Yıl 2020, Cilt 18 , Sayı 2, Sayfalar 180 - 189 2020-06-27

Fonksiyonel Dondurma Teknolojisi
Functional Ice Cream Technology

Ayla ARSLANER [1] , Mehmet Ali SALIK [2]


İnsanların yaşam tarzlarındaki değişiklikler ile birlikte çeşitli faktörler, tüketicilerin beslenme, sağlık ve refah yaşam anlayışlarında değişime neden olmuştur. Bunun sonucunda da son yıllarda önem kazanan ve üzerinde çalışmaların hız kazandığı fonksiyonel gıdalara olan ilgi ve talep her geçen gün artmıştır. Günümüzün ve geleceğin gıdaları olarak kabul edilen fonksiyonel gıdalar arasında, süt ve süt ürünleri oldukça önemli bir yere sahiptir. Süt ve süt ürünleri, sağlık üzerine olan etkileri ve günlük diyette yer almaları nedeniyle fonksiyonel ürün eldesine oldukça elverişlidir. Bu grup içerisinde geniş bir ürün dağılımı gösteren dondurma; besin değerinin yüksek olması, bileşiminin kolaylıkla değiştirilebilmesi ve her yaştan bireyin severek tükettiği bir gıda olması nedeniyle fonksiyonel ürünler pazarında avantaj sağlamaktadır. Bu durum, dondurmanın fonksiyonel hale getirilmesi üzerine yapılan araştırmaların sayısını artırmaktadır. Bu amaçla yapılan çalışmalar incelendiğinde; daha çok probiyotik, prebiyotik ve sinbiyotiklerin, antioksidan ve fenolik bileşenlerin, biyoaktif protein bazlı bileşenlerin, peyniraltı suyu ve ürünlerinin, omega-3 ve omega-6 gibi çeşitli yağ asitlerinin, stevia, bal ve şeker alkolleri gibi çeşitli tatlandırıcıların, diyet liflerinin, bazı vitamin ve minerallerin kullanıldığı görülmüştür. Bu derlemede; fonksiyonel dondurma üretim teknolojisinde yaygın bir şekilde kullanılan nutrasötik bileşenler gruplandırılarak, fonksiyonel dondurmalar ile ilgili yapılan çalışmalara yer verilmiştir.
Various factors besides changes in people’s lifestyle have altered the consumers understanding of dietary, health and welfare life. As a result, interest and demand for functional foods, which have been gaining momentum and importance in recent years, have increased day by day. Milk and dairy products have an important place among the functional foods considered as the foods of today and tomorrow. These products are very convenient in producing functional products due to their positive health effects in daily diet. Ice cream, which has a wide product distribution within this group, provides an advantage in the functional products market because it has a high nutritional value, its composition can be easily changed and it is a food consumed by individuals of all ages. This increases the number of studies on the functionalization of ice cream. When the studies conducted for this purpose were screened, it was determined that probiotic, prebiotic and symbiotic, antioxidant and phenolic compounds, bioactive protein-based components, whey and its products, various fatty acids like omega-3 and omega-6, some sweeteners such as stevia, honey and sugar alcohols, dietary fibers, some vitamins and minerals were used extensively in the literature. In this review, nutraceutical components commonly used in functional ice cream production technology are grouped and studies on functional ice cream are included.
  • [1] Türkmen, N., Gürsoy, A. (2017). Functional ice cream. Akademik Gıda, 15(4), 386-395.
  • [2] Xavier, A.A.O., Mercadante, A.Z. (2019). The bioaccessibility of carotenoids impacts the design of functional foods. Current Opinion in Food Science, 26, 1-8.
  • [3] Shahidi, F. (2004). Functional foods: Their role in health promotion and disease prevention. Journal of Food Science, 69(5), 146-149.
  • [4] Arslaner, A., Salık, M.A. (2019). Functional bioactive components of milk. Erzincan University Journal of Science and Technology, 12(1), 124-135.
  • [5] Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F. (2010). Functional foods and nondairy probiotic food development: Trends, concepts and products. Comprehensive Reviews in Food Science and Food Safety, 9(3), 292-302.
  • [6] Hashemi, M., Arı, H.R.G., Shekarforoush, S. (2015). Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose and Bifidobacterium lactis. International Journal of Dairy Technology, 68(2), 183-189.
