The Possibilities of Using Some Spice Essential Oils in Ice Cream Production

Yıl 2017, , 63 - 68, 29.12.2017

Emine Macit , Abdullah Çağlar , İhsan Bakırcı

https://doi.org/10.28955/alinterizbd.335399

Cited By: 4

Öz

In present study, some
physical, chemical, sensory and microbiological characteristics of ice cream
samples produced by using 4 different essential oils (Coconut, lemon bark,
clove and cinnamon) in 2 different levels (0.2% and 0.4%) were investigated.

The findings indicated that
although the addition of essential oil was not significantly effective on the
physical and chemical properties of ice cream samples (P>0.05), the melting
rates increased during storage. The sample with 0.2% coconut essential oil was
the most favorite sample in sensory evaluations, while the sample with 0.4%
clove essential oil was the least favorite sample. In general, samples with
0.2% essential oil were more appreciated than samples with 0.4%. It
has been determined that ice cream samples conformed to TS 4265 Ice Cream
Standard (Turkish
Standard) in terms of microbiological properties. With
this study, it was determined that some essential oils can be used as a natural
aroma substance in the production of ice cream.

Anahtar Kelimeler

Ice cream, essential oil, clove, coconut, lemon bark, cinnamon

Dondurma Üretiminde Bazı Baharat Uçucu Yağlarının Kullanım Olanakları

Öz

Bu
araştırmada, 4 farklı baharat uçucu yağı (Hindistan cevizi, limon kabuğu,
karanfil ve tarçın) 2 farklı oranda (%0,2 ve %0,4) kullanılarak üretilen dondurma
örneklerinin depolama süresince bazı fiziksel, kimyasal, duyusal ve
mikrobiyolojik özellikleri incelenmiştir.

Elde
edilen bulgulara göre, baharat uçucu yağı ilavesinin dondurma örneklerinin fiziksel
ve kimyasal özellikleri üzerinde önemli derecede etkili olmadığı (P>0,05)
ancak erime oranlarının depolama süresince arttığı tespit edilmiştir. %0,2
düzeyinde Hindistan cevizi uçucu yağı içeren örnek duyusal değerlendirmelerde
en fazla, %0,4 düzeyinde karanfil uçucu yağı içeren örnek ise en az beğenilen
örnek olmuştur. Genel olarak %0,2 düzeyinde baharat uçucu yağı içeren örnekler
%0,4 düzeyinde içeren örneklere göre daha fazla beğenilmiştir. Dondurma
örneklerinin mikrobiyolojik özellikler bakımından TS 4265 Dondurma Standardı’na
uygun olduğu tespit edilmiştir. Bu çalışma ile bazı baharat uçucu yağlarının
dondurma üretiminde doğal aroma maddesi olarak kullanılabileceği
belirlenmiştir.

Anahtar Kelimeler

Dondurma, uçucu yağ, mikrobiyolojik kalite, karanfil, Hindistan cevizi, limon kabuğu, tarçın

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