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Alternative Stabilizers Used in Ice Cream Production

Yıl 2022, , 313 - 320, 11.10.2022
https://doi.org/10.24323/akademik-gida.1187175

Öz

Stabilizers are commercial substances that are used to increase the desired viscosity and volume in ice cream production to improve texture, melting qualities, prolong shelf life by preventing recrystallization during storage. Nowadays, new studies are being gained for bringing stabilizer materials obtained from different sources to the industry day by day. In this study, besides the stabilizers used in ice cream technology, stabilizer sources which have a potential in ice cream production, such as basil seed gum, quince seed extract powder, chia seed gel, microbial exopolysaccharides and cellulose derivates gained from different sources were reviewed. Industrial potentials were evaluated by mentioning the effects of these components, which are regarded as new stabilizers, on ice cream properties and their synergistic effects with other stabilizers.

Kaynakça

  • [1] Akalın, A.S., Gönç, S. (1995). Dondurma teknolojisinde kullanılan katkı maddelerinin özellikleri, işlevleri ve yasal durumları (II), asitler, tuzlar, tatlılaştırıcı maddeler, emülsifiye ve stabilize ediciler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 2(32), 201-207.
  • [2] Marshall, R.T., Goff, H.D., Hartel, R.W. (2003). Ice Cream. Kluwer Academic/Plenum Publishers, New York.
  • [3] Muse, M.R., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87, 1-10.
  • [4] Cottrell, J.I.L., Pass, G., Phillips, G.O. (1980). The effect of stabilizers on the viscosity of an ice cream mix. Journal of the Science of Food and Agriculture, 31, 1066-1070.
  • [5] Muhr, A.H., Blanshard, L.M.V. (1983). The effect of polysaccharide stabilizers on ice crystal formation. In gums and stabilizers for the food industry. In G.O. Philips, D.J. Wedlock, and P.A. Williams (Eds.). 2.Applications of hydrocollodies. Pergamon press, Newyork, pp. 231-331.
  • [6] Muhr, A.H., Blanshard, L.M.V. (1986). Effect of polysaccharide stabilizers on the rate of growth of ice. International Journal of Food Science & Technology, 21, 683-710.
  • [7] BahramParvar, M., Tehrani, M.M. (2011). Application and functions of stabilizers in ice cream. Food Reviews International, 27(4), 389–407.
  • [8] Deosarkar, S.S., Khedkar, C.D., Kalyankar, S.D., Sarode, A.R. (2016). Ice Cream: Uses and Method of Manufacture. In B. Caballero (Ed.). Encyclopedia of Food and Health. Elsevier: Oxford/UK, pp. 391-397.
  • [9] Kaya, E., Erdem, K.T., Tekin, F.B. (2017). Maraş Dondurması üretimi ve üretilen dondurmanın fizikokimyasal niteliklerinin belirlenmesi. Caucasian Journal of Science, 4(1), 45-56.
  • [10] Goff, H.D., Sahagian, M.E. (1996). Freezing of dairy products. In L. E. Jeremiah. (Ed.). Freezing Effects on Food Quality. Marcel Dekker Inc. New York, pp. 299-335.
  • [11] Kilara, A., Chandan, R.C. (2008). Ice Cream And Frozen Desserts. In R.C. Chandan. (Ed.). Dairy Processing & Quality Assurance, pp. 364-365.
  • [12] Yetişemiyen, A. (2018). Süt Teknolojisi. 4. Baskı. Ankara Üniversitesi Yayınları. No:249.
  • [13] Clarke, C. (2012). The Science of Ice Cream. Royal Society of Chemistry Publishing.
  • [14] Syed, Q.A., Shah, M.S.U. (2016). Impact of stabilizers on ice cream quality characteristics. MOJ Food Processing & Technology, 3(1), 246-252.
  • [15] Tekinşen, O.C., Tekinşen, K.K. (2008). Dondurma: Temel Bilgiler, Teknoloji, Kalite Kontrolü.Selçuk Üniversitesi Basımevi. Konya.
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  • [22] Naji-Tabasi, S., Razavi, S.M.A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313-325.
  • [23] Biglarian, N., Rafe, A., Shahidi, S.A. (2021). Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream. Journal of the Science of Food and Agriculture, 101(14), 5851-5860.
  • [24] Osano, J.P., Hosseini-Parvar, S.H., Matia-Merino, L., Golding, M. (2014).Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids, 37, 40-48.
  • [25] Naji-Tabasi, S., Razavi, S.M.A. (2016). New studies on basil (Ocimum bacilicum L.) seed gum: Part II-Emulsifying and foaming characterization. Carbohydrate Polymer, 149, 140-150.
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  • [28] BahramParvar, M., Tehrani, M.M., Razavi, S.M.A., Koocheki, A. (2015). Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. Journal of Food Science and Technology, 52(3), 1480-1488.
  • [29] Javidi, F., Razavi, S.M.A., Behrouzian, F., Alghooneh, A. (2016). The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids, 52, 625-633.
  • [30] Rezagholi, F., Hashemi, S.M.B., Gholamhosseinpour, A., Sherahi, M.H., Hesarinejad, M.A., Ale, M.T. (2019). Characterizations and rheological study of the purified polysaccharide extracted from quince seeds. Journal of The Science of Food and Agriculture, 99(1), 143-151.
  • [31] Kurt, A., Atalar, I. (2018). Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocolloids, 82, 186-195.
  • [32] Demir, Ş. (2019). Ayva Çekirdeği Ekstraktının Dondurma Üretiminde Etkisi. Yüksek Lisans Tezi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli.
  • [33] Jing, P.U., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Yu, L.L. (2012). Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3), 1457-1464.
  • [34] Ali, M.N., Prasad, S.G., Singh, M. (2016). Functional, antioxidant and sensory qualities of ice-cream from pomegranate seed powder. Asian Journal of Chemistry, 28(9), 2013.
  • [35] Chavan, V.R., Gadhe, K.S., Dipak, S., Hingade, S. (2017). Studies on extraction and utilization of chia seed gel in ice cream as a stabilizer. Journal of Pharmacognosy and Phytochemistry, 6(5), 1367-1370.
  • [36] Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., Gramza-Michałowska, A. (2019). The chemical composition and nutritional value of chia seeds-Current state of knowledge. Nutrients, 11(6), 1242.
  • [37] Zettel, V., Hitzmann, B. (2018). Applications of chia (Salvia hispanica L.) in food products. Trends in Food Science and Technology, 80, 43-50.
  • [38] Campos, B.E., Ruivo, T.D., da Silva Scapim, M.R., Madrona, G.S., Bergamasco, R.D.C. (2016). Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT-Food Science and Technology, 65, 874-883.
  • [39] Aremu, K.O., Okonkwo, T.M., Eze, C.M., Agwu, C.H., Agbaka, J.I., Ibrahim, A.N. (2020). Physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum). Asian Food Science Journal, 14-27.
  • [40] Shinde, V.L., Pawar, C.D., Warang, O.S., Dandekar, V.S., Kulkarni, M.M., Josiya, J., Joshi, M.S. (2021). Studies on preparation of ice-cream from jackfruit (Artocarpus heterophyllus) seed powder. International Journal of Chemical Studies, 9(1), 2710-2712.
  • [41] Babu, A.S., Parimalavalli, R., Mohan, R.J. (2018). Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams. Journal of Food Measurement and Characterization, 12(4), 2426-2434.
  • [42] Kale, R.V., Sontakke, M.D., Raut G.S., Chavan, V.R. (2020). Use of enzyme modified sweet potato starch in formulation of ice cream. International Journal of Chemical Studies, 8(4), 3002-3008.
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Dondurma Üretiminde Kullanılan Alternatif Stabilizerler

