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Fonksiyonel Bir Süt Ürünü: Dondurma

Yıl 2022, Sayı: 3, 33 - 42, 31.03.2022

Öz

Süt ürünleri içerisinde oldukça fazla tercih edilen, zengin bir besin içeriğine sahip bulunan, sindirimi kolay, kendine özgü tat, aroma ve tekstürü olan ayrıca tüketici tarafından ferahlatıcı özellikleri nedeniyle, daha fazla yaz aylarında tüketilmekle beraber, yıl boyunca da tüketim alışkanlığı devam eden bir gıda maddesi olan dondurma karbonhidrat, yağ, protein gibi makrobileşenler; A, D, E vitaminleri ile kalsiyum gibi mikrobileşenler bakımından zengin olmasına karşın C vitamini, renk maddeleri ve fenolik maddeler gibi doğal antioksidanlar bakımından ise zayıftır. Dondurmanın bileşiminde çok çeşitli vitaminler (A, D, E, K, B2, B6, B12 ve C) ile yeterli sayılabilecek düzeyde bazı mineral maddeler (Ca, P, Mg, Na, K, I, Mn ve Zn) bulunmaktadır. Ayrıca dondurma yapımında kullanılan sütün bileşiminde bulunan proteinler esansiyel amino asitleri yeterli ve dengeli bir biçimde içermekte ve dondurmada süte göre daha fazla yağ ve protein bulunmaktadır. Bu nedenlerden dolayı dondurma beslenme ve kalori bakımından önemli bir süt ürünü olduğu ifade edilmektedir. Son yıllarda bilinçli tüketicilerin sağlıklı ve fonksiyonel gıda tüketmek istemeleri nedeniyle diyet lifler, probiyotik ve laktik asit bakterileri, alternatif tatlandırıcılar, doğal antioksidanlar gibi besinsel ve fizyolojik özellikleri olan bileşenler dondurma üretiminde kullanılmaya başlanmıştır. Bu çalışmada dondurmanın fonksiyonel özelliklerinin geliştirilmesi amacıyla yapılmış olan çalışmalardan derlemeler yapılmıştır.

