, 9(16), 1557.
  • Sweeney, M.I., Kalt, W., MacKinnon, S.L., Ashby, J., Gottschall-Pass, K.T. (2002). Feeding rats diets enriched in lowbush blueberries for six weeks decreases ischemia-induced brain damage. Nutr Neurosci, 5(6), 427-431.
  • Szefer, P., Nriagu, J.O. (2007). Mineral Components in Foods. CRC Press, New York, NY.
  • Van Kleef, E., Van Trijp, H.C., Luning, P., Jongen, W.M. (2002). Consumer-oriented functional food development: how well do functional disciplines reflect the ‘voice of the consumer’?. Trends Food Sci Technol, 13(3), 93-101.
  • Yüksel, A.K., Yüksel, M., Şat, İ.G. (2017). Determination of certain physicochemical characteristics and sensory properties of green tea powder (matcha) added ice creams and detection of their organic acid and mineral contents. GIDA/ J Food, 42 (2): 116-126.

YABAN MERSİNİ İLAVESİYLE ÜRETİLEN DONDURMALARIN MİNERAL İÇERİKLERİ VE BAZI KALİTE ÖZELLİKLERİ

Year 2018, Volume: 43 Issue: 4, 635 - 643, 15.06.2018
https://doi.org/10.15237/gida.GD18042

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. 

References

  • Akin, M.S. (1990). Inek, Keci ve Koyan Sutlerinden Uretilen Dondurmalarin Kimyasal, Fiziksel ve Duyusal Bazi Ozelliklerinin Saptanmasi Uzerine Karsilastirmali Arastirma. Adana: Yuksek Lisans Tezi, Cukurova Universitesi Ziraat Fakultesi Basimevi.
  • Balthazar, C.F., Silva, H.L.A., Celeguini, R.M.S., Santos, R., Pastore, G.M., Junior, C.C.A., Freitas, M.Q., Nogueira, L.C., Silva, M.C., Cruz, A.G. (2015). Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream. J Dairy Sci, 98, 4266-4272.
  • Bolliger, S., Wildmoser, H., Goff, H.D., Tharp, B.W. (2000). Relationships between ice cream mix viscosity and ice crystal growth in ice cream Int Dairy J, 10, 791-797.
  • Çelik, H. (2004). Karadeniz için yeni bir meyve türü likapa (yaban mersini) (in Turkish). Ekoloji Magazin 1, 50-53.
  • Connor, A.M., Luby, J.J., Hancock, J.F., Berkheimer, S., Hanson, E.J. (2002). Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. J Agric Food Chem, 50, 893-898.
  • de Souza, V.R., Pereira, P.A.P., da Silva, T.L.T., de Oliveira Lima, L.C., Pio, R., Queiroz F. (2014). Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chem, 156, 362-368.
  • Demirci, M., Gündüz, H.H. (1994). Dairy Technology Hand Book, Hasad Publ., Istanbul, TR, 66 p.
  • Diplock, A.T., Aggett, P.J., Ashwell, M., Bornet, F., Fern, E.B., Roberfroid, M.B. (1999). Scientific concepts of functional foods in Europe: Consensus document. Br J Nutr, 81, 1-27.
  • El-Nagar, G., Clowes, G., Tudorik, C.M., Kuri, V., Brennan, C.S. (2002). Rheological quality and stability of yog-ice cream with added inulin. Int J Dairy Technol 55, 89–93.
  • Erkaya, T., Dağdemir, E., Şengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res. Int, 45,331–335.
  • Erlund, I., Koli, R., Alfthan, G., Marniemi, J., Puukka, P., Mustonen, P., Jula, A. (2008). Favorable effects of berry consumption on platelet function, blood pressure, and HDL cholesterol. Am J Clin Nutr, 87(2), 323-331.
  • Feinendegen, L.E., Kasperek, K. (1980). Medical aspects of trace element research. Trace Elem Anal Chem Med Biol, 45, 1–17.
  • Gidley, M.J. (2004). Naturally functional foods-challenges and opportunities. Asia Pac J Clin Nutr, 13, 31 p.
  • Gorski, D. (1997). American market trends. W. Buchheim (Ed.), Session V: Market trends in ice cream. Proceedings of the international symposium, International Dairy Federation, Athens, Greece, 145-151 pp.
  • Güler, Z. (2007). Levels of 24 mineral elements in local goat milk, strained yoghurt and salted yoghurt (tuzlu yoğurt). Small Rumin Res, 71,130-137.
  • Gümüş, C., Ölmez, Z., Ölmez, G., Kalender, Ç. (2009). Artvin’de yaban mersini (Vaccinium sp., Likapa) yetiştiriciliği eğitimi konulu AB projesinin tanıtımı ve projenin yürütülmesinde karşılaşılan güçlükler ve sorunlar (in Turkish). II. Ormancılıkta Sosyo-Ekonomik Sorunlar Kongresi, 19-21 Şubat, Isparta, 81-88.
  • Guven, M., Karaca, O.B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. Int J Dairy Technol, 55, 27-31.
  • Heinonen, I.M., Meyer, A.S., Frankel, E.N. (1998). Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. J Agric Food Chem, 46, 4107-4112.
  • Hwang, J.Y., Shyu, Y.S., Hsu, C.K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT - Food Sci Technol, 42,312–318.
  • Kavaz Yuksel, A. (2015). The effects of blackthorn (Prunus spinosa L.) addition on certain quality characteristics of ice cream. J Food Qual, 38(6), 413-421.
  • Kong, J.M., Chia, L.S., Goh, N.K., Chia, T.F., Brouillard, R. (2003).Analysis and biological activities of anthocyanins. Phytochemistry, 64, 923–933.
  • Konić-Ristić, A., Šavikin, K., Zdunić, G., Janković, T., Juranic, Z., Menković, N., Stanković, I. (2011). Biological activity and chemical composition of different berry juices. Food Chem, 125 (4), 1412-1417.
  • McDowell LR. 2003. Minerals in Animal and Human Nutrition, Elsevier Science B.V. Amsterdam, Netherland, 644 p.
  • Muse, M.R., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. J Dairy Sci, 87, 1-10.
  • Nair, A.R., Elks, C.M., Vila, J., Del Piero, F., Paulsen, D.B., Francis, J. (2014). A blueberry-enriched diet improves renal function and reduces oxidative stress in metabolic syndrome animals: potential mechanism of TLR4-MAPK signaling pathway. PLoS One, 9 (11), e111976.
  • Özer, B., Robinson, R.K., Grandison, A.S., Bell, A.E. (1997). Comparison of Techniques for Measuring the Rheological Properties of Labneh (Concentrated Yoghurt). Int J Dairy Technol, 50, 129–133.
  • Pior, R.L., Cao, G., Martin, A., Sofic, E., McEwen, J., O’Brien, C., Lischner, N., Ehlenfeldt, M., Kalt, W., Krewer, G., Mainland, C.M. (1998). Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J Agric Food Chem, 46, 2686-2693.
  • Primetta, A.K., Jaakola, L., Ayaz, F.A., Inceer, H., Riihinen, K.R. (2013). Anthocyanin fingerprinting for authenticity studies of bilberry (Vaccinium myrtillus L.). Food Control, 30, 662–667.
  • Roland, A.M., Phillips, L.G., Boor, K.J. (1999). Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. J Dairy Sci, 82, 32–38.
  • Saral, Ö., Ölmez, Z., Şahin, H. (2014). Comparison of antioxidant properties of wild blueberries (Vaccinium arctostaphylos L. and Vaccinium myrtillus L.) with cultivated blueberry varieties (Vaccinium corymbosum L.) in Artvin region of Turkey. Turk Tarim Gıda Bilim Teknol Derg, 3(1), 40-44.
  • Şimşek, A., Sarı, F., Artık, N. (2004). Selenyumun insan beslenmesi ve sağlığı açısından önemi. Anadolu Unıv J Sci Technol, 5 (2), 245-251.
  • Sofjan, R., Hartel, R.W. (2004). Effects of overrun on structural and physical characteristics of ice-cream. Int Dairy J, 14, 255–262.
  • Subash, S., Essa, M.M., Al-Adawi, S., Memon, M.A., Manivasagam, T., Akbar, M. (2014). Neuroprotective effects of berry fruits on neurodegenerative diseases. Neural Regen Res, 9(16), 1557.
  • Sweeney, M.I., Kalt, W., MacKinnon, S.L., Ashby, J., Gottschall-Pass, K.T. (2002). Feeding rats diets enriched in lowbush blueberries for six weeks decreases ischemia-induced brain damage. Nutr Neurosci, 5(6), 427-431.
  • Szefer, P., Nriagu, J.O. (2007). Mineral Components in Foods. CRC Press, New York, NY.
  • Van Kleef, E., Van Trijp, H.C., Luning, P., Jongen, W.M. (2002). Consumer-oriented functional food development: how well do functional disciplines reflect the ‘voice of the consumer’?. Trends Food Sci Technol, 13(3), 93-101.
  • Yüksel, A.K., Yüksel, M., Şat, İ.G. (2017). Determination of certain physicochemical characteristics and sensory properties of green tea powder (matcha) added ice creams and detection of their organic acid and mineral contents. GIDA/ J Food, 42 (2): 116-126.
There are 37 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Tuba Erkaya Kotan