Yıl 2022, , 313 - 320, 11.10.2022
https://doi.org/10.24323/akademik-gida.1187175

Öz

Stabilizerler, dondurma üretiminde arzu edilen viskozitenin ve hacim artışının sağlanması, dondurma tekstürü ve erime niteliklerinin iyileştirilmesi ve depolama esnasında rekristalizasyonun engellenerek raf ömrünün uzatılması amacıyla kullanılan ticari maddelerdir. Günümüzde farklı kaynaklardan elde edilen stabilizer maddelerin endüstriye kazandırılmasına yönelik yapılan çalışmalara gün geçtikçe yenisi eklenmektedir. Bu çalışmada dondurma teknolojisinde kullanılmakta olan stabilizerlerin yanı sıra stabilizer olma potansiyeli bulunan; fesleğen tohumu sakızı, ayva çekirdeği ekstraktı tozu, chia tohum jeli, mikrobiyal ekzopolisakkaritler, farklı kaynaklardan elde edilen selüloz türevleri gibi alternatiflerin dondurma üretimindeki kullanım olanakları derlenmiştir. Potansiyel stabilizer madde olarak görülen bu bileşenlerin, dondurma nitelikleri üzerine etkileri ve diğer stabilizerler ile olan sinerjik etkilerinden bahsedilerek endüstriyel kullanım olanakları değerlendirilmiştir.