  • [7] Mahmoudi, R., Fakhri, O., Farhoodi, A., Kaboudari, A., Pir-Mahalleh Rahimi, S.F., Tahapour, K., Khayyati, M., Chegini, R. (2015). A review on probiotic dairy products as functional foods reported from Iran. International Journal of Food Nutrition and Safety, 6(1), 1-12.
  • [8] Salık, M.A. (2019). Some quality properties of probiotic (Saccharomyces boulardii) ice cream produced with Cimin grape (Vitis vinifera L.) and Kemah walnut (Juglans regia L.) paste (Saruç). MS Thesis, Bayburt University, Turkey.
  • [9] Roberfroid, M.B. (2000). A European consensus of scientific concepts of functional foods. Nutrition, 16(7/8), 689-691.
  • [10] Dayısoylu, K.S., Gezginç, Y., Cingöz, A. (2014). Functional food or functional component? Functionality in foods. Food, 39(1), 57-62.
  • [11] Arslaner, A., Salık, M.A. (2019b). Functional ice cream technology and nutraceutical components used in production. 3rd International Conference on Advanced Engineering Technologies, September, 19-21, 2019, Bayburt, Turkey.
  • [12] Tur, J.A., Bibiloni, M.M. (2016). Functional foods. Encyclopedia of Food and Health, 157-161.
  • [13] Arslaner, A., Salık, M.A. (2017). Determination of some quality properties of low-calorie ice-cream produced with walnut paste and dried mulberry powder. Atatürk University Journal of the Agricultural Faculty, 48(1), 57-64.
  • [14] Goff, H.D., Hartel, R.W. (2013). Ice Cream. 7th Edition Springer New York Heidelberg Dordrecht London.
  • [15] Anonymous. (2018). World ice cream consumption. https://www.dunya.com/dunya-gida/dondurma-tuketimi-son-10-yilda-4-kat-artti-haberi-376170 [Date of access: 24 October 2018].
  • [16] TOB. (2016). Ministry of agriculture and forestry ice cream foreign market work. https://www.tarimorman.gov.tr/ABDGM/Belgeler/%C4%B0DAR%C4%B0%20%C4%B0%C5%9ELER/D%C4%B1%C5%9F%20Pazar%20Stratejileri/Dondurma%20Sekt%C3%B6r%20Raporu_07102016.pdf [Date of access: 28 December 2018].
  • [17] Tsevdou, M., Aprea, E., Betta, E., Khomenko, I., Molitor, D., Biasioli, F., Gaiani, C., Gasperi, F., Taoukis, P., Soukoulis, C. (2019). Rheological, textural, physicochemical and sensory profiling of a novel functional ice cream enriched with Muscat de Hamburg (Vitis vinifera L.) grape pulp and skins. Food and Bioprocess Technology, 12(4), 665-680.
  • [18] Salem, S.A., Hamad, E.M., Ashoush, I.S. (2016). Effect of partial fat replacement by whey protein, oat, wheat germ and modified starch on sensory properties, viscosity and antioxidant activity of reduced fat ice cream. Food and Nutrition Sciences, 7, 397-404.
  • [19] Tsuchiya, A.C., Silva, A.G.M., Brandt, D., Kalschne, D.L., Drunkler, D.A., Colla, E. (2017). Lactose-reduced ice cream enriched with whey powder. Semina: Ciências Agrárias Londrina, 38(2), 749-758.
  • [20] Corradini, S.A.S., Madrona, G.S., Visentainer, J.V., Bonafe, E.G., Carvalho, C.B., Roche, P.M., Prado, I.N. (2014). Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat. Journal of Dairy Science, 97(11), 6745-6753.
  • [21] Nadeem, M., Situ, C., Abdullah, M. (2015). Effect of olein fractions of milk fat on oxidative stability of ice cream. International Journal of Food Properties, 18(4), 735-745.
  • [22] Ullah, R., Nadeem, M., Imran, M. (2017). Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil. Lipids in Health and Disease, 16(34), 1-8.
  • [23] Gabbi, D.K., Bajwa, U., Goraya, R.K. (2018). Physicochemical, melting and sensory properties of ice cream incorporating processed ginger (Zingiber officinale). International Journal of Dairy Technology, 71(1), 190-197.
  • [24] FAO/WHO. (2002). Joint FAO/WHO (Food and Agriculture Organization/World Health Organization) working group report on drafting guidelines for the evaluation of probiotics in food. London/Ontario, Canada: FAO/WHO.
  • [25] Kailasapathy, K., Harmstorf, I., Phillips, M. (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. LWT-Food Science and Technology, 41, 1317-1322.