Publication Date June 15, 2018
Published in Issue Year 2018 Volume: 43 Issue: 4

Cite

APA Erkaya Kotan, T. (2018). MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY. Gıda, 43(4), 635-643. https://doi.org/10.15237/gida.GD18042
AMA Erkaya Kotan T. MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY. The Journal of Food. June 2018;43(4):635-643. doi:10.15237/gida.GD18042
Chicago Erkaya Kotan, Tuba. “MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY”. Gıda 43, no. 4 (June 2018): 635-43. https://doi.org/10.15237/gida.GD18042.
EndNote Erkaya Kotan T (June 1, 2018) MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY. Gıda 43 4 635–643.
IEEE T. Erkaya Kotan, “MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY”, The Journal of Food, vol. 43, no. 4, pp. 635–643, 2018, doi: 10.15237/gida.GD18042.
ISNAD Erkaya Kotan, Tuba. “MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY”. Gıda 43/4 (June 2018), 635-643. https://doi.org/10.15237/gida.GD18042.
JAMA Erkaya Kotan T. MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY. The Journal of Food. 2018;43:635–643.
MLA Erkaya Kotan, Tuba. “MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY”. Gıda, vol. 43, no. 4, 2018, pp. 635-43, doi:10.15237/gida.GD18042.
Vancouver Erkaya Kotan T. MINERAL COMPOSITION AND SOME QUALITY CHARACTERISTICS OF ICE CREAMS MANUFACTURED WITH THE ADDITION OF BLUEBERRY. The Journal of Food. 2018;43(4):635-43.

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