Kaynakça

  • Akın, M. B., Akın, M. S. ve Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104(1), 93–99. https://doi.org/10.1016/j.foodchem.2006.11.030
  • Alamprese, C., Foschino, R., Rossi, M., Pompei, C. ve Savani, L. (2002). Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. International Dairy Journal, 12(2-3), 201–208. https://doi.org/10.1016/S0958-6946(01)00159-5
  • Asp, N. -G., Björck, I. ve Nyman, M. (1993). Physiological effects of cereal dietary fibre. Carbohydrate Polymers, 21(2-3), 183–187. https://doi.org/10.1016/0144-8617(93)90016-W
  • Balthazar, C. F., Silva., H. L. A., Esmerino, E. A., Rocha, R. S., Moraes, J., Carmo M. A. V., Azevedo, L., Camps, I., Abud, Y. K. D., Sant’Anna, C., Franco, R. M., Freitas, M. Q., Silva, M. C., Raices, R. S. L., Escher, G. B., Granato, D., Ranadheera, C. S., Nazarro, F. ve Cruz, A. G. (2018). The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chemistry, 246, 464-472. https://doi.org/10.1016/j.foodchem.2017.12.002
  • Bekers, M., Marauska, M., Laukevics, J., Grube, M., Vigants, A., Karklina, D., Skudra, L. ve Viesturs, U. (2001). Oats and fat-free milk based functional food product. Food Biotechnology, 15(1), 1-12. https://doi.org/10.1081/FBT-100103890
  • Bingham, S. A., Day, N. E., Luben, R., Ferrari, P., Slimani, N., Norat, T., Clavel-Chapelon, F., Kesse, E., Nieters, A., Boeing, H., Tjϕnneland, A., Overvad, K., Martinez, C., Dorronsoro, M., Gonzalez, C. A., Key, T. J., Trichopoulou, P. A., Naska, A., Vineis, P., … ve Riboli, D. E. (2003). Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): an observational study. The Lancet, 361(9368), 1496-1501. https://doi.org/10.1016/S0140-6736(03)13174-1
  • Blades, M. (2000). Functional foods or nutraceuticals. Nutrition & Food Science, 30(2), 73-76. https://doi.org/10.1108/00346650010314313
  • Brouillard, R. (1983). The in vivo expression of anthocyanin colour in plants. Phytochemistry, 22(6), 1311–1323. https://doi.org/10.1016/s0031-9422(00)84008-x
  • Cadena, R. S. ve Bolini, H. M. A. (2011). Time-intensity analysis and acceptance test for traditional and light vanilla ice cream. Food Research International, 44(3), 677-683. https://doi.org/10.1016/j.foodres.2010.12.012
  • Çam, M., Erdoğan, F., Aslan, D. ve Dinç, M. (2013). Enrichment of functional properties of ice cream with pomegranate by-products. Journal of Food Science, 78(10), C1543-C1550. https://doi.org/10.1111/1750-3841.12258
  • De Moraes Crizel, T., Jablonski, A., De Oliveira Rios, A., Rech, R. ve Flôres, S. H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Science and Technology, 53(1), 9–14. https://doi.org/10.1016/j.lwt.2013.02.002
  • Dervisoglu, M. ve Yazici, F. (2006). Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream. Food Science and Technology International, 12(2), 159–164. https://doi.org/10.1177/1082013206064005
  • Dreher, M. L. (2001). Dietary Fiber Overview in: Handbook of Dietary Fiber, 1-17, New York.
  • Duthie, G. ve Crozier, A. (2000). Plant-derived phenolic antioxidants. Current Opinion in Lipidology, 11(1), 43-47. http://doi.org/10.1097/00041433-200002000-00007
  • Erkaya, T., Dağdemir, E. ve Şengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International, 45(1), 331–335. https://doi.org/10.1016/j.foodres.2011.09.013
  • Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E. ve Perez-Alvarez, J. A. (2003). Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber. Journal of Food Science, 68(2), 710–715.
  • Figuerola, F., Hurtado, M. L., Estévez, A. M., Chiffelle, I. ve Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91(3), 395–401. https://doi.org/10.1016/j.foodchem.2004.04.036