Kaynakça

  • [1] Akalın, A.S., Gönç, S. (1995). Dondurma teknolojisinde kullanılan katkı maddelerinin özellikleri, işlevleri ve yasal durumları (II), asitler, tuzlar, tatlılaştırıcı maddeler, emülsifiye ve stabilize ediciler. Ege Üniversitesi Ziraat Fakültesi Dergisi, 2(32), 201-207.
  • [2] Marshall, R.T., Goff, H.D., Hartel, R.W. (2003). Ice Cream. Kluwer Academic/Plenum Publishers, New York.
  • [3] Muse, M.R., Hartel, R.W. (2004). Ice cream structural elements that affect melting rate and hardness. Journal of Dairy Science, 87, 1-10.
  • [4] Cottrell, J.I.L., Pass, G., Phillips, G.O. (1980). The effect of stabilizers on the viscosity of an ice cream mix. Journal of the Science of Food and Agriculture, 31, 1066-1070.
  • [5] Muhr, A.H., Blanshard, L.M.V. (1983). The effect of polysaccharide stabilizers on ice crystal formation. In gums and stabilizers for the food industry. In G.O. Philips, D.J. Wedlock, and P.A. Williams (Eds.). 2.Applications of hydrocollodies. Pergamon press, Newyork, pp. 231-331.
  • [6] Muhr, A.H., Blanshard, L.M.V. (1986). Effect of polysaccharide stabilizers on the rate of growth of ice. International Journal of Food Science & Technology, 21, 683-710.
  • [7] BahramParvar, M., Tehrani, M.M. (2011). Application and functions of stabilizers in ice cream. Food Reviews International, 27(4), 389–407.
  • [8] Deosarkar, S.S., Khedkar, C.D., Kalyankar, S.D., Sarode, A.R. (2016). Ice Cream: Uses and Method of Manufacture. In B. Caballero (Ed.). Encyclopedia of Food and Health. Elsevier: Oxford/UK, pp. 391-397.
  • [9] Kaya, E., Erdem, K.T., Tekin, F.B. (2017). Maraş Dondurması üretimi ve üretilen dondurmanın fizikokimyasal niteliklerinin belirlenmesi. Caucasian Journal of Science, 4(1), 45-56.
  • [10] Goff, H.D., Sahagian, M.E. (1996). Freezing of dairy products. In L. E. Jeremiah. (Ed.). Freezing Effects on Food Quality. Marcel Dekker Inc. New York, pp. 299-335.
  • [11] Kilara, A., Chandan, R.C. (2008). Ice Cream And Frozen Desserts. In R.C. Chandan. (Ed.). Dairy Processing & Quality Assurance, pp. 364-365.
  • [12] Yetişemiyen, A. (2018). Süt Teknolojisi. 4. Baskı. Ankara Üniversitesi Yayınları. No:249.
  • [13] Clarke, C. (2012). The Science of Ice Cream. Royal Society of Chemistry Publishing.
  • [14] Syed, Q.A., Shah, M.S.U. (2016). Impact of stabilizers on ice cream quality characteristics. MOJ Food Processing & Technology, 3(1), 246-252.
  • [15] Tekinşen, O.C., Tekinşen, K.K. (2008). Dondurma: Temel Bilgiler, Teknoloji, Kalite Kontrolü.Selçuk Üniversitesi Basımevi. Konya.
  • [16] Turgay, Ö., Çınar, İ. (2017). Salep: the common name of the plant, powder, hot beverage, food ıngredient. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi, 20(3), 68-71.
  • [17] Ayar, A., Sert, D., Akbulut, M. (2009). Effect of salep as a hydrocolloid on storage stability of “˙Incir Uyutması” dessert. Food Hydrocolloids, 23, 62-71.
  • [18] Or, F. (2009). Kahramanmaraş’ta Üretilen Maraş Usulü Dondurmaların Mikrobiyolojik Kalitelerinin Değerlendirilmesi Üzerine Bir Araştırma. Yüksek Lisans Tezi. Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Adana.
  • [19] Dayısoylu, K.S., Yörükoğlu, T., Ançel, T. (2016). Kahramanmaraş’ın coğrafi işaretli ürünleri ve ilin potansiyel durumu. Kahramanmaraş Sütçü İmam Üniversitesi Doğa Bilimleri Dergisi, 20(1), 80-88.
  • [20] Çalışkan, Ö., Kurt, D. (2019). Tarihi kayıtlar ile geçmişten günümüze salep orkideleri. Türkiye Tarımsal Araştırmalar Dergisi, 6(3), 349-355.
  • [21] Calderón Bravo, H., Vera Céspedes, N., Zura-Bravo, L., Muñoz, L. A. (2021). Basil seeds as a novel food, source of nutrients and functional ingredients with beneficial properties: A Review. Foods, 10(7), 1467.
  • [22] Naji-Tabasi, S., Razavi, S.M.A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313-325.
  • [23] Biglarian, N., Rafe, A., Shahidi, S.A. (2021). Effect of basil seed gum and κ‐carrageenan on the rheological, textural, and structural properties of whipped cream. Journal of the Science of Food and Agriculture, 101(14), 5851-5860.