  • [26] Pandiyan, C., Annal Villi, R., Kumaresan, G., Murugan, B., Gopalakrishnamurthy, T.R. (2012). Development of symbiotic ice cream incorporating Lactobacillus acidophilus and Saccharomyces boulardii. International Food Research Journal, 19(3), 1233-1239.
  • [27] Granato, D., Branco, G.F., Cruz, A. G., Faria, J.A.F., Shah, N.P. (2010). Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety, 9(5), 455-470.
  • [28] Gibson, G.R., Roberfroid, M.B. (1995). Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. Journal of Nutrition, 125, 1401-1412.
  • [29] Gibson, G.R. (2004). Fibre and effects on probiotics (the prebiotic concept). Clinical Nutrition Supplements, 1(2), 25-31.
  • [30] Al-Sherajia, S.H., Ismail, A., Manap, M.Y., Mustafa, S., Yusof, R.M., Hassan, F.A. (2013). Prebiotics as functional foods: A review. Journal of Functional Foods, 5, 1542-1553.
  • [31] Oliveira, R.P.Z., Perego, P., Oliveira, M.N., Converti, A. (2011). Effect of inulin as prebiotic and synbiotic interactions between probiotics to improve fermented milk firmness. Journal of Food Engineering, 107(1), 36-40.
  • [32] Sezen, A.G. (2013). Effects of prebiotics, probiotics and synbiotics upon human and animal health. Atatürk University Journal of Veterinary Sciences, 8(3), 248-258.
  • [33] Douglas, L.C., Sanders, M.E. (2008). Probiotics and prebiotics in dietetics practice. Journal of the American Dietetic Association, 108, 510-521.
  • [34] Schrezenmeir, J., Vrese, M. (2001). Probiotics, prebiotics and synbiotics-approaching a definition. The American Journal of Clinical Nutrition, 73(2), 361-364.
  • [35] Turgut, T., Çakmakçı, S. (2009). Investigation of the possible use of probiotics in ice cream manufacture. International Journal of Dairy Technology, 62(3), 444-451.
  • [36] Akalın, A.S., Kesenkaş, H., Dinkci, N., Ünal, G., Özer, E., Kınık, O. (2017). Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability. Journal Dairy Science, 101, 37-46.
  • [37] Öztürk, H.İ., Demirci, T., Akın, N. (2018). Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The Comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics. LWT-Food Science and Technology, 90, 339-345.
  • [38] Ratnam, D.V., Ankola, D.D., Bhardwaj, V., Sahana, D.K., Ravi Kumar, M.N.V. (2006). Role of antioxidants in prophylaxis and therapy: A pharmaceutical perspective. Journal of Controlled Release, 113(3), 189-207.
  • [39] Baublis, A.J., Lu, C., Clydesdale, F.M., Decker, E.A. (2002). Potential of wheat-based breakfast cereals as a source of dietary antioxidants. Journal of the American College of Nutrition, 19(3), 308-311.
  • [40] Hwang, J.Y., Shyu, Y.S., Hsu, C. K. (2009). Grape wine lees improve the rheological and adds antioxidant properties to ice cream. Food Science and Technology, 42, 312-318.
  • [41] Sun-Waterhouse, D., Edmonds, L., Wadhwa, S.S., Wibisono, R. (2013). Producing ice cream using a substantial amount of juice from kiwi fruit with green, gold or red flesh. Food Research International, 50, 647-656.
  • [42] Limsuwan, T., Paekul, N., Thongtan, J., 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 Research Journal, 19(4), 515-525.
  • [43] Çakmakçı, S., Topdaş, E.F., Kalın, P., Han H., Şekerci, P., Köse, L.P., Gülçin, İ. (2015). Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream. International Journal of Food Science and Technology, 50, 472-481.
  • [44] Chernyshova, M.P, Pristenskiy, D.V., Lozbiakova, M.V., Chalyk, N.E., Bandaletova, T.Y. Petyaev, I.M. (2019). Systemic and skin-targeting beneficial effects of lycopene-enriched ice cream: A pilot study. Journal Dairy Science, 102, 14-25.
  • [45] Mehditabar, H., Razavi, S.M.A., Javidi, F. (2019). Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream. International Dairy Technology, 1-12.
  • [46] McClements, D.J., Decker, E.A., Park, Y., Weiss, J. (2009). Structural design principles for delivery of bioactive components in nutra-ceuticals and functional foods. Critical Reviews in Food Science and Nutrition, 49, 577-606.