  • Gabbi, D. K., Bajwa, U. ve Goraya, R. K. (2017). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology, 71(1), 190–197. https://doi.org/10.1111/1471-0307.12430
  • Granato, D., Santos, J. S., Salem, R. D., Mortazavian, A. M., Rocha, R. S. ve Cruz, A. G. (2018). Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective. Current Opinion in Food Science, 19, 1–7. https://doi.org/10.1016/j.cofs.2017.11.013
  • Goff, H. D. ve Hartel, R. W. (2013). Ice Cream. Seventh Edition (p. 462). New York, NY: Springer Science + Business Media LLC.
  • Gürsoy, A. (2010). Dondurma Teknolojisi. İçindedir: “Süt Teknolojisi”. Editör; Atila Yetişemiyen. Ankara Üniversitesi Basımevi. ISBN: 978-975-482-750-7. Ders Kitabı No: 513, Yayın No: 1560, s. 263-298.
  • Han, X., Shen, T. ve Lou, H. (2007). Dietary Polyphenols and Their Biological Significance. International Journal of Molecular Sciences, 8(9), 950–988. https://doi.org/10.3390/i8090950
  • Hong, S. H. ve Marshall, R. T. (2001). Natural Exopolysaccharides Enhance Survival of Lactic Acid Bacteria in Frozen Dairy Desserts. Journal of Dairy Science, 84(6), 1367–1374. https://doi.org/10.3168/jds.S0022-0302(01)70167-1
  • Jaime, L., Mollá, E., Fernández, A., Martín-Cabrejas, M. A., López-Andréu, F. J. ve Esteban, R. M. (2002). Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues. Journal of Agricultural and Food Chemistry, 50(1), 122–128. https://doi.org/10.1021/jf010797t
  • Kahveci Erdoğan, A. (2016). Dondurma üretiminde bal kabağından elde edilen lif konsantresinin kullanılması (Yüksek lisans tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Limsuwan, T., Paekul, N., Thongtan, J. ve Tangkanakul, P. (2014). Total phenolic compounds, antioxidant activity and nutritional values of sugar-free and reduced-fat milk-based ice cream enriched with selected herb ingredients. KKU Res. J., 19(4), 515-526.
  • Mansour, E. H. ve Khalil, A. H. (1997). Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Research International, 30(3-4), 199-205. https://doi.org/10.1016/S0963-9969(97)00043-4
  • Marlett, J. A., McBurney, M. I. ve Slavin, J. L. (2002). Position of the American Dietetic Association. Journal of the American Dietetic Association, 102(7), 993–1000. https://doi.org/10.1016/S0002-8223(02)90228-2
  • Peters, U., Sinha, R., Chatterjee, N., Subar, A. F., Ziegler, R. G., Kulldorff, M., Bresalier, R., Weissfeld, J. L., Flood, A., Schatzkin, A. ve Hayes, R. B. (2003). Dietary fibre and colorectal adenoma in a colorectal cancer early detection programme. The Lancet, 361(9368), 1491–1495. https://doi.org/10.1016/S0140-6736(03)13173-X
  • Roberfroid, M. B. (2000). Prebiotics and probiotics: are they functional foods? The American Journal of Clinical Nutrition, 71(6), 1682S–1687S. https://doi.org/10.1093/ajcn/71.6.1682S
  • Rodríguez, R., Jiménez, A., Fernández-Bolaños, J., Guillén, R. ve Heredia, A. (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends in Food Science & Technology, 17(1), 3–15. https://doi.org/10.1016/j.tifs.2005.10.002
  • Sanguigni, V., Manco, M., Sorge, R., Gnessi, L. ve Francomano, D. (2017). Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals. Nutrition, 33, 225–233. https://doi.org/10.1016/j.nut.2016.07.008
  • Schneeman, B. O. (1987). Soluble vs insoluble fiber: different physiological responses. Food Technology, 41(2), 81-82.
  • Schneeman, B. O. (1998). Dietary fiber and gastrointestinal function. Nutrition Research, 18(4), 625–632. https://doi.org/10.1016/S0271-5317(98)00049-9
  • Schneeman, B. O. (2001). The Dietary Guidelines For Americans: a basis for US nutrition policy. Journal of the American Dietetic Association, 101(7), 742–743. https://doi.org/10.1016/S0002-8223(01)00183-3
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A Functional Dairy Product: Ice-Cream