  • [24] Osano, J.P., Hosseini-Parvar, S.H., Matia-Merino, L., Golding, M. (2014).Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids, 37, 40-48.
  • [25] Naji-Tabasi, S., Razavi, S.M.A. (2016). New studies on basil (Ocimum bacilicum L.) seed gum: Part II-Emulsifying and foaming characterization. Carbohydrate Polymer, 149, 140-150.
  • [26] James, J. (2020). Characterization of basil (Ocimum basilicum L.) seed flour and its functionality in ice cream. PhD Thesis in Food Technology. Massey University, Palmerston North, New Zealand.
  • [27] Bahram Parvar, M., Goff, H.D. (2013). Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. Dairy Science and Technology, 93, 273-285.
  • [28] BahramParvar, M., Tehrani, M.M., Razavi, S.M.A., Koocheki, A. (2015). Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture. Journal of Food Science and Technology, 52(3), 1480-1488.
  • [29] Javidi, F., Razavi, S.M.A., Behrouzian, F., Alghooneh, A. (2016). The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream. Food Hydrocolloids, 52, 625-633.
  • [30] Rezagholi, F., Hashemi, S.M.B., Gholamhosseinpour, A., Sherahi, M.H., Hesarinejad, M.A., Ale, M.T. (2019). Characterizations and rheological study of the purified polysaccharide extracted from quince seeds. Journal of The Science of Food and Agriculture, 99(1), 143-151.
  • [31] Kurt, A., Atalar, I. (2018). Effects of quince seed on the rheological, structural and sensory characteristics of ice cream. Food Hydrocolloids, 82, 186-195.
  • [32] Demir, Ş. (2019). Ayva Çekirdeği Ekstraktının Dondurma Üretiminde Etkisi. Yüksek Lisans Tezi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü, Denizli.
  • [33] Jing, P.U., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., Yu, L.L. (2012). Antioxidant properties and phytochemical composition of China-grown pomegranate seeds. Food Chemistry, 132(3), 1457-1464.
  • [34] Ali, M.N., Prasad, S.G., Singh, M. (2016). Functional, antioxidant and sensory qualities of ice-cream from pomegranate seed powder. Asian Journal of Chemistry, 28(9), 2013.
  • [35] Chavan, V.R., Gadhe, K.S., Dipak, S., Hingade, S. (2017). Studies on extraction and utilization of chia seed gel in ice cream as a stabilizer. Journal of Pharmacognosy and Phytochemistry, 6(5), 1367-1370.
  • [36] Kulczyński, B., Kobus-Cisowska, J., Taczanowski, M., Kmiecik, D., Gramza-Michałowska, A. (2019). The chemical composition and nutritional value of chia seeds-Current state of knowledge. Nutrients, 11(6), 1242.
  • [37] Zettel, V., Hitzmann, B. (2018). Applications of chia (Salvia hispanica L.) in food products. Trends in Food Science and Technology, 80, 43-50.
  • [38] Campos, B.E., Ruivo, T.D., da Silva Scapim, M.R., Madrona, G.S., Bergamasco, R.D.C. (2016). Optimization of the mucilage extraction process from chia seeds and application in ice cream as a stabilizer and emulsifier. LWT-Food Science and Technology, 65, 874-883.
  • [39] Aremu, K.O., Okonkwo, T.M., Eze, C.M., Agwu, C.H., Agbaka, J.I., Ibrahim, A.N. (2020). Physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum). Asian Food Science Journal, 14-27.
  • [40] Shinde, V.L., Pawar, C.D., Warang, O.S., Dandekar, V.S., Kulkarni, M.M., Josiya, J., Joshi, M.S. (2021). Studies on preparation of ice-cream from jackfruit (Artocarpus heterophyllus) seed powder. International Journal of Chemical Studies, 9(1), 2710-2712.
  • [41] Babu, A.S., Parimalavalli, R., Mohan, R.J. (2018). Effect of modified starch from sweet potato as a fat replacer on the quality of reduced fat ice creams. Journal of Food Measurement and Characterization, 12(4), 2426-2434.
  • [42] Kale, R.V., Sontakke, M.D., Raut G.S., Chavan, V.R. (2020). Use of enzyme modified sweet potato starch in formulation of ice cream. International Journal of Chemical Studies, 8(4), 3002-3008.
  • [43] Walter, A.E., Sam, C. (2002). Fruits of Oceania. ACIAR Monograph 85; Paris, Canberra/IRD
  • [44] Sameen A., Manzoor, M.F., Huma, N., Sahar, A., Sattar, U. (2017). Quality evaluation of ice cream prepared with Sagudana (Meteroxylon Sagu) and Sweet Potato (Ipomoea Batatas) starch as stabilizing agent. Pakistan Journal of Food Sciences, 27(1), 1-6.