  • [47] Shaviklo, G.R., Thorkelsson, G., Sveinsdottir, K., Rafipour, F. (2011). Chemical properties and sensory quality of ice cream fortified with fish protein. Journal Science Food Agriculture, 91, 1199-1204.
  • [48] Chen, W., Liang, G., Li, X., He, Z., Zeng, M., Gao, D., Qin, F., Goff, H.D., Chen, J. (2019). Effects of soy proteins and hydrolysates on fat globule coalescence and meltdown properties of ice cream. Food Hydrocolloids, 94, 279-286.
  • [49] Yerlikaya, O., Kınık, Ö., Akbulut, N. (2010). Functional properties of whey and new generation dairy products manufactured with whey. Food, 35(4), 289-296.
  • [50] Marshall, K. (2004). Therapeutic applications of whey protein. Alternative Medicine Review, 9(2), 136-156.
  • [51] Dullius, A., Goettertb, M.I., de Souzaa, C.V.F. (2018). Whey protein hydrolysates as a source of bioactive peptides for functional foods-biotechnological facilitation of industrial scale-up. Journal of Functional Foods, 42, 58-74.
  • [52] Innocente, N., Comparin, D., Corradini, C. (2002). Proteose-peptone whey fraction as emulsifier in ice-cream preparation. International Dairy Journal, 12, 69-74.
  • [53] Patel, M.R., Baer, R.J., Acharya, M.R. (2006). Increasing the protein content of ice cream. Journal of Dairy Science, 89(5), 1400-1406.
  • [54] Puangmanee, S., Hayakawa, S., Sun, Y., Ogawa, M. (2008). Application of whey protein isolate glycated with rare sugars to ice cream. Food Science Technology Research, 14(5), 457-466.
  • [55] Parodi, P.W. (2007). Nutritional Significance of Milk Lipids. In: Advanced Dairy Chemistry, Volume 2: Lipids, 3rd edition. Edited by P. F. Fox and P. L. H. McSweeney, Springer, New York.
  • [56] Park, Y.W. (2009). Overview of Bioactive Components in Milk and Dairy Products. In: Bioactive Components in Milk and Dairy Products, Edited by Y.W. Park, Wiley-Blackwell Publishers, Ames, Iowa 50014-8300, USA, 440p.
  • [57] Benito, P., Caballero, J., Moreno, J., Alcantara, C.G., Munoz, C., Rojo, G., Garcia, S., Soriguer, F. C. (2006). Effects of milk enriched with ω-3 fatty acid, oleic acid and folic acid in patients with metabolic syndrome. Clinical Nutrition, 25, 581-587.
  • [58] Çakmakçı, S., Tahmas Kahyaoğlu, D. (2012). Effects of fatty acids on health and nutrition. Turkish Journal of Scientific Reviews, 5(2), 133-137.
  • [59] Wassell, P., Bonwick, G., Smith, C.J., Almiron-Roig, E., Young, N.V.G. (2010). Towards a multidisciplinary approach to structuring in reduced saturated fat-based systems-a review. International Journal Food Science Technology, 45(4), 642-655.
  • [60] Nawas, T., Yousuf, N.B., Azam, Md. S., Ramadhan, A.H., Xu, Y., Xia, W. (2017). Physiochemical properties and sensory attributes of ice cream fortified with microencapsulated silver carp (Hypophthalmichthys molitrix) oil. American Journal of Food Science and Nutrition Research, 4(3), 79-86.
  • [61] Sorio, J. C., Albina, M.B. (2019). Microbial and sensorial quality of ice cream fortified with oyster (Crassostrea iredalei) puree. Current Research in Nutrition and Food Science, 7(1), 295-299.
  • [62] Özdemir, C., Arslaner, A., Özdemir, S., Allahyari, M. (2015). The production of ice cream using stevia as a sweetener. Journal of Food Science Technology, 52 (11), 7545-7548.
  • [63] Moriano, M. E., Alamprese, C. (2017). Honey, trehalose and erythritol as sucrose alternative sweeteners for artisanal ice cream a pilot study. LWT-Food Science and Technology, 75, 329-334.
  • [64] Fuangpaiboon, N., Kijroongrojana, K. (2015). Qualities and sensory characteristics of coconut milk ice cream containing different low glycemic index (GI) sweetener blends. International Food Research Journal, 22(3), 1138-1147.