Yıl 2022, Sayı: 3, 33 - 42, 31.03.2022

Öz

Ice cream which is a food highly preferred among dairy products; with a rich nutritional content, easy to digest, with a unique taste, aroma and texture, and consumed more in summer by the consumer due to its refreshing properties, even though can be consumed throughout the year; has macro components such as carbohydrate, fat, protein and and micro components such as calcium, although it is rich in vitamins A, D, E it is poor in terms of natural antioxidants such as vitamin C, coloring agents and phenolic substances. There are many vitamins (A, D, E, K, B2, B6, B12 and C) and some mineral substances at a sufficient level (Ca, P, Mg, Na, K, I, Mn and Zn) in the composition of ice cream. In addition, the proteins in the composition of the milk used in ice cream contain essential amino acids in a sufficient and balanced manner, and ice cream contains more fat and protein than milk. For these reasons, it is stated that ice cream is an important dairy product in terms of nutrition and calories. In recent years, nutritional and physiological ingredients such as dietary fibers, probiotics, lactic acid bacteria, alternative sweeteners, natural antioxidants have been used in ice cream production due to the demand of conscious consumers to consume healthy and functional foods. In this study, reviews have been made from the studies conducted to improve the functional properties of ice cream.

Kaynakça

  • Akın, M. B., Akın, M. S. ve Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104(1), 93–99. https://doi.org/10.1016/j.foodchem.2006.11.030
  • Alamprese, C., Foschino, R., Rossi, M., Pompei, C. ve Savani, L. (2002). Survival of Lactobacillus johnsonii La1 and influence of its addition in retail-manufactured ice cream produced with different sugar and fat concentrations. International Dairy Journal, 12(2-3), 201–208. https://doi.org/10.1016/S0958-6946(01)00159-5
  • Asp, N. -G., Björck, I. ve Nyman, M. (1993). Physiological effects of cereal dietary fibre. Carbohydrate Polymers, 21(2-3), 183–187. https://doi.org/10.1016/0144-8617(93)90016-W
  • Balthazar, C. F., Silva., H. L. A., Esmerino, E. A., Rocha, R. S., Moraes, J., Carmo M. A. V., Azevedo, L., Camps, I., Abud, Y. K. D., Sant’Anna, C., Franco, R. M., Freitas, M. Q., Silva, M. C., Raices, R. S. L., Escher, G. B., Granato, D., Ranadheera, C. S., Nazarro, F. ve Cruz, A. G. (2018). The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chemistry, 246, 464-472. https://doi.org/10.1016/j.foodchem.2017.12.002
  • Bekers, M., Marauska, M., Laukevics, J., Grube, M., Vigants, A., Karklina, D., Skudra, L. ve Viesturs, U. (2001). Oats and fat-free milk based functional food product. Food Biotechnology, 15(1), 1-12. https://doi.org/10.1081/FBT-100103890
  • Bingham, S. A., Day, N. E., Luben, R., Ferrari, P., Slimani, N., Norat, T., Clavel-Chapelon, F., Kesse, E., Nieters, A., Boeing, H., Tjϕnneland, A., Overvad, K., Martinez, C., Dorronsoro, M., Gonzalez, C. A., Key, T. J., Trichopoulou, P. A., Naska, A., Vineis, P., … ve Riboli, D. E. (2003). Dietary fibre in food and protection against colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC): an observational study. The Lancet, 361(9368), 1496-1501. https://doi.org/10.1016/S0140-6736(03)13174-1
  • Blades, M. (2000). Functional foods or nutraceuticals. Nutrition & Food Science, 30(2), 73-76. https://doi.org/10.1108/00346650010314313
  • Brouillard, R. (1983). The in vivo expression of anthocyanin colour in plants. Phytochemistry, 22(6), 1311–1323. https://doi.org/10.1016/s0031-9422(00)84008-x
  • Cadena, R. S. ve Bolini, H. M. A. (2011). Time-intensity analysis and acceptance test for traditional and light vanilla ice cream. Food Research International, 44(3), 677-683. https://doi.org/10.1016/j.foodres.2010.12.012
  • Çam, M., Erdoğan, F., Aslan, D. ve Dinç, M. (2013). Enrichment of functional properties of ice cream with pomegranate by-products. Journal of Food Science, 78(10), C1543-C1550. https://doi.org/10.1111/1750-3841.12258
  • De Moraes Crizel, T., Jablonski, A., De Oliveira Rios, A., Rech, R. ve Flôres, S. H. (2013). Dietary fiber from orange byproducts as a potential fat replacer. LWT-Food Science and Technology, 53(1), 9–14. https://doi.org/10.1016/j.lwt.2013.02.002