  • [45] Lozano, E.J., Padilla, K.P., Salcedo, J.G., Arrieta, A.A., Andrade, R.D. (2020). Effects of yam (Dioscorea rotundata) mucilage on the physical, rheological and stability characteristics of ice cream. Journal of Xi'an University of Architecture & Technology, 7(5), 3436.
  • [46] Susilavati, D.S. (2018). Optimization of the use of suweg (Amorphophallus campanalatus B) flour as stabilizer on organoleptic properties, overrun and melting time of goat milk ice cream. The 2nd International Conference on Green Agro-Industry and Bioeconomy, September 18-20, Universitas Brawijaya, Malang.
  • [47] Sebayang, F., Sembiring, H. (2017). Synthesis of CMC from palm midrib cellulose as stabilizer and thickening agent in food. Oriental Journal of Chemistry, 33(1), 519-530.
  • [48] Yu, B., Zeng, X., Wang, L., Regenstein, J.M. (2021). Preparation of nanofibrillated cellulose from grapefruit peel and its application as fat substitute in ice cream. Carbohydrate Polymers, 254, 117415.
  • [49] Utpott, M., Ramos de Araujo, R., Galarza Vargas, C., Nunes Paiva, A.R., Tischer, B., de Oliveira Rios, A., Hickmann Flôres, S. (2020). Characterization and application of red pitaya (Hylocereus polyrhizus) peel powder as a fat replacer in ice cream. Journal of Food Processing and Preservation, 44(5), 14420.
  • [50] Guo, Y., Zhang, X., Hao, W., Xie, Y., Chen, L., Li, Z., Zhu, B., Feng, X. (2018). Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model. Carbohydrate Polymers, 198, 620-630.
  • [51] Ullah, H., Santos, H.A., Khan, T. (2016). Applications of bacterial cellulose in food, cosmetics and drug delivery. Cellulose, 23(4), 2291-2314.
  • [52] Azeredo, H., Barud, H., Farinas, C.S., Vasconcellos, V.M., Claro, A.M. (2019). Bacterial cellulose as a raw material for food and food packaging applications. Frontiers in Sustainable Food Systems, 3,7.
  • [53] Fontana, J.D., Koop, H.S., Tiboni, M., Grzybowski, A., Pereira, A., Kruger, C.D., Wielewski, L.P. (2017). New Insights on Bacterial Cellulose. Food Biosynthesis. In Handbook of Food Bioengineering, edited by, A.M. Grumezescu, A.M. Holban. Food Biosynthesis, Academic Press, pp. 213–249.
  • [54] Xavier, J.R., Ramana, K.V. (2021). Development of slow melting dietary fiber‐enriched ice cream formulation using bacterial cellulose and inulin. Journal of Food Processing and Preservation, e-15394.
  • [55] Di Criscio, T., Fratianni, A., Mignogna, R., Cinquanta, L., Coppola, R., Sorrentino, E., Panfili, G. (2010). Production of functional probiotic, prebiotic, and synbiotic ice creams. Journal of Dairy Science, 93, 4555-4564.
  • [56] Hong, S.H., Marshall, R.T. (2001). Natural exopolysaccharides enhance survival of lactic acid bacteria in frozen dairy desserts. Journal of Dairy Science, 84, 1367-1374.
  • [57] Zannini, E., Waters, D.M., Coffey, A., Arendt, E.K. (2016). Production, properties, and industrial food application of lactic acid bacteriaderived exopolysaccharides. Applied Microbiology and Biotechnology, 100, 1121-1135.
  • [58] Altun, İ., Tunçtürk, Y. (2012). Peynir altı suyunda üretilen ekzopolisakkaritlerin stabilizatör olarak kullanımının dondurmanın bazı kimyasal ve fiziksel özelliklerine etkileri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 30(1), 166-179.
  • [59] Goh, K.K., Nair, R.S., Matia-Merino, L. (2008). Exploiting the functionality of lactic acid bacteria in ice cream. Food Biophysics, 3(3), 295-304.
  • [60] Zhang, J., Zhao, W., Guo, X., Guo, T., Zheng, Y., Wang, Y., Yang, Z. (2017). Survival and effect of exopolysaccharide-producing Lactobacillus plantarum YW11 on the physicochemical properties of ice cream. Polish Journal of Food and Nutrition Sciences, 67(3), 191-200.
  • [61] David-Birman, T., Romano, A., Aga, A., Pascoviche, D., Davidovich-Pinhas, M., Lesmes, U. (2022). Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability. Innovative Food Science & Emerging Technologies, 75, 102874.
Toplam 61 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler
Yazarlar