  • [65] Kalicka, D., Znamirowska, A., Pawlos, M., Buniowska, M., Szajnar, K. (2019). Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols. International Journal of Dairy Technology, 72(3), 456-465.
  • [66] Ramirez-Santiago, C., Ramos-Solis, L., Lobato-Calleros, C., Peña-Valdivia, C., Vernon-Carter, E. J., Alvarez-Ramírez, J. (2010). Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101, 229-235.
  • [67] Soukoulis, C., Lebesi, D., Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallization and glass transition phenomena. Food Chemistry, 115, 665-671.
  • [68] Crizel, T.M., Araujo, R.R., Rios, A.O., Rech, R., Flôres, S.H. (2014). Orange fiber as a novel fat replacer in lemon ice cream. Food Science and Technology (Campinas), 34(2), 332-340.
  • [69] Yangılar, F. (2016). Production and evaluation of mineral and nutrient contents, chemical composition and sensory properties of ice creams fortified with laboratory-prepared peach fibre. Food and Nutrition Research, 60, 1-9.
  • [70] Gharibzahedi, S.M.T., Jafari, S.M. (2017). The importance of minerals in human nutrition: Bioavailability, food fortification, processing effects and nanoencapsulation. Trends in Food Science and Technology, 62, 119-132.
  • [71] Combs, G.F., McClung, J. P. (2017). The Vitamins: Fundamental Aspects in Nutrition and Health. London; San Diego; Cambridge, MA; Oxford: Academic Press, Hardcover.
  • [72] Çakmakçı, S., Toptaş, E. F., Çakır, Y., Kalın, P. (2016). Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream. Journal Science Food Agriculture, 96, 1451-1458.
  • [73] Akın, M.B., Dasnik, F. (2015). Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream. Mljekarstvo, 65(2), 121-129.
  • [74] Kavaz Yüksel, A., 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. Food, 42(2), 116-126.
  • [75] Góral, M., Kozlowicz, K., Pankiewicz, U., Góral, D. (2018). Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production. Food Chemistry, 239, 1151-1159.
Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Derleme Makaleler
Yazarlar

Orcid: 0000-0002-2777-9697
Yazar: Ayla ARSLANER (Sorumlu Yazar)
Kurum: Bayburt University, Engineering Faculty, Department of Food Engineering
Ülke: Turkey


Orcid: 0000-0003-4727-9830
Yazar: Mehmet Ali SALIK
Kurum: Ataturk University, Agricultural Faculty, Department of Food Engineering
Ülke: Turkey


Tarihler

Yayımlanma Tarihi : 27 Haziran 2020

Bibtex @derleme { akademik-gida758835, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {180 - 189}, doi = {10.24323/akademik-gida.758835}, title = {Functional Ice Cream Technology}, key = {cite}, author = {Arslaner, Ayla and Salık, Mehmet Ali} }
APA Arslaner, A , Salık, M . (2020). Functional Ice Cream Technology . Akademik Gıda , 18 (2) , 180-189 . DOI: 10.24323/akademik-gida.758835
MLA Arslaner, A , Salık, M . "Functional Ice Cream Technology" . Akademik Gıda 18 (2020 ): 180-189 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55310/758835>
Chicago Arslaner, A , Salık, M . "Functional Ice Cream Technology". Akademik Gıda 18 (2020 ): 180-189
RIS TY - JOUR T1 - Functional Ice Cream Technology AU - Ayla Arslaner , Mehmet Ali Salık Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.758835 DO - 10.24323/akademik-gida.758835 T2 - Akademik Gıda JF - Journal JO - JOR SP - 180 EP - 189 VL - 18 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.758835 UR - https://doi.org/10.24323/akademik-gida.758835 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Functional Ice Cream Technology %A Ayla Arslaner , Mehmet Ali Salık %T Functional Ice Cream Technology %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 2 %R doi: 10.24323/akademik-gida.758835 %U 10.24323/akademik-gida.758835
ISNAD Arslaner, Ayla , Salık, Mehmet Ali . "Functional Ice Cream Technology". Akademik Gıda 18 / 2 (Haziran 2020): 180-189 . https://doi.org/10.24323/akademik-gida.758835
AMA Arslaner A , Salık M . Functional Ice Cream Technology. Akademik Gıda. 2020; 18(2): 180-189.
Vancouver Arslaner A , Salık M . Functional Ice Cream Technology. Akademik Gıda. 2020; 18(2): 180-189.