  • Dervisoglu, M. ve Yazici, F. (2006). Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream. Food Science and Technology International, 12(2), 159–164. https://doi.org/10.1177/1082013206064005
  • Dreher, M. L. (2001). Dietary Fiber Overview in: Handbook of Dietary Fiber, 1-17, New York.
  • Duthie, G. ve Crozier, A. (2000). Plant-derived phenolic antioxidants. Current Opinion in Lipidology, 11(1), 43-47. http://doi.org/10.1097/00041433-200002000-00007
  • Erkaya, T., Dağdemir, E. ve Şengül, M. (2012). Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International, 45(1), 331–335. https://doi.org/10.1016/j.foodres.2011.09.013
  • Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E. ve Perez-Alvarez, J. A. (2003). Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber. Journal of Food Science, 68(2), 710–715.
  • Figuerola, F., Hurtado, M. L., Estévez, A. M., Chiffelle, I. ve Asenjo, F. (2005). Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chemistry, 91(3), 395–401. https://doi.org/10.1016/j.foodchem.2004.04.036
  • Gabbi, D. K., Bajwa, U. ve Goraya, R. K. (2017). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology, 71(1), 190–197. https://doi.org/10.1111/1471-0307.12430
  • Granato, D., Santos, J. S., Salem, R. D., Mortazavian, A. M., Rocha, R. S. ve Cruz, A. G. (2018). Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective. Current Opinion in Food Science, 19, 1–7. https://doi.org/10.1016/j.cofs.2017.11.013
  • Goff, H. D. ve Hartel, R. W. (2013). Ice Cream. Seventh Edition (p. 462). New York, NY: Springer Science + Business Media LLC.
  • Gürsoy, A. (2010). Dondurma Teknolojisi. İçindedir: “Süt Teknolojisi”. Editör; Atila Yetişemiyen. Ankara Üniversitesi Basımevi. ISBN: 978-975-482-750-7. Ders Kitabı No: 513, Yayın No: 1560, s. 263-298.
  • Han, X., Shen, T. ve Lou, H. (2007). Dietary Polyphenols and Their Biological Significance. International Journal of Molecular Sciences, 8(9), 950–988. https://doi.org/10.3390/i8090950
  • Hong, S. H. ve Marshall, R. T. (2001). Natural Exopolysaccharides Enhance Survival of Lactic Acid Bacteria in Frozen Dairy Desserts. Journal of Dairy Science, 84(6), 1367–1374. https://doi.org/10.3168/jds.S0022-0302(01)70167-1
  • Jaime, L., Mollá, E., Fernández, A., Martín-Cabrejas, M. A., López-Andréu, F. J. ve Esteban, R. M. (2002). Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues. Journal of Agricultural and Food Chemistry, 50(1), 122–128. https://doi.org/10.1021/jf010797t
  • Kahveci Erdoğan, A. (2016). Dondurma üretiminde bal kabağından elde edilen lif konsantresinin kullanılması (Yüksek lisans tezi). Ankara Üniversitesi, Fen Bilimleri Enstitüsü, Ankara.
  • Limsuwan, T., Paekul, N., Thongtan, J. ve Tangkanakul, P. (2014). Total phenolic compounds, antioxidant activity and nutritional values of sugar-free and reduced-fat milk-based ice cream enriched with selected herb ingredients. KKU Res. J., 19(4), 515-526.
  • Mansour, E. H. ve Khalil, A. H. (1997). Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Research International, 30(3-4), 199-205. https://doi.org/10.1016/S0963-9969(97)00043-4
  • Marlett, J. A., McBurney, M. I. ve Slavin, J. L. (2002). Position of the American Dietetic Association. Journal of the American Dietetic Association, 102(7), 993–1000. https://doi.org/10.1016/S0002-8223(02)90228-2
  • Peters, U., Sinha, R., Chatterjee, N., Subar, A. F., Ziegler, R. G., Kulldorff, M., Bresalier, R., Weissfeld, J. L., Flood, A., Schatzkin, A. ve Hayes, R. B. (2003). Dietary fibre and colorectal adenoma in a colorectal cancer early detection programme. The Lancet, 361(9368), 1491–1495. https://doi.org/10.1016/S0140-6736(03)13173-X
  • Roberfroid, M. B. (2000). Prebiotics and probiotics: are they functional foods? The American Journal of Clinical Nutrition, 71(6), 1682S–1687S. https://doi.org/10.1093/ajcn/71.6.1682S
  • Rodríguez, R., Jiménez, A., Fernández-Bolaños, J., Guillén, R. ve Heredia, A. (2006). Dietary fibre from vegetable products as source of functional ingredients. Trends in Food Science & Technology, 17(1), 3–15. https://doi.org/10.1016/j.tifs.2005.10.002