Fatma Zehra Kiper Bu kişi benim 0000-0003-0483-9375

Tuğba Karabekmez Erdem Bu kişi benim 0000-0001-6361-4796

Yekta Gezginç Bu kişi benim 0000-0002-3230-2850

Yayımlanma Tarihi 11 Ekim 2022
Gönderilme Tarihi 30 Mayıs 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Kiper, F. Z., Karabekmez Erdem, T., & Gezginç, Y. (2022). Dondurma Üretiminde Kullanılan Alternatif Stabilizerler. Akademik Gıda, 20(3), 313-320. https://doi.org/10.24323/akademik-gida.1187175
AMA Kiper FZ, Karabekmez Erdem T, Gezginç Y. Dondurma Üretiminde Kullanılan Alternatif Stabilizerler. Akademik Gıda. Ekim 2022;20(3):313-320. doi:10.24323/akademik-gida.1187175
Chicago Kiper, Fatma Zehra, Tuğba Karabekmez Erdem, ve Yekta Gezginç. “Dondurma Üretiminde Kullanılan Alternatif Stabilizerler”. Akademik Gıda 20, sy. 3 (Ekim 2022): 313-20. https://doi.org/10.24323/akademik-gida.1187175.
EndNote Kiper FZ, Karabekmez Erdem T, Gezginç Y (01 Ekim 2022) Dondurma Üretiminde Kullanılan Alternatif Stabilizerler. Akademik Gıda 20 3 313–320.
IEEE F. Z. Kiper, T. Karabekmez Erdem, ve Y. Gezginç, “Dondurma Üretiminde Kullanılan Alternatif Stabilizerler”, Akademik Gıda, c. 20, sy. 3, ss. 313–320, 2022, doi: 10.24323/akademik-gida.1187175.
ISNAD Kiper, Fatma Zehra vd. “Dondurma Üretiminde Kullanılan Alternatif Stabilizerler”. Akademik Gıda 20/3 (Ekim 2022), 313-320. https://doi.org/10.24323/akademik-gida.1187175.
JAMA Kiper FZ, Karabekmez Erdem T, Gezginç Y. Dondurma Üretiminde Kullanılan Alternatif Stabilizerler. Akademik Gıda. 2022;20:313–320.
MLA Kiper, Fatma Zehra vd. “Dondurma Üretiminde Kullanılan Alternatif Stabilizerler”. Akademik Gıda, c. 20, sy. 3, 2022, ss. 313-20, doi:10.24323/akademik-gida.1187175.
Vancouver Kiper FZ, Karabekmez Erdem T, Gezginç Y. Dondurma Üretiminde Kullanılan Alternatif Stabilizerler. Akademik Gıda. 2022;20(3):313-20.

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