  • Sanguigni, V., Manco, M., Sorge, R., Gnessi, L. ve Francomano, D. (2017). Natural antioxidant ice cream acutely reduces oxidative stress and improves vascular function and physical performance in healthy individuals. Nutrition, 33, 225–233. https://doi.org/10.1016/j.nut.2016.07.008
  • Schneeman, B. O. (1987). Soluble vs insoluble fiber: different physiological responses. Food Technology, 41(2), 81-82.
  • Schneeman, B. O. (1998). Dietary fiber and gastrointestinal function. Nutrition Research, 18(4), 625–632. https://doi.org/10.1016/S0271-5317(98)00049-9
  • Schneeman, B. O. (2001). The Dietary Guidelines For Americans: a basis for US nutrition policy. Journal of the American Dietetic Association, 101(7), 742–743. https://doi.org/10.1016/S0002-8223(01)00183-3
  • Semwal, R. B., Semwal, D. K., Combrinck, S. ve Viljoen, A. M. (2015). Gingerols and shogaols: Important nutraceutical principles from ginger. Phytochemistry, 117, 554–568. https://doi.org/10.1016/j.phytochem.2015.07.012
  • Siró, I., Kápolna, E., Kápolna, B. ve Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance—A review. Appetite, 51(3), 456–467. https://doi.org/10.1016/j.appet.2008.05.060
  • Sitzman, K. (2005). Daily Fiber Intake—How Much is Enough? AAOHN Journal, 53(3), 144.
  • Slavin, J. L., Jacobs, D., Marquart, L. ve Wiemer, K. (2001). The Role of Whole Grains in Disease Prevention. Journal of the American Dietetic Association, 101(7), 780-785. https://doi.org/10.1016/S0002-8223(01)00194-8
  • Soukoulis, C., Fisk, I. D. ve Bohn, T. (2014). Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability. Comprehensive Reviews in Food Science and Food Safety, 13(4), 627–655. https://doi.org/10.1111/1541-4337.12083
  • Soukoulis, C., Lebesi, D. ve Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chemistry, 115(2), 665–671. https://doi.org/10.1016/j.foodchem.2008.12.070
  • Soukoulis, C., Lyroni, E. ve Tzia, C. (2010). Sensory profiling and hedonic judgement of probiotic ice cream as a function of hydrocolloids, yogurt and milk fat content. LWT- Food Science and Technology, 43(9), 1351–1358. https://doi.org/10.1016/j.lwt.2010.05.006
  • Sun-Waterhouse, D., Edmonds, L., Wadhwa, S. S. ve Wibisono, R. (2013). Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International, 50(2), 647–656. https://doi.org/10.1016/j.foodres.2011.05.030
  • Tekinşen, C. (1987). Dondurma Teknolojisi. Ankara: Tübitak Yayınları.
  • Terry, P., Giovannucci, E., Michels, K. B., Bergkvist, L., Hansen, H., Holmberg, L. ve Wolk, A. (2001). Fruit, Vegetables, Dietary Fiber, and Risk of Colorectal Cancer. JNCI Journal of the National Cancer Institute, 93(7), 525–533. https://doi.org/10.1093/jnci/93.7.525
  • Thebaudin, J. Y., Lefebvre, A. C., Harrington, M. ve Bourgeois, C. M. (1997). Dietary fibres: Nutritional and technological interest. Trends in Food Science & Technology, 8(2), 41–48. https://doi.org/10.1016/S0924-2244(97)01007-8
  • Trumbo, P., Schlicker, S., Yates, A. A. ve Poos, M. (2002). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Journal of the American Dietetic Association, 102(11), 1621–1630. https://doi.org/10.1016/S0002-8223(02)90346-9
  • Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Tovar, J., Ruales, J. ve Bello-Pérez, L. A. (2007). Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Science and Technology, 40(4), 722–729. https://doi.org/10.1016/j.lwt.2006.02.028
  • Yeşilsu, A. F. (2006). Dondurmanın fiziksel, kimyasal ve duyusal özellikleri üzerine bazı pekmez çesitlerinin etkisi (Yüksek lisans tezi). Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, Samsun.
  • Zhao, Y. (Ed.) (2007). Berry fruit: value-added products for health promotion. New York, NY: CRC Press.
Toplam 50 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Hayvansal Üretim (Diğer)
Bölüm Derlemeler
Yazarlar

Ayse Kahveci Erdogan 0000-0002-6333-437X

Ayşe Gürsoy 0000-0001-7934-1497

Erken Görünüm Tarihi 21 Mart 2022
Yayımlanma Tarihi 31 Mart 2022
Gönderilme Tarihi 8 Temmuz 2021
Yayımlandığı Sayı Yıl 2022 Sayı: 3

Kaynak Göster

APA Kahveci Erdogan, A., & Gürsoy, A. (2022). Fonksiyonel Bir Süt Ürünü: Dondurma. Akademik Et Ve Süt Kurumu Dergisi(3), 33